Low levels of irradiation can reduce pathogen levels, including the potentially deadly E. coli, in carcasses used for ground beef, claim researchers.
UK firm Create Flavours has developed an innovative method that it claims is capable of recreating more accurately the original flavour of strawberries.
A new chemical dispensing system can provide safer, easier and more economic extraction of chemicals from containers while helping to reduce costly spills, the manufacturer claims.
Large increases in science graduates lauded by the UK government simply do not exist, the country's prestigious Royal Society has warned, adding more evidence of the threat to food industry...
EU manufacturers have made significant changes to their recipes andprocesses but have achieved only "modest" reductions in acrylamidelevels, according to an industry expert.
A naturally-occurring bacteriophage that kills Listeria on foods has been approved for use oncheese products in the US.
Government researchers are helping to dramatically reduce Salmonella on pigfarms, part of a bid by the US agriculture department to prevent the pathogen from showing up at processing plants.
The role of nanotechnology in food processing, monitoring, labelling, storage and distribution is the subject of a two day meeting that kicks off tomorrow in Amsterdam, Holland.
Spanish firm Ulma Packaging has increased its foothold in the bakery sector with the launch of new flow-wrapping equipment.
A new series of pneumatic valves solves many of the problems unique to polyethylene terephthalate (PET) stretch-blow molding operations, according to the manufacturer.
A new thermoplastic elastomer could increase shelf life significantly, claims its manufacturer.
A new programmable gravimetric diluter can reduce food lab technicians'workload while improving accuracy and traceability, its manufacturer claims.
Dairy research and development in the UK has been systematically destroyed, warn two senior ex-officials, seriously damaging the potential for the country's industry to compete against foreign players.
A dose of bacteriophages can help ready-to-eat meat producing companies meet food safetystandards for Listeria, according to a university study.
The creators of novel, sonic wave processing technology for the food industry will look to build on a successful year by focusing on new developments in the brewing sector.
Ingredients firm Lesaffre has created a new refrigerated liquid yeast preservation and distribution system for more efficient and simpler baking.
In a world of famine, the food industry has a lot to give.
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.