Articles
Developing a 'natural antifreeze' to prevent freezer burn
Ice crystals can do more than just ruin your ice cream but now an antifreeze developed from fish blood may be able to help with food and medical applications. [ + ]
Pilot-scale process line to help progress beverage science
GEA technology is being used at a small-scale beverage processing line that has been opened for training and research purposes at Geisenheim University. [ + ]
Beany flavour study to enhance the appeal of soy-based foods
A scientific study at the University of Missouri is exploring novel ways to improve the flavour and nutritional profile of soy-based foods. [ + ]
Extending the shelf life of sugarcane juice — naturally
Sugarcane juice is one of the world's most popular beverages — but it's highly perishable. [ + ]
Fibre vs protein: keeping pace with bakery formulation trends
Fibre has traditionally taken a back seat to protein when it comes to product claims on baked goods and confectionery, but that has been changing. [ + ]
How to choose the right ASRS
An automated storage and retrieval system (ASRS) optimises available space in a facility while enabling fast, accurate access to stored items. [ + ]
Hyperspectral imaging for food grading
Push-broom hyperspectral imaging systems are now being used by food processors on an industrial scale to optimise product grading and safety inspections. [ + ]
FCR image bank provides precise food cue feedback
GMU's Food Cue Reactivity image bank update produces more accurate and consistent food-related brain response research. [ + ]
Aust and NZ baby food nutritional claims unfounded: study
New research has shown that baby foods often feature misleading claims aimed at convincing parents the products are a healthy choice. [ + ]
Colour recognition in smart packaging
A study conducted at Finland's University of Vaasa could lead to smart packaging that indicates product condition through colour-changing printing inks. [ + ]
Plant-based diets linked to reduced risk of chronic disease
A large-scale European study has found that a plant-based diet is associated with reduced risk of multimorbidity of cancer and cardiometabolic diseases. [ + ]
Could rapeseed be the next vegan protein?
Researchers have now shown that rarely used rapeseed proteins can be a valuable source of protein alternatives. [ + ]
Legume storage heat costs farmers and processors
Researchers find poor storage conditions are causing avoidable quality decline across the legume supply chain. [ + ]
Could AI prevent food poisoning?
Researchers have demonstrated how artificial intelligence can now detect contaminated food in fields and factories before it reaches consumers. [ + ]
New method dehydrates fruit without heat
Researchers have developed a method to dry food at room temperature by adjusting air pressure conditions and using food-safe calcium chloride. [ + ]
