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Americas: Tasting with the nose might be possible, study

Scientists may be closing in on a way to let consumers savor the sweet taste of cake, cookies and other culinary delights without the...

Asia Pacific: NZ’s UHT milk reaches China in 34 days

Consumers across China are getting a taste of the freshest imported ultra heat temperature (UHT) milk due to a Fonterra program aimed at delivering...

Europe: DNA shows food labeling accuracy

Mapping a food’s DNA could in the future be used as a tool to check that the product contains the ingredients stated on the...

Americas: MIT invents hand truck for safe deliveries

Delivering beer and other beverages to bars in Boston and other cities with old infrastructure — where many storage cellars have no elevator access...

Europe: Krones licenses technology from LiquiForm

Krones has entered into a technology licensing agreement to further develop and commercialize LiquiForm’s breakthrough forming and filling manufacturing technology. The technology combines container forming...

Europe: DTU project to study consumer traffic in food court

By monitoring mobile phones searching for Wi-Fi signals, students from the Technical University of Denmark (DTU) are testing a tracking system to show how...

Americas: Researchers devise sensor to find bacteria – alive or dead

A new type of electronic sensor that might be used to quickly detect and classify bacteria for medical diagnostics and food safety has passed...

Asia Pacific: Fujitsu company to grow, sell kale in Japan

Smart Agriculture Iwata (SAC iWATA) will begin full-fledged sales in Japan of kale that can be eaten fresh and uncooked as the first product...

Asia Pacific: Scientists in Singapore invent material that kills E Coli in 30 seconds

Researchers at the Institute of Bioengineering and Nanotechnology (IBN) of A*STAR have developed a new material that can kill the E. coli bacteria within...

Europe: Checking quality of chocolate with ultrasound

The quality of Belgium's famous chocolate largely depends on the crystals that form during the hardening of the chocolate. Researchers from KU Leuven, Belgium,...

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