Articles
Why AI won’t replace food compliance professionals — and why that’s exactly how it should be
If there's one thing the recent attention on Country of Origin claims has reminded the food industry, it's this: compliance is becoming more visible, more scrutinised and more important than ever. [ + ]
Why intelligent protein formulation is replacing the premium vs cost debate
Manufacturers today face a consumer who wants cleaner labels, better taste, higher protein content, and a product that feels familiar rather than functional. [ + ]
Engineering a large-scale bulk handling system for a new production line
Adding a new production line for snack food requires more than just installing new processing equipment. [ + ]
Reinventing sustainable food packaging of the future
Researchers used cellulose derived from fermented coconut water to develop strong multilayered films designed to help preserve food quality. [ + ]
Proactive approach for detecting counterfeit alcohol could save lives
The laser technique developed by researchers at Adelaide University and the University of St Andrews spots toxic methanol in alcoholic spirits without opening the bottle. [ + ]
Why food manufacturing needs a digital backbone
The next chapter of Made in Australia will be defined not just by where products are made, but by how intelligently they are managed. [ + ]
Top 5 food products on the shelves in July
From fruity protein bars to Mediterranean-flavoured dips and Japanese tea-flavoured chocolate, here's a selection of some of the latest food product developments. [ + ]
Handling the protein powder boom: engineering solutions for powder processing
The protein-rich food trend is both commercially attractive and operationally demanding, with equipment required to handle a diverse range of powder ingredients. [ + ]
Prices are 'whey' up due to shifts in protein demand
Specialist ingredient distributor ACI Group says demand for protein is placing significant pressure on global ingredient markets, driving up whey protein costs. [ + ]
Six on the shelf: from reformulated Vegemite to award-winning dips
A spread reformulated for kids, together with indigenous-inspired baked goods, award-winning dips and other reimagined food products, have been hitting the supermarket shelves. [ + ]
SAVE FOOD Initiative award winners from interpack
The global winners of the inaugural SAVE FOOD Initiative global award competition were announced at interpack. [ + ]
From raw to rare sugar: low-cal sweetener under development
Designed to be suitable for bakery and soft drinks, the low-calorie sweetener is being developed by engineers at the UQ Biosustainability Hub. [ + ]
Keeping pace with changing appetites
GLP-1s are changing the long-term effects of appetite, so how can food innovations keep pace? [ + ]
The potential of AI technologies across the food supply chain
Flinders University researchers have worked with an international research team to provide an overview of the potential for AI-integrated sensor solutions across the food industry. [ + ]
Driving food safety through digital traceability and transparency
In today's highly competitive food industry, manufacturers face increasing pressure to deliver not only high-quality products but also full transparency, traceability and compliance with strict safety regulations. [ + ]
