Articles
What’s new on the shelf?
Sugar-free yoghurt, hydration microdrinks, French cognac and snack collaborations are some of the products hitting the shelves recently. [ + ]
A wrap about confectionery
Some of the latest processing and packaging developments for the confectionery industry are discussed as the interpack event draws near. [ + ]
Craft beer resilience — key factors for success
The impact of the pandemic on UK breweries has been researched — revealing the key factors for resilience and future growth in the craft beer sector. [ + ]
Chocolate recall: avoiding a global salmonella outbreak
The drama of the chocolate egg recall last Easter and the lessons learned will be discussed at an upcoming event. [ + ]
Would you like a 3D-printed low-fat chocolate?
A Rutgers food scientist has used 3D printing to introduce a low-fat chocolate — the first formulation in a line of what he calls 'functional foods'. [ + ]
Foam physics: calculating the perfect pour for beer
A new study analysed a new bottom-up tapping system using a computational approach called a multiphase solver to tackle beer heads. [ + ]
Incorporating renewable materials in packaging
Nerida Kelton from AIP talks about incorporating renewable materials, which is just one of the 10 principles within the Sustainable Packaging Design Guidelines. [ + ]
Liquid fingerprint tech to help stop milk losses in dairies
A Finnish company has developed a solution for industrial process manufacturers to help stop valuable liquids, such as milk, going down the drain. [ + ]
New pulse ingredient for bread shows satisfying results
Replacing regular wheat flour with a new 'cellular chickpea flour' in bread could keep you feeling fuller for longer, according to new research. [ + ]
Global packaging trends for 2023
Packaging must navigate new and more challenging routes to market; Mintel's Global Packaging Trends for 2023 examines the trends in 2023 and beyond. [ + ]
Method for extracting nutritious antioxidants from corn waste
Near-worthless waste bran from corn starch production could be turned into a valuable resource using a new method developed by researchers. [ + ]
Nutritious salt alternative using Indigenous bush food
A group of plants used by First Nations Australians could have business potential as a nutritious alternative to salt, according to University of Queensland research. [ + ]
Dollar Sweets achieves more than a sprinkling of export success
Austrade has helped 100s & 1000s confectionery manufacturer Dollar Sweets win over $1 million in new business in the US and across Asia. [ + ]
When do food companies have to remove 'return to store' recycling statements from their soft plastic packaging?
The pause on REDcycle recycling has left many wondering what to do about their labelling on packaging, which now contains inaccurate and arguably false information. [ + ]
Digital winery for Treasury Wine Estates
With a modern automation infrastructure system, TWE's new winery facility in the Barossa is lowering costs and improving quality and safety. [ + ]