Articles
Turmeric laced with lead — doesn't sound so healthy
A Stanford-led study has revealed that turmeric is sometimes adulterated with a lead-laced chemical compound in Bangladesh. [ + ]
Tripling shelf life of macaroni and cheese ready meals
Using a microwave-assisted thermal sterilisation process, scientists have developed a way to triple the shelf life of ready-to-eat macaroni and cheese. [ + ]
Beef and dairy industries predicted to collapse by 2030
A report has predicted the collapse of the dairy and cattle industries by 2030 as animal meat is replaced by cheaper alternatives made from manufactured protein. [ + ]
Breaking the mould in the chocolate block market
Monash University helped Darrell Lea make inroads into the $600 million block chocolate market without compromising on flavour, texture and quality. [ + ]
On trend: gourmet processed food
How can food manufacturers get on board with the consumer trend for gourmet versions of mass-produced products? [ + ]
The smart food revolution that's (nearly) here
The hype of Industry 4.0 and its relevance to the food processing sector has been growing since 2013 — so how can it deliver value to the food industry? [ + ]
Personalised nutrition, how does it work?
We are entering an age where science and technology can help identify which foods can best help us manage our weight and overall health. [ + ]
Bottling UHT milk in PET in Russia
Pyatigorskiy Dairy's main product is UHT milk, which is now being bottled in PET thanks to the Krones PET bottling line. [ + ]
Squeezing the myths on OJ pasteurisation
The challenge for manufacturers of fresh orange juice is the speed at which the flavour and quality alters and deteriorates after the orange is squeezed. [ + ]
Live monitoring of milk supply chains
The Milk Supply Chain Project is developing technology to improve the operational efficiency of the collection process and generate revenue for the dairy industry. [ + ]
A cooling system without harmful refrigerants
A discovery from 1917 becomes viable for the future development of efficient magnetocaloric cooling systems that make do without harmful refrigerants. [ + ]
Chocolate skews cannabis potency testing, research reveals
Cannabis-infused edibles are becoming increasingly prevalent in some US states; however, some chocolate products are causing headaches for analysts. [ + ]
Low-calorie 'butter' made from 80% water
Scientists have developed an emulsion process that uses a 4:1 water-to-oil ratio to produce a product that mimics a creamy butter, the low-cal way. [ + ]
Plastic made from the perfume of apples
One day our plastic apple juice bottle could be made from the by-product of the apples themselves — lignocellulose, the perfume of apples. [ + ]
Salmonella detector for poultry industry
A biosensor that rapidly detects the presence of bacteria in poultry products along the food production line is being developed by MU researchers. [ + ]
