Articles
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. [ + ]
Next-gen nuggets using chunky cultured chicken
In the future we could be eating lab-grown 'chicky nuggs' as researchers create bite-sized cultured chicken with a meaty texture using a special bioreactor. [ + ]
Tree sap: a plant-based gelatine alternative?
Researchers from the University of Ottawa may have found a new plant-based alternative to gelatine in a legume plant by-product. [ + ]
Five ways emerging tech can help food and beverage manufacturers
As food manufacturers embrace new innovations, they must also navigate the complex landscape of regulatory compliance and cybersecurity. [ + ]
Making plant-based food tastier and more nutritious
Lactic acid bacteria can help improve flavour and nutritional quality of plant-based dairy alternatives and possibly other alternative food, according to a new study. [ + ]
Lifting the lid on the benefits of sodium reduction legislation
A study has found that mandated sodium reductions for processed food in South Africa since 2013 have resulted in significant declines in blood pressure levels. [ + ]
Mars Wrigley Australia invests $6.5m to expand capacity at its Asquith factory
A new production line and circular-by-design packing technology have been introduced at the chewing gum and mint factory in Asquith (NSW) to increase capacity by 60% and reduce plastic. [ + ]
