Articles
Molasses extract plant built in Melbourne for dual benefits
Food manufacturer Lesaffre and water utility South East Water collaborated to develop a new molasses extract plant in Melbourne, which resulted in mutual benefits. [ + ]
Otis oat milk manufacturing returns home to New Zealand
Ever since launching their company in 2018, Otis co-founders Tim Ryan and Chris Wilkie have been on a mission to return to making their oat milk in New Zealand. [ + ]
What's new on the shelf?
Easter eggs, coffee liqueur, plant-based milks and snack collaborations are some of the products hitting the shelves in time for the Easter season. [ + ]
Layer by layer: improving the recipe for 3D-printing food
Researchers identify a range of factors that affect the print quality and shape complexity of food created with additive manufacturing. [ + ]
Glass vs aluminium: what's best for beer packaging?
The answer is more complicated than you think and depends on the type of beer — researchers study the impact of packaging on two types of ale. [ + ]
Use-by dates could be past their use-by date
Forget expiration dates, a graduate research student has developed a miniature pH sensor that can tell when food has spoiled in real time. [ + ]
Painting a picture that makes sense and scents
Smell involves about 400 unique receptors so researchers are now working towards a deeper understanding or picture of olfaction, which could have implications for food science. [ + ]
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. [ + ]
Detecting food fraud in 45 minutes or less
Scientists have developed a quick detection method for determining if a food product has been modified or adulterated with fillers like vegetable oil. [ + ]
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. [ + ]
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. [ + ]
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. [ + ]
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. [ + ]
