Articles
Intense roasting for tastier low-sugar chocolate
US researchers have discovered a method to help confectionery makers reduce the bitterness of no-sugar chocolate by roasting cocoa beans longer and at higher temperatures. [ + ]
Researchers find greener way of mixing incompatible fluids
Flinders University researchers have developed a technique that allows immiscible fluids to be mixed together using clean chemistry to avoid harsh waste products. [ + ]
Exploring the growth of plant-based milk
The plant-based milk market now accounts for around 10% of the global milk market; there are many reasons for their popularity and two main methods of processing them. [ + ]
Open IIoT group to exhibit 'smart' demo at AUSPACK 2022
Open IIoT will be demonstrating the benefits of full IIoT integration in a visually accessible way at AUSPACK 2022 in Melbourne. [ + ]
Critical pH monitoring for cultures
Due to the nature of the products manufactured at DSM Food Specialties, there is a strong emphasis on system cleanliness — both CIP and SIP processes are used. [ + ]
Improving productivity with humidity
Managing the water content of food products is a vital strategy in maximising yield and maintaining quality. [ + ]
Research discovery could lead to tastier fermented foods
Gaining a better understanding of lactic acid bacteria, which are essential in creating fermented foods, could lead to healthier and tastier fermented foods and beverages. [ + ]
Cheers! Scientists bring hoppy flavour to non-alcoholic beer
Researchers have developed a technique that gives non-alcoholic beer the distinct hoppy flavour that regular beer has. [ + ]
Summery new products available on shelves
Crunchy apples and chips as well as fruity apperitifs are some interesting new products for summer's tail end. [ + ]
Developments in cobot technology improve workplace safety
Collaborative robots offer a more efficient, safer workplace where humans and automation can work in tandem. [ + ]
Life cycle assessment (LCA) can guide sustainable packaging design
To optimise circular and sustainable design, packaging technologists need to look at the potential environmental impacts of the product across its lifetime. [ + ]
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. [ + ]
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. [ + ]
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. [ + ]
