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New cowpea variety retains 'perfect' green color when dry, frozen

A greener variety of black-eyed pea may well solve the problem of color fading faced by frozen food processors, allowing them to sell a better looking product, say scientists.

Vacuum drying method preserves vitamin content

Scientists in Germany claim to have developed a microwave vacuum drying method that preserves the vitamin content of fruit and other foods.

Pathogen tester speeds up process of detecting contamination

DuPont Qualicon has introduced a new pathogen testing instrument to speed up the process of ensuring food products meet regulatory requirements.

Palsgaard launches emulsifiers for very low fat spreads

Danish firm Palsgaard has launched a new emulsifier combination for very low fat spreads and butter with a fat content of between 10 and 15 per cent.

Measuring meter reader fits tight spaces

Small electromagnetic shakers are designed specifically for tight fitting processing and packaging distribution lines that require precise metering and low maintenance drives, the system's manufacturer claims.

Australian food safety tester buys into European market

SAI Global has acquired EFSIS Ltd., one of the food safety inspection and certification firms companies will be turning to when checking whether they are in compliance with the EU's...

Drum motor is self contained for food safety

Netherlands-based Van der Graaf has developed an internally powered drum motor featuring specially designed sprockets for driving food industry modular conveyor belts.

Analyser can detect cheese fat in seconds

A new device can analyse fat and dry matter in cheese in seconds while it is being processed, giving operators a qualitative advantage over methods currently used in the industry.

Food temperature affects taste, reveal scientists

A new study reveals why our taste perception is enhanced as the temperature of food and beverage products increases, explaining why beer is more bitter and ice cream is sweeter...

Company gears up to meet demand for allergen testing kits

With the implementation of EU allergen labelling regulations, more and more companies are producing testing kits to meet the demand from food processors.

More vitamin D linked to better lung health

High levels of vitamin D may help our lungs stay healthy, according toresearchers from New Zealand.

Test determines presence of avian flu virus in foods

Eurofins Scientific has launched what it calls the first test available for determining whether food has been infected with the avian flu virus.

RFID system monitors temperature of refrigerated trucks

A UK company has released a wireless system monitoring system allowing managers to keep track of the temperatures of refrigerated truck trailers while they are parked or being chilled for...

Industry turns to DNA testing to ensure Angus quality beef

DNA testing is to be used to ensure the quality of Angus branded beef, after generations of cross breeding has resulted in reduced Angus breed percentages in many of the...

Liquid dispenser uses RFID to provide safety check

A liquid dispensing system with a radio frequency identification (RFID) tag allows food and beverage companies to cost-effectively manage the safety and reliability of their products during processing, its manufacturer...

Russian scientists stretch meat shelf-life

Russian scientists claim they have devised a method of keeping meat fresh for up to three months using additives found naturally in living cells, says report.

Lab instruments measure egg quality in minutes

A set of laboratory instruments can measure egg quality within minutes, allowing plant managers to save time on the processing line.

Gas packaging extends Russian cheese shelf-life

Russian packager and food producer Nevskie Syry has launched a new line of cheese packaging using inert gases that it says can significantly extend products' shelf-life.

RFID system allows quicker control of processing line

Using a modular system of radio frequency identification (RFID) tags and a new set of software Escort Memory Systems says it has developed a faster way to ensure automated tasks...

Maize sequencing promises better quality ingredients

Sequencing of the genome of maize at the Genome Sequencing Center (GSC) at Washington University School of Medicine in St. Louis could help lead to higher yields and better quality...

Cargill shortlisted for patented starch innovation

Cargill's patented starch, designed to deliver higher food quality and cost savings for manufacturers, has been shortlisted in the Most Innovative Ingredient category at the forthcoming FiE show.

Novozymes recognised for trans fat innovation

Novozymes' enzymatic interesterification process has been recognised as one of six Technologies of the Year for 2005.

Device measures ingredients, reduces spoilt batches

A new computerised device allows food workers to accurately measure and add ingredients to recipes, reducing human error and the number of spoilt batches.

Discovery could reduce chicken pathogens, improve safety

Proteins called bacteriocins, produced by bacteria, can reduce Campylobacter and Salmonella pathogens to very low levels in chicken intestines, helping to reduce human exposure to food-borneinfections, according to scientists at...

Selako salt replacer targets health-conscious consumers

Salt reduction in finished products can be achieved without affecting shelf life or the manufacturing process, according to a Finnish firm.

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