Articles
Making future foods more tasty
Danish researchers have developed an X-ray method that could optimise foodstuffs in relation to their taste, texture and nutritional content. [ + ]
Banana split for maximum hydrogen production
Scientists in Switzerland have developed a method that uses rapid photo-pyrolysis for getting hydrogen out of banana peels. [ + ]
E-tongue is sweet for food and beverage development
Researchers have created an electronic version of taste buds that can detect low levels of sweet substances in complex mixtures. [ + ]
Upcycling residual materials from the brewing process
An upcycling solution for using residual materials from the brewing process for energy recovery is being examined in a pilot installation in Germany. [ + ]
Canning experts discuss hygienic machine design
An increasing number of diverse beverages are now being filled into cans, creating a demand for flexibility and hygienic design of machinery. [ + ]
Beverage trends: no- and low- outperform full-alcohol drinks
No- and low-alcohol drinks in key global markets reach almost US$10 billion in value, according to the latest 2021 market report from IWSR Drinks Market Analysis. [ + ]
What 2022 looks like for the aquaculture industry
Rabobank research has released a report on how the aquaculture market is likely to fare in 2022, based on a conference of aquaculture experts. [ + ]
Key food and beverage investment trends for 2022
The top five food and beverage trends ripe for investment in 2022 have been revealed in a report by Grant Thornton. [ + ]
What's new in the vegan aisle: from dairy-free chocolate to meatless prawns
Plant-based chocolate, vegan meats and a soy-based egg replacement are some of the new vegan products available. [ + ]
Festive beverage product launches on shelves
What's new for Xmas? From a rum ball liqueur to a bottle of wine for each day of the season, here are some cheerful beverage launches. [ + ]
Printing fake meat in 3D using cocoa butter
Using an unusual combination of plant-based ingredients, researchers have created a new formula for alternative meat using a 3D printer. [ + ]
The science of delicious food
The microscopic characteristics of some food delicacies have been studied in order to understand the mouthfeel of food and optimise techniques to create new foods. [ + ]
Keeping supply chains stable using mathematics
To avoid supply bottlenecks and empty supermarket shelves, Fraunhofer researchers are developing software solutions using mathematics methods. [ + ]
Don't slip up: engineering safer floors
Engineers at the University of Pittsburgh are creating some good friction in an effort to make floors less slippery. [ + ]
A dash of sustainable 'wonky' seltzer
Dash Water from the UK has recently launched its 'wonky fruit' infused sparkling waters into the Australian market. [ + ]
