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Food dehydration method keeps quality but cuts cost

Norwegian researchers have developed a new dehydration method that produces granulated food of the quality of vacuum freezing-dying at a fraction of the cost, writes Anthony Fletcher.

New nanotech centre opens new food possibilities

A £3.5 million grant for a new state-of-the-art nanotech research centre in the UK underlines the potential of this brave new technology for the food industry, writes Anthony Fletcher.

Impact of salmon farms on wild salmon uncovered

A new study suggests that the transfer of parasitic sea lice from salmon farms to wild salmon populations is much larger and more extensive than previously believed.

Shell lubricant offers canners cleaner sealing

Shell has developed a lubricant that it claims poses no threat to human health and will not affect product odour and taste should it come into contact with food.

Brand security event brings product piracy into focus

An upcoming global conference on brand protection, product authentication, document security and RFID industries should provide the food industry with plenty of food for thought.

TIC Gums brings new xanthan gum product to market

Hydrocolloid supplier TIC Gums has launched a product designed to help xanthan gum dissolve more easily in water, writes Philippa Nuttall.

Consolidation in wine brings opportunities for yeast

With largeness comes a greater exposure to risk and wineries are no exception: aiming to help producers achieve greater consistency, Danish ingredients firm Chr Hansen has created blended yeasts, writes...

Danisco Venture investment extends food safety reach

Looking for growth through anti-microbial solutions in light of incoming EU rules, the venture capital arm of Danish ingredients firm Danisco will invest in French food safety company TMI Europe.

Egg safety centre aims to boost industry profile

A new egg safety centre in the US could help ensure that health scares associated with eggs and low public confidence are far less common in the future.

Unilever seeks approval for ice structuring protein

The food code in Australia is under review as food maker Unilever Australia calls for approval of an ice structuring protein (ISP) used to make ice cream and edible ices.

Breakthrough suggests nanotech applications for food safety

Scientists in the US have successfully used single bacterial cells to make tiny bio-electronic circuits, which could in the future be used to detect bacteria, toxins and proteins.

Lock detector offers full traceability functionality

Lock claims that its new MET 30+ metal detector features software that can help food processors become fully compliant with traceability regulations.

New EU food agency initiative to tackle foodborne disease

Ongoing steps to reduce the risk of foodborne illness in the European food chain sees the region's umbrella food agency calling for scientists to contribute to solutions.

Study finds optimum shipping conditions vital to food quality

Scientists in the US have found that spinach stored for a long time loses much of its nutrient content, a discovery that has implications for the shipping of fresh food.

BRC launches global online certified suppliers guide

The British Retail Consortium (BRC) has launched a new online global standards directory that provides details of BRC-certified food, packaging and consumer product suppliers.

US ups BSE funding in battle to open markets

The US government is investing a further $2 million to enhance research on bovine spongiform encephalopathy (BSE) and $5 million to establish a Food Safety Research and Response Network.

Bilwinco launches high-speed food weigher

Bilwinco has designed a new multihead weigher that it claims is capable of weighing food products at a speed of up to 260 portions per minute.

Prague stakes claim as vital centre of food science

Prague's Institute of Chemical Technology is home to one of Europe's leading food technology departments, which has helped put the Czech Republic at the cutting edge of food R&D, writes...

RSSL extends food allergen tracking test to slash risk

In light of tougher allergen label rules food makers eager to slash the risk of potentially harmful food allergens in their product range may welcome the expansion of its testing...

Ilapak targets cheese processors at Interpack 2005

Packaging firm Ilapak is targeting cheese processors with an innovative range of packaging solutions at this year's Interpack show in Dusseldorf.

Hanovia launches UV food sanitation system

Hanovia has just launched its new Quantum in-line medium pressure UV system, a low-cost device designed specifically for small-flow industrial process and water applications (up to 120 m3/hr) in the...

Nordic scientists test sodium detection methods

The Nordic Committee on Food Analysis (NMKL) has identified flame atomic absorption spectrometry after microwave digestion as a viable means of determining sodium content in foodstuffs.

ARS targets waste reduction and biodegradability in food production

Developing food and non-food products from under-utilised agricultural materials such as cheese whey is the goal of a new centre opened recently by the Agricultural Research Service (ARS).

Food tech sees extrusion investment for new products

As players in the food ingredients industry strive to add value to their portfolio and fight off pressurised margins, a new initiative in the US aims to bring a raft...

Benchmarking aims to make RFID choice clearer

In the US ODIN technologies has compiled a benchmarking report that analyses 14 of the leading electronic tags for RFID - an initiative that could simplify the complex choice, reports...

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