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.
How do you make salty, fried food healthier? By manipulating its porosity, two food scientists from the University of Illinois have found.
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.
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.
The BR4 Mini Bead Mill Homogeniser from Omni offers fast and reproducible nucleic acid and protein extraction with minimal costs and minimal footprint.
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 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.
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.
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.
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.
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.
Ultrahigh-pressure (UHP) processing of salmon flesh improves shelf life, a new study in the Journal of Food Science shows.
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.
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?
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).