Articles
Edible packaging getting closer to reality
Using milk protein and cellulose derived from plants, Penn State researchers have developed thin fibres that could hold potential for creating edible food packaging, and more. [ + ]
World Food Safety Day: engineering better food safety
In line with this year's theme for World Food Safety Day (7 June), this op-ed explores how modern production lines are using science and technology to manage safety. [ + ]
Scientists refine the classification system for processed foods
Recognising that food classified as 'ultra-processed' can also be healthy, WISEcode has refined classification to focus more on food ingredients. [ + ]
Getting closer to the 'real thing' with plant-based dairy
Chemical engineers at UNSW Sydney have created a plant-based cheese that melts, stretches and browns under the grill — just like the real thing. [ + ]
Sustainable packaging a key strategy and bottleneck for F&B brands: new research
A new white paper from Avery Dennison explores how innovative pressure-sensitive labels can help enable packaging circularity throughout the value chain. [ + ]
Manufacturing most impacted by ransomware in Q1 2025
Industrial ransomware incidents are on the rise — with food and beverage manufacturing incidents among the highest in Q1 2025, according to latest analysis by Dragos. [ + ]
Balancing packaging waste and food waste through data-driven design
While there has been considerable focus on reducing packaging waste, it's important to recognise the benefits of reducing food waste through data-driven packaging design. [ + ]
Tackling food contamination threats of the future
Modernising food safety to incorporate global partnerships and artificial intelligence will be key to addressing food contamination challenges, a new study reveals. [ + ]
Six on the shelf: from air-fryer meals to Dubai-style chocolate
Cooking trends and social media sensations are having an influence on some of the new food product developments hitting the shelves in Australia and New Zealand. [ + ]
Snackfood development: protein puffs that are easy to swallow
Cornell food scientists have developed a nutritious snack that is designed to be suitable for people with dysphagia and lactose intolerance. [ + ]
Breaking the ice on consumer resistance to frozen foods
Concerns over health and freshness are keeping many shoppers from embracing frozen foods, a new UK study finds — which could be hard to fix. [ + ]
How to prevent food factory fires with smarter machine monitoring
Food processors can deter fire-prone production conditions with testing to ensure safety and productivity. [ + ]
Digital product passport to drive transparency and sustainability
The packaging industry is facing a dual challenge of requiring resource efficiency and transparency — could a digital product passport provide a solution? [ + ]
Heat exchangers expand ginger beer production
Bundaberg Brewed Drinks ensured the equipment in its new Master Brewery maintained product quality by installing HRS Heat Exchangers' cooker and thermaliser. [ + ]
Non-alcoholic beer yeasts evaluated for fermentation activity
Researchers have explored nearly a dozen non-traditional yeast strains to find out which ones could brew the best non-alcoholic beers for a growing market. [ + ]
