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Meeting tomorrow's demands in the food & beverage industry

For companies to compete in Australia's $23 billion food and beverage industry, they must understand and overcome many challenges.


Three ways scientists are working to improve kombucha brewing

Scientists are investigating ways to minimise alcohol levels, tailor tastes and optimise production of the fermented tea.

Processing 18 March, 2024

Meaty mould: could it be the smart food of the future?

While a mould patty burger doesn't sound too appetising, fungi is being explored as a promising source of food innovation for the future and it could also be tasty.

Food design & research 15 March, 2024

The Arnott's Group supports research to boost recycled packaging

The Arnott's Group is supporting a research partnership to help progress novel technologies that address the plastic packaging challenges facing the food and beverage...


PET bottle life cycle and NIR heating technology

More than 500 billion PET bottles are used globally to pack different products, and now there's a global trend to switch to rPET — how can NIR help?


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Australia's food security inquiry, report released

Australia's food security inquiry, report released

The Australian Food Story report is the result of a parlimentary inquiry into the vulnerability within Australia's food supply chain — it...

Article 11 December, 2023
Ingredients
Solving the recent orange juice off-flavour mystery

Solving the recent orange juice off-flavour mystery

A food science research team in Germany has solved the mystery of a new clove-like off-flavour in orange juice, the cause of which was previously...

Article 07 February, 2024
Food Design and Research
Meaty mould: could it be the smart food of the future?

Meaty mould: could it be the smart food of the future?

While a mould patty burger doesn't sound too appetising, fungi is being explored as a promising source of food innovation for the future and it...

Article 15 March, 2024
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