Breaking News on Food Safety & Quality Control
All news articles > September 2008
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30-Sep-2008
Study identifies optimal conditions for cranberry storage
As demand for cranberries grows around the world, a Canadian scientist has reported the optimal storage conditions to extend the shelf-life of one of nature’s super fruits.
Cinnamon-essential oil shows shelf-life extension
Essential oils from cinnamon may inhibit the growth of micro-organisms by as much as 60 per cent, suggests new research from Greece.
29-Sep-2008
Cadbury recalls all chocolate products made at Beijing plant
British confectionery firm Cadbury has recalled all of its chocolate products manufactured at its Beijing plant as a precautionary step 'after monitoring' melamine-contamination events in China, the chocolate maker said this morning.
26-Sep-2008
Farmed meat main source of campylobacteriosis: study
A new study has found that nearly all of the campylobacteriosis cases in the patients evaluated were caused by bacteria in animals farmed for meat, in particular chicken and cattle.
Study finds novel method to test food for contamination
US researchers claim to have developed a new technology to detect illness causing bacteria that could remove the need for product recalls and protect the health of consumers.
25-Sep-2008
Processors could gain from meat freshness indicator
A sensor that changes colour to indicate meat spoilage could prevent serious illness and food waste, say the US scientists involved in the project.
Kids could eat three time melamine TDI, warns EFSA
As global concern grows over the possible use of melamine-contaminated milk powder in biscuits, chocolate and other foods, the EFSA has deemed that, in the worst case, children could exceed the tolerable daily intake of the chemical by three times.
Dark chocolate linked to lower risk of heart disease
Moderate consumption of dark chocolate can help to decrease the risk of cardiovascular disease, according to an Italian study published this week.
24-Sep-2008
Vitiva positions rosemary extracts for acrylamide reduction
Vitiva is aiming at a new market for its rosemary-derived anti-oxidants, after test have shown positive results for the reduction of acrylamide in fried foods.
Dried plums offer natural antioxidants for beef: Study
Antioxidant-rich dried plums may be a natural alternative to synthetic preservatives for boneless beef roasts, suggests research from the Americas.
23-Sep-2008
Seaweed granules may replace salt in foods
Seaweed may hold the key to reducing salt in foods without affecting the shelf life and taste of the product, according to a new project from the UK.
Soy has staying power as healthy option
Consumers in the US are increasingly turning to soy as a healthy choice as they constantly change their eating habits to improve nutrition, according to a study from the United Soybean Board.
22-Sep-2008
Seaweed powder could give noodles formulation boost
Powder from green seaweed may offer the growing noodle market a new avenue for formulation, according to a new study from Taiwan.
EU confident over melamine dairy protection
As some of the world’s leading dairy groups attempt to play down their potential involvement in the Chinese melamine scandal, the European Commission says that its existing import rules on the country’s dairy goods remain sufficient.
EU confident over melamine dairy protection
As some of the world’s leading dairy groups attempt to play down their potential involvement in the Chinese melamine scandal, the European Commission says that its existing import rules on the country’s dairy goods remain sufficient.
19-Sep-2008
New imaging tool detects thermal abnormalities in meat, says developer
A thermal imaging camera can provide rapid detection of temperature variations of high volume, fast moving meats products on a conveyor line, says its US manufacturers.
Fortified baked goods pick up steam
Bread and baked goods are increasingly stepping into the functional food arena, with the past month alone seeing a number of new developments designed to bring added health to the category.
18-Sep-2008
Long term effects of folic acid fortification questioned
Since the introduction of mandatory fortification of grain products in the US, circulating levels of folic acid have doubled, says a new study.
E. coli growth may be inhibited by tomato-based edible film
Edible tomato-based, antimicrobial films could prevent bacterial contamination of food, while promoting health as a result of the nutritional and health benefits linked to the consumption of tomatoes, says US study.
E. coli growth may be inhibited by tomato-based edible film
Edible tomato-based, antimicrobial films could prevent bacterial contamination of food, while promoting health as a result of the nutritional and health benefits linked to the consumption of tomatoes, says US study.
17-Sep-2008
EU project to reduce biogenic amines in fermented foods
The reduction or elimination of potentially toxic metabolites from fermented foods such as cheese and wine will lead to new formulations and starter cultures, if a new €3.4 million project delivers.
Omega-3 in infant formula world first
Friesland Foods Kievit has launched what it is calling a world first omega-3 (DHA) and omega-6 (ARA) encapsulated combination ingredient that can be incorporated into hypoallergenic infant formula.
New study links BPA to heart disease and diabetes
A new study on Bisphenol A (BPA), a chemical compound used in plastic packaging for food and drinks, has found that higher concentrations of the chemical in urine were linked with heart disease, type 2 diabetes and liver enzyme abnormalities.
Low listeria levels in smoked fish due to controls, says SPSG
The UK Salmon Processors and Smokers Group (SPSG) said that the Food Standards Agency (FSA) findings showing low levels of Listeria in smoked fish in UK retail outlets is a result of their strict production controls.
16-Sep-2008
Seminar aims to make processors aware of choking hazards
Food manufacturers, in creating quality products, must be mindful of the potential choking hazards associated with their products, says Intertek.
Seminar aims to make processors aware of choking hazards
Food manufacturers, in creating quality products, must be mindful of the potential choking hazards associated with their products, says Intertek.
15-Sep-2008
Tetra Pak cooperation has designs on microsieve advances
Tetra Pak has announced a new cooperation with technology group Fluxxion to develop new micro filtration technologies for removing unwanted microorganisms in extended-shelf-life (ESL) dairy goods.
Consumers see the benefit of fiber and whole grains
More consumers in the US are becoming aware of fiber and are trying to increase their consumption of whole grains as part of a healthy diet, according to a new survey.
12-Sep-2008
Seaweed calcium ingredient tests well in dairy, says GTC
Independent sensory testing on the mineral ingredient Aquamin has found that it can boost the calcium content of dairy products by up to 40 percent with no negative impact on taste or texture, says GTC Nutrition.
DSM claims higher heat, bigger yield cheese advance
The manufacturer of a new peptide-based processing aid for cheese production claims its product can provide improved yields for dairy groups without compromising product texture or quality.
Maja Foods bring natural butter flavours to Europe
Maja Foods is introducing a range of natural butter flavours in Europe that are produced using fermentation technology, as it aims to cater to natural flavour needs and the challenges posed by new regulations.
11-Sep-2008
Opportunities for cocoa powder as study shows antioxidant levels
Confectioners may seek to develop new formulations that use cocoa powder and baking chocolate, as new evidence suggests these two chocolate foods deliver the highest levels of the health-busting antioxidant resveratrol.
Too soon to see toolbox effect on acrylamide in snacks, FSA
A snapshot survey of process chemicals in food products sold in the UK has found that potato snacks contained the highest levels of acrylamide, but the impact of initiatives like the CIAA acrylamide toolbox will only really be seen in future surveys.
USDA funds soybean oils designed to replace trans fats
Asoyia has been awarded a $300,000 grant from the United States Department of Agriculture (USDA) to market its low linolenic soybean oils which offer an alternative to trans fats.
USDA funds soybean oils designed to replace trans fats
Asoyia has been awarded a $300,000 grant from the United States Department of Agriculture (USDA) to market its low linolenic soybean oils which offer an alternative to trans fats.
10-Sep-2008
Authorities play down Italian cheese scandal fears
As another scandal involving Italian cheese production hit the headlines this week, authorities in the country claim there is no danger to the public from their products and consumer protection has not been compromised.
Authorities play down Italian cheese scandal fears
As another scandal involving Italian cheese production hit the headlines this week, authorities in the country claim there is no danger to the public from their products and consumer protection has not been compromised.
Cleaning procedures should be customised to meat product: study
Meat factories may need to modify their cleaning and disinfecting procedures according to the type of meat product being processed to prevent food poisoning outbreaks, claims a new UK study.
09-Sep-2008
Study identifies best colourants from blueberries
The blueberry pigment cyanidin glucoside may be the best option for food scientists to colour products, according to a new study from Slovenia.
New method of tackling listeria in ready-to-eat foods
A new study has found the combination of natural antimicrobials with in-package pasteurization of ready-to-eat (RTE) turkey bologna is effective in reducing the L. monocytogenes pathogen and preventing outgrowth during refrigerated storage.
New method of tackling listeria in ready-to-eat foods
A new study has found the combination of natural antimicrobials with in-package pasteurization of ready-to-eat (RTE) turkey bologna is effective in reducing the L. monocytogenes pathogen and preventing outgrowth during refrigerated storage.
New method of tackling listeria in ready-to-eat foods
A new study has found the combination of natural antimicrobials with in-package pasteurization of ready-to-eat (RTE) turkey bologna is effective in reducing the L. monocytogenes pathogen and preventing outgrowth during refrigerated storage.
08-Sep-2008
Yeast fermentation helps cut acrylamide in bakery: study
Fermenting wheat flour with yeast helps reduce the levels of a precursor to acrylamide by almost 90 per cent, suggests a new study from Denmark.
Frutarom eyes natural raspberry flavor boost
A new development in natural raspberry flavors can match a number of the fruit’s unique taste characteristics amidst growing demands for the product in food and drinks, says its manufacturer.
Frutarom eyes natural raspberry flavor boost
A new development in natural raspberry flavors can match a number of the fruit’s unique taste characteristics amidst growing demands for the product in food and drinks, says its manufacturer.
05-Sep-2008
Survey finds food groups pledging to keep out clones
While European and US risk assessors play down safety concerns over using food sourced from cloned animals, the fledgling industry appears set for tougher times in convincing manufacturers, according to a new survey.
04-Sep-2008
Sedge extracts may be natural additives for food
Extracts from sedge plants (Carex distachya) are rich in antioxidants and could offer industry an alternative to synthetic additives, says new research from Italy.
US scientists express concerns over Bisphenol A exposure
In its final evaluation of the chemical bisphenol A (BPA), the US National Toxicology Program (NTP) has expressed concerns for potential exposures to foetus, infants and children.
Research associations CCFRA and BRI merge to improve efficiencies
Two food and drink research centres, CCFRA and BRI, have merged to strengthen their resources and help companies in the industry innovate and ensure the safety and quality of their products.
03-Sep-2008
Create Flavours favours nut-free nut flavours
Budding UK-based flavour house, Create Flavours, has debuted a range of natural, nut-free flavours that include the notoriously difficult peanut and hazelnut.
New tagging system could enhance supply chain monitoring
StePac, part of DS Smith Plastics, has developed a web-based real time cold chain management system to monitor produce freshness and quality as it travels throughout the supply chain.
02-Sep-2008
Wild brings bake-stable fruit fillings to Europe
Wild is introducing a range of bake-stable fruit fillings in Europe, as the trend for fruit-filled snack bars that started in Australia catches on in more countries.
Honey replaces additives in French salad dressing: study
Antioxidant-rich honey may protect against spoilage in salad dressings, and naturally sweeten the condiment, according to new research from Chicago.
01-Sep-2008
Green challenge to new pesticide residue rules
Green organisations have instigated legal action over the new maximum legal limits on the level of pesticides allowed in food items sold in the European Union.
Green challenge to new pesticide residue rules
Green organisations have instigated legal action over the new maximum legal limits on the level of pesticides allowed in food items sold in the European Union.
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