Latest Articles

Mimicking meat: texture science for plant-based meats

Stanford engineers are developing an approach to food texture testing that could pave the way for faux meat that wins over meat eaters.

Food design & research 20 November, 2024

Heat exchanger solutions for 5 challenging foodstuffs

In this article, five of the most challenging foodstuffs in terms of thermal processing are discussed along with the heat exchanger solutions for manufacturers.

Processing 20 November, 2024

Powdered plant milk designed to cut packaging and emissions

Bare*ly Mylk, a startup founded by Monash University alumni, has developed powdered plant milk to reduce packaging and related transportation emissions.

Packaging, labelling & coding 18 November, 2024

Optical tech sorts out the frozen veggies at Twin City Foods

The US frozen vegetable processor has partnered with Key Technology to install two optical sorters at the end of its lines that process both frozen peas and corn.

Processing 15 November, 2024

What's new on the shelf in the lead-up to Christmas

Chocolate baubles, fruity snacks, Milkybar milk and instant coffee with a cool twist are some of the food and beverage products hitting the shelf in November.

Food design & research 12 November, 2024

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Business solutions
'Tariff man' wins: What does this mean for F&B industry?

'Tariff man' wins: What does this mean for F&B industry?

Donald Trump's tariff plans on all imports to the US could cause challenges for Australia now that he has been elected as the 47th President of...

Article 07 November, 2024
Ingredients
Four key flavour and colour trends for food & bev in 2025

Four key flavour and colour trends for food & bev in 2025

ADM has released its flavour and colour trends report for 2025, outlining the four key trends that are set to impact food and beverages in the future.

Article 11 November, 2024
Food Design and Research
Mimicking meat: texture science for plant-based meats

Mimicking meat: texture science for plant-based meats

Stanford engineers are developing an approach to food texture testing that could pave the way for faux meat that wins over meat eaters.

Article 20 November, 2024
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