A new sensor on the market is designed to quickly measure pH in food samples, providing plants with a means of testing the quality of their products.
A machine that analyses texture will allow manufacturers to better standardise their mixes for pre-formed products, says its developer.
A new method of screening for the potentially hazardous plant substance Lupin will allow bakers to use the soya-alternative without running the risk of contravening EU law.
A new colour vision detector can help the food industry meet new traceability regulations in place throughout Europe and North America, its manufacturer claims.
US scientists have developed a miniature portable nanotech device to simultaneously detect numerous toxins, pathogens and chemicals in foodstuffs.
A new testing kit for Salmonella promises to give the most sensitive detection results in less than a day, its manufacturers claim.
Scientists in Australia will harness the sensory ability of insects and worms to improve the electronic noses used by the food and beverage industry, particularly in the wine industry.
A ground-breaking system for monitoring water quality has the ability to instantly detect pathogens and microbial contamination, say its developers.
Fundamental research from a UK-US collaboration could lead to development of a small, robust, low power flavour tester that can not only distinguish between the four basic tastes, but also umami and metallic.
That copper cooking kettle may provide better protection against foodborne bacteria than a stainless steel one, according to scientists.
Food scientists are continuing to explore the potential of fish gelatin as stabilisers for food emulsions, in keeping with the trend to replace synthetic with natural emulsifiers.
Adding cranberry concentrate to raw minced beef significantly reduces the growth of common food-borne pathogens, according to new research.
Addition of citric acid and glycine could reduce the formation of acrylamide, but not affect flavour, suggests a model study from the UK.
A mix of 60 per cent oxygen and 40 per cent carbon dioxide can efficiently reduce the microbial spoilage of refrigerated beef, researchers say.
New imaging techniques are being developed that could be used to monitor the onset of the common and costly problem of chocolate bloom - and confectionery manufacturers are being invited to pioneer the process.
A new pressure tester compensates for temperature and also predicts shelf life, helping food and beverage packagers to ensure the quality of their products.
Two sensor industry companies have joined forces to develop new method for monitoring temperature using wireless sensors.
A new method for determining the amount of yeasts and moulds in food samples gets the job done within two days, speeding up the time products can be released on the market.
Software for manual weighing operations uses a wireless network to achieve the right balance for the fresh food sector.
A single test for about 600 deadly viruses speeds up the process of spotting a food-related disease outbreak -- such as bird flu -- in hours rather than days.