Articles
'Moist incubation' process for fruitier dark chocolate
Researchers have discovered an alternative processing step called 'moist incubation' results in a fruitier-tasting dark chocolate than the conventional fermentation process. [ + ]
Food analytics make an important contribution to food safety
The safety of food while providing transparency of origin is one of the key themes to be covered at the upcoming Anuga FoodTec event in Germany. [ + ]
Sustainable construction for meat processing facility
A key feature of the meat processing facility is the large rooftop solar installation, which provides approximately 50% of the site's energy requirements. [ + ]
Developing technology to tackle meat fraud
Counterfeiting meat species or cuts is the most common type of meat fraud, and now QAAFI researchers are examining newer machine learning technology to tackle this issue. [ + ]
The science of sausage-eating satisfaction
Scientists in Germany have used physics to describe the experience of eating sausages and have suggested how more satisfying vegan sausages could be made. [ + ]
Edible silk design to extend shelf life of food is awarded
The development of a silk-based film that keeps food fresh has netted an MIT academic an innovation award. [ + ]
Fine whisky detector to combat fraudsters
In an effort to combat counterfeits, UTS researchers have developed an e-nose that can distinguish different types of whisky in less than four minutes. [ + ]
Going bananas for chocolate
Could a millennia-old chocolate process and an ancient secret ingredient be reasons why chocolate is so tempting? [ + ]
Can food manufacturers drive personalised nutrition?
Personalised nutrition is increasingly attractive to consumers, and manufacturers are uniquely positioned to cater to this hungry market. [ + ]
What's hopping onto shelves this Easter
From old favourites to vegan options, a range of new products is up for grabs this Easter. [ + ]
pH measurement in hygienic applications
From glass electrodes to PEEK, it pays for manufacturers to understand the ins and outs of pH monitoring. [ + ]
Bread may soon cost you more dough
Russia's invasion of Ukraine has put the world's 'breadbasket' in jeopardy, which could lead to higher prices and opportunities for Australia. [ + ]
Food process water may hold key for seaweed aquaculture
Scientists have used discarded but nutrient-rich water from food processing to increase the growth rate and protein content of seaweed. [ + ]
Yeast-free pizza by blowing bubbles
Dissolving gas into dough at high pressures can create the ideal rise without yeast, according to researchers in Italy who have developed a yeast-free dough method. [ + ]
Pumping particles is no problem
Pumps are an integral part of many food processing facilities, but care must be taken to select the correct pump for both the product being moved and the process requirements. [ + ]
