Articles
foodpro to return in July 2023
Taking place from 23–26 July, foodpro 2023 sees the return of Australia's longest running trade event dedicated to food processing. [ + ]
Not all reels are created equal
Choosing the right hose reel for food and beverage applications might feel overwhelming so here are three things to consider when making a selection. [ + ]
Lab-grown fat could enhance cultivated meat
A study has found that fat-tissue could be applied to the production of cultivated meat to give it a more realistic texture and flavour. [ + ]
Making salt taste sweet
Concentration levels in table salt can determine how humans perceive the taste, whether it be salty, bitter, sour or sweet. [ + ]
Meat packaging pads to absorb moisture and delay oxidation
Researchers have developed a meat packaging padding concept made from a seafood by-product that absorbs moisture and also delays meat oxidation. [ + ]
Molasses extract plant built in Melbourne for dual benefits
Food manufacturer Lesaffre and water utility South East Water collaborated to develop a new molasses extract plant in Melbourne, which resulted in mutual benefits. [ + ]
Otis oat milk manufacturing returns home to New Zealand
Ever since launching their company in 2018, Otis co-founders Tim Ryan and Chris Wilkie have been on a mission to return to making their oat milk in New Zealand. [ + ]
What's new on the shelf?
Easter eggs, coffee liqueur, plant-based milks and snack collaborations are some of the products hitting the shelves in time for the Easter season. [ + ]
Layer by layer: improving the recipe for 3D-printing food
Researchers identify a range of factors that affect the print quality and shape complexity of food created with additive manufacturing. [ + ]
Glass vs aluminium: what's best for beer packaging?
The answer is more complicated than you think and depends on the type of beer — researchers study the impact of packaging on two types of ale. [ + ]
Use-by dates could be past their use-by date
Forget expiration dates, a graduate research student has developed a miniature pH sensor that can tell when food has spoiled in real time. [ + ]
Painting a picture that makes sense and scents
Smell involves about 400 unique receptors so researchers are now working towards a deeper understanding or picture of olfaction, which could have implications for food science. [ + ]
Keeping it fresh with a top-sealed tray format
The top-sealed food tray format has grown in popularity due to its convenience and the protection it provides for food as it travels along the supply chain. [ + ]
Detecting food fraud in 45 minutes or less
Scientists have developed a quick detection method for determining if a food product has been modified or adulterated with fillers like vegetable oil. [ + ]
Are gluten-free products as nutritious as gluten equivalents?
A research team in Spain has spent nine years monitoring gluten-free products to analyse whether or not they are nutritionally equivalent to gluten products. [ + ]
