Articles
Winners of the 2020 PIDA awards announced virtually
Lobster protection packaging and easy-to-open milk were gold award winners at the 2020 PIDA Awards announced 'virtually' in May. [ + ]
Soy approach for cell-based meat
Scientists may have developed a more affordable and sustainable cell-based meat using textured soy protein (TSP) scaffolding. [ + ]
Packaging with creases: imperfection with intention
A label with creases is mostly a 'no-no', but for one chocolate liqueur manufacturer this imperfectionism is intentional to evoke an impression of being made by hand. [ + ]
Unlocking the value in food organics
Food waste, as well as its treatment and disposal, is becoming more topical across the Australian political and public landscape. [ + ]
Clearing the haze for white wine makers
Novel magnetic nanotechnology has been developed to quickly and efficiently remove haze-forming proteins, which could result in savings for the wine industry. [ + ]
Creating chitin from prawn and fruit waste
Scientists in Singapore have developed a new fermentation method to extract chitin from prawn shells using discarded fruit. [ + ]
Golden artificial tongue used to taste maple syrup
Canadian researchers have developed an artificial tongue using gold nanoparticles that can determine the taste and flavour complexity of maple syrup. [ + ]
'Traffic light' system for grading avocados
A laser and vibration technique that determines the perfect ripeness of avocados without damaging the fruit has been developed to help reduce waste in the supply chain. [ + ]
Food-contact surface coating to help prevent contamination
Researchers are developing a water-repellent coating that can be applied to food-contact surfaces such as conveyor belts to help prevent cross-contamination of produce. [ + ]
Pallet racking solution protects against forklift impacts
This pallet racking protection solution features a shock deflector that is made from a tough polymer designed to withstand significant impact from forklifts. [ + ]
Pork with Aussie flavour
Qld research is helping to create a uniquely Australian pork flavour signature using the oil from native macadamia nuts. [ + ]
Soft plastics: follow the Red recycled road
Nerida Kelton from the Australian Institute of Packaging takes us on journey from soft plastics to the Red recycled road. [ + ]
Chocolate claims identified with a 'fingerprint'
Researchers are developing a chemical 'fingerprint' method that is designed to verify chocolate is being sourced from the locale stated on the wrapper. [ + ]
Kimchi fermentation research
Researchers have found the source of lactic acid bacteria involved in the fermentation of kimchi, to aid the production of standardised kimchi. [ + ]
Glug, glug, glug: what makes bottles empty faster?
Researchers studied bubble physics to determine what influences bottle emptying time; the results may have applications for the beverage industry. [ + ]
