Breaking News on Food Safety & Quality Control

CO2 levels may affect fish supplies

The impact of climate change on food supply could be felt even in the depths of the ocean, warns a UK academic who is assessing the impact of rising carbon dioxide on the marine environment.

Turkey is ripe for supplements, BI Nutraceuticals says

BI Nutraceuticals is seeking to tap potential for its ingredients for supplements in a high-potential emerging market by signing a deal which will see its ingredients available in Turkey.

Poultry supply fears after Polish outbreak

More than 100,000 birds have been culled in Poland after an outbreak of bird flu was detected on a hen farm.

Weekly comment

Time for antioxidants v2.0

'Antioxidants' crop up every where, from beverage cans to cereal packets. But industry must wake up to over use of the antioxidant tag before the term loses meaning for consumers.

Frozen foods industry to focus on risk, sustainability

Significant lessons have been learned from recent food scares like foot and mouth this year, but more works needs to be done on communication, says the British Frozen Foods Federation (BFFF).

Frozen culture cuts costs in soft cheese production

Danisco's new range adapts frozen cultures for the production of soft cheeses in a bid to increase efficiency in regards to cost and production while achieving creaminess and high calcium content.

African swine fever found in Russia

An outbreak of two deadly diseases - including African swine fever - has been confirmed by the Russian Federal Service for Veterinary and Phytosanitary Surveillance (VPSS).

New enzymes improve old wheat, says Cognis

The developer of two new enzymes claims the products can ensure a better baking performance from flour to compensate for poor wheat quality.

EFSA group formed to evaluate Southampton study

The European Food Safety Authority (EFSA) has put together a working group to provide the European Commission and EU member states with scientific advice on the effects of food additives on behaviour by the end of February.

Milk, egg allergies more than just a passing phase: study

Outgrowing allergies to milk and egg may no longer be the case, as new research from the US suggests the allergies are more persistent than first thought.

FSA considers regulatory action on trans fats

The UK Food Standards Agency (FSA) will discuss tomorrow whether to maintain a voluntary approach for food manufacturers in limiting harmful trans fatty acids or whether to introduce mandatory restrictions.

Ethanol not to blame for food price hikes, says report

There is little connection between corn ethanol production and food price inflation, according to a statistical analysis by Informa Economics.

Weekly Comment

Infant nutrition: Too close for comfort?

Industry has to walk a tightrope between lending a benevolent hand to support infant nutrition for the good of public health, and cynical marketing that seems to cash in on sensitivities.

ARS adapts Asian soybean for US market

Scientists have discovered new edamame soybean varieties that are sweeter than types imported from Asia, which could prove a new healthy and oriental ingredient for food manufacturers.

Nutrient profiling on schedule for next month

The European Food Safety Authority (EFSA) has said it is considering using an "across the board" approach when it comes to drawing up the model for nutrient profiling, a step which has been met with more criticism in an already controversial area.

India advised to separate food and industrial guar gum

A draft report on India's guar gum industry following dioxin contamination issues earlier this year recommends a separation of food- and industrial-grade gum during manufacture and processing, say media sources.

Sugary drinks linked to Alzheimer's, says study

Researchers in the US have found that mice given a sugar solution as part of their daily diets showed increased signs of developing Alzheimer's disease.

Bacteria in fermented foods can give flavour helping hand

The interactions between flavour compounds and bacteria in fermented foods could enable formulators to maximise the taste of their products, suggests new research.

Scientists seek beta-glucan bread solution

Scientists working for the US Department of Agriculture (USDA) are developing new techniques to produce bread with high beta-glucan content in a bid to create a loaf with increased functionally and health benefits.

Weekly comment

Industry's role against HIV/AIDS

Following World AIDS Day, the food industry should reflect on its own potential to advance the fight against a disease that continues to sweep a devastating toll.