Articles
Adding functionals and naturals to your formulations
Encapsulating flavours, colours and functional ingredients in free-flowing powders can let food manufacturers add zing to their products. [ + ]
Brumotactillophobia and packaging innovation
Fussy consumers who do not like foods to touch on the plate are driving innovation in food packaging. [ + ]
Using augmented reality to improve meat grading
An American study of meat grading found that 50% of meat samples were mis-graded in some way. [ + ]
Effluent monitoring
How pH and BODeq monitoring can pay off for your facility. [ + ]
Listeriosis — Australia v South Africa experiences
Where would you rather be living, Australia or South Africa? If it comes to food safety the answer is pretty easy. [ + ]
What is vision inspection? And what problems can it address?
Vision inspection can be an important QA/QC tool on production lines. This quick Q&A outlines how it can help you. [ + ]
Robo-picker can think for itself
Smarter than traditional 'pick and place' robots, a newly developed robo-picker prototype can decide how to pick items up, what they are and where to put them. [ + ]
Phages to fight food poisoning
It is possible that bacteriophages, bacteria-killing viruses, could be used to hunt down and kill bacteria that cause food poisoning and for food processors to routinely use phages for decontamination. [ + ]
Has infant formula been causing Salmonella for 13 years?
39 infants in France, Spain and Greece ill after consuming formula processed by Lactalis. [ + ]
Is fake beef meat?
The US Cattlemen's Association (USCA) has declared war and fired the first salvo against the labelling of lab-grown or plant- or insect-derived "fake" meats as meat. [ + ]
7 ways digital transformation adds value to F&B companies
In today's marketplace, technology shouldn't be an afterthought but instead it must be an integral part of a company's overall strategy. [ + ]
Risky food contact materials
Sometimes there's more to food than just, well, the food itself — materials that come into contact with food as it is being processed, packaged and transported have the potential to leach chemicals into the product. [ + ]
Is Big Food acting like Big Tobacco? Mars thinks so
Muddying the water about the public health effects of their products is an activity common to the food and tobacco industries. Now Mars is aiming to improve transparency and glean some consumer trust. [ + ]
Caking considerations: solving caking problems
By understanding the mechanisms behind caking, identifying key process control variables and product specifications, and initiating a program where the gain in cohesive strength of a material over time can be predicted by obtaining small samples, caking problems can be successfully remedied. [ + ]
Particle size analysis of chocolate powder
The Particle Size Analyser PSA 1190 from Anton Paar is able to perform measurements on sugar, milk powder and chocolate powder — including much bulkier agglomerated chocolate powder used in the preparation of instant hot chocolate. [ + ]
