Breaking News on Food Safety & Quality Control

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Form shrink process reduces contamination, Multivac says

A new kind of shrink process reduces the chance of food contamination and gives a closer fit of the product to the package, according to Multivac.

New sensory testing to cut product recalls

A UK food research centre has endorsed a new sensory testing procedure to help paper packaging firms meet EU standards on packaging components passing into the foods they wrap, writes...

Taste: bitter and sweet research benefits food makers

Food makers will benefit from new findings that deepen our understanding of how the human brain distinguishes between different types of taste, writes Lindsey Partos.

Russian scientists design safer, better preservative

Food scientists in Russia have developed a new, safer preservative for meat and fish that they claim improves resistance to harmful bacteria and could extend shelf-life by up to 50...

New tool to harmonise risk assessment of food ingredients

A new tool for food developers, Europe's food risk agency recommends the launch of a harmonised food database across the EU to shed light on favourable and adverse effects food...

Researchers target barley genes for product development

Whiskey and beer producers across the UK may benefit from a £1.8m research project aiming to identify, and improve, the genetic make-up of barley, one of their most commonly used...

Lab test cuts GM sweetcorn contamination risk

Japan clears new lab technology that can detect illegal GM sweetcorn Bt 10 following the discovery of this unapproved maize in the global food chain.

Action of anti-cancer foods revealed

The discovery of the anti-cancer mechanism behind certain natural compounds could present the food industry with exciting new opportunities, reports Jess Halliday.

GM dairy herd promises 'medicine milk'

A New Zealand research group plans to create a genetically modified dairy herd capable of producing 'medicinal milk' that it says may be used to fight a range of diseases...

Database created for cleaning chemicals

With the emphasis on food safety, there has been a rush on the market to provide companies with effective cleaning solutions to wipe out harmful bacteria.

Scientists develop fast bacteria detector

A new DNA-based test machine for identifying deadly bacteria is faster, easier to use and more precise than some methods currently used by food and beverage processors, according to research...

Gorgonzola gets a safety check

A system that can rapidly detect pathogens within 48 hours has gone into full implementation at a gorgonzola production plant in Italy.

Scientist studies use of bacteria to improve food taste

Scientist Michael Gaenzle believes injections of bacteria and enzymes can help improve the taste of food, giving processors a way of enhancing the flavour and nutrition of their products.

Food industry gears up for new ISO safety standard

With the deadline approaching for a new global standard on managing food safety in plants, the industry is gearing up to train employees on how to keep contaminants out of...

Electronic Sensor smells a new market in food sector

Electronic Sensor Technology's gas sniffer is undergoing trials in the agricultural sector as a food quality tester, to see whether it can detect the gasses of bug infestation in plants...

Teagasc brings simple access to food residue database

Irish food body launches new food residue database online after government-funded project comes to fruition.

Tasker expands use of its anti-pathogen technology

US-based Tasker Capital, which is attempting to expand its reach into the food market, will test its anti-pathogen pHarlo technology at a commercial poultry processor after it received authorisation this...

Color coded pathogens offer safer food formulation

New technology could soon make it cheap and easy to identify food pathogens by tagging them with color-coded probes made out of synthetic tree-shaped DNA.

Scientists kick off global effort to map wheat genome

Unleashing potential gains in quality and sustainability for this common food, scientists will embark on a new project to track the wheat genome.


Highway to health

Parked on the hot coals of public opinion, the food industry can lose no time in proving how healthy its products are.

Lower cooking temperatures combat acrylamide, more evidence

New research from the US backs growing evidence that food makers wanting to slice acrylamide from their fried food products should opt for lower cooking temperatures.

Fermentation method cuts peanut allergens?

As Europe prepares for tougher rules on allergen labelling, a new study could help food makers by slicing away the allergenicity of peanut products, reports Lindsey Partos.

New lactic acid product helps sausage makers fight listeria

Number one culture maker Chr Hansen launches new product based on lactic acid to help salami and fermented sausage makers fight the common food pathogen listeria, reports Lindsey Partos.

Agent QC: A secret sensor on the job

Finding out if the truck delivering your frozen fish fails to keep your goods at the proper temperature could become easier with Agent QC's undercover transport tracking system, reports AhmedElAmin.

Rice biotech link up brings gains to Hisparroz

Ambitious rice giant Hisparroz will link up with a gene discovery firm to bring new rice varieties to market and fresh gains to the bottom line, the Spanish group has...

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