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Breaking News on Food Safety & Quality Control |
News headlines > Innovation
Mouth bacteria boost some flavours: Study
20-Nov-2008 - Bacteria present in the mouth may delay the flavour response for some fruit, vegetables, and wine, according to a new study from Firmenich.
Four-step plan for spotting emerging risks proposed
19-Nov-2008 - A simple four-part plan may lead to better early identification of emerging food safety issues, according to researchers involved in a EU-wide project.
We need to talk about nanofoods, says UK group
17-Nov-2008 - UK-based Leatherhead Food International (LFI) has formed a focus group to foster industry-government communication about the use of nanotechnology in foods, beverages and “pharmafoods”.
New fat replacer aims at lower fat sauces
13-Nov-2008 - Ulrick & Short is launching an addition to its Delyte range of fat replacers, this time targeting savoury sauces such as carbonara and béchamel.
Research boost for allergen-free ginger
13-Nov-2008 - A manufacturer of confectionary ginger is developing a new processing system that eliminates the need to use sulphites as a preservative, making its ginger products allergy-free.
Vitiva pitches rosemary extract to counter rancid fish
12-Nov-2008 - Vitiva is introducing a new grade of its Inolens 4 rosemary extract which it says can be used as a natural preservative in fish products, which are at high risk of being affected by rancidity.
Vacuum technology provides cost savings, says Konig
10-Nov-2008 - An upgraded vacuum cooling system for baked goods eliminates the need for storage freezing and refrigerated transport, claims Konig.
Processors can avail of testing using novel drying method
07-Nov-2008 - European processors can now test their products on equipment that employs a novel technique using light refraction to dry foods, claims the US manufacturer.
Solbar revamps Bontex for broader food uses
06-Nov-2008 - Solbar is exploring new applications for its Bontex steam textured soy proteins, and believes that attention to their nutritional benefits could make them attractive for bakery and confectionery goods geared towards health.
Image capture system improves defect detection tool, says firm
04-Nov-2008 - A new digital image capture system enhances the monitoring capability of optical sorters for food products, claims Key Technology.
Flatulence-free soybeans pass the prototype test
31-Oct-2008 - Germinating black soybeans under stress from a fungus may give food formulators soy with less flatulence-causing carbohydrates, says new research from Singapore.
Bag-in-tray concept designed for safe freezing
30-Oct-2008 - An all-in-one tray bag can save consumers time and effort when freezing products and allow food companies to boost sales through the use of multipacks with separable portions, claims Coopbox Italia.
Active packaging under the spotlight
30-Oct-2008 - A project aimed at designing antimicrobial packing material that is risk free and improves the shelf life of fresh fish, chicken and minimally processed vegetables will begin work on November 1.
New oxygen test for longer shelf life
29-Oct-2008 - Easier, safer and quicker food packaging will result from a new oxygen measuring system, claims Swedish manufacturer PBI-Dansensor.
New wireless temperature monitoring label
29-Oct-2008 - Packaging specialist PakSense says it will launch a wireless version of its award winning temperature-monitoring label in December.
Natural compounds can boost pasta shelf life: Study
23-Oct-2008 - Natural antimicrobial compounds could be used to improve the microbiological stability of amaranth pasta, suggests an Italian study to be published in a forthcoming issue of Food Microbiology.
Mars US adopts European-style nutrition labels
20-Oct-2008 - Mars is to launch a new front-of-pack labeling system on all of its chocolate, other confectionery and foods amid fresh calls in the US for a labeling overhaul.
Innovation in food products essential to weather economic storm
20-Oct-2008 - Food makers confronted by today's challenging economic times must continue to invest hard in innovation to beat the downturn. This year's SIAL, which opened yesterday in Paris, is a showcase of new ideas that could help to boost margins and weather the economic storm.
Chilled food production: new guide looks at risks and controls
17-Oct-2008 - A third edition of a guide to chilled foods stresses the increased risks involved with global sourcing of ingredients for the sector, and claims the need for appropriate controls has never been greater.
Low cost, high purity fish protein isolate hits global market
16-Oct-2008 - Advances with membrane technology means lower price protein from fish are available to food manufacturers globally, with potential to not only replace whey proteins in some applications, but offer a base protein ingredient.
Manufacturers seek better performance from their packs
14-Oct-2008 - Lifting performance in the manufacture of consumer packaged goods is the aim of a new initiative launched by the Grocery Manufacturers Association (GMA) based in Washington DC, United States.
New fish packaging captures convenience
13-Oct-2008 - Convenient access and greater shelf impact are the benefits claimed for new metal packaging for anchovies launched by Crown Food Europe last week.
Food manufacturing safety on a plate
10-Oct-2008 - Significant progress has been made in cutting work place injuries in the food industry, according to a conference on food manufacturing safety staged yesterday in Blackpool, UK.
New process could deliver better milk powders for chocolate
09-Oct-2008 - A new treatment could be on the horizon for dairy processors as German scientists report it leads to better processing behaviour of spray-dried milk powders.
Aluminum foil in juice packaging extends shelf life, says study
07-Oct-2008 - Spanish researchers evaluated four different containers for the storage of mandarin juice and found that carton containers with an inner layer of aluminium foil best ensure the quality of the product.
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