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Sumac increases poultry shelf life, reduce pathogens

A water-soluble sumac berry extract has been found to increase shelf life and decrease bacteria contamination of chicken wings.

Use of natural antimicrobials grows, analyst says

EU manufacturers are using more and more natural antimicrobials instead of the synthetic versions, according to a new report.

Flavour scientists hold key to low-fat dairy, suggests review

The growing demand for healthier, low-fat foods is the biggest challenge for the flavour scientist, say the authors of a new review.

Grape's nutraceutical content boosted by pest agent spray

Spraying grapes with a safe anti-bacterial agent could triple the nutraceutical content, says a study from Italy, but the effects are not carried over into wine.

Pigeon pea could boost pasta's sensory & nutritional content

Adding flour from pigeon peas, one of the world's oldest food crops, could lead to nutritionally enhanced pasta, with quicker cooking times, as well as boosting flavour, according to a...

Baby-boomers may benefit most from flavanol-rich cocoa

The heart health of the baby-boom generation could benefit from flavanol-rich cocoa, reports a study co-funded by Mars, but independent experts warn against confusion with commercial chocolate snacks.

Amazonian aphrodisiac hits market

A new dark chocolate bar, formulated by a US-based research food technology company, promises to increase libido, boost energy levels and improve mood thanks to exotic rainforest ingredients.

Britain's ale brewers bring wine tasting to beer

Britain's ale brewers are looking to reconnect with consumers by providing tasting notes alongside pints of their beer, a tactic they say has already worked wonders for wine.

Cognis launches healthier aerating agent

Cognis has launched a new aerating agent that it claims has the potential to improve the health value of baked goods.

Simple stirrer takes caffeine out of coffee

A few swirls round the cup could be enough to literally suck the caffeine out of your coffee, thanks to new technology developed by The DeCaf Company.

Packaging infuses product with aromas

A plastic packaging can infuse aromas into food and drink products without changing a their composition, developers claim.

Acoustic waves could be "electronic tongue" for flavour tests

Fundamental research from a UK-US collaboration could lead to development of a small, robust, low power flavour tester that can not only distinguish between the four basic tastes, but also...

Fryer cuts down on oil use

A new fryer requires less oil to get the job done, saving costs for processors, its manufacturer claims.

Scientists crack down on global impact of food borne pathogens

Scientists from around the world have been meeting in Germany this week to set research priorities on a broad range of zoonoses - food borne diseases that are transmissible from...

EU organisations meet to discuss food safety

The EU's industry representatives, consumers, regulators and scientists begin a two-day meeting today to discuss issues in food safety.

Copper better than stainless steel for food safety, scientists say

That copper cooking kettle may provide better protection against foodborne bacteria than a stainless steel one, according to scientists.

Wash additive boosts shelf life, reduces pathogens

A wash additive increases the shelf life of fresh-cut apples and reduces pathogen levels, scientists say.

Scientists look to fish gelatin as emulsion stabilisers

Food scientists are continuing to explore the potential of fish gelatin as stabilisers for food emulsions, in keeping with the trend to replace synthetic with natural emulsifiers.

Sausage emulsifer ups the tempo

A new sausage emulsifer on the market can process ten tonnes of meat an hour, its manufacturer claims.

Cranberry reduces pathogens in minced beef say researchers

Adding cranberry concentrate to raw minced beef significantly reduces the growth of common food-borne pathogens, according to new research.

Citric acid, glycine could cut acrylamide

Addition of citric acid and glycine could reduce the formation of acrylamide, but not affect flavour, suggests a model study from the UK.

Oxygen, CO2 mix reduces spoilage

A mix of 60 per cent oxygen and 40 per cent carbon dioxide can efficiently reduce the microbial spoilage of refrigerated beef, researchers say.

Laser sorter raises the speed barrier

A new laser sorter has been designed to match the speeds of high volume processing lines.

Studies look at lengthening shelf life of fresh cut produce

A combination of specific packaging films, cleaning chemicals and modified atmospheres can lengthen the shelf life of fruit and vegetable varieties, according to studies by the US Department of Agriculture...

Entry-level X-ray inspection system targets food sector

An entry level X-ray inspection system offers processors a cost-effective way of meeting the EU's food safety requirements, its UK-based manufacturer claims.

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