Breaking News on Food Safety & Quality Control

News > R&D

Lube additives designed for incidental food contact

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.

Pomegranate test determines concentration

With pomegranate rapidly assuming the status of the new super fruit, a food laboratory hasreleased a testing system for determining its concentration in products.

Crust freezer handles delicate foods

A new crust freezer on the market has been designed to hand delicate foodstuffs such as fish,other seafood and items such a mushrooms.

Multi-scan RFID uses reflectors to reduce errors

A new system for scanning multiple radio frequency identification (RFID) tags reduces the high error rate found in current systems, its manufacturer claims.

Filling machine combines accuracy with speed

A new filling machine for carbonated beverages combines accuracy with speed and a potential tosave on energy, according to its manufacturer.

Regulators, scientists form food safety networks

Over the last month, regulators, doctors and scientists have formed communications networks toget a better fix on the problems affecting food safety across the bloc.

Agitator adds delicate touch to the mix

By fitting an agitator to its range of volumetric depositors, food processors can now mixdelicate products without having to buy a new machine, says UK-based Turbo Systems.

New yoghurt process extends shelf-life

A new manufacturing process has the potential to extend the shelf life of yoghurts with live and active cultures.

Flat label records time, temperature

A new flat label can record time and temperature data on food products for up to eight weeks,providing a record in case safety has been compromised by improper storage.

Rosemary packaging extends meat shelf life

Spanish researchers have found a way to keep meat looking pink and fresh on the shelf, withoutthe use of carbon monoxide.

Food scientists burrow deeper into industry issues

Food scientists are burrowing down into the molecular level of processing, finding new solutionsto industry's manufacturing problems, according to organisers here at a conference.

Smart label indicates accidental freezing

A new label on the market can indicate when temperature sensitive products have been accidentally frozen during transport or storage.

Chocolate technology on display

Manufacturers are lining up innovative processing equipment to attract confectioners at the upcoming international baking trade fair, the IBA.

Acrylamide study points way to processing methods

A predictive model developed to determine final acrylamide levels in processed potatoes can be used to reduce the potential carcinogen in other products, says a researcher from Dublin.

Nano napkin detects pathogens with a swipe

A new biodegradable napkin under development uses nanotechnology to detect contamination in food products.

Danisco enzyme cuts costs and crumbs

A new baking enzyme which aims to cut costs on the production line and increase the shelf life of bakery products has been launched by ingredients giant Danisco.

Food technologists debate processing techniques in Nantes

Food technologists are meeting this week in Nantes, France, to debate the latest scientific discoveries in processing, health and safety.

Book review

Traceability made easier

A new book gives food industry managers an expert look at the legal requirements on traceability and the strategies and tools available to fulfill them.

Rugged pH sensor built for tough use, manufacturer claims

A new sensor on the market is designed to quickly measure pH in food samples, providing plants with a means of testing the quality of their products.

Texture analysis to standardise products

A machine that analyses texture will allow manufacturers to better standardise their mixes for pre-formed products, says its developer.

Taking the guesswork out of microbial production

A Netherlands-based research company claims a breakthrough in developing a more efficient way to produce the microorganisms used in industrial food production.

Machine speeds up dough making process, company claims

A new machine on the market uses a multi-roller satellite head to produce dough sheets with less strain, its manufacturer claims.

Plant extracts beat synthetics as meat preservatives, says study

Grape seed and pine bark extracts as additives in cooked meats performed better than the synthetic preservatives in oxidation and microbial effects, results that could be readily acceptable to consumers...

Italian producers push for organic label

Italy's organic food industry is pressuring the government to develop a labelling system for local produce.

'Healthy' crisps aim to improve Walkers image

Following a £15m (€22.2m) investment in research and development at the company, UK crisp giant Walkers has launched a new 'healthier' range to attract snack-loving consumers worried about their waistlines.

Key Industry Events


Access all events listing

Our events, Shows & Conferences...