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Antimicrobial coating reduces irradiation time, study finds

Plastic coated with a antimicrobial agent used along with irradiation can reduce pathogens in packaged ready-to-eat vegetables, a scientist claims.

DNA used for cheese quality stamp

Scientists are using DNA extraction to build a quality 'ID card' for Andalusian goat's cheese, potentially offering a new way of proving the safety and quality of speciality products.

Logoplaste launches Europe's lightest PET bottle

In answer to demands from beverage manufacturers to keep costs down and to meet tough EU waste legislation, Portuguese packaging company Logoplaste is expanding a new line of PET pre-forms...

New Synergy cheese ingredients designed to enhance flavour, mouthfeel

Savoury ingredients supplier Synergy has launched a line of cheese ingredients designed to enhance flavour and mouthfeel while also providing manufacturers with some cost benefits.

Nano-herbicide in the works

Scientists have begun development on a nano-herbicide, which will allow farmers to clear their fields of weeds without using toxic chemicals.

Instant, portable, simultaneous pathogen inspection

US scientists have developed a miniature portable nanotech device to simultaneously detect numerous toxins, pathogens and chemicals in foodstuffs.

Cow completed

It was announced yesterday that scientists have successfully mapped the most extensive cow genetic sequence - bringing and end to a three year project that is promising to revolutionize the...

Conveyor belts now easier to clean, claims company

Habasit Rossi says it has designed a new conveyor belt that will be easier to clean in food environments prone to sticking and clogging.

Sensitive salmonella detection

A new testing kit for Salmonella promises to give the most sensitive detection results in less than a day, its manufacturers claim.

Organic fish farms get green light in UK

Organic fish farms in Britain are to be recognised by the country's organic food body, the Soil Association, for the first time, helping them to tap in to the UK's...

Worms' noses hired to benefit wine industry

Scientists in Australia will harness the sensory ability of insects and worms to improve the electronic noses used by the food and beverage industry, particularly in the wine industry.

Instant identification of contaminates in water

A ground-breaking system for monitoring water quality has the ability to instantly detect pathogens and microbial contamination, say its developers.

Pork quality is a matter pH, says scientist

US scientists are proposing a new way to evaluate pork quality - its pH content.

United Biscuits to stamp out trans fats

European biscuits and snack manufacturer United Biscuits has become the latest bakery company to eradicate harmful trans fats from its products, tying in with the industry drive towards healthier production...

Scientist shortage threatens UK research

Britain is failing to recruit enough world-class scientists because the country's education system is not up to the job, the UK's Confederation of British Industry has warned.

Low-cost scale-filler for liquid packers

T.D. Sawvel has introduced a low-cost scale-filler kit for liquid food packers, bringing fast, accurate liquid measurements to low-budget operations, says the company.

New malting system saves water

Dutch brewer Bavaria says its new malthouse in Holland can cut water consumption by up to 30 per cent, highlighting the beer industry's potential as a food industry leader in...

Scientists develop compostable heat-resistant packaging

A biodegradable heat-resistant coating has been developed which could replace petroleum-based resins in foodservice packaging, developers say.

Weigh and collect tech a valuable prospect

A computer-integrated weighing system will allow food packagers to weigh products and automatically collect data, its manufacturers claim.

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.

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