Food design & research > Processing

Aussie red meat industry and sustainability, a new research study

03 October, 2023

The Food for the Future study aims to demonstrate how combined sustainability actions can be successfully implemented within red meat supply chains.


3D printing of plant-based steaks requires dosing technology

24 August, 2023

Redefine Meat has created a 3D printer for plant-based meat that incorporates dosing technologies from ViscoTec.


Food inflation is easing, according to latest ABS CPI data

31 July, 2023

While food inflation is past the peak for most food categories, the indulgence category, which includes ice cream, snacks and confectionery, is still increasing.


Meaty science explores tenderness

12 July, 2023

From tough to tender, meat scientists use machine learning to explore the meat tenderness phenomenon.


Phase two of draft rules for organic food products in NZ

05 July, 2023

MPI is seeking feedback in its second phase of developing draft standards that will regulate the production and processing of organic food products in New Zealand.


Food science facility uses oil-free compressed air solution

01 March, 2023

A dedicated supply of 100% oil-free compressed air was required in the recent development of a food science facility in New Zealand.


Would you like a 3D-printed low-fat chocolate?

15 February, 2023

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'.


Building new food production technologies

08 November, 2022

The Food without Fields project, coordinated by VTT, examined the possibilities and challenges of new food production methods in Finland.


What's new on the shelf?

17 October, 2022

From chocolate hazelnut hommus to vegetable waste ready meals, we take a look at what's new on shelves.


$1.2m pig welfare and pork provenance research project

30 September, 2022

The research partnership will deploy next-generation IoT tags and machine learning in commercial piggeries to deliver high-quality pig welfare and provenance.


Coles works on beef industry trial to reduce methane emissions

20 September, 2022

Coles is partnering with the beef industry to trial a new feed supplement that reduces methane emissions from cattle.


Shining a light on antimicrobial technique for food

31 August, 2022

Penn State University scientists have developed a pulsed light antimicrobial technique that shows promise in food sanitisation applications.


From sunflower side-streams to meat alternatives

26 August, 2022

A European research project is using sunflower press-cakes as a protein ingredient for plant-based meat alternatives.


Norway moves beyond animal-based cultivated meat

24 August, 2022

The ARRIVAL project is focused on using precision fermentation and lab-cultivated meat to produce animal products for consumption.


Climate change would lead to food system domino effect

23 August, 2022

Researchers from the University of Sydney have found that extreme weather from climate change would lead to reduced food quality and nutrition, and possible job losses.


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