Articles
Could white bread be healthier with new chickpea flour?
A chickpea-derived flour has been specially milled and processed into white bread, which researchers found improved the glycaemic responses of people eating it in a trial. [ + ]
Probiotic coffee and tea developed
Researchers have created new probiotic coffee and tea drinks that are packed with gut-friendly live probiotics. [ + ]
Achieving warehouse efficiencies and hygiene with plastic pallets
Plastic pallets are considered a more reliable alternative to those traditionally manufactured in wood, according to Alan Morgan, National Marketing Manager at Ozkor. [ + ]
Who is better at discerning bitter tastes?
Women can generally taste bitter flavours better than men, but now researchers have found that ethnicity may also play a role in the sensitivity of the tongue to bitter food. [ + ]
How better tech can lead to safer food
An expert in automation has described how technology can help produce food in a safer, more hygienic and more efficient way. [ + ]
Infrastructure monitoring — a must for F&B industry
There is no doubt that digital technologies are needed to enable the food and beverage industry, but how is this best achieved? [ + ]
Sweetening up sheep milk kefir
The type of sugar used to sweeten sheep milk kefir may improve consumer acceptance, according to research in the Journal of Dairy Science that tested five different sugars. [ + ]
Melbourne-based wine-on-tap store's sustainable idea
A Melbourne-based wine store recently launched with a sustainable point of difference, opting for premium wine-on-tap options instead of single-use bottles. [ + ]
Nestlé in the Loop of the circular economy
Nestlé has announced it will make reusable containers for some of its brands as the company invests in the circular economy model through Loop. [ + ]
Converting waste streams into revenue streams
Flavonoids present in cherries and apples could prove to be extremely valuable. [ + ]
Origins of the funky smell of cheese
Researchers have found the distinctly funky cheese smells come from fungi communicating with bacteria, and how they communicate determines what the cheese has to offer. [ + ]
How Australian manufacturing took on COVID-19
Research into COVID-19 response from industrial workplaces released by Nirovision. [ + ]
The pubs had no beer but Aussies didn't drink more at home
New research from Monash University has revealed Australians did not 'get on the beers' at home during the nation's COVID-19 lockdowns despite the closure of licensed venues. [ + ]
Don't make a bad shellfish choice this Christmas
Some 8 million Aussies celebrating Christmas will not be purchasing sustainable prawns, putting the tradition at risk. [ + ]
Selling food waste: upcycling matchmaking service launched
European food producers can now upcycle food waste thanks to a scheme that helps connect them to other companies that can re-use by-products in the food industry. [ + ]
