For many decades we have witnessed the increasing use of robots for end of line palletising tasks and, more recently, their successful roll out for secondary packaging operations. In this article, we explore whether the ‘Holy Grail’ for robotics in the food sector - namely, their use for primary food…
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New insights into the plausibility of a fully-automated laboratory are giving industry food for thought.
In a move toward enhancing the eating experience of plant-based ‘meat’ products, a Swiss perfume and taste company has announced its creation of the first AI-produced flavour.
The food and farming sector faces a period of turbulence in the near-term with Brexit, COVID-19 and numerous uncertainties about trade deals, labour inputs and farm succession. Yet this is as nothing to what awaits in the longer-term future barrelling towards us. Here, Chris Smaje suggests why a small farm…
Researchers in Spain are applying a rapid non-invasive technique for assessing the quality of fresh spinach ‘in the field’ saving both time and money.
University of California, Riverside has reported being awarded a grant for important funding to study microbes deep underground.
Researchers from institutions in Denmark and Ethiopia have formulated a freeze-dried starter culture that camel-milk farmers can use to make safe, fermented milk products.
The FDA believes the rule will help establish linkages throughout the supply chain during a foodborne illness outbreak investigation and more quickly identify potential sources of contamination.