Tetra Pak yesterday announced the global availability of what it claims is the fastest aseptic filling machine for family packages available worldwide.
A new barrier coating for polyethylene terephthalate (PET) and polypropylene (PP) offers a better method of extending the shelf life of beverages than is currently available according to the inventors...
Wrigley UK has installed a texture analyser for quality control and new product development.
Common grade lactic acid bacteria (LAB) from grain, malting, brewing and cereal processing could be a cheap and natural means of reducing deadly mycotoxins in grains, according to scientists in...
A "pioneering" pallet de-stacking system automates the process, making it quicker, simpler and safer according to Sealed Air.
A dust-tight batch sifter, constructed with stainless steel housing, is designed to meet the most stringent food, dairy and pharmaceutical standards, according to its manufacturer.
A new oat variety containing high levels of cholesterol-lowering beta-glucan has been developed, meaning that food manufacturers could soon offer whole oat products that pack the same health benefits as...
A foam test for cappuccino milk powder will give food companies the goods on whether they have a quality product for a competitive market.
US agribusiness firm Cargill is to expand its processing of Vistive, a low-linolenic soybean, which claims to reduce or eliminate trans fatty acids in soybean oil.
Purac claims to have developed a line of ingredients that can help food makers meet new European Commission regulations on microbiological criteria.
A handheld sensor could help food companies quickly detect within 10 minutes whether their products are laden with Escherichia coli or listeria -- before they are shipped out of the plant.
An industrial steamer uses superheated water instead of chemicals to zap bacteria dead.
A US company has made inroads in bringing its electrolysed water technology to market as a replacement for chemical cleaners.
A new type of shipping container material replaces wood and reduces the risk of contamination of any foods being transported, its creator claims.
European Union scientists have developed new natural enzymes that claim to improve the texture of high-protein food products, reducing the need for certain product-enhancing ingredients.
AgroMicron is developing a spray that lights up pathogens, providing a way for companies to quickly detect contamination in foods and drinks.
Frutarom has developed unique processing technology that it claims maintains the true natural flavour of citrus fruit.
An integrated filling sensor simplifies batch delivery by eliminating the need for separate controllers for valves and pumps.
Danisco has developed new technology that it claims can harmonise flavours with other food ingredients and, for the first time, human perceptions of flavour.
Scientists have devised a way of using 'live' bacteria in yoghurt to deliver medicine that can prevent HIV infection, potentially opening up a new avenue for probiotic dairy development.
A new concrete coating is designed to protect floors at food and beverage plants from dramatic temperature fluctuations and to resist bacteria.
A flow sensor is designed for the automated measuring low volume liquids in food plants.
A texture analyser for measuring the quality of thin foods can now be used to test the strength of packaging.
Russian scientists say they have developed a sensor that "smells" a meat's gases to determine if it is fresh and how long it has been kept in storage.
A spectrometer manufacturer has linked up its Internet monitoring service with its quality testing machines, a move that could help food laboratories improve productivity.