Articles
Egg-based coating to extend shelf life of fruit and veg
An inexpensive egg-based coating could be used to protect and extend the freshness of fruits and vegetables, according to Rice University researchers. [ + ]
All you need to know for food texture testing
Texture analysers are not only used to measure food properties such as chewiness, crispiness, crunchiness, hardness, but also ... [ + ]
DNA barcodes to track food provenance
Researchers have developed DNA-barcoded microbial spores that can be used for tagging and tracking agricultural products from their point of origin. [ + ]
Making biscuits from orange juice processing waste
A Brazilian study has identified a way to make biscuits from Orange by-product flour (OBPF). [ + ]
On the shelf: Monday Distillery goes dry before July
The Australian owned and operated Monday Distillery has introduced a non-alcoholic, sugar-free premade drink range in time for 'Dry July'. [ + ]
Plant-based diet choices for Australians are no longer a fad
Plant-based eating is only set to continue its rise in popularity and the industry needs to adapt to the needs of thoughtful and mindful consumers. [ + ]
Australian native tea plans to go global
An Australian lemon myrtle grower plans to expand into the international tea market with its caffeine-free citrus tea that tastes and smells like the Australian bush. [ + ]
Should tomatoes be kept in the fridge?
There is much debate about the correct storage of tomatoes; a German research team investigates the influence of storage on the flavour of ripe tomatoes. [ + ]
Technologies that could transform our food systems
A variety of promising, ready or near-ready technologies that could transform global food systems have been identified in a new study. [ + ]
Turning wine waste into valuable products
A collaborative project is transforming the leftovers of the Australian wine industry into nutraceutical ingredients. [ + ]
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. [ + ]
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. [ + ]
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. [ + ]
