Articles
Healthier starchy food products using non-thermal tech
Researchers are developing food technologies using non-thermal techniques to modify the structural properties of starch, potentially creating healthier food options. [ + ]
10 reasons dust management is crucial for F&B manufacturing
Food and beverage manufacturers need to ensure the highest standards of hygiene, safety and efficiency — why is dust collection equipment so crucial? [ + ]
Getting out the stink from smoke-tainted wine
Researchers have developed a method using molecularly imprinted polymers (MIPs) to improve the flavour of wine made from grapes exposed to bushfire smoke. [ + ]
Exploring the microbiome of the foods we eat
In order to improve foods and understand their impact on human health, researchers have used metagenomics to explore the diversity of microbiomes in over 2500 foods we eat. [ + ]
Bolstering brewing with new blow moulding machinery
Brewing company Beermaster has collaborated with PET Technologies to install a blow moulding machine to increase output capacity of its beverages to meet demand. [ + ]
Going nuts for Aussie macadamias and almonds
There is a growing demand for Australian tree nuts and more specifically nut snacks, particularly in China and India, according to the latest analysis from Rabobank. [ + ]
Tomato ripening study could help improve post-harvest process
A study has revealed the role of cell wall components in tomato fruit ripening, which could create opportunities for improving post-harvest storage and reducing fruit loss. [ + ]
Flow theory: Vapour flow control
Vapours have a useful role in some food & beverage applications, such as the sterilisation process for aseptic packages. Find out more... [ + ]
How bread dough gave rise to civilisation
A study has explained how bread wheat helped to transform the ancient world on its path to becoming the crop that still sustains our population. [ + ]
Faster food composition analysis using NIR
Near Infrared (NIR) composition analysers are designed to help to fast track food quality testing at all stages of product development and production. [ + ]
What's the most sustainable packaging for your OJ?
Which packaging would you choose as the most sustainable option for a single serve (350 mL) of orange juice: glass, aluminium can, plastic or carton? [ + ]
Cheese of the future: are consumers open to alternatives?
Researchers in Germany investigate consumer acceptance to animal-free alternatives for cheese. [ + ]
What's new: six on the shelf
From classic chocolatey flavours reinspired to Korean delicacies, have a look at what's new on the shelf. [ + ]
Developing new flavours for alt-protein products
NTU Singapore and ingredients company Bunge are collaborating to produce new food flavours through fermentation, for use in alternative protein products. [ + ]
The development of food GMPs
Good manufacturing practices (GMPs) in the food industry are in place to ensure that the products that consumers use daily are safe for consumption. [ + ]
