Articles
Salty snack study: does size matter?
Food scientists have suggested that the size of individual salty snacks could have an effect on the quantity and speed at which they are consumed. [ + ]
Supermarkets inquiry: mandatory code of conduct recommended
The interim report, released Monday, says that the voluntary code of conduct should be mandatory, with penalties for breaches. [ + ]
Stop blaming COVID for supply chain issues
How a mix of supplier diversity, just-in-time, safety stock and economic order quantity will help food companies navigate potential global disruptions. [ + ]
Predictable puree: a smart food formulation approach
Using Vis-NIR spectroscopy to guide food formulation, scientists have created a model to reach consistent and predictable apple puree quality. [ + ]
Down to the factory floor: listeria insights at food processing facility
Despite extensive sanitation procedures, microbes such as listeria can occasionally breach food safety barriers. Researchers study the reasons — beginning at the factory floor. [ + ]
Rice being explored as a 'clean label' thickener
Polyphenols and proteins from pigmented waxy rice are being explored as a natural alternative to modified starch, which could have future uses for cereals, pudding or pasta. [ + ]
A taste of flavours on trend in 2024
Understanding the flavours, ingredients and trends that will shape what we consume is essential in guiding successful food innovation, according to Kerry ANZ. [ + ]
What's new on the shelf this Easter?
Paper artwork-inspired chocolate eggs, sweet chilli products on show and bite-sized Polly Waffles are heading for the shelves at Easter 2024. [ + ]
Sustainable plastic for biscuit packaging
Tim Tams could soon be wrapped in food-grade PET recycled packaging thanks to a new technology developed at UNSW. [ + ]
Meeting tomorrow's demands in the food & beverage industry
For companies to compete in Australia's $23 billion food and beverage industry, they must understand and overcome many challenges. [ + ]
Three ways scientists are working to improve kombucha brewing
Scientists are investigating ways to minimise alcohol levels, tailor tastes and optimise production of the fermented tea. [ + ]
Meaty mould: could it be the smart food of the future?
While a mould patty burger doesn't sound too appetising, fungi is being explored as a promising source of food innovation for the future and it could also be tasty. [ + ]
The Arnott's Group supports research to boost recycled packaging
The Arnott's Group is supporting a research partnership to help progress novel technologies that address the plastic packaging challenges facing the food and beverage industry. [ + ]
PET bottle life cycle and NIR heating technology
More than 500 billion PET bottles are used globally to pack different products, and now there's a global trend to switch to rPET — how can NIR help? [ + ]
Espresso yourself — a sensor-based approach for coffee tasting
Researchers in Italy have introduced a novel approach for assessing the quality of coffee. [ + ]
