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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.
GlycaNova seeks novel foods approval for Lentinex – round three
07-Oct-2008 - Danish company GlycaNova is waiting for a final opinion from the UK Food Standards Agency (FSA) on its proposed lentinan-rich extract from shiitake mushrooms (Lentinus edodes).
RFID temperature logger could enhance cold chain quality control
06-Oct-2008 - A new programmable temperature logger can identify problems incurred with produce during cold chain storage and transit, thus providing an improved quality control system for food manufacturers, says Caen RFID.
System offers cost effective fat content monitoring, says FOSS
03-Oct-2008 - The new XDS Direct Light system provides accurate measurement of the fat content in ground meat on the processing line as well as offering cost savings to processors, claims FOSS.
Processes can bring ‘new’ hydrocolloids, Leatherhead
02-Oct-2008 - Leatherhead Food International has completed a three-year research project that aimed to improve the performance of hydrocolloids using physical processing – methodology likely to be better-perceived by consumers in the natural-centric era.
Fonterra launches improved protein range for nutrition bars
02-Oct-2008 - Fonterra has launched a new range of concentrated dairy proteins for the nutritional bar market which it claims solve the discolouration, texture and shelf-life issues associated with traditional proteins.
New natural color technology offers increased stability
01-Oct-2008 - Sensient has launched new technology which offers a wide array of natural colors that can be developed to exact shade specifications and are sustainable, whilst meeting the health and wellness trend.
Cinnamon-essential oil shows shelf-life extension
30-Sep-2008 - Essential oils from cinnamon may inhibit the growth of micro-organisms by as much as 60 per cent, suggests new research from Greece.
Study identifies optimal conditions for cranberry storage
30-Sep-2008 - As demand for cranberries grows around the world, a Canadian scientist has reported the optimal storage conditions to extend the shelf-life of one of nature’s super fruits.
Study finds novel method to test food for contamination
26-Sep-2008 - US researchers claim to have developed a new technology to detect illness causing bacteria that could remove the need for product recalls and protect the health of consumers.
Processors could gain from meat freshness indicator
25-Sep-2008 - A sensor that changes colour to indicate meat spoilage could prevent serious illness and food waste, say the US scientists involved in the project.
Dark chocolate linked to lower risk of heart disease
25-Sep-2008 - Moderate consumption of dark chocolate can help to decrease the risk of cardiovascular disease, according to an Italian study published this week.
Dried plums offer natural antioxidants for beef: Study
24-Sep-2008 - Antioxidant-rich dried plums may be a natural alternative to synthetic preservatives for boneless beef roasts, suggests research from the Americas.
Vitiva positions rosemary extracts for acrylamide reduction
24-Sep-2008 - Vitiva is aiming at a new market for its rosemary-derived anti-oxidants, after test have shown positive results for the reduction of acrylamide in fried foods.
Seaweed granules may replace salt in foods
23-Sep-2008 - Seaweed may hold the key to reducing salt in foods without affecting the shelf life and taste of the product, according to a new project from the UK.
Soy has staying power as healthy option
23-Sep-2008 - Consumers in the US are increasingly turning to soy as a healthy choice as they constantly change their eating habits to improve nutrition, according to a study from the United Soybean Board.
Seaweed powder could give noodles formulation boost
22-Sep-2008 - Powder from green seaweed may offer the growing noodle market a new avenue for formulation, according to a new study from Taiwan.
Fortified baked goods pick up steam
19-Sep-2008 - Bread and baked goods are increasingly stepping into the functional food arena, with the past month alone seeing a number of new developments designed to bring added health to the category.
New imaging tool detects thermal abnormalities in meat, says developer
19-Sep-2008 - A thermal imaging camera can provide rapid detection of temperature variations of high volume, fast moving meats products on a conveyor line, says its US manufacturers.
E. coli growth may be inhibited by tomato-based edible film
18-Sep-2008 - Edible tomato-based, antimicrobial films could prevent bacterial contamination of food, while promoting health as a result of the nutritional and health benefits linked to the consumption of tomatoes, says US study.
Omega-3 in infant formula world first
17-Sep-2008 - Friesland Foods Kievit has launched what it is calling a world first omega-3 (DHA) and omega-6 (ARA) encapsulated combination ingredient that can be incorporated into hypoallergenic infant formula.
EU project to reduce biogenic amines in fermented foods
17-Sep-2008 - The reduction or elimination of potentially toxic metabolites from fermented foods such as cheese and wine will lead to new formulations and starter cultures, if a new €3.4 million project delivers.
Tetra Pak cooperation has designs on microsieve advances
15-Sep-2008 - Tetra Pak has announced a new cooperation with technology group Fluxxion to develop new micro filtration technologies for removing unwanted microorganisms in extended-shelf-life (ESL) dairy goods.
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