Food and Beverage


  • Tool helps retailers shift from high global warming refrigerants

    A free refrigerant transition hub is designed to help navigate regulatory changes implemented by the American Innovation and Manufacturing Act of 2020.

  • Dairy byproduct eyed for greener adhesives, surface cleaners

    A process for obtaining valuable, high-purity ethyl acetate from whey can be used to produce environmentally friendly adhesives, printing inks or varnishes.

  • Not all surface sanitizers are created equal

    Researchers from North Carolina (NC) State University are suggesting that total formulation — otherwise known as the active ingredients and non-active ingredients of sanitizers and disinfectants — impacts a surface sanitizer’s or disinfectant’s efficacy against norovirus.

  • SipBit device promises to ease daily food, beverage tracking for seniors, chronically ill

    The device, dubbed SipBit, which was trained via deep learning algorithms, can reportedly identify beverage type, volume and sugar content when submerged in a liquid.

  • New coating to protect crops from nutrient loss

    Use of the coating technology also results in increased or similar yields with reduced fertilizer use rates, reduces the amount of nitrogen applications and offers consistent nutrient release.

  • Food waste-derived biodiesel may ease pain at the pump

    To create the fuel, the Worcester team employed a process called hydrothermal liquefaction wherein heat and water break down food waste into a liquid.

  • FPT Industrial-style sustainability returns for the Grape Harvest Festival at Fontanafredda

    The event at the historic Italian winery featured grapes harvested with biofuel-powered tractors.

  • LSB automates an existing method for isolating volatile food ingredients

    Automated solvent-assisted flavor evaporation (aSAFE) offers significant advantages over the manual process, achieving higher yields on average and reducing the risk of contamination by nonvolatile substances.

  • Pulsed light tech promises to inactivate harmful pathogens in food processing industry

    The technique, according to researchers, delivers pulsed light technology to sanitize food instead of the commonly used chemical, heat and water-based antimicrobial technologies, thereby preventing food contamination.

  • New bubble detection sensor introduced by Instrumems

    Instrumems' new bubble detection sensor increases the product yield or the accuracy of the material delivery and reduces equipment downtime through early indication of liquid blockage or leaks.

  • Watch how a spraying robot autonomously spots, eliminates weeds on the farm

    The Solix Sprayer robot offers weed spot-spray maps with accompanying analysis on inputs saved and it can reportedly service more than 95 acres per day depending upon the field shape and terrain.

  • Video: New non-fluorinated barrier technology

    The non-fluorinated sizing additive protects paper products like fast-food containers from both water and food oils.

  • San Francisco to get world's first fully automated restaurant

    Founded by engineers from Stanford University, Mezli is expected to be the first fully automated restaurant that serves hot menu items, such as Mediterranean bowls, without human intervention.

  • Precision fermentation stirs up solutions for food supply gaps

    Many nations are in a food security crisis because of supply chain logistics and are now faced with further stressors like weather and conflict alongside the damage done by the pandemic’s induced economic turmoil.

  • Eliminating Salmonella on food production machinery via oil-based systems

    Researchers at the University of Massachusetts Amherst suggest that oil formulations featuring food-grade organic acids can destroy dried Salmonella — a bacteria associated with food-related illnesses — on stainless steel surfaces.

  • How food producers can warm up to geothermal energy

    Harnessing this form of renewable energy to heat greenhouses and process products can provide a sustainable alternative to fossil fuel consumption in the agri-food value chain.

  • Plant-based membrane remediates metal-laden water

    Proteins harvested from oilseed meal residue have been demonstrated to effectively adsorb heavy metal contaminants from aqueous systems.

  • Robotics-driven kiosks promise smoothies in under a minute

    The ROBOJuice kiosks feature humanoid robots that rely on artificial intelligence (AI) for recognizing ingredients, recipes and food preparation techniques.

  • Team eyes pineapple leaves for single-use masks

    The research team from Gadjah Mada University discovered that pineapple leaves are a biodegradable fiber containing cellulose, hemicelluloses and lignin useful in the making of pineapple-based fiber masks.

  • Device detects fresh food ripeness, spoilage

    The GoMicro's Spotcheck device, which pairs with its accompanying GoMicro Spotcheck App, features a $1 phone attachable magnifier that accurately determines the level of ripeness or spoilage of fresh foods.

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