Articles
US dietary guidelines bittersweet on sugar intake
The US Dietary Guideline released its first recommendations for infants, toddlers and breastfeeding women last week, but critics say the document falls short on sugar intake. [ + ]
Could white bread be healthier with new chickpea flour?
A chickpea-derived flour has been specially milled and processed into white bread, which researchers found improved the glycaemic responses of people eating it in a trial. [ + ]
Solventless process to assess thiols in beers
The innovation will provide brewers with greater control in the production process, allowing them to differentiate among subtle flavours. [ + ]
Probiotic coffee and tea developed
Researchers have created new probiotic coffee and tea drinks that are packed with gut-friendly live probiotics. [ + ]
Who is better at discerning bitter tastes?
Women can generally taste bitter flavours better than men, but now researchers have found that ethnicity may also play a role in the sensitivity of the tongue to bitter food. [ + ]
Achieving warehouse efficiencies and hygiene with plastic pallets
Plastic pallets are considered a more reliable alternative to those traditionally manufactured in wood, according to Alan Morgan, National Marketing Manager at Ozkor. [ + ]
Infrastructure monitoring — a must for F&B industry
There is no doubt that digital technologies are needed to enable the food and beverage industry, but how is this best achieved? [ + ]
How better tech can lead to safer food
An expert in automation has described how technology can help produce food in a safer, more hygienic and more efficient way. [ + ]
Sweetening up sheep milk kefir
The type of sugar used to sweeten sheep milk kefir may improve consumer acceptance, according to research in the Journal of Dairy Science that tested five different sugars. [ + ]
Melbourne-based wine-on-tap store's sustainable idea
A Melbourne-based wine store recently launched with a sustainable point of difference, opting for premium wine-on-tap options instead of single-use bottles. [ + ]
Nestlé in the Loop of the circular economy
Nestlé has announced it will make reusable containers for some of its brands as the company invests in the circular economy model through Loop. [ + ]
Converting waste streams into revenue streams
Flavonoids present in cherries and apples could prove to be extremely valuable. [ + ]
How Australian manufacturing took on COVID-19
Research into COVID-19 response from industrial workplaces released by Nirovision. [ + ]
Selling food waste: upcycling matchmaking service launched
European food producers can now upcycle food waste thanks to a scheme that helps connect them to other companies that can re-use by-products in the food industry. [ + ]
Origins of the funky smell of cheese
Researchers have found the distinctly funky cheese smells come from fungi communicating with bacteria, and how they communicate determines what the cheese has to offer. [ + ]
