Articles
Lessons from the UK's sugar tax success
The UK's sugar tax has been a success. Is it time for Australia to follow suit? [ + ]
KitKat breaking apart Australia's waste challenge
Several companies have collaborated to create a KitKat wrapper made partially with recycled soft plastic content, in what is claimed as an Australian first. [ + ]
Milk prebiotics for pet food
Milk oligosaccharide, a supplement which is on trend for infant formulas, may be beneficial for cats and dogs when added to pet food. [ + ]
Rising to the kombucha bottling challenge
RISE Kombucha went from bottling its product by hand to automating the bottling line with the help of Krones. [ + ]
Test method to combat olive oil fraud
The new method can test the quality and authenticity of olive oils within one hour, with information on origin also checked for plausibility. [ + ]
Measuring a liquid's fingerprint in real time
The radio wave-based analysis can be used for thick slurries, resins, adhesives, coatings, emulsion, beer, water and any other fluid irrespective of viscosity. [ + ]
Canned wine could disrupt wine market
GlobalData has predicted that canned wine could disrupt the on-the-go wine market in the UK as sustainability, health, wellness and moderation trends prevail. [ + ]
Ultrasonic washing of leafy greens
A study in the UK has shown that gentle acoustic water streams were more effective for cleaning bacteria from salad leaves than current washing methods. [ + ]
Skin-like sensor allows gripper to do challenging tasks
Researchers have developed a soft tactile sensor with skin-comparable characteristics. [ + ]
Food science: helps us understand dairy products
By using a more complex model for neutron scattering data, researchers can better understand the composition of materials such as milk. [ + ]
How is full automation possible in grill skewer production?
The use of robotics in the meat processing industry is increasing, so what does this mean for grill skewer production? [ + ]
Taking the guesswork out of cheese production
Researchers have devised a method that allows cheese quality to be checked much earlier and more precisely, making cheese production more efficient. [ + ]
The road to sustainable, mass-produced cellular seafood
Researchers have mapped out the events required for cell-based seafood to deliver environmental benefits. [ + ]
Reducing salt in aged cheese: shortening brining time
Researchers have shortened brining time of Parmigiano Reggiano to produce a less salty cheese while still potentially maintaining its distinctive texture and flavour. [ + ]
Environmentally futureproofing the logistics sector
SAI Global has revealed its pathway for the logistics sector to reduce its environmental impact through the ISO 14001 Environmental Management System. [ + ]
