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.
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.
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.
US yoghurt giant Chobani has donated US$1.5 million to Cornell University to support and research workforce training in dairy quality.
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.
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.
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.
Avocado Oil New Zealand is using NZ’s only open-access product development spray dryer at Waikato Innovation Park to dry avocado pulp into a high-value powder to be marketed under the Avopure brand.