Breaking News on Food Safety & Quality Control

GM rice incident showed flaws in contingency plans, say NGOs

Environmental campaigners urged the UK Food Standards Agency (FSA) to improve its emergency system at yesterday's review meeting on the unauthorised GM rice incident.

EU reveals acrylamide recommendations

A three-year EU study of acrylamide has resulted in additional recommendations on how companies can change their processes to lower the formation of the chemical by up to 80 per cent when manufacturing susceptible foods.

Review casts doubt on isoflavone supplements

The Federal Institute for Risk Assessment (BfR) in Germany has said the long-term intake of supplements containing isoflavones carries a risk to menopausal women.

Oxygen sensor offers maintenance benefits

A new electro-chemical oxygen sensor allows beverage manufacturers to accurately measure gas levels during production, while reducing downtime needed for maintenance, its manufacturer claims.

Study uncovers 50 other acrylamide-like chemicals

Acrylamide and 50 other heat-induced compounds in foods may cause cancer, scientists have concluded in a report released yesterday of a major three-year EU study into the chemical.

New production facility ensures supreme food safety for Hahn

GC Hahn has opened the doors to its modernised production site in Lubeck, which aims to cater to the increasing demand for the very highest standards in food safety and traceability.

Chemicals vital for optimum cleaning, says study

New research suggests that while chemical detergents are the most effective way of removing micro-organisms, they are also the most expensive, highlighting the problems food processors face in balancing food safety with cost issues.

Handheld device launched for contaminant detection

Microbiology company Hygiena has launched a new palm-sized rapid detection instrument, designed to help manufacturers spot contaminants in no more than 15 seconds.

Industry attacks bottled water critics

Increasing criticism over the environmental impacts of consuming water from bottles instead of a tap supply is needlessly misleading consumer opinion, according to an international association representing the industry.

Worm genome researched to save potatoes

Researchers in the UK are taking a novel approach to improving the competitiveness of the potato market - decoding the genome of a parasitic worm to find out how it can have such a devastating effect on crops.

Heat exchanger designed to handle powders, bulk solids

A new heat exchanger can prevent contamination of foods while indirectly heating or cooling free-flowing powder and bulk solids, its manufacturer claims.

Spirits group calls for Chinese counterfeit crackdown

A quarter of all spirits brands claiming to be of European origin now sold in China are counterfeit, according to an EU liquor association.

Wild helps cut salt content and maintain taste

A new powder that allows food and beverage manufacturers to halve the amount of salt used in their products, making them healthier without impairing the taste, has been launched by Wild.

Nanotech projects for food sector outlined at conference

Nanoengineered products for the food sector -- including a smart RFID nano sensor -- took centre stage at a two day conference held 20-21 November in Braga, Portugal to discuss the science of the miniscule.

Weekly comment

Why all the fuss about stevia?

Over the past half year, stevia has been the focus of attention as the search for a perfect natural sweetener continues. But why are the birds circling when the ingredient has not been approved in the two major Western markets - the United States and Europe?

Olive, grape extracts keep bugs at bay to keep food on the shelf

Natural extracts from olive and grape showed better anti-microbial activity against a bacteria and yeast than three synthetic antioxidants, showing their potential as food preservatives, says a new study.

EFSA colour re-evaluation pending Southampton verdict

The adoption of draft opinions on the safety of six food colours is on hold pending EFSA's review of the Southampton study on certain food additives and hyperactivity in children.

Agency sets migration limits on di-isobutylphthalate

Di-isobutylphthalate, a packaging chemical with potentially toxic health effects, is showing up at alarmingly high rates in foods such as rice and baking mixtures, according to a report issued today by Germany's risk assessment agency.

Grain news: crops, labelling and websites

The UK wheat crop declined this year; a research organisation calls for minimum whole grain requirements; and Cargill launches a website for the grain industry.

Sensor designed to inspect cylindrical containers

A new sensor device is designed for the high-speed, non-stop inspection of randomly oriented cylindrical containers, providing an automated way for a company to check if its packaged products meet quality standards.

Zapped water marketed as alternative to chemical cleaners

A new technology on the market electrically activates plain tap water, making it behave like a powerful detergent without any added chemicals, according to its manufacturer.

Sensor designed to inspect cylindrical containers

A new sensor device is designed for the high-speed, non-stop inspection of randomly oriented cylindrical containers, providing an automated way for a company to check if its packaged products meet quality standards.

Oregano, rosemary extracts promise omega-3 preservation

Extracts from oregano and rosemary could extend the shelf-life of omega-3-rich fish oil, suggests new research from the US.

GM feed warning could spark additional consumer resistance

Nearly all the milk, dairy products and pork in the UK are produced from animals fed on genetically modified (GM) crops, and none are labelled, according to a study by an organic lobby group.

UK to boost fees for meat inspections

Slaughterhouses in the UK could soon face an 8 per cent increase in hygiene inspection charges, under proposals made by the Food Standards Agency (FSA).

Weekly comment

Are trade shows relevant?

The new crop of business cards yielded by another trade show season have been duly filed away. But the big question remains. Were the three days at FIE followed, for many, by another three at SupplySide West, really worth the blisters, the jet lag, and the not inconsiderable expense?

Communication is vital in managing food risk, BfR

Public perception of food risk is the important factor in determining need for state intervention even if the scientific point of view says the risk is low, according to the BfR, a view that has a strong bearing on current issues like additives and ingredient sourcing.

Scientists develop prebiotic, low-fat sausages

Inulin, the prebiotic fibre associated with improved gut and bone health, can be used as a fat replacer in sausages to cut energy by over 20 per cent without affecting the flavour profile, suggests new research from Germany.

Extrusion method developed for tasty lentil snacks

Researchers from the US Agricultural Research Service (ARS) claim to have stabilised a process of using extrusion technology to make healthy and tasty snacks out of legumes.

Kit cuts pathogen detection time down to hours

Scientists who claim to have developed what they say is the fastest food detector of its kind have received funding to mass produce their discovery.

Process innovation brewing at Brau Beviale

This year's Brau Beviale show kicks off in Nuremberg, Germany today, with players throughout all aspects of brewing and beverage manufacturing gathering to unveil and discuss the latest trends and innovations in the industry.

UK grappling again with bird flu outbreak

Bird flu, in the form of the H5 virus, has hit the UK again, serving as further warning that the poultry supply chain is still vulnerable to the disease.

Nitrite, nitrate-rich foods may not be so bad after all

Nitrites and nitrates, much maligned additives in processed and cured meats, may help heart attack survival and recovery, suggests a new mice study from the US.

Nestle uses physics to explain complex food interactions

Scientists from Nestle and the University of California have developed a model which could help explain the texture as well the transport of flavours and nutrients in foods.

Codex debates Listeria standards for ready-to-eat foods

EU and US positions at a Codex meeting to set international standards on food safety foreshadow future legislation that would affect control measures in plants, and the manufacture of powdered formulae, ready-to-eat foods, and pasteurised liquid eggs.

IADSA fights for higher recommended levels of additives

Proposals on the suggested amounts of artificial colourings in food supplements are being drawn up for Codex because the current limits are too low, according to the International Alliance for Dietary/Food Supplement Associations (IADSA).

Shelf life of food extended to 21 weeks, claims manufacturer

France-based Rosas claims it has patented technology that can extend the shelf life of food from 21 days to 21 weeks whilst saving on packaging materials.

All-in-one cleaner boasts mobility benefits

A new water-based pressure pump system could allow plant owners a more mobile and ergonomic alternative to existing cleaning technologies, its manufacturer claims.

Cargill Texturizing offers choice in lecithin quality

Cargill Texturizing Solutions has expanded its lethicin offering along quality lines, making four different grades available to cater to manufacturers' precise needs and budgets.

RFID tag a cold chain management tool

A new radio frequency identification (RFID) logger combines tracking and tracing with temperature readings, giving processors a way to identify when food safety may have been compromised.

US revamps food safety strategies

The US government this week announced wide sweeping plans to improve the safety of the nation's food supply, with measures including more stringent inspections, stronger penalties and mandatory recalls.

Vitiva extends meat life with natural preservative

Natural extracts company Vitiva has announced its global launch of a clean label preservative for processed fresh meat that protects it from rancidity and undesirable organoleptic changes.

Industry sets voluntary deadlines on additive removal

UK food and beverage manufacturers have committed themselves to removing a group of six colour additives from their products by the end of 2008, according to a regulatory report published yesterday.

New tool predicts sweet corn quality

Researchers in the US have developed what claims to be the first tool that can predict the timing, quality and weight of sweet corn crops, a move that is expected to help the industry meet consumer demand for the vegetable.

Food contaminants hit snack world

Pieces of metal may have fallen into sweet treats in the UK and E. coli is suspected in pizza and beef patties in the US, reminding snack manufacturers that both physical and pathogen contaminants can lead to costly recalls.

Weekly comment

Meat, cancer and credibility

The big 'Cs' got the meat industry in trouble last week - cancer and credibility.

Folic acid linked to higher cancer rates

More warnings against fortifying flour with folic acid have emerged, following evidence that this could lead to increased cancer rates.