Articles
Keeping it fresh with a top-sealed tray format
The top-sealed food tray format has grown in popularity due to its convenience and the protection it provides for food as it travels along the supply chain. [ + ]
Are gluten-free products as nutritious as gluten equivalents?
A research team in Spain has spent nine years monitoring gluten-free products to analyse whether or not they are nutritionally equivalent to gluten products. [ + ]
Vanillin from Kraft Lignin
A team of researchers has developed a green method for recovering the flavouring agent vanillin from a by-product in the papermaking processes. [ + ]
Craft beer resilience — key factors for success
The impact of the pandemic on UK breweries has been researched — revealing the key factors for resilience and future growth in the craft beer sector. [ + ]
What’s new on the shelf?
Sugar-free yoghurt, hydration microdrinks, French cognac and snack collaborations are some of the products hitting the shelves recently. [ + ]
A wrap about confectionery
Some of the latest processing and packaging developments for the confectionery industry are discussed as the interpack event draws near. [ + ]
Chocolate recall: avoiding a global salmonella outbreak
The drama of the chocolate egg recall last Easter and the lessons learned will be discussed at an upcoming event. [ + ]
Liquid fingerprint tech to help stop milk losses in dairies
A Finnish company has developed a solution for industrial process manufacturers to help stop valuable liquids, such as milk, going down the drain. [ + ]
Foam physics: calculating the perfect pour for beer
A new study analysed a new bottom-up tapping system using a computational approach called a multiphase solver to tackle beer heads. [ + ]
Incorporating renewable materials in packaging
Nerida Kelton from AIP talks about incorporating renewable materials, which is just one of the 10 principles within the Sustainable Packaging Design Guidelines. [ + ]
Would you like a 3D-printed low-fat chocolate?
A Rutgers food scientist has used 3D printing to introduce a low-fat chocolate — the first formulation in a line of what he calls 'functional foods'. [ + ]
New pulse ingredient for bread shows satisfying results
Replacing regular wheat flour with a new 'cellular chickpea flour' in bread could keep you feeling fuller for longer, according to new research. [ + ]
Global packaging trends for 2023
Packaging must navigate new and more challenging routes to market; Mintel's Global Packaging Trends for 2023 examines the trends in 2023 and beyond. [ + ]
Method for extracting nutritious antioxidants from corn waste
Near-worthless waste bran from corn starch production could be turned into a valuable resource using a new method developed by researchers. [ + ]
Nutritious salt alternative using Indigenous bush food
A group of plants used by First Nations Australians could have business potential as a nutritious alternative to salt, according to University of Queensland research. [ + ]
