Articles
Nutrition labels on food products: which ones work best?
Researchers evaluated the impact of four different food labelling systems — two that use colour-coding and two that use warnings. [ + ]
Evaluating impact of food-grade waxes on produce safety
A Californian project seeks to fill knowledge gaps of how storage and finishing waxes affect microbial food safety of fresh produce such as oranges and lemons. [ + ]
Emerson’s solutions to 7 CIP challenges in dairy industry
Learn how to reduce waste and increase efficiency at every step of the clean-in-place process. [ + ]
4 options for reducing salt in bread
A new study from the University of Illinois explores ways to reduce sodium in bread without sacrificing taste and leavening ability. [ + ]
Spoilage matters: bacteria ID to help apple juice producer
The findings from a Cornell University study will allow manufacturers to identify whether their juices contain A. suci bacteria, which leads to spoilage. [ + ]
Evaluating food safety training programs
Hundreds of thousands of people die preventable deaths from foodborne illness each year — changing how food safety is taught could lower that number. [ + ]
Food industry suppliers take note of Scope 3 emissions focus
The recent shift in consumer food companies' focus to Scope 3 emissions has far-reaching implications for the food value chain as a whole. [ + ]
Smith's Snackfoods installs large-scale bulk handling system for new chip line
For the powder handling and blending portion of Smith's new chip line for its Oven Baked potato chips, it worked with Flexicon Corporation Australia. [ + ]
Food product launches: gin, dog yoghurt and more
Folklore-inspired gin, healthy immune-boosting bars and plant-based infant formula are some of the products hitting shelves right now. [ + ]
Detecting flavouring and additives in manufactured food
Validated and standardised analytical methods via a national reference laboratory have been developed in Germany for detecting food additives and flavourings. [ + ]
What's the missing ingredient for chocolate supply chains?
Biotechnology could be used to identify the origin of cocoa beans used in chocolate manufacturing, and also help ethical farmers get a better deal for their beans. [ + ]
Krones and Alpla develop returnable PET bottles
The two companies have teamed up to develop returnable PET containers that are suitable for milks, juices and other cold chain beverages. [ + ]
New food-freezing concept could save energy and improve quality
Frozen food manufacturers could save energy using a new freezing concept without even having to change current equipment and infrastructure, according to a US study. [ + ]
Temper tantrums no more: chocolate production made easier
Adding a molecule in chocolate production could take the stress out of tempering chocolate and make chocolate manufacturing cheaper and easier. [ + ]
Testing solutions for the lactose intolerant
Demand for lactose-free dairy is expanding and food testing laboratories need to be able to test dairy samples efficiently. [ + ]
