Articles
'Wizards' solve a smoke-taint dilemma for Aussie wine industry
A La Trobe University smoke sensor is in the process of being rolled out across the wine industry, which has the potential to save hundreds of millions of dollars in lost wine production. [ + ]
Guarding our seafood against vibrio parahaemolyticus
As the global appetite for seafood grows, concerns over pathogen contamination have intensified, so innovative solutions are being developed to manage these risks. [ + ]
Four trends shaping warehouse automation and intralogistics in 2025
Four key trends expected to shape the warehouse automation and intralogistics industry in 2025 are explored in this article. [ + ]
Frothy options: pea-based cappuccino of the future
A team of researchers has investigated the functional foaming ingredients in food, bringing plant-based options a step closer. [ + ]
Drawing out mercury: 'active' packaging for canned tuna
Researchers in Sweden have developed a novel packaging technique which has reportedly removed up to 35% of the accumulated mercury in canned tuna. [ + ]
FoodTech Qld returns to the Gold Coast in 2025
The FoodTech Qld conference and exhibition returns to the Gold Coast from 19–20 June 2025 with a renewed focus on food technology and innovation. [ + ]
Field pea sugars speed up sour beer brewing
Researchers from Norwegian University of Life Science have brewed new sour beers in less time using this unusual ingredient. [ + ]
Three emerging 'smart' food drying techniques
Food drying techniques are being developed using optical sensors and AI to facilitate more efficiency with the preserving process; find out more about three emerging techniques. [ + ]
Genetic predisposition plays role in bitter coffee taste
Why does coffee taste more bitter to some people than it does to others? Researchers at Technical University of Munich may have the answer. [ + ]
The 2025 Global Taste Charts reveal flavour innovations
From sophisticated street food to using native Australian and New Zealand ingredients, the global taste trends for 2025 will be bold. [ + ]
Top tips for avoiding food contamination
While food manufacturers already take steps to prevent the main causes of food contamination, there are some hidden contaminators that should also be avoided. [ + ]
Kokumi chemistry for rich-tasting sparkling wines
Kokumi compounds can bring a richness of flavour to foods like cheese, but now scientists have explored their potential for sparkling wines. [ + ]
Who will pay for emission reductions in the milk sector?
Australia's dairy sector is grappling with how best to transition to lower-emissions production, and how the cost will be borne, a new Rabobank report says. [ + ]
How to manage safety risks in the low-moisture food sector?
Low-moisture foods such as dried fruits, seeds, tree nuts and wheat flour are facing increasing food safety risks, but research on this remains limited. [ + ]
Kerry drives innovation to meet demand for lactose-free products
With rising consumer demand for lactose-free products, Kerry drives dairy innovation in Australia and New Zealand with lactase solutions. [ + ]