US scientists are proposing a new way to evaluate pork quality - its pH content.
European biscuits and snack manufacturer United Biscuits has become the latest bakery company to eradicate harmful trans fats from its products, tying in with the industry drive towards healthier production...
Britain is failing to recruit enough world-class scientists because the country's education system is not up to the job, the UK's Confederation of British Industry has warned.
T.D. Sawvel has introduced a low-cost scale-filler kit for liquid food packers, bringing fast, accurate liquid measurements to low-budget operations, says the company.
Dutch brewer Bavaria says its new malthouse in Holland can cut water consumption by up to 30 per cent, highlighting the beer industry's potential as a food industry leader in...
A biodegradable heat-resistant coating has been developed which could replace petroleum-based resins in foodservice packaging, developers say.
A computer-integrated weighing system will allow food packagers to weigh products and automatically collect data, its manufacturers claim.
A water-soluble sumac berry extract has been found to increase shelf life and decrease bacteria contamination of chicken wings.
EU manufacturers are using more and more natural antimicrobials instead of the synthetic versions, according to a new report.
The growing demand for healthier, low-fat foods is the biggest challenge for the flavour scientist, say the authors of a new review.
Spraying grapes with a safe anti-bacterial agent could triple the nutraceutical content, says a study from Italy, but the effects are not carried over into wine.
Adding flour from pigeon peas, one of the world's oldest food crops, could lead to nutritionally enhanced pasta, with quicker cooking times, as well as boosting flavour, according to a...
The heart health of the baby-boom generation could benefit from flavanol-rich cocoa, reports a study co-funded by Mars, but independent experts warn against confusion with commercial chocolate snacks.
A new dark chocolate bar, formulated by a US-based research food technology company, promises to increase libido, boost energy levels and improve mood thanks to exotic rainforest ingredients.
Britain's ale brewers are looking to reconnect with consumers by providing tasting notes alongside pints of their beer, a tactic they say has already worked wonders for wine.
Cognis has launched a new aerating agent that it claims has the potential to improve the health value of baked goods.
A few swirls round the cup could be enough to literally suck the caffeine out of your coffee, thanks to new technology developed by The DeCaf Company.
A plastic packaging can infuse aromas into food and drink products without changing a their composition, developers claim.
Fundamental research from a UK-US collaboration could lead to development of a small, robust, low power flavour tester that can not only distinguish between the four basic tastes, but also...
A new fryer requires less oil to get the job done, saving costs for processors, its manufacturer claims.
Scientists from around the world have been meeting in Germany this week to set research priorities on a broad range of zoonoses - food borne diseases that are transmissible from...
The EU's industry representatives, consumers, regulators and scientists begin a two-day meeting today to discuss issues in food safety.
That copper cooking kettle may provide better protection against foodborne bacteria than a stainless steel one, according to scientists.
A wash additive increases the shelf life of fresh-cut apples and reduces pathogen levels, scientists say.
Food scientists are continuing to explore the potential of fish gelatin as stabilisers for food emulsions, in keeping with the trend to replace synthetic with natural emulsifiers.