In this Ask The Expert, Carol Raithatha, who runs a UK-based food and drink research consultancy specialising in sensory evaluation, offers insights on the latest developments in that field.
An investigation into minimising over-processing could boost efficiency and profitability for food manufacturers, according to the project’s researchers at science and technology hub Campden BRI.
Handheld near infrared (NIR) spectroscopy has again proved a powerful tool in detecting food fraud, this time in oregano samples, according to research published in the journal Food Chemistry.
A €10m project to slash food processing waste using artificial intelligence (AI) has been launched in Germany, focusing on meat, bakery and dairy production.
Digital technology and the disruption caused by COVID-19 has helped accelerate technology adoption in the food and drink industry and advance food safety practices, according to a panel of industry experts.
Scientists in Germany are researching ways to revolutionise the chemical industry by replacing petroleum-based raw materials with sustainable proteins from rapeseed oil waste.
UK scientists have used genome editing to reduce levels of acrylamide, the compound found in baked and toasted wheat-based foods considered a probable human carcinogen.
Food and drink manufacturers are constantly having to boost production to meet an ever-growing demand for their products, prompting a need for developers of packaging machinery to keep up.
