Food design & research > Processing

Simplot acquires licence for gene editing technology

13 August, 2018

Simplot plans to use the technology to help farmers produce more crops and offer US consumers more aesthetically pleasing products that stay fresh for longer.


Squeezing profits out of food waste

17 July, 2018

Monash University and IITB are helping businesses transform food waste into profits and improve their business model.


3D printing food helps personalise nutrition

01 May, 2018

Researchers used the prototype 3D printer to replicate the physical properties and texture of actual food samples.


Researchers upcycle wine waste

21 March, 2018

With the seeds, stalks and skins of grapes all considered 'waste' products — known as pomace — about a quarter of each grape ends up in landfills.


How heat kills Salmonella

07 February, 2018

Very high temperatures kill living cells very quickly, but what causes bacteria like Salmonella to die at lower temperatures and can this information be useful to food processors?


Genomic analysis project accelerates seed development

05 October, 2017

After announcing their multiyear global licensing agreement in January, NRGene and Monsanto Company's partnership has progressed.


NIZO and PSE form a centre of excellence for food product and process modelling

26 April, 2017

Dutch food and nutrition contract research organisation NIZO and UK-based Process Systems Enterprise have announced the formation of the Centre of Excellence (CoE) for Food Product and Process Modelling.


How to stop mould growing on fresh food

24 March, 2017

A plasma-based technology is proving successful in stopping the growth of moulds on fresh produce.


Using shellfish to fight food poisoning

23 March, 2017

Chitosan — a natural carbohydrate derived from crustacean shells — has been found to have potential to fight Clostridium perfringens food poisoning, which causes abdominal pain, stomach cramps, diarrhoea and nausea.


Baker Perkins MPF19 benchtop extruder for research and product development

16 February, 2017

Baker Perkins has added a new version of the benchtop MPF19 to its range of twin-screw extruders for the food industry.


Precision coating method for granular material

05 December, 2016

An Austrian team has developed a method for coating large volumes of granular material homogeneously.


Heat process adds weeks to the shelf life of milk

28 July, 2016

The shelf life of milk can be extended by several weeks by rapidly heating and cooling it, US researchers have shown.


Feeding pigs

18 July, 2016

Pelleting and extrusion can increase the digestability of pig food.


TGA-listed infant formula

13 July, 2016

Functional Foods Global has implemented manufacturing processes that go well beyond what Australian standards require in the manufacture of its TGZ-listed infant formula.


What is the inverted Cheerios effect, and why does it matter?

20 June, 2016

Scientists have described the 'inverted Cheerios effect' — the interaction of liquid drops on soft solid surfaces — a discovery which may open up new opportunities in engineering and the life sciences.


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