Articles
Pilot-scale process line to help progress beverage science
GEA technology is being used at a small-scale beverage processing line that has been opened for training and research purposes at Geisenheim University. [ + ]
Beany flavour study to enhance the appeal of soy-based foods
A scientific study at the University of Missouri is exploring novel ways to improve the flavour and nutritional profile of soy-based foods. [ + ]
Extending the shelf life of sugarcane juice — naturally
Sugarcane juice is one of the world's most popular beverages — but it's highly perishable. [ + ]
Fibre vs protein: keeping pace with bakery formulation trends
Fibre has traditionally taken a back seat to protein when it comes to product claims on baked goods and confectionery, but that has been changing. [ + ]
How to choose the right ASRS
An automated storage and retrieval system (ASRS) optimises available space in a facility while enabling fast, accurate access to stored items. [ + ]
Hyperspectral imaging for food grading
Push-broom hyperspectral imaging systems are now being used by food processors on an industrial scale to optimise product grading and safety inspections. [ + ]
FCR image bank provides precise food cue feedback
GMU's Food Cue Reactivity image bank update produces more accurate and consistent food-related brain response research. [ + ]
Aust and NZ baby food nutritional claims unfounded: study
New research has shown that baby foods often feature misleading claims aimed at convincing parents the products are a healthy choice. [ + ]
Colour recognition in smart packaging
A study conducted at Finland's University of Vaasa could lead to smart packaging that indicates product condition through colour-changing printing inks. [ + ]
Plant-based diets linked to reduced risk of chronic disease
A large-scale European study has found that a plant-based diet is associated with reduced risk of multimorbidity of cancer and cardiometabolic diseases. [ + ]
Could rapeseed be the next vegan protein?
Researchers have now shown that rarely used rapeseed proteins can be a valuable source of protein alternatives. [ + ]
Legume storage heat costs farmers and processors
Researchers find poor storage conditions are causing avoidable quality decline across the legume supply chain. [ + ]
Could AI prevent food poisoning?
Researchers have demonstrated how artificial intelligence can now detect contaminated food in fields and factories before it reaches consumers. [ + ]
New method dehydrates fruit without heat
Researchers have developed a method to dry food at room temperature by adjusting air pressure conditions and using food-safe calcium chloride. [ + ]
How microbes transform flavour in fermented sausage
A new study reveals how microbial succession plays a pivotal role in shaping the flavours and textures in fermented sausage. [ + ]
