Microwaving frankfurter sausages or hotdogs for 75 seconds at high power can boost protection from pathogens like Listeria that cause food-borne illnesses, a new study has found.
The UK food job market has seen an upturn in recent months, according to a recruitment expert, and it’s no longer a buyers market for those in the hiring seat. But for mainland Europe, recovery is still to come.
By Sneha Pasricha, research analyst, Frost & Sullivan
Aspartame and sugar are likely to be the main substitution targets for emerging stevia sweeteners, and beverages the initial main application, writes Sneha Pasricha, a research analyst for Frost & Sullivan, in the first of two guest articles.
The EU has launched a new campaign to encourage healthy eating among school children, bringing the Tasty Bunch roadshow to 18000 kids in 180 schools, in seven counties.
Nestle is being slammed for sourcing milk from a Mugabe-owned farm in Zimbabwe. In a world where both business and information are globalised, any big business practices deemed unacceptable – wherever they take place – are liable to unleash a furious...
Naturex, the French-based botanicals giant that recently acquired the ingredients business of Spanish company, Natraceutical Group, will earn €185m in 2009 – up from its 2008 income of €93.2m, as it announced details of the deal.
Ahead of the Stevia World Europe conference in Frankfurt in November, business research firm KnowGenix has compiled a report detailing the quality, sustainability and taste issues that stevia still faces.
Drinks or high sugar-containing chocolate may be the best formulations for boosting antioxidant levels in the blood, suggests a new study from Kraft Foods.
Food processors could soon be able to detect minute traces of food allergens in their products on site and within minutes, thanks to a new test system under development in Germany.
Get your pitchforks ready! There are evil-doers out there! We’ve been conned: Probiotics don’t work. Dannon’s settling out of court, EFSA’s rejecting health claims, and the media is starting a witch hunt.
Neogen Corporation said its food safety investments in China have yet to yield a strong return but that a new test for food contaminants was soon to go into operation that may change the situation.
The Soil Association (SA) has denied that organic food is too expensive, pointing out that many organic products are cheaper than their branded non-organic equivalent.
Stevia could soon be adopted by ice cream manufacturers, claims a partnership of ingredient developers which believes it has overcome the technical challenges of producing frozen desserts using the natural sweetener.
Apple-based edible films containing plant antimicrobials could protect red meat and poultry against harmful bacteria including E. coli and Listeria, according to a study published in the Journal of Food Science.
National Starch has developed a new fat encapsulation system for instant desserts or other dried products that replaces animal derived ingredients like sodium caseinate.
Indag, a subsidiary of natural ingredients supplier Wild, has developed a new disinfectant system to clean bottle mouths and closures continuously, even during production.
Some 70.4 million tonnes of sweeteners were used by the global food and beverage industry in 2008, including sugars. But which sweeteners are most used, in volume terms?
DSM Food Specialties says it has developed a new enzyme preparation which will offer bread manufacturers a "cost-effective and sustainable alternative" to emulsifiers CSL and SSL (calcium and sodium stearoyl lactylate).
A survey of UK supermarkets’ own-brand gluten-free, wheat-free and dairy-free foods has found more than half had higher salt levels than standard versions, raising concern for the intake levels of coeliacs and others who avoid certain foods.
PureCircle has reported a huge boom in sales in the “transformational” 2009 financial year, and has credit facilities that will allow it to expand as stevia sweeteners move towards the big time.
The amended novel foods approval must reinforce the principle of mutual recognition between member states if the fast-track process for traditional foods eaten outside the EU is to work, says an expert.
More work is needed on opening up GM assessment to integrate public concerns, attendees at a conference on the possible risks of genetically modified organisms heard this week.
Achieving the ideal sweetener blend is a scientific undertaking, making or breaking a product’s acceptance. In the second part of our special series on sweetener blends, FoodNavigator look at what makes a blend a success.
Industry bodies in the US have welcomed the launch of a “unique” on-line food recall portal that will provide a “critical” information link between food processors and retailers.
The director of a British food supplier which falsely described its products as organic has been jailed for more than two years, in what is believed to be the first custodial sentence for organic food fraud in the UK.
Cargill new functional system to replace dairy proteins in cheese analogues for pizzas, there by reducing food firms’ vulnerability to dairy price fluctuations.
EFSA is to bring together experts on novel foods and manufacturers at an event that will help it put together guidance for future applicants under the revised legislation.
Newly merged FrieslandCampina has denied reports that the sale of its cheese business in Bleskensgraaf will be handed over to the European Commission in order to meet the disposal deadline.
The US FDA is being sued over its health claims regime – actions that are unlikely to succeed according to most pundits – but they raise serious questions about healthy food messaging and free speech that are being felt globally.
Danisco is merging its emulsifiers and gums & systems divisions under one Enablers umbrella so it can tap a bigger pool of resources for innovation and operations.
A low-salt, low-fat gluten ingredient is being developed in Australia, with the potential to offer formulators a product with a lighter colour and enhanced texture.
Lack of regional investment in food start-ups could mean few private equity investment opportunities in three or four years’ time, says a UK specialist – and that could impact innovation long term.
Meals based on pea protein make a smaller contribution to global warming and are better for soil than animal protein meals, but they fall down on energy use, says a new Swedish-Spanish study.
Fibre obtained from the waste of olive mills may mimic the effects of fat, and improve the product’s cooking properties, says a new study with low-fat potential.
The health benefits of wine could be available to those who prefer not to drink alcohol, says a German team who are adapting the by-products of red wine production to make a powder for use in yoghurts and chocolates.
With Drinktec in mid flow in Munich, Decision News Media has prepared a short podcast from the giant trade show to give you an audio glimpse of the highlights.
Danisco sold ‘somewhat disappointing’ volumes of xylitol at the start of its new financial year, but says the sweeteners division is on track for recovery thanks temporary closure of xylitol plants and inventory reductions.