SGF develops fully organic stevia processing method
17 January, 2014Standard 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.
Less alcohol, more flavour with special yeast
17 January, 2014A 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.
Cat's eye flip flow to improve industrial mixing
04 November, 2013Researchers 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.
Consumers want nanotech labelling - and will pay extra for it
29 October, 2013US 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.
Spray-dried dairy processes to benefit from research
21 October, 2013Research 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.
Chobani donates $1.5m to dairy research
17 October, 2013US yoghurt giant Chobani has donated US$1.5 million to Cornell University to support and research workforce training in dairy quality.
How safe is sous vide and low-temp cooking?
12 August, 2013There 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.
MicroZap, macro effect
03 July, 2013Microwaves 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.
Creating high-value products from leftovers
18 June, 2013 by Marcia WoodFor 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.
FoodWaikato spray dryer processes avocado powder for export
07 June, 2013Avocado 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.
In-package plasma process quickly, effectively kills bacteria
24 April, 2013 by Brian WallheimerExposing packaged liquids, fruits and vegetables to an electrical field for just minutes might eliminate all traces of foodborne pathogens on those foods, according to a Purdue University study.
Arsenic mystery solved
08 April, 2013The mystery of arsenic in German beers has been solved, scientists announced at the 245th National Meeting & Exposition of the American Chemical Society.
Product testing device good under pressure
08 April, 2013A new device at Massey University’s Food Pilot Plant allows food products to be pasteurised at low temperature by exposing them to high pressure.
Ultrasound key to safer spinach
30 November, 2012University of Illinois scientists have developed a method that reduces the number of E. coli O157:H7 cells that can live undetected on spinach leaves.
Project aims for waste-free processing of fish and oil plants
22 August, 2012The APROPOS project seeks to re-use protein- and oil-rich side streams from fish and oil plant processing.
