Research from OFS shows non-alcoholic producers spend more than 36 minutes every hour not filling beverages, losing millions in downtime which could be improved. [ + ]

Using high-pressure jet processing of chocolate milk may reduce the use of an emulsifier additive, according to Penn State researchers who are working with a dairy food manufacturer to develop the patented process. [ + ]

A new study explores the drying process of apple chips, comparing coated vs uncoated in real time using NIR spectroscopy and machine learning. [ + ]

Some of the benefits that IoT technology brings to a supply chain's sustainability include energy effiiciency, improved logistics, reduced waste and many more. [ + ]

If you're like most organisations today, you probably can't recruit and train new hires quickly enough to replace the outflow of workers retiring or leaving each year. [ + ]

Pollen recently undertook analysis of the critical spares holding for a major food and beverage processor. Find out the benefits achieved. [ + ]

In light of increasing regulatory demands globally, labelling of food and beverages is a highly intricate process that is even more vital to products than ever before. [ + ]

Scientists have found that the body has the ability to detect whether a sweetener will contribute to its caloric intake, which may prove useful for beverage makers. [ + ]

ProSweets Cologne will be placing the focus on sustainable packaging for the snacks and sweets industry. [ + ]

Consumers are expecting their coffee to be sustainable inside and out, starting with the way it is grown all the way through to how it is packaged. Read about three winning packaging designs... [ + ]

Researchers from University of Queensland are working with Motif FoodWorks to produce plant-based proteins to 'meat' changing consumer demands. [ + ]

To help detect food fraud more efficiently, researchers have developed a model calculation approach using isotope analysis to authenticate the origin of food. [ + ]

People are more and more interested in plant-based foods for their diets, with up to 60% of consumers having a meat-free meal each week. [ + ]

A Californian project seeks to fill knowledge gaps of how storage and finishing waxes affect microbial food safety of fresh produce such as oranges and lemons. [ + ]

Researchers evaluated the impact of four different food labelling systems — two that use colour-coding and two that use warnings. [ + ]