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New techniques could help combat chocolate bloom

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...

Snack research could cut salt and costs

Findings from a new study could mean that soon manufacturers will be able to cut salt without compromising flavour.

Cooling tunnel chills each product separately

A manufacturer based in Germany has developed a tunnel for chilling a variety of products that need different times to cool down.

Gristle removal gets the 'gentle' treatment

An updated model of a gristle removal machine, uses new technology that results in a more gentle treatment of the meat, and a high quality of product, its manufacturer claims.

Infrared sterilisation provides controlled heat

New carbon infrared emitters released for the European market provide another means of sterilise products through controlled heating.

Infrared sterilisation provides controlled heat, company claims

New carbon infrared emitters released for the European market provide another means of sterilise products through controlled heating.

MAP packaging machine runs cheaper, manufacturer claims

A new packaging system provides an extended shelf life for fresh food products without using the more expensive thermoforming process, its Swiss-based manufacturer claims.

Pressure tester gauges quality of packaging material

A new pressure tester compensates for temperature and also predicts shelf life, helping food and beverage packagers to ensure the quality of their products.

Potato slice blancher improves efficiency, company claims

An injection blancher improves processing efficiency in the production of fried potatoes, its manufacturer claims.

Aluminium found effective for treating natural waters

The use of aluminium oxide is an effective and safe method for the removal of fluoride from natural mineral waters, an EU scientific body has concluded.

Coors UK launches below freezing beer

A new lager served at below freezing temperature, developed by beer firm Coors, looks to target an emerging trend for colder beer on the troublesome UK beer market.

Project would investigate processing, allergens relationship

A UK food research consultancy is looking for a partner to investigate the effects of processing techniques on reducing allergens.

Sensor companies create temperature monitoring system

Two sensor industry companies have joined forces to develop new method for monitoring temperature using wireless sensors.

New hops promise tastier beer

A new generation of hops for beer is being developed by researchers in New Zealand, as the brewing industry looks to science to help it catch up with changing consumer...

FMC to launch fat reduction technology for ice-cream

FMC Biopolymer has developed new technology that allows ice cream manufacturers to slash the fat content in their products by more than half, without altering the ice cream's taste and...

Modular spray controller designed to be portable

A modular spray controller is designed as a portable, self-contained unit for regulating food coating processes.

Synthetic greases meet food contact standards

A line of synthetic lubricating greases can be used on equipment where possible contact with food products may occur, its manufacturer claims.

BASF further expands GM cereal capabilities

BASF Plant Science has announced the expansion of a joint research and development programme designed to achieve genetically optimised wheat.

Portable unit decontaminates area using UVC rays

A portable decontamination machine can rid plant areas of mold, viruses and bacteria using deadly UVC waves, while ensuring worker safety, according to its manufacturer.

Custard goes functional with bioactive ingredients

Custard could soon be going functional with soy isoflavones or antioxidants from olive oil, as research from the Netherlands shows that the popular dessert can easily be enhanced and release...

Kit speeds up yeasts, moulds testing

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...

Chilled, cut fruit keep nutrients as well as fresh

Minimal processing of fruit - cutting, packaging and chilling - does not affect the nutritional content even after nine days, says an international study that could promote healthy eating on...

Choose optimal thickening agent to boost flavour, lower salt

Sensory perception of flavours could be boosted, and salt levels lowered, by choosing the optimal starch thickener, say scientists, a result that could have big implications for the food industry.

Brewer uses nanotech coating on heat interchanger

Nanotechnology, the science of the very small, has been employed as a microscopic coating on a heat interchanger used by a Corona brewing plant in Mexico.

Conveyor design cuts cleaning costs, claims manufactuer

A seam free conveyor belt reduces the places where food can stick to while being processed, helping cut the costs and labour needed for cleaning and sanitation, claims its manufacturer.

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