What is the inverted Cheerios effect, and why does it matter?
20 June, 2016Scientists have described the 'inverted Cheerios effect' — the interaction of liquid drops on soft solid surfaces — a discovery which may open up new opportunities in engineering and the life sciences.
Plasma irradiation improves vegetable harvest
09 June, 2016Scientists from Japan have successfully used 'non-thermal air plasma irradiation' to improve the harvest of a crop of salad leaves.
HIPSTER wants to change the face of food processing
25 February, 2016A collaborative, industry-driven research project is endeavouring to overcome the barriers to wide-scale implentation of HPT technology in the food industry.
Corporate Partners lean manufacturing program
30 November, 2015To fuel growth into new market segments, senior management at Birch & Waite engaged Corporate Partners to implement a lean manufacturing program throughout their business.
Dairy industry changes benefit cows and consumers
08 October, 2015Profound changes in the dairy industry in recent decades have benefited the health and welfare of both dairy cows and consumers.
Pork CRC turning research into reality
08 October, 2015Four key research projects that will benefit Australia's pork industry are nearing commercial reality.
Freeze drying: it IS rocket science!
06 October, 2015American researchers have set out to improve freeze-drying technology to make it safer and more affordable — and they are applying the principles of rocket science to do it.
Talc use in food processing a health hazard, say researchers
30 September, 2015Talc is a commonly used substance in food processing. But researchers from The Netherlands say it's a health hazard and exposure to it should be closely monitored.
Chemical-free food preservation using blue light
20 July, 2015Blue 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.
Manipulating porosity reduces salt and fat content in processed foods
10 April, 2015How do you make salty, fried food healthier? By manipulating its porosity, two food scientists from the University of Illinois have found.
Pulsed electric fields - a viable alternative to pasteurisation
01 April, 2015Israeli 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.
Extracting dollars from Greek yoghurt waste
09 March, 2015Scientists 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.
Omni BR4 Mini Bead Mill Homogeniser
10 February, 2015The BR4 Mini Bead Mill Homogeniser from Omni offers fast and reproducible nucleic acid and protein extraction with minimal costs and minimal footprint.
Get high to make food taste better, Swiss scientists say
10 February, 2015Getting 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 Stainless Steel Rotary Mixer
09 February, 2015Fallsdell 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.
