Learn how to screen for dozens of pesticides and identify unknowns
AB Sciex
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Leatherhead Food International (LFI) is investigating the potential of novel and emerging technologies for emulsions which could help food manufacturers reduce fat content of products without sacrificing mouth-feel.
Michael Mann discusses the implications of the ending of EU legislation regulating the size and shape of fruit and veg.
A process that integrates aroma into plastic packaging enhances taste perception and reduces the need for unhealthy ingredients in food products, claims its US developer.
Pulsed light can be used to inactivate micro-organisms on food and packaging surfaces. Craig Leadley from Campden BRI outlines how the technology might also provide cost savings to manufacturers.
The US Grocery Manufacturers Association (GMA) has welcomed moves to improve food safety in Asia Pacific with the launch of the APEC Partnership Training Institute Network.
Spreadable gels made from superheating starch and then cooling it may lead to inexpensive fat replacers, scientists from TNO Quality of Life tell FoodNavigator.
Additive and enzyme associations have welcomed the adoption of the new FIAP package on additives, flavourings and enzymes – but concern remains about the Southampton colours warning.
Preliminary reports of a prebiotic potential of almonds are promising and intriguing, and impending human trials may reveal if the benefits can be translated from the lab to the layperson.
Fish and shellfish are more likely to cause foodborne-illness than any other category of food product, according to the US Center for Science in the Public Interest (CSPI).
The W.K. Kellogg Foundation has announced that it will invest $35 million in a new development in Battle Creek, Michigan.
Soft drinks on sale in the UK were seen to have a near 100 per cent compliance with maximum levels of benzoates and sorbates used as preservatives, a survey by the Food Standards Agency has shown.
Consumption of genetically modified corn may lead to infertility, according to a new study commissioned by the Austrian Agency for Health and Food Safety, and carried out by Veterinary University Vienna.
A new phage-based technology aimed at eliminating or reducing contamination of red meat and fresh produce by E. coli 0157:H7 has received a development grant from the US Army, according to its developer, Intralytix.
An increased intake of fish and omega-3-rich seafood may improve prostate cancer survival by 38 per cent, according to a new study.
Cutting out dairy products during a weight loss programme may be misconceived, according to a new study from the US.
H. J. Heinz Company said it will continue to focus on taste, nutrition, affordability and convenience after it scored the highest US consumer satisfaction rating of any company in the food manufacturing sector, according to a University of Michigan index.
The notification by the FDA that it has no objection to the lowering of the caloric value of gum arabic in the US has met with a mixed response from the food industry over its significance.
Bacteria present in the mouth may delay the flavour response for some fruit, vegetables, and wine, according to a new study from Firmenich.
The Irish beef industry’s attempts to reform have been scuppered by an ECJ ruling, which has judged a scheme for some processors to leave the market so as to raise profits for those who remain to be anti-competition.
An agreement has been reached amongst European agriculture ministers to provide free fruit to young school children, at a cost to the EU of €90m.
A newly discovered antibiotic resistant strain of E.coli is at risk of spreading, the Soil Association has warned, as no restrictions have been made on the herd where it was identified.
A simple four-part plan may lead to better early identification of emerging food safety issues, according to researchers involved in a EU-wide project.
The UK has become increasingly reliant on imported food and its faith in the long-term surety of the global market is misplaced, according to research released by the Soil Association.
Consumer safety heads of the EU, US and China signed a revised memorandum of understanding on product and food safety yesterday at a high-level summit that reinforced the political importance of safety.
Irish food safety experts have rubbished reports suggesting consumers in the country may be at risk from alleged contamination of some bottled water brands.
The UK’s Food Standards Agency (FSA) has set up a new hotline to allow individuals and businesses to report fraudulent activity in food sales and marketing in a much quicker and easier way than previously.
UK-based Leatherhead Food International (LFI) has formed a focus group to foster industry-government communication about the use of nanotechnology in foods, beverages and “pharmafoods”.
Bisphenol A (BPA) could prevent successful in vitro fertilization, or the ability of embryos to attach to the uterus, according to presentations at the American Society for Reproductive Medicine's (ASRM) annual meeting.
A manufacturer of confectionary ginger is developing a new processing system that eliminates the need to use sulphites as a preservative, making its ginger products allergy-free.
UK ministers have agreed with a Food Standards Agency proposal on voluntary phasing out of the ‘Southampton six’ food colours by the end of 2009, according the agency’s chief executive.
Ulrick & Short is launching an addition to its Delyte range of fat replacers, this time targeting savoury sauces such as carbonara and béchamel.
The US Food and Drug Administration (FDA) said it will bring current federal food processing safety rules up to date in an effort to provide additional protection against foodborne illness.
New steps in food’s role in the fight against obesity in the UK are being taken by the DoH and the FDF.
Vitiva is introducing a new grade of its Inolens 4 rosemary extract which it says can be used as a natural preservative in fish products, which are at high risk of being affected by rancidity.
An upgraded vacuum cooling system for baked goods eliminates the need for storage freezing and refrigerated transport, claims Konig.
The bacterial strain Lactobacillus plantarum 299 may protect intubated, critically-ill patients from pneumonia, suggests a small Swedish study.
UK consumers have worried less about salt and additives this year and more about saturated fat in their food, according to the latest barometer of food views conducted by the Food Standards Agency (FSA).
European processors can now test their products on equipment that employs a novel technique using light refraction to dry foods, claims the US manufacturer.
Solbar is exploring new applications for its Bontex steam textured soy proteins, and believes that attention to their nutritional benefits could make them attractive for bakery and confectionery goods geared towards health.
European consumers are generally aware of nutritional labelling systems and guideline daily amounts (GDA), according to a new survey – but not everyone actually looks for nutritional information on packaging.
French claims that a genetically modified maize product poses a potential health risk have been disputed by a newly published scientific report by the European Food Safety Authority (EFSA).
The daily consumption of 17 grams of ACTICOA dark chocolate, containing 500 milligrams (mg) of cocoa flavanols, for two weeks helps to maintain healthy blood pressure, according to new research presented at Health Ingredients Europe (HIE) 2008 Show in Paris.
Extra food safety regulations could be introduced in Canada as pressure increases to tackle the problems associated with tainted food after 20 people died in a listeriosis outbreak.
A new digital image capture system enhances the monitoring capability of optical sorters for food products, claims Key Technology.
An advisory board to the US Food and Drug Administration (FDA) said that the agency ignored evidence that suggested bisphenol A (BPA) in baby bottles and formula cans could be damaging to children.
Researchers from the Agricultural Research Service (ARS) in collaboration with a scientist from Farleigh Dickinson University, claim that the hob plant (Humulus lupulus) contains bitters acids which are powerful antimicrobials and can be used to control pathogenic bacteria in the intestines of chickens.
General Mills is voluntarily recalling a single day’s production of Progresso Hearty Tomato soup because it was wrongly labeled and could put consumers allergic to egg, milk or soy at risk.
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