Baker Perkins MPF19 benchtop extruder for research and product development
16 February, 2017Baker Perkins has added a new version of the benchtop MPF19 to its range of twin-screw extruders for the food industry.
Precision coating method for granular material
05 December, 2016An Austrian team has developed a method for coating large volumes of granular material homogeneously.
Heat process adds weeks to the shelf life of milk
28 July, 2016The shelf life of milk can be extended by several weeks by rapidly heating and cooling it, US researchers have shown.
TGA-listed infant formula
13 July, 2016Functional Foods Global has implemented manufacturing processes that go well beyond what Australian standards require in the manufacture of its TGZ-listed infant formula.
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.
Pork CRC turning research into reality
08 October, 2015Four key research projects that will benefit Australia's pork industry are nearing commercial reality.
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.
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.
