Articles
Is this the future of consumption?
Woolworths has launched a zero-waste platform that allows shoppers to receive common products, including juice and ice-cream, in branded re-usable containers. [ + ]
'Super' yeast study could lead to new beer flavours
Scientists have discovered a Medieval hybrid 'super' yeast and are using these insights to create novel beers that can be brewed in a sustainable way. [ + ]
Making chocolate that melts in your mouth
Researchers are developing a better understanding of the tempering process, which could help manufacturers save costs and improve the mouthfeel of chocolate. [ + ]
Designer meat — one step closer
Harvard researchers believe we could be one step closer to making designer cultured meats with defined textures, tastes and nutritional profiles. [ + ]
3D printing of chocolate, a new approach
Researchers in Singapore have developed a new approach for the 3D printing of chocolate using cold extrusion instead of the conventional hot-melt extrusion method. [ + ]
Navigating the paperboard jungle of sustainable packaging
Food producers are relying on food packaging suppliers for sustainable packaging materials, to meet Australia's 2025 National Packaging Targets. [ + ]
Taming wild mould to make new cheese flavours
The findings from US research that has been studying cheese fungus could eventually be used to produce new flavoured artisanal foods. [ + ]
Don't get scrambled over eggs
A method has been developed in Europe to detect fraud in egg labels; while in Australia there are calls to phase out caged eggs. [ + ]
Detecting bitter almonds in your nougat processing
Spanish researchers have developed bitter almond detection technology to help manufacturers of nougat, ice-cream, pastries and other food that includes almonds. [ + ]
The future of cold storage in the food industry
Increasing online grocery sales have placed more demands on food producers and developers to create more cold storage warehousing spaces. [ + ]
Sesame seeds, market analysis
Demand for sesame seeds is expected to increase, due to the product's versatility as an antioxidant and as a functional ingredient in several products. [ + ]
A day in the life of a food science laboratory technician
A glimpse of a day in the life of Hayley Pfeifer, laboratory technician at Riverland Almonds, who recently won an award at the APAC Food Safety Awards. [ + ]
Keeping it chilled
The cold chain in Australia is not just about food safety; Scott Varker of Pollen Asset Advisory explores the importance of keeping it chilled... [ + ]
Shellfish and seaweed aquaculture potential in Australia
Australian coastlines have potential for commercial shellfish and seaweed aquaculture that provide food while benefiting the health of our oceans, according to research. [ + ]
Turning surplus product into food pouches for people in need
A socially conscious food manufacturer can now produce 42 million nutritional food pouches each year, with the help of equipment from HRS Heat Exchangers. [ + ]
