An X-ray inspection system introduced into Europe this month, can detect foreign bodies in packed and unpacked fresh foods.
Fonterra researchers have developed a flow cytometry test that can be used to assess the quality of milk powder.
A new bagmaker combines fast production speeds with a range of configurations, providing userswith a versatile form, fill and seal machine, its manufacturer claims.
Two food safety technologies for detecting and killing pathogens can cut costs for produce, fruitand vegetable processors, say researchers.
A DNA technique developed by researchers for use with meats could be used by processors as a certification method for their supplies.
A new isolator that uses air circulation as a barrier to protect the aseptic filling of milk andother drinks allows non-stop production for up to three days, its manufacturer claims.
New additives for lubricants are designed for incidental food contact, and can be used for designing a wide variety of oils used by the sector, its manufacturer claims.
With pomegranate rapidly assuming the status of the new super fruit, a food laboratory hasreleased a testing system for determining its concentration in products.
A new crust freezer on the market has been designed to hand delicate foodstuffs such as fish,other seafood and items such a mushrooms.
A new system for scanning multiple radio frequency identification (RFID) tags reduces the high error rate found in current systems, its manufacturer claims.
A new filling machine for carbonated beverages combines accuracy with speed and a potential tosave on energy, according to its manufacturer.
Over the last month, regulators, doctors and scientists have formed communications networks toget a better fix on the problems affecting food safety across the bloc.
By fitting an agitator to its range of volumetric depositors, food processors can now mixdelicate products without having to buy a new machine, says UK-based Turbo Systems.
A new manufacturing process has the potential to extend the shelf life of yoghurts with live and active cultures.
A new flat label can record time and temperature data on food products for up to eight weeks,providing a record in case safety has been compromised by improper storage.
Spanish researchers have found a way to keep meat looking pink and fresh on the shelf, withoutthe use of carbon monoxide.
Food scientists are burrowing down into the molecular level of processing, finding new solutionsto industry's manufacturing problems, according to organisers here at a conference.
A new label on the market can indicate when temperature sensitive products have been accidentally frozen during transport or storage.
Manufacturers are lining up innovative processing equipment to attract confectioners at the upcoming international baking trade fair, the IBA.
A predictive model developed to determine final acrylamide levels in processed potatoes can be used to reduce the potential carcinogen in other products, says a researcher from Dublin.
A new biodegradable napkin under development uses nanotechnology to detect contamination in food products.
A new baking enzyme which aims to cut costs on the production line and increase the shelf life of bakery products has been launched by ingredients giant Danisco.
Food technologists are meeting this week in Nantes, France, to debate the latest scientific discoveries in processing, health and safety.
A new book gives food industry managers an expert look at the legal requirements on traceability and the strategies and tools available to fulfill them.
A new sensor on the market is designed to quickly measure pH in food samples, providing plants with a means of testing the quality of their products.