The Greatest Thing Since Sliced Bread?
Estefania Lopez-Quiroga and colleagues look at the potential upsides of scaled-down, decentralis...
Features - Consumer Goods
100 Years? Piece of Cake
Séamus Higgins and Ellie Cooke look at a century’s evolution of food and processes, in the form o...
Oils & Fats: Essential Engineering
Qua Kiat Seng charts the evolution of vegetable oil production
Novel Meat for a New Age
Protein sources are gaining increasing attention due to concerns about the sustainability of tr...
Food for thought
Adam Duckett discusses innovation in the food and drinks sector and an issue focussed on efficiency
Step by Step
Stephen Drew reports on why classic pinch technology used in the NZ food industry is just as vali...
Dry Run
Smarter testing for powder development in the dairy industry
Chemical Engineering in the Kitchen
Visiting the home of the inventor of a novel, continuous process for juicing and straining. Amand...
The Rum Diary
Bringing multi-product distilling to Australia
Pet Projects
Standard routines and their place in continuous improvement
Ditch the Dirt
Hydroponic technology could help us sustainably meet growing food demand
Shape-shifting 3D-printed food may soup up industry
Flat-pack pasta promises to cut down on transportation costs
Food and Drink: Learning from Others
Contractors are borrowing techniques from the petchem, pharma and auto in-dustries to help food a...
Recent Editions
Catch up on the latest news, views and jobs from The Chemical Engineer. Below are the four latest issues. View a wider selection of the archive from within the Magazine section of this site.
