A US study measured nitrogen in wastewater from local cheesemaking and vegetable processing with interesting results.
Autonomous harvesting, smart food hubs and premium food science will all be researched as part of the Future Food Systems CRC.
Eight MasoSine Certa pumps from Watson-Marlow Fluid Technology Group are boosting operational efficiency at a Danish deli salad plant.
A soil-monitoring sensor that mimics the way plants detect nutrients through their roots is being developed by a QUT researcher to help farmers reduce their reliance on over-fertilisation.
Home-grown lettuce may soon be available in IKEA Sweden restaurants, after the company announced it is harvesting its own lettuce as part of a sustainability initiative.
The Rotary Dryer Roaster (RDR) from Heat and Control is an end-to-end solution for the dry roasting of nut and seed products.
The Stixfresh edible sticker may be able to prolong the shelf life of fruit by up to 14 days by slowing down the ripening process.
Research has found that a small level of ethylene reduces the shelf life of watermelon, despite the fact it was previously thought to not be affected by the gas.
The FAM Dorphy tridimensional slicer and FAM Centris 315 centrifugal slicer and shredder are particularly suited to catering companies.
Olive processing produces toxic wastewater and consumes vast quantities of water — but a new processing method overcomes these two problems.
With at least 339 Americans and Canadians sickened since 2017 after eating romaine lettuce contaminated with E. coli, news of a faster E. coli test is welcome.
With 35 kg of sugar/head/year being consumed, the sugar industry is thriving. Now, milling electrification is making the industry more energy efficient.
An enzymatic technology developed by Better Juice may be able to reduce the amount of simple sugars in juice by turning them into fibres.
The world press has been carrying articles about a tourist in India spray-painting white/green grapes red to make them more saleable in the market.
Very little is known about the microbiomes involved in making pickles by natural fermentation where no starter microbial cultures or other media are used.