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.
A machine that analyses texture will allow manufacturers to better standardise their mixes for pre-formed products, says its developer.
A Netherlands-based research company claims a breakthrough in developing a more efficient way to produce the microorganisms used in industrial food production.
A new machine on the market uses a multi-roller satellite head to produce dough sheets with less strain, its manufacturer claims.
Grape seed and pine bark extracts as additives in cooked meats performed better than the synthetic preservatives in oxidation and microbial effects, results that could be readily acceptable to consumers...
Italy's organic food industry is pressuring the government to develop a labelling system for local produce.
Following a £15m (€22.2m) investment in research and development at the company, UK crisp giant Walkers has launched a new 'healthier' range to attract snack-loving consumers worried about their waistlines.
Despite the reluctance of many EU food and packaging companies to invest more in research and development, some have taken up the challenge of keeping the bloc on the leading...