Articles
Virgin olive oil authentication using fingerprint technique
A Spanish research team has developed a new authentication tool to check the geographical origin of virgin olive oil. [ + ]
2022 APPMA Awards of Excellence winners announced
Winners of the national awards program for Australia's packaging and processing industry were announced during AUSPACK 2022 last week. [ + ]
Desserts that can compute their own flavours
Monash researchers are creating a 'cyber' food experience that combines logic operations with edible materials to create a liquid-centred dessert. [ + ]
Wine oxygen management — the key to fashioning the perfect drop
Wine has been enjoyed for thousands of years and remains one of the world's most popular alcoholic beverages, but it's also the most critically judged. [ + ]
From algae to 4D printing: four food tech trends to watch
How are health, sustainability and shape-shifting donuts moulding the future of what we eat? An RMIT expert explains. [ + ]
Salmonella and chocolate: why does it happen?
Salmonella is very rarely detected in chocolate, but after a recent outbreak of salmonellosis linked to chocolate products an investigation is currently underway by EU officials. [ + ]
'Moist incubation' process for fruitier dark chocolate
Researchers have discovered an alternative processing step called 'moist incubation' results in a fruitier-tasting dark chocolate than the conventional fermentation process. [ + ]
Food analytics make an important contribution to food safety
The safety of food while providing transparency of origin is one of the key themes to be covered at the upcoming Anuga FoodTec event in Germany. [ + ]
Sustainable construction for meat processing facility
A key feature of the meat processing facility is the large rooftop solar installation, which provides approximately 50% of the site's energy requirements. [ + ]
Developing technology to tackle meat fraud
Counterfeiting meat species or cuts is the most common type of meat fraud, and now QAAFI researchers are examining newer machine learning technology to tackle this issue. [ + ]
The science of sausage-eating satisfaction
Scientists in Germany have used physics to describe the experience of eating sausages and have suggested how more satisfying vegan sausages could be made. [ + ]
Edible silk design to extend shelf life of food is awarded
The development of a silk-based film that keeps food fresh has netted an MIT academic an innovation award. [ + ]
Fine whisky detector to combat fraudsters
In an effort to combat counterfeits, UTS researchers have developed an e-nose that can distinguish different types of whisky in less than four minutes. [ + ]
Going bananas for chocolate
Could a millennia-old chocolate process and an ancient secret ingredient be reasons why chocolate is so tempting? [ + ]
Can food manufacturers drive personalised nutrition?
Personalised nutrition is increasingly attractive to consumers, and manufacturers are uniquely positioned to cater to this hungry market. [ + ]
