The European Commission last week approved three varieties of genetically modified maize for import and processing for food and feed uses, as soy imports into the EU were held up by the bloc’s zero tolerance policy.
The European Commission is mulling labelling to help consumers’ identify animal welfare-friendly products and incentivise producers to improve welfare. But campaigners say voluntary measures are not enough.
High intake of processed meat may increase the risk of developing type-2 diabetes by 40 per cent, according to a new meta-analysis from Norway and the US.
Everybody wants food to be safe - but the recent slugging match over how best to protect US consumers from E.coli-tainted meat highlights whether legislation or self-regulation is the answer to mending the country's flawed safety system.
Meat and dairy substitutes could play a major role in cutting global emissions and present opportunities to food companies – but they need marketing investment to attract consumers, says a World Watch report.
Chr. Hansen has developed a new range of meat cultures for Italian-style salamis which it says speed up the fermentation process while creating flavoursome, well-textured, and safer sausages.
Increased intakes of red meat may increase the risk of prostate cancer, with the meat’s heme iron content one of the possible culprits, says a new study from the US.
Encapsulating omega-3 fatty acids in milk proteins may protect the fish-derived ingredients from oxidation, and cover the ‘fishy’ flavour in cheese, says a new study.
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.
Intakes of nitrates and nitrites from processed meats, fruit and vegetables do not increase the incidence of brain tumours, says a new study from Imperial College London and Harvard.
A new review from France has concluded that there are nutritional benefits to organic produce, on the basis of data compiled for the French food agency AFSSA. The conclusion opposes that of a UK study published last month.
Barentz Europe has formed a new production division that formally brings together its three ingredients businesses under the same management – Barentz Ingredients, Vitablend and LI Frank.
A Danish cardiologist has added his voice to calls for a reduction in red meat consumption – both for the good of people’s hearts and for the good of the planet.
China’s fish processing industry has made considerable progress in boosting its traceability procedures but must improve further if it wants to meet new EU regulations due to come into force next year.
Cutting back meat consumption is the new darling cause of pop stars. But if necessary environmental and health goals are to be achieved, the whole supply chain needs to be strumming along in tune.
Coating frozen fish with a mix of chitosan and fish oils can boost shelf life and improve the nutritional load, according to new research on lingcod from the US.
Europe’s meat processors will suffer unless the European Commission meets extra costs resulting from a new regulation on improving animal welfare at slaughter, said an industry body.
The WWF suggests that red meat packs should carry labels advising people to consume no more than three portions a week, and dairy products no more than three a day, according to reports.
Swedish authorities have drawn up a new set of guidelines on diet choices for health and the environment and is circulating them around the EU for feedback – and to encourage take up of the strategy elsewhere.
The UK organic sector is seeking contributions towards a consumer-facing organic awareness campaign, in advance of applying to an EU fund that would match the total.
Tomato peel may enhance the nutritional profile of hamburgers with a dose of 4.9 mg of lycopene per 100 g of cooked hamburger achievable, report Spanish researchers.
Developing an official ‘label’ for organic conversion-grade produce would let farmers secure price premiums while they are going through the organic conversion process, claims a new European study.
Chr Hansen has developed a new culture for sausages and cooked, cured or fermented meats, which is said to provide improved taste and colour and to work faster.
Arla Foods Ingredients has introduced a new milk protein designed to replace skimmed milk powder in meat formulations, which it claims offers better texture for less cost.
Danisco has developed a new series of ingredients for processed meat products that it claims can help improve yield and cut costs in production whilst maintaining quality.
The swine flu virus first identified in Mexico cannot be contained, warns Dr Margaret Chan, director-general of the World Health Organization (WHO), as the economic impact of the outbreak continues to spread.
Including both walnuts and fish products in the diet is required to reduce risks of coronary heart disease, says a new study funded by the California Walnut Commission.
Kemin is introducing a new blend of rosemary and green tea extracts in Europe and Asia, which it says work together to neutralise each others’ distinctive flavours and can help retain an appealing colour and flavour of meat products.
The UK organic sector is cheered by a 1.7 per cent increase in the market in 2008 despite the gloom of recession, as a report from the Soil Association sees consumers buying cheaper organics instead of switching back to conventional foods.
Muscle from jumbo squid can form stable gelled-emulsion products, according to Mexican research, offering potential for a range of products like squid frankfurters.
Eating about two portions of red meat a day may increase the risk of age-related macular degeneration by about 50 per cent, says a new study from Australia.
An extract from the edible mushroom Flammulina velutipes may prolong the shelf-life of tuna meat, while also stabilising the colour of the meat, suggests new research from Japan.
The increase in food prices around the globe will ease later rather than sooner, as benefits of falling commodity prices take time to trickle through the chain.
A bid to change the law for country-of-origin labeling of meat is to be launched in the UK by the Conservative Party which, if successful, would affect processed foods containing as little as 10 per cent meat.
Modification of the milk protein casein by enzymes could offer formulators a natural antioxidant for beef and poultry products, according to new research from Brazil.
The trend for eating frogs’ legs is putting frog populations in Indonesia under pressure, according to Australian scientists who are calling for better resources management and mandatory certification at the point of processing.
A new range of functional soy protein concentrates has been launched in Europe by Archer Daniels Midland Company (ADM) to provide nutrition, emulsify fat, bind water and give structure to emulsified meat products.
A study has concluded that meat from animals raised on biodiverse pastures tastes better and is nutritionally superior than conventional meat, prompting calls for more place-based labelling.
Polyphenol-rich extracts from grape seed have potential as a natural antioxidant in meat patties, reducing rancidity but not affecting the colour of the meat, says a new study.
The UK’s Food Safety Authority has launched a new consultation on the advice it should give consumers on eating fish, with a view to balancing sustainability issues alongside nutrition and food safety issues.
Increased demand for uncured, higher pH formulations and natural products has made the challenge of controlling Listeria difficult. The good news: the...
