Food design & research > Processing

Dealing with thermoduric microbes in the dairy industry

11 April, 2014

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.

Nestlé unveils Food Safety Institute

27 March, 2014

Nestlé has opened a food safety research centre in Beijing as part of efforts to help meet China's growing demand for healthy, safe food - one of the top three concerns among Chinese consumers.

Wine research gives excellent return on investment

07 March, 2014

Investing in research into wine yeast pays off, new research shows. An independent study commissioned by the GWRDC has found that $1 spent on research into improving the performance of yeasts generates $7.40 in returns to winemakers.

Safer baby food through high-pressure thermal sterilisation

25 February, 2014

Treating baby food puree with high-pressure thermal sterilisation (HPTS) instead of conventional thermal processing showed a reduction of furan, food scientists from the Technische Universität Berlin have found.

Make haste, use waste

21 February, 2014

The Bio-Resource Processing Alliance (BPA) has NZ$2.5 million per year available to help NZ biological-based manufacturing businesses gain maximum value from waste and by-products.

Filleting machine boosts Norwegian white fish industry

29 January, 2014

A new white fish filleting machine could improve productivity and ensure the future of the Norwegian fish processing industry. The machine uses X-ray technology and jets of water to locate bones and efficiently fillet the fish.

SGF develops fully organic stevia processing method

17 January, 2014

Standard stevia processing does not meet USDA National Organic Program (NOP) regulations, which is a problem for processors hoping to use stevia in certified organic products. SGF has developed a new technology to overcome these obstacles.

Less alcohol, more flavour with special yeast

17 January, 2014

A team of researchers at the Australian Wine Research Institute has identified a strain of yeast that produces a lower level of alcohol, while preserving the flavour of the wine.

Cat's eye flip flow to improve industrial mixing

04 November, 2013

Researchers claim to have developed a recipe for industrial mixing that could optimise mixers. The process uses magnets to generate synchronised flows of jets that move in opposite directions and whose positions are slightly offset from each other.

Consumers want nanotech labelling - and will pay extra for it

29 October, 2013

US consumers want food processors to declare which food products use nanotechnology - regardless of whether the nanotechnology is in the food or is used in food packaging.

Spray-dried dairy processes to benefit from research

21 October, 2013

Research investigating the tendency of spray-dried glucose-based powders to crystallise over time could mean better scale-up and prediction of crystal growth in commercially produced lactose-based powder products.

Chobani donates $1.5m to dairy research

17 October, 2013

US yoghurt giant Chobani has donated US$1.5 million to Cornell University to support and research workforce training in dairy quality.

How safe is sous vide and low-temp cooking?

12 August, 2013

There is not a lot of data about the kill effectiveness of low-temperature cooking on the microbial load of foodstuffs. Now this problem is being remedied so we will know whether or not to order from the sous vide menu.

MicroZap, macro effect

03 July, 2013

Microwaves could have a greater impact than just consumer convenience. MicroZap technology can extend the shelf life of fresh bread to 60 days - a result that could have positive implications for global food waste and food safety.

Creating high-value products from leftovers

18 June, 2013 by Marcia Wood

For around every 4 L of olive oil that’s pressed, about 17 kg of pomace is left behind. These leftovers typically have low-value uses. But US engineers are working with growers and processors in California to find new, environmentally friendly and profitable uses for pomace.

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