Discoveries in nanotechnology are affecting a range of aspects in the food industry, from food safety to the molecular synthesis of new products and ingredients, according to a survey of...
An natural and edible coating for fresh fruits and vegetables killsdeadly E. coli bacteria, whileproviding boost to flavor, say scientists.
A new modular belt uses less links, reducing the risk of contamination, claims its manufacturer.
Solutions used by meat processors to improve shelf life and taste can also help to reducepathogens, including E. coli 0157:H7, according to a recent study.
A new hydrogenated styrenic block copolymers for use as tie layers can help food processorsextend the shelf life of their products.
A new ink leverages nanotechnology to detect the presence of oxygen in food packages, giving awarning that the product is no longer safe to eat.
A new optical sorter with "laser guided missile" precision can improve efficiency and reduce costs, claims its manufacturer.
The first automated test for enumerating Enterobacteriaceae will slash confirmation time dramatically, the manufacturer claims.
A new range of urethane-based floor coatings reduces bacteria and mold levels in plants, its manufacturer claims.
A new horizontal wrapper suitable for handling delicate products such as tray baked goods, biscuits and chocolate confectionery has been developed by Bosch packaging subisidary, Tevopharm.
Two different new conveyer belts have been released on the market, one designed to reduced energy consumption, while the other targets the tortilla manufacturers.
A global product coding standard being developed for use with radio frequency identification (RFID) technology is being tested on the sea-shipment of cartons between Hong Kong and Japan.
Mixing a chlorate-based compound into livestock feed or water could dramatically reduce Salmonella and E. coli in gastrointestinal tracts, claim researchers.
A new automated extraction system increases the amount of high viscosity fluids that can be removed from bulk bag-in-box packages, its manufacturer claims.
Low levels of irradiation can reduce pathogen levels, including the potentially deadly E. coli, in carcasses used for ground beef, claim researchers.
UK firm Create Flavours has developed an innovative method that it claims is capable of recreating more accurately the original flavour of strawberries.
A new chemical dispensing system can provide safer, easier and more economic extraction of chemicals from containers while helping to reduce costly spills, the manufacturer claims.
Large increases in science graduates lauded by the UK government simply do not exist, the country's prestigious Royal Society has warned, adding more evidence of the threat to food industry...
EU manufacturers have made significant changes to their recipes andprocesses but have achieved only "modest" reductions in acrylamidelevels, according to an industry expert.
A naturally-occurring bacteriophage that kills Listeria on foods has been approved for use oncheese products in the US.
Government researchers are helping to dramatically reduce Salmonella on pigfarms, part of a bid by the US agriculture department to prevent the pathogen from showing up at processing plants.
The role of nanotechnology in food processing, monitoring, labelling, storage and distribution is the subject of a two day meeting that kicks off tomorrow in Amsterdam, Holland.
Spanish firm Ulma Packaging has increased its foothold in the bakery sector with the launch of new flow-wrapping equipment.
A new series of pneumatic valves solves many of the problems unique to polyethylene terephthalate (PET) stretch-blow molding operations, according to the manufacturer.
A new thermoplastic elastomer could increase shelf life significantly, claims its manufacturer.