Do adhesives have to be smelly? The short answer is "No". [ + ]

Global perspectives on the nutritional value of carbohydrates and fats need to be reconsidered, according to the Prospective Urban-Rural Epidemiology (PURE) study. [ + ]

Choosing a date coder can be confusing. So how do you make sure you have the right technology? [ + ]

Imagine low-fat cream that's easier to whip, cold butter that's more spreadable and dairy cream powders that can be tailored for a range of products from milk to cheese to yoghurts. Fat globule size may be the key. [ + ]

Mill operators must implement a proven, absolutely reliable explosion protection regime since the dust atmospheres prevalent in many areas pose a high risk. [ + ]

Penn State researchers have developed a novel approach to more efficiently convert potato waste into ethanol — a process that may lead to reduced production costs for biofuel in the future and add extra value for potato chip manufacturers. [ + ]

Regularly eating almonds could boost levels of HDL cholesterol while also improving the way it removes cholesterol from the body, according to a new study. [ + ]

To produce more than a billion dollars' worth of cheese each year, Australian cheesemakers rely on starter cultures that convert lactose to lactic acid. The bacterium Lactococcus, the most commonly used starter culture in cheese production in Australia, is revealing some of its secrets to UQ researchers. [ + ]

Easy-tear backing paper is an economical and efficient solution that offers the flexibility to store and use labels in multiple ways. Die cutting is performed to make this type of label by creating perforations on the backing liner after the printing process. The matrix waste material is removed all in one press pass. [ + ]

A full-stream rotation dryer combined with a dry-running rotary screw compressor can deliver both exceptional drying quality and maximum efficiency — even under challenging conditions. [ + ]

Muscling further into the grocery and ready meals markets, it is being reported that Amazon will be using new technology to create ready meals that have a shelf life of 12 months and do not need to be refrigerated. The logistics savings alone will be huge. Not only that, the meals are nutritious, taste good, require minimal processing and have clean labels. [ + ]

The quality of the raw materials and semi-finished products is a critical aspect of the procurement chain of the food industry. To check the authenticity based on the accompanying paperwork alone is a risky undertaking. Mixtures can happen by mistake in the globalised trade, but can also be the work of fakers. Modern methods of food profiling can provide security for processors and consumers. [ + ]

Terrorist attacks in the food industry are possible but a bigger threat is the unhappy insider. [ + ]

Building information modelling (BIM) is of great value to food facility operators throughout the life of a facility. From the first idea of a facility through to concept development, design, engineering, procurement, construction, commissioning, training, operation, maintenance and futureproofing your facility, BIM can deliver immense value. [ + ]

With a much smaller environmental footprint than meat, plant-based diets are much better placed to feed a growing population sustainably. But most people really enjoy their meat. Now you may be able to have the best of both worlds. [ + ]