Novozymes' enzymatic interesterification process has been recognised as one of six Technologies of the Year for 2005.
A new computerised device allows food workers to accurately measure and add ingredients to recipes, reducing human error and the number of spoilt batches.
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...
Salt reduction in finished products can be achieved without affecting shelf life or the manufacturing process, according to a Finnish firm.
The world's largest caramel color manufacturer DD Williamson has developed a new line of organic caramel colours, which the company claims are the first to be manufactured in North America.
Non-contact "rod-style" sensors for gauging liquid levels in tanks have been designed for the food industry.
New coatings on cellophane film designed to wrap large blocks of yeast used in bakery processing plants could help managers ensure the ingredient remains alive and no contamination ends up...
The recent discovery of fat taste receptors on the tongue sheds new light on how taste buds function and could have ramifications for food makers.
Blue Pacific's new functional flavor system offers health-minded beverage makers the promise of shelf stability without the threat of ringing or separation.
Proposed regulatory changes in the Italian market has led a Canadian machine maker to team up with two other companies in developing what they say is a cheaper way of...
A new version of an image analysis system for baked products has been launched, designed to make quality control and ingredient testing an easier and faster process for the bakery...
Givaudan Flavours' new proprietary salt reduction system aims to help food makers develop lower salt alternatives without sacrificing flavour.
Growing demand from food companies for quicker pathogen testing to free up both time and inventory should benefit microbiology firms, according to a business consultant.
A new temperature logging radio frequency identification (RFID) tag targets food processors and handlers who need to comply with the latest EU requirements and pending US traceability legislation.
Mice and rats may get a break in being used as testers for toxins at shellfish processing plants under an EU-wide project.
The fast and accurate verification of carbonated beverage shelf-life is now possible via what Mocon is calling the first machine tester able to do the job.
As supply and demand issues for non-GM lecithin propel ingredients manufacturers to push alternatives onto the market, Danish emulsifier firm Palsgaard launches citric acid ester as a lecithin replacer.
A new conveyor frame can be completely disassembled, without tools, in only three minutes, allowing processors to clean their machines and get production underway again faster.
Tetra Pak's new low temperature ice cream solution, utilising the firm's patented microform technology, could revolutionise the sector.
US firm Nymox Pharmaceutical rolls out a new treatment to tackle contamination of the potentially fatal E.coli food pathogen.
French carrageenan producer Selt Marine spears blossoming semi-refined market with a new extraction process.
Targeting growing demand for fat-reduced food formulations, Danish emulsifier firm Palsgaard launches a new emulsifier-stabiliser system for chilled, quark based aerated desserts.
The appeal of salt-reduced food formulations confirmed as fresh figures reveal salt sales are on the decline, finds a new report.
In issuing a set of successful procedures on reducing acrylamide formation during manufacturing processes, the EU's food industry association is attempting to help its smaller members get on the right...
A chance to fight Pierce's disease, one of the wine industry's most deadly foes, at its origins has come a step closer after scientists found common weeds nestling in vineyards...