Articles
The science of sausage-eating satisfaction
Scientists in Germany have used physics to describe the experience of eating sausages and have suggested how more satisfying vegan sausages could be made. [ + ]
Edible silk design to extend shelf life of food is awarded
The development of a silk-based film that keeps food fresh has netted an MIT academic an innovation award. [ + ]
Fine whisky detector to combat fraudsters
In an effort to combat counterfeits, UTS researchers have developed an e-nose that can distinguish different types of whisky in less than four minutes. [ + ]
Going bananas for chocolate
Could a millennia-old chocolate process and an ancient secret ingredient be reasons why chocolate is so tempting? [ + ]
Can food manufacturers drive personalised nutrition?
Personalised nutrition is increasingly attractive to consumers, and manufacturers are uniquely positioned to cater to this hungry market. [ + ]
What's hopping onto shelves this Easter
From old favourites to vegan options, a range of new products is up for grabs this Easter. [ + ]
Food process water may hold key for seaweed aquaculture
Scientists have used discarded but nutrient-rich water from food processing to increase the growth rate and protein content of seaweed. [ + ]
Bread may soon cost you more dough
Russia's invasion of Ukraine has put the world's 'breadbasket' in jeopardy, which could lead to higher prices and opportunities for Australia. [ + ]
pH measurement in hygienic applications
From glass electrodes to PEEK, it pays for manufacturers to understand the ins and outs of pH monitoring. [ + ]
Yeast-free pizza by blowing bubbles
Dissolving gas into dough at high pressures can create the ideal rise without yeast, according to researchers in Italy who have developed a yeast-free dough method. [ + ]
Pumping particles is no problem
Pumps are an integral part of many food processing facilities, but care must be taken to select the correct pump for both the product being moved and the process requirements. [ + ]
Digital visitor systems: a key for food and beverage sector
F&B manufacturers face many challenges when trying to manage staff across their sites. Find out how staff management technologies may be able to help with productivity. [ + ]
Food traceability about to get fruity with Australian Table Grapes
Australian Table Grapes are leading the way in food traceability — benefitting from a $650,000 investment that is developing producer-to-consumer traceability. [ + ]
Intense roasting for tastier low-sugar chocolate
US researchers have discovered a method to help confectionery makers reduce the bitterness of no-sugar chocolate by roasting cocoa beans longer and at higher temperatures. [ + ]
Researchers find greener way of mixing incompatible fluids
Flinders University researchers have developed a technique that allows immiscible fluids to be mixed together using clean chemistry to avoid harsh waste products. [ + ]
