A future role for lower-cost, item-level tags in areas as diverse as materials recognition for reverse vending, odour detection for in-pack freshness indicators and wider consumer engagement, is being predicted by radio frequency identification (RFID)...
A new edible, scannable code has been developed for food applications, reducing the need for packaging and allowing consumers to track products from farm to fork.
A number of food manufacturers have set out new proposals to embrace digital technologies to improve delivery methods for small and medium-sized enterprises (SMEs).
Producers of plant-based ‘meat’ are increasingly turning to 3D printing firms to help speed up the manufacturing process and create products that more closely resemble real meat.
Consumption of meat, dairy and cereal products will have to change if saturated fat intakes are to fall below 10% of dietary energy intake, the UK’s leading nutritionists have warned.
Breakfast cereal and yogurt manufacturers are leading the way in sugar reduction, but progress in confectionery, biscuits and puddings has stalled, according to Public Health England’s (PHE’s) second-year report on the food industry’s attempt to voluntarily...
Despite many challenges facing the processing and packaging industry, enthusiasm for this year’s PPMA Total Show remains high and organisers are upbeat.
The UK’s only show dedicated to the laboratory industry has launched a new free networking tool to help visitors and exhibitors set up meetings in advance, in order to optimise their visit.
There are many ways for food manufacturers to reduce their carbon footprint – and not all of the actions need to involve sweeping changes or massive investment.
An artificial ‘tongue’ that can detect the differences between real and counterfeit whisky has been developed by scientists from the University of Glasgow.
