Gluten-free growth has shelf-life
The UK’s gluten-free (GF) market could mature in the next two years, following US statistics suggesting the market there has already started to slow.
Archives for March 17, 2014
Belgian consumers confused by EU shelf life labels
Almost a third of Belgian consumers do not understand the difference between 'best before' and 'use by' labels, say researchers, who warn their findings have implications for food safety and wastage.
Mussel meats linked to illness
Shellfish De La Mer is recalling two batches of frozen cooked mussel meats because it is being linked with illnesses of diarrhetic shellfish poisoning.
Hovis back to sourcing British wheat
Premier Foods has recommenced sourcing British wheat for its Hovis brand but cannot bring back its ‘100% British wheat’ pack claim due to continued uncertainty, it says.
Regulating calcium and acidity may hold the key to improved low-fat sauces and deserts
Modifying the acidity and calcium levels of sauces, dressings and deserts could be the key to developing new and improved low-fat variations, according to new research supported by ConAgra.
FIC: 10 Things You Should Do Now
‘The Food Information for Consumers Regulation (EU 1169/2011 – also known as ‘FIC’), which will start to be enforced in December this year, will have a big impact on all those involved in the supply and sale of food and drink products.
Mettler Toledo: Simplicity is the future of the food lab
Evolving demands and stepped-up regulations are pushing food safety analytical technology toward greater precision and increased ease of use, according to Mettler Toledo.
Salmonella causes greatest health burden
Salmonella causes the greatest overall burden annually in the US according to a metric to measure health-related quality of life.
Pathogen testing in finer detail
Food companies are looking at the finer details when it comes to pathogen testing, according to Thermo Fisher Scientific.
From health to sustainability: The evolving rationale behind plant-based food choices
The reasons why people choose plant-based foods have evolved and expanded, boosting their market acceptance, says strategic affairs director for the European Natural Soyfoods Association (ENSA), Koen Bouckaert.
EU research project will try to reduce cured ham salt content
A European Union (EU) research project is to develop a new system of controlling the salting stage during dry-cured ham processing, aiming to reduce salt content.
GM food row: industry must tackle food security ignorance
If government and industry are to overcome unfounded opposition to genetic modification (GM) technologies, they should clearly communicate the challenges facing sustainable food production, the Prime Minister’s scientific advisers have claimed.
PETA US confirms development of in vitro chicken
Despite no winner emerging, PETA US has deemed its in vitro chicken contest a success, as development work continues at a pace.