Food design & research > Processing

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.


Strict processing conditions needed after raw milk cheese ban lifted

04 February, 2015

A ban on some types of raw-milk cheese has been lifted in Australia after the Australia and New Zealand Ministerial Forum on Food Regulation decision to lift the ban last week. The TIA is investigating which types of cheese can be made safely using raw milk.


Chemists find a way to unboil eggs

30 January, 2015

How do you unboil an egg? Untangle the proteins and allow them to refold, University of California, Irvine (UCI) and Australian researchers say. The researchers say it could dramatically cut costs in food production and cancer treatments.


Juicing oranges improves nutrient bioaccessibility

23 January, 2015

Researchers have found that while the production of pasteurised orange juice slightly lowers carotenoid, flavonoid and vitamin C levels, it significantly improves the bioaccessibility of these nutrients.


Salmon shelf life extended by ultrahigh-pressure processing

22 January, 2015

Ultrahigh-pressure (UHP) processing of salmon flesh improves shelf life, a new study in the Journal of Food Science shows.


Projects set to improve food safety in fresh produce sector

20 January, 2015

Food safety in the fresh produce sector is set to get a boost thanks to two new projects launched by the Fresh Produce Safety Centre.


Kitchens of the future could fundamentally change food processing industry

14 January, 2015

Think a Thermomix is impressive? How about kitchen appliances that shop for meals, monitor dietary needs and even 3D-print food on demand? If such changes are in store for consumers' kitchens, what will the food processing industry look like in 2050?


Levy to combat oyster mortality syndrome

09 December, 2014

Australian Seafood Industries (ASI) will collect a levy, in conjunction with hatcheries, to undertake research into developing spat with resistance to the Pacific Oyster Mortality Syndrome (POMS).


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