R&D is where it all starts - from whole genome sequencing of foodborne pathogens to antimicrobials to stop pathogen growth and the role of nanomaterials in food safety all the latest techniques to ensure a safe supply chain can be found in this section
UK food laboratory extends its sensory analysis capacity to take on new business.
A new imaging camera helps food processors detect when they are serving up misshapen or off-colour products, before they are shipped off to the customer.
Tocotrienols appear to be better than the more common vitamin E form alpha-tocopherol at stopping an initial stage of atherosclerosis, a condition responsible for more than half the deaths in...
Investing in faster tools to fight the risk of food contamination, the venture capital arm of leading ingredients firm Danisco will pour more funds into German technology company Profos.
Omnipresent food pathogen Salmonella can evolve at a surprisingly rapid rate "by jettisoning superfluous DNA", report UK scientists.
A soup that is edible under weightless conditions marks the latest food science formulation to head into space.
In a bid to meet the growing demand for food safety testing products Applied Biosystems has teamed up with DuPont Qualicon to develop a new DNA detection system.
US company Ampacet has developed molecular tracers that allow manufacturers to monitor flexible and rigid cosmetics plastic packaging - at any stage in the supply chain - to help resolve...
A new type of plastic bottling technology allows companies to package hot-fill products in containers with smooth rather than ribbed or panelled walls.
Indian scientists have developed a way of cross breeding chickpeas, a feat that to date has been extremely difficult to undertake. The programme is aiming to develop chickpeas that are...
ConAgra's new 'Green is Good' marketing campaign for its Healthy Choice range shows just where food companies are targeting their resources.
Swiss research institute VitaPlant is embarking on a research project to develop six new plant extracts, in partnership with US natural products supplier EuroPharma. Jess Halliday speaks to Dr Bernd...
With nano-scale technologies poised to become a strategic platform for the development of new processes for the food and agriculture sector, the EU is starting to develop a coordinated research...
A team of UK scientists will analyse and demonstrate how bioinformatics could help food companies improve their products, from pin-pointing allergy-causing proteins to identifying the cause of batch spoilage.
The European Union is reportedly considering lowering the legal levels of alkaline phosphates (ALP) in the dairy pasteurisation process, presenting an opportunity for lab tech firms such as Advanced Instruments.
Fortifying milk with folic acid offers an accessible source of the vitamin, report Dutch researchers who tested bioavailability of the nutrient in a clinical trial.
Controlling air quality is key to food safety in processing plants according to updated guidelines published by Campden & Chorleywood.
Microtrace has teamed up with a laser technology company to offer customers, including food processors, a covert system for brand protection and for tracking products.
Australian CSIRO has designed Moisture Control Technology (MCT) to control free moisture found in stored or transported fresh food, enabling food to stay fresher for longer.
A prototype of electronic-paper could be the future for radio frequency identification (RFID) tags and for intelligent packaging, according to the company developing the technology.
Though consumers are still not prepared to sacrifice taste for a low-sodium diet,the food industry is beginning to make headway in find alternatives to salt despite numerous challenges, writes Anthony...
Ultrasound technology, set to be piloted in dairy processing by Australian food scientists, offers cost-savings to producers by drastically improving the speed and hygiene of ultrafiltration, writes Chris Mercer.
A new kind of shrink process reduces the chance of food contamination and gives a closer fit of the product to the package, according to Multivac.
A UK food research centre has endorsed a new sensory testing procedure to help paper packaging firms meet EU standards on packaging components passing into the foods they wrap, writes...
Food makers will benefit from new findings that deepen our understanding of how the human brain distinguishes between different types of taste, writes Lindsey Partos.