A study demonstrates the potential of a technology based on sublimation and vacuum rehydration to preserve the quality of pork more effectively, whilst offering faster defrosting times and lower energy consumption
A study demonstrates the potential of a technology based on sublimation and vacuum rehydration to preserve the quality of pork more effectively, whilst offering faster defrosting times and lower energy consumption
Through-bottle spectroscopy has been confirmed as a rapid and non-invasive technique for safeguarding the supply chain of premium spirits
Advanced computer vision models can play a key role in automated manufacturing processes, increasing production speed while simultaneously reducing labor costs
Comparison of recycled PET and rPET blends for food applications
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
