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.
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.
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.
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.
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.
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.
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.
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.
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.