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News > R&D

R&D is ever-changing as whole genome sequencing, antimicrobials and nanomaterials are investigated for food safety uses

R&D

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

PET bottle hot-fills without ribbing

A new type of plastic bottling technology allows companies to package hot-fill products in containers with smooth rather than ribbed or panelled walls.

Cross breeding could boost chickpea crops

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 campaign targets health-conscious consumer

ConAgra's new 'Green is Good' marketing campaign for its Healthy Choice range shows just where food companies are targeting their resources.

VitaPlant champions safety, quality in plant-based supplements

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...

EU targets commercial nano tech research

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...

Bioinformatics may isolate food allergy proteins

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.

Raw milk concerns push demand for detection

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.

Fortified milk could raise folate status

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.

Air quality: getting the right flow

Controlling air quality is key to food safety in processing plants according to updated guidelines published by Campden & Chorleywood.

Laser system provides covert brand protection

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.

Moisture Control Technology increases shelf-life

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.

E-paper: future of RFID, intelligent packaging?

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.

Salt reduction tackled at IFT

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 technique offers faster, safer dairy processing

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.

Form shrink process reduces contamination, Multivac says

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.

New sensory testing to cut product recalls

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...

Taste: bitter and sweet research benefits food makers

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.

Russian scientists design safer, better preservative

Food scientists in Russia have developed a new, safer preservative for meat and fish that they claim improves resistance to harmful bacteria and could extend shelf-life by up to 50...

New tool to harmonise risk assessment of food ingredients

A new tool for food developers, Europe's food risk agency recommends the launch of a harmonised food database across the EU to shed light on favourable and adverse effects food...

Researchers target barley genes for product development

Whiskey and beer producers across the UK may benefit from a £1.8m research project aiming to identify, and improve, the genetic make-up of barley, one of their most commonly used...

Lab test cuts GM sweetcorn contamination risk

Japan clears new lab technology that can detect illegal GM sweetcorn Bt 10 following the discovery of this unapproved maize in the global food chain.

Action of anti-cancer foods revealed

The discovery of the anti-cancer mechanism behind certain natural compounds could present the food industry with exciting new opportunities, reports Jess Halliday.

GM dairy herd promises 'medicine milk'

A New Zealand research group plans to create a genetically modified dairy herd capable of producing 'medicinal milk' that it says may be used to fight a range of diseases...

Database created for cleaning chemicals

With the emphasis on food safety, there has been a rush on the market to provide companies with effective cleaning solutions to wipe out harmful bacteria.

Scientists develop fast bacteria detector

A new DNA-based test machine for identifying deadly bacteria is faster, easier to use and more precise than some methods currently used by food and beverage processors, according to research...

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