Reducing spoilage
11 July, 2014Innovative packages are the key in the fight against food loss and wastage. More effective barrier layers, germicidal films and freshness indicators are intended to help products to keep for longer and halt consumers' throwaway mentality. However, despite all these improvements, companies have to keep a constant eye on process efficiency and on costs.
Nestlé creates modular factories for developing world
08 July, 2014Nestlé has revealed plans for a modular factory that can be built in half the time that it takes to build a conventional factory - and for half the cost.
SPX and PeopleFlo announce collaboration
26 June, 2014SPX and PeopleFlo Manufacturing have signed a technical and commercial agreement that will see the two companies collaborate on a project to develop new technology.
Test run equipment before purchase
20 June, 2014A new test facility in the Netherlands is allowing food processors to test their production methods to see if the proposed improvements in efficiency and quality can be realised.
Theory could reduce lumps in powdered foods
10 June, 2014Scientists from Nestlé say they've developed a theory that will predict the way soluble substances will dissolve in water with greater accuracy than ever before. The theory could help food manufacturers develop food and beverage products that give a smoother texture with fewer lumps when mixed with liquid.
The sound of science: using acoustics for coffee roasting
23 May, 2014Acoustician Preston S Wilson explored the potential of using the ‘cracking’ sounds emitted by coffee beans during the roasting process as the basis for an automated acoustical roast monitoring technique.
Acrylamide in Aust foods and beverages comparable to global levels
02 May, 2014The first phase of the 24th Australian Total Diet Study (ATDS) has been released by FSANZ. The study examines Australian consumers' dietary exposure to acrylamide and aluminium.
Dealing with thermoduric microbes in the dairy industry
11 April, 2014While pasteurisation may have revolutionised the food industry, certain microbes can survive pasteurisation. Sanjeev Anand, a South Dakota State University dairy science professor, is developing ways to combat these heat-resistant microorganisms.
Nestlé unveils Food Safety Institute
27 March, 2014Nestlé has opened a food safety research centre in Beijing as part of efforts to help meet China's growing demand for healthy, safe food - one of the top three concerns among Chinese consumers.
Wine research gives excellent return on investment
07 March, 2014Investing in research into wine yeast pays off, new research shows. An independent study commissioned by the GWRDC has found that $1 spent on research into improving the performance of yeasts generates $7.40 in returns to winemakers.
Safer baby food through high-pressure thermal sterilisation
25 February, 2014Treating baby food puree with high-pressure thermal sterilisation (HPTS) instead of conventional thermal processing showed a reduction of furan, food scientists from the Technische Universität Berlin have found.
Make haste, use waste
21 February, 2014The Bio-Resource Processing Alliance (BPA) has NZ$2.5 million per year available to help NZ biological-based manufacturing businesses gain maximum value from waste and by-products.
Filleting machine boosts Norwegian white fish industry
29 January, 2014A new white fish filleting machine could improve productivity and ensure the future of the Norwegian fish processing industry. The machine uses X-ray technology and jets of water to locate bones and efficiently fillet the fish.
Less alcohol, more flavour with special yeast
17 January, 2014A team of researchers at the Australian Wine Research Institute has identified a strain of yeast that produces a lower level of alcohol, while preserving the flavour of the wine.
SGF develops fully organic stevia processing method
17 January, 2014Standard stevia processing does not meet USDA National Organic Program (NOP) regulations, which is a problem for processors hoping to use stevia in certified organic products. SGF has developed a new technology to overcome these obstacles.
