Food design & research > Processing

Plasma irradiation improves vegetable harvest

09 June, 2016

Scientists from Japan have successfully used 'non-thermal air plasma irradiation' to improve the harvest of a crop of salad leaves.

HIPSTER wants to change the face of food processing

25 February, 2016

A collaborative, industry-driven research project is endeavouring to overcome the barriers to wide-scale implentation of HPT technology in the food industry.

Corporate Partners lean manufacturing program

30 November, 2015

To fuel growth into new market segments, senior management at Birch & Waite engaged Corporate Partners to implement a lean manufacturing program throughout their business.

Pork CRC turning research into reality

08 October, 2015

Four key research projects that will benefit Australia's pork industry are nearing commercial reality.

Dairy industry changes benefit cows and consumers

08 October, 2015

Profound changes in the dairy industry in recent decades have benefited the health and welfare of both dairy cows and consumers.

Freeze drying: it IS rocket science!

06 October, 2015

American researchers have set out to improve freeze-drying technology to make it safer and more affordable — and they are applying the principles of rocket science to do it.

Talc use in food processing a health hazard, say researchers

30 September, 2015

Talc is a commonly used substance in food processing. But researchers from The Netherlands say it's a health hazard and exposure to it should be closely monitored.

Chemical-free food preservation using blue light

20 July, 2015

Blue LEDs in conjunction with cold temperature and acidic conditions can kill off foodborne pathogens making chemical-free preservation a possibility for a range of foods.

Manipulating porosity reduces salt and fat content in processed foods

10 April, 2015

How do you make salty, fried food healthier? By manipulating its porosity, two food scientists from the University of Illinois have found.

Pulsed electric fields - a viable alternative to pasteurisation

01 April, 2015

Israeli researchers have developed a technique using high-voltage, short pulsed electric fields that selectively damage cell membranes, killing the contaminating bacteria by a process known as electroporation.

Extracting dollars from Greek yoghurt waste

09 March, 2015

Scientists have found a way to deal with acid whey - a by-product of Greek yoghurt production - that's good for both the environment and companies' hip pockets.  

Omni BR4 Mini Bead Mill Homogeniser

10 February, 2015

The BR4 Mini Bead Mill Homogeniser from Omni offers fast and reproducible nucleic acid and protein extraction with minimal costs and minimal footprint.

Get high to make food taste better, Swiss scientists say

10 February, 2015

Getting high while cooking makes your food look - and taste - better. Scientists from the Nestlé Research Center have found that food cooked at high altitudes not only tastes better but is more visually appealing.

Fallsdell Stainless Steel Rotary Mixer

09 February, 2015

Fallsdell Machinery's stainless steel rotary mixers are available in two models: the premium stainless steel bowl and frame, featuring a direct drive bowl; and the budget stainless steel bowl and paint frame.

Using genomics to improve food safety

05 February, 2015

Scientists from IBM Research and Mars, Incorporated are joining forces to establish a collaborative food safety platform that leverages the largest-ever metagenomics study to unlock food safety insights across the supply chain.

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