Probiotics supplier Chr. Hansen has developed a new, flexible formulation system for adding probiotics directly to finished products.
Cutting the chat between bacteria could lead to new food preservation methods, say Danish scientists at a meeting today.
A new packaging line at German frozen food manufacturer Frenzel will allow the company to produce a new range of trays that allow meals to be steamed cooked in the...
A new microwave level transmitter can monitor liquid levels in situations where measurements are difficult due to vapors, dust, or pressure.
Freshly-formed Solbar subsidiary NutriCognia targets quality control for the dairy industry, launching a rapid lactoferrin glyco-analysis kit that claims to control production process and product development.
A new machine pummels bags made for potato crisps to determine whether they stand up the the pressures of packing machines, transport and time.
A UK-funded testing lab is developing a variety of gene-based, chemical and biological tests to determine food authenticity, a means for plants to determine whether they received the right ingredients.
A mustard variety rich in beta-carotene is being developed in India to enhance the vitamin A status of populations in developing countries.
Optimising the sourdough process by fermenting bran with yeast and lactic acid bacteria can produce mildly sour wheat bread with improved flavour, texture and nutritional value, say food researchers in...
Opportunities await for Europe's beer industry to tap into growing consumer health trends as Belgian brewing scientists offer newly developed testing to assess the nutritional quality of beers.
Changes in EU legislation is forcing companies to look at better ways of managing their compliance, quality and food safety activities to avoid the need to comply with unnecessary and...
A company says it has developed a submersible carton that allows fruit and vegetables to remain fresher for a longer period.
A flexible, repeatable leak test system allows the contents of damaged packaging to be reused and for the return of seal-tight products to the processing line.
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...