Articles
Designing packaging to meet both food and packaging waste targets
One of the challenges for packaging design is to find the right balance between meeting food waste targets and, at the same time, achieving packaging waste targets. [ + ]
AI used to enhance milk safety testing and detect food fraud
DNA sequencing combined with artificial intelligence could detect anomalies such as contamination and unauthorised additives in dairy production, researchers report. [ + ]
Food and drink trends that will disrupt the status quo in 2025
Growing popularity of weight-loss drugs, changing consumer preferences, food supply disruptions and hybrid harvests are some of the trends that will shape the global food and drink industry in the years ahead. [ + ]
Boosting the transparency of the 'missing link' in the seafood cold chain
Researchers can identify the owners of refrigerated cargo vessels that function as mobile ports for fishing boats — previously a weak link in the seafood traceability chain. [ + ]
NOLO drinks outperform alcohol in the UK
Total beverage alcohol (TBA) volumes in the UK are declining while the no- and low-alcohol (NOLO) segment is in a growth phase, according to market analyst IWSR. [ + ]
Electronic tongue uses AI for food quality and safety test benefits
An electronic tongue has been developed using AI to identify various food liquids and more accurately determine any taste quality, authenticity and food safety concerns. [ + ]
Pure Dairy's new processing facility opening soon in Vic
Pure Dairy's new manufacturing and cheese processing facility in Dandenong South is nearing completion, with production set to begin in April 2025. [ + ]
A vision of a food trend
Research at the University of Sydney tested the reactions of more than 600 people making food choices, with results potentially assisting food marketing and more. [ + ]
What's new on the shelf
From classic reinspired ice cream to West African flavours in a jar and whiskey aged in a gaol, have a look at the new products hitting the shelves. [ + ]
Fruitier kombucha put to the taste and nutrition test
Researchers have brewed kombucha and kombucha-like beverages from passionfruit and apple juices, with the apple-based drinks having the most flavonoids. [ + ]
Unlocking AI: strategic moves to revolutionise the food sector
As the AI transformation gathers pace, we can expect AI tools to become established in the food sector. [ + ]
Using egg yolk power to stabilise paprika oleoresin
Research has used high-pressure homogenisation to restructure low-density lipoprotein from egg yolk, producing a stable aqueous paprika oleoresin solution for colour and other properties. [ + ]
Healthier starchy food products using non-thermal tech
Researchers are developing food technologies using non-thermal techniques to modify the structural properties of starch, potentially creating healthier food options. [ + ]
10 reasons dust management is crucial for F&B manufacturing
Food and beverage manufacturers need to ensure the highest standards of hygiene, safety and efficiency — why is dust collection equipment so crucial? [ + ]
Getting out the stink from smoke-tainted wine
Researchers have developed a method using molecularly imprinted polymers (MIPs) to improve the flavour of wine made from grapes exposed to bushfire smoke. [ + ]
