Articles
The environmental benefits of aseptic filling
The benefits of aseptic filling technology over traditional techniques are well-known in the food and drink sector; however, the environmental benefits are less well understood. [ + ]
Edible tag in a biscuit: tracks food from factory to stomach
Researchers from Osaka University have developed a 3D printing method of embedding edible QR codes in a biscuit. [ + ]
Five things to consider when choosing an air atomising nozzle
Choosing the right atomiser for the application can seem overwhelming, but here are five things to consider when making the decision. [ + ]
What's new on the shelf?
From chocolate hazelnut hommus to vegetable waste ready meals, we take a look at what's new on shelves. [ + ]
Edible defrost sensor for frozen food
An edible sensor has been developed to detect with a colour signal any previous thawing of the frozen food product. [ + ]
Brewery 4.0: UTS teams with Young Henrys to make smarter beer
The University of Technology Sydney (UTS) and Young Henrys Brewery are pairing brewing technology with brewing knowledge to develop a more sustainable pint. [ + ]
Improving the flavour of plant-based meats
Professor Ian Fisk, Director of the International Flavour Research Centre, talks about his exciting research on improving the flavour of plant-based alternative proteins. [ + ]
Drying and evaporation technology for plant-based products
Changing market demands are driving food processors towards developing plant-based proteins that require drying and evaporation process technologies. [ + ]
Cream of the oat crop from Sydney Uni
Sarah Qian is a self-confessed foodie vegan whose graduation story is far from ordinary — she's now created a startup that makes oat-based cream cheese. [ + ]
Ensuring Australia's food bowl will not be empty amidst global food shortages
To build more resilient supply chains going forward, food production companies should consider investing in technologies that involve all stakeholders. [ + ]
Tasty 'black diamonds' truffling into the culinary world
New truffle species are fighting to achieve the same prized gourmet status as well-established fungi in Europe and Australia — researchers are now studying the aroma of the Appalachian truffle. [ + ]
New initiatives to address skills and labour shortages
Broader labour shortages in Australia have impacted food and beverage manufacturers so the recent Jobs and Skills Summit has been welcomed as a first step to address this issue. [ + ]
Coffee beans sorted using multispectral imaging and AI
Researchers in Brazil have developed a real-time selection method performed directly with coffee beans to identify specialty beans. [ + ]
Fungi-based meat alternative that grows on food waste
The protein is cultivated from fungi that grows on a base of nutrient-rich food waste, and is being scaled up with collaborators in New Zealand. [ + ]
Optimising fluid mixing with machine learning
Fluid mixing plays an important role in many industries — researchers from Japan have developed a method to optimise the process during laminar flow. [ + ]