Articles
Food innovations from industry collaboration
FIAL launches its fifth edition of Celebrating Australian Food and Agribusiness Innovations, which features food innovations from 45 Australian businesses. [ + ]
Cheesemaking: why only some milk coagulates with rennet
Milk that does not coagulate (NC) under optimal conditions affects the manufacturing process and cheese yield; a scientific study explores the reasons why. [ + ]
Fish-free omega-3 oils for baby formula, CSIRO development
CSIRO aims to produce fish-free omega-3 oils to add nutritional value to food and beverages. [ + ]
On shelf: DIY plant-based milk and condiments
Ulu Hye has designed a plant-based milk base in a re-usable glass jar that can be combined with water at home to make milk on demand that lasts four days. [ + ]
Durable coating to keep food contact surfaces clean
To improve safety during food processing, a durable coating has been developed to prevent contamination on stainless steel food contact surfaces. [ + ]
Barrier-coated paperboard: an alternative to plastic tray packaging
Replacing the plastic tray in food packaging with a combination of paperboard and plastic could reduce the tray's climate impact by about 80%. [ + ]
Optimising your tank cleaning operations
Here are seven optimisation tips to consider as you evaluate the current performance of your tank cleaning equipment. [ + ]
Cost-effective ways to minimise supply shortages risks
The Fraunhofer Institute has developed an algorithm that helps companies calculate how the risks posed by supply shortages can be reduced at little extra cost. [ + ]
Robot that cleans production lines to hygienic standards
Fraunhofer researchers have developed two mobile cleaning devices that sanitise production equipment, even conveyor belts, to standards in a reproducible way. [ + ]
Is that pork on your fork?
Work is underway to create an easy-to-use testing device that can detect adulterated food fraud, such as the substitution of pork in beef products. [ + ]
The kokumi effect
Chanterelle mushrooms lend a unique taste to savoury dishes, known as the kokumi effect. Researchers have developed a method to determine how this effect is achieved. [ + ]
Printed biosensors to monitor freshness of meat and fish
US researchers are using aerosol-jet-printing technology to create graphene biosensors that can detect histamine, an allergen and indicator of spoiled fish and meat. [ + ]
Soft robots with good sense
From delicate potato chips to heavy milk bottles, MIT researchers have developed soft robotic tools which sense the right touch for the task. [ + ]
Heat and Control celebrates its 70th anniversary
Founded in 1950, Heat and Control will celebrate its 70th anniversary on 27 June 2020, with a 12-month-long celebration planned. [ + ]
Dissolving biofilms with a yeast-based solution
Bacterial biofilms can cause headaches for the food processing industry, but researchers in Tokyo have developed 'biosurfactants' to help dissolve them. [ + ]
