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All articles by Elliot Gardner

  1. Could artificial reality remove the need for subjective meat grading?

    Design-build and consulting company Wiley recently partnered with Meat and Livestock Australia (MLA), the marketing, research and development body for…
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    22 Mar
  2. Flippy flop: is the future bleak for the artificially intelligent burger flipping robot?

    Despite the hype surrounding ‘Flippy’, the burger-flipping robot developed by Miso Robotics, the machine has been sidelined after just one…
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    19 Mar
  3. Will pulse electric field technology shake up the food industry?

    It’s been around for over 30 years, but pulse electric field (PEF) technology has recently been gaining serious traction as…
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    21 Feb
  4. Should the environmental impact of sandwiches be improved?

    Researchers at the University of Manchester have for the first time highlighted the carbon impact that sandwiches have on the…
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    1 Feb
  5. How do I taste: researchers identify new taste chemical pathway

    Taste might not at first glance be considered one of our most important senses, but when you consider how invaluable…
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    23 Jan
  6. Arctic Apples: combating the genetically modified stigma

    The growth, sale and use of genetically modified organisms (GMOs) has become an incredibly controversial practise. With dozens of arguments…
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    16 Jan
  7. Wasting away: are supermarkets doing enough to tackle food waste?

    In the New Year, the conversation often turns to how much food has been thrown out over the holiday December-January…
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    9 Jan
  8. Buzzing circuits: will we see robot bees replace organic pollinators?

    An update on the RoboBee from the Wyss Institute and the Harvard School of Engineering and Applied Sciences (SEAS) has…
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    16 Nov
  9. Bugs, sweets and sawdust: alternative animal feeds changing agriculture

    The global demand for meat is rising. Couple that with the world’s growing population and that’s a whole lot more…
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    14 Nov
  10. Altering eating habits with augmented reality

    Reality, whether perceived or virtual, was a key theme at this year’s YFood London Food Tech Week. A huge amount…
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    9 Nov

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