A group of Ecuadorian researchers has developed an advanced robotic arm designed to wrap chocolates
A group of Ecuadorian researchers has developed an advanced robotic arm designed to wrap chocolates
According to a study, manufacturers, the supply chain and consumers are driving the shift towards more sustainable packaging
A study explores how mixed reality can enhance the sensory experience of drinks
As the food industry increasingly adopts the principles of the circular bioeconomy, microalgae-derived hydrogels represent a promising alternative to petroleum-based materials, thereby leading to the development of environmentally friendly materials
A study shows how to incorporate artificial intelligence into the drinks industry, making the most of existing data, people and processes
A study highlights the potential of using egg white powder and resistant starch to improve the nutritional value and glycaemic response of gluten-free bread
This method is cost-effective, offering a practical and efficient solution for improving quality control processes and consumer confidence in the food industry
The results of a study demonstrate the potential of non-destructive methods as practical alternatives to conventional methods for quantifying lycopene and beta-carotene
Ultrasonic treatment offers numerous advantages in the meat industry, but further research is needed to optimise processes and thereby promote the wider adoption of this technology
The results of a recent study show that the composition and technological properties are similar to those of the legume flours commonly used in food products currently on the market
According to a study, barley flour and tritello can be usefully employed in the development of bakery products that help to increase daily beta-glucan intake
A study assessed the use of hyperspectral imaging, a non-destructive technique capable of detecting differences related to physical and chemical structure, to monitor this phenomenon
