Articles
Making future foods more tasty
Danish researchers have developed an X-ray method that could optimise foodstuffs in relation to their taste, texture and nutritional content. [ + ]
Life cycle assessment (LCA) can guide sustainable packaging design
To optimise circular and sustainable design, packaging technologists need to look at the potential environmental impacts of the product across its lifetime. [ + ]
Banana split for maximum hydrogen production
Scientists in Switzerland have developed a method that uses rapid photo-pyrolysis for getting hydrogen out of banana peels. [ + ]
Upcycling residual materials from the brewing process
An upcycling solution for using residual materials from the brewing process for energy recovery is being examined in a pilot installation in Germany. [ + ]
E-tongue is sweet for food and beverage development
Researchers have created an electronic version of taste buds that can detect low levels of sweet substances in complex mixtures. [ + ]
Canning experts discuss hygienic machine design
An increasing number of diverse beverages are now being filled into cans, creating a demand for flexibility and hygienic design of machinery. [ + ]
Beverage trends: no- and low- outperform full-alcohol drinks
No- and low-alcohol drinks in key global markets reach almost US$10 billion in value, according to the latest 2021 market report from IWSR Drinks Market Analysis. [ + ]
What 2022 looks like for the aquaculture industry
Rabobank research has released a report on how the aquaculture market is likely to fare in 2022, based on a conference of aquaculture experts. [ + ]
Key food and beverage investment trends for 2022
The top five food and beverage trends ripe for investment in 2022 have been revealed in a report by Grant Thornton. [ + ]
What's new in the vegan aisle: from dairy-free chocolate to meatless prawns
Plant-based chocolate, vegan meats and a soy-based egg replacement are some of the new vegan products available. [ + ]
Festive beverage product launches on shelves
What's new for Xmas? From a rum ball liqueur to a bottle of wine for each day of the season, here are some cheerful beverage launches. [ + ]
Printing fake meat in 3D using cocoa butter
Using an unusual combination of plant-based ingredients, researchers have created a new formula for alternative meat using a 3D printer. [ + ]
The science of delicious food
The microscopic characteristics of some food delicacies have been studied in order to understand the mouthfeel of food and optimise techniques to create new foods. [ + ]
A dash of sustainable 'wonky' seltzer
Dash Water from the UK has recently launched its 'wonky fruit' infused sparkling waters into the Australian market. [ + ]
Keeping supply chains stable using mathematics
To avoid supply bottlenecks and empty supermarket shelves, Fraunhofer researchers are developing software solutions using mathematics methods. [ + ]
