Articles
Taste is all in the mind
Whether people prefer bitter or sweet beverages, such as coffee or cola, depends more on how they make them feel than their taste, research suggests. [ + ]
Halt the salt in processed food
The Halt the Salt guide to help food manufacturers reduce salt in processed food has been launched by the Heart Foundation and VicHealth. [ + ]
From Adaptive Eggs to Bee Innovative, Aussie tech revealed
On-the-spot lactose testing and point-of-lay egg sorting are two of the nine latest technologies revealed by a CSIRO-powered research accelerator. [ + ]
Would you eat a maggot sausage?
Scientists are exploring the use of insect-based specialty foods potentially made from 'upcycled waste' to feed the growing population of the future. [ + ]
The raw prawn on fishmeal substitutes
Using plant ingredients for aquaculture feeds may not be as beneficial for the environment as first thought, according to new research. [ + ]
Smelling food flavours with your tongue
Monell Center scientists have identified that human taste may begin on the tongue, which could lead to new approaches for modifying food flavour. [ + ]
Giving robots a better feel for object manipulation
A new learning system developed by MIT researchers improves robots' abilities to mould materials into target shapes and make predictions about interacting with solid objects and liquids. [ + ]
Smart packaging designed to leave nothing behind
The food packaging industry is busy redesigning, reinventing and challenging the status quo in order to develop smarter packaging. [ + ]
Easter eggs: hunting for a solution to excessive packaging
So which Easter tradition came first? The packaging or the egg? The answer is of course not that surprising (it's the egg). [ + ]
Retrofitting food plant motors in the digital age
Food plant managers can retrofit most motors with smart sensors to bring their plants into the digital age, explains Markus Brettschneider from ABB. [ + ]
Sizing up cucumbers
Gene researchers have discovered the reason for fruit length variation in cucumbers, which could provide benefits for crop breeders of the future. [ + ]
Taking guesswork out of food processing wastewater disposal
A US study measured nitrogen in wastewater from local cheesemaking and vegetable processing with interesting results. [ + ]
Improving product security and profitability with metal fragment control
The introduction of the new FSMA Act and the tightening of industry standards is forcing food manufacturers to be more proactive in reducing their food safety and product security risks. [ + ]
Getting flooring right in a brewery
Chemical resistance is essential in breweries in order to maintain the facility's functionality and hygiene. [ + ]
Would you like some cheese with your coffee?
High-fat dairy is in and low-fat is old news, according to Dustin Boughton of Maxum Foods, who highlights some of the latest dairy innovations emerging in 2019. [ + ]
