Defence ration packs could get an overhaul thanks to Microwave Assisted Thermal Sterilisation (MATS) technology, which has been shown to produce better-tasting packaged foods in minutes rather than hours.
Australian food manufacturers aiming to stay globally competitive will benefit from a new University of Sydney centre that launched today (3 November): the ARC Training Centre for the Australian Food Processing Industry in the 21st Century (ARCFPTC).
A European study has shown that infants fed on fresh, unprocessed milk rather than UHT milk are less prone to infection.
What's interesting is that when a person makes a perfect cup of coffee by hand, the element of craftsmanship is acknowledged. But when the same process is performed industrially, there's little recognition of the expertise involved.
Fonterra has partnered with the CSIRO to drive innovation in sustainable farming, manufacturing, health, nutrition and consumer dairy products. CSIRO will use its scientific capability to help propel Fonterra's V3 strategy.
The US Army is looking at novel ways to feed its troops - including 3D printing food. Lauren Oleksyk, a food technologist with the NSRDEC, is investigating 3D applications for food processing and product development.
The new ARC Dairy Innovation Hub is set up to help Australian dairy manufacturers capture the growing Asian demand for dairy by developing new products.
Innovative packages are the key in the fight against food loss and wastage. More effective barrier layers, germicidal films and freshness indicators are intended to help products to keep for longer and halt consumers' throwaway mentality. However, despite all these improvements, companies have to keep a constant eye on process efficiency and on costs.
Nestlé has revealed plans for a modular factory that can be built in half the time that it takes to build a conventional factory - and for half the cost.
SPX and PeopleFlo Manufacturing have signed a technical and commercial agreement that will see the two companies collaborate on a project to develop new technology.
A new test facility in the Netherlands is allowing food processors to test their production methods to see if the proposed improvements in efficiency and quality can be realised.
Scientists from Nestlé say they've developed a theory that will predict the way soluble substances will dissolve in water with greater accuracy than ever before. The theory could help food manufacturers develop food and beverage products that give a smoother texture with fewer lumps when mixed with liquid.
Acoustician Preston S Wilson explored the potential of using the ‘cracking’ sounds emitted by coffee beans during the roasting process as the basis for an automated acoustical roast monitoring technique.
The first phase of the 24th Australian Total Diet Study (ATDS) has been released by FSANZ. The study examines Australian consumers' dietary exposure to acrylamide and aluminium.
While pasteurisation may have revolutionised the food industry, certain microbes can survive pasteurisation. Sanjeev Anand, a South Dakota State University dairy science professor, is developing ways to combat these heat-resistant microorganisms.