Researchers have found that a 140-year-old mixing technique, called conching, is responsible for giving chocolate its smooth texture.
Researchers have developed a sensor that can 'smell' if milk has gone bad before the product is opened, and changes colour.
How can the concept of the individualisation of the manufacturing process and 'batch size one' impact a bulk dairy, vegetable oil or grain producer?
Nestlé has embedded SAS Analytics into key business processes that will help it sense demand for its consumer goods more accurately and reliably on a global basis.
A gourmet fruit specialist is using an Ishida X-ray inspection system to ensure its shredded apricots remain free from minute stone and other contaminants.
EXAIR's Atomizing Spray Nozzles atomise fluids in a range of spray patterns for a variety of uses, including washing, rinsing, coating, cooling, quenching, wetting (moistening), humidification and dust control.