Broilers fed an astaxanthin rich yeast diet produce a better quality meat, say Japanese researchers
Scientists, in a pioneering study, reveal feeding broilers an astaxanthin rich yeast improves chicken meat texture and other sensory attributes.
Archives for June 1, 2014
Review links ulcerous stomach bacteria with obesity
The gradual decrease of the ulcer-causing stomach bacteria Helicobacter pylori could be linked to the global obesity endemic, according to an international research review.
Fire guts walnut processing facility
A blaze all but decimated four structures at a Shoei Foods facility over the weekend, though no injuries have been reported.
Checkout bans could kick confectionery while it's down: Euromonitor
The recent flurry of retail checkout confectionery bans, joined last month by retail giant Tesco, could hurt impulse-driven sales, but present high margin opportunities to supermarkets, according to Euromonitor analysts.
US food safety association flags up potential negatives of TTIP
Food safety in the meat industry could be negatively affected by the result of the current Transatlantic Trade and Investment Partnership (TTIP) talks between the US and the European Union, according to the Center for Food Safety (CFS) in the US.
CKG cashing-in on burgeoning Middle East chocolate market
Ivory Coast-based, CKG Group Holding is to expand its chocolate operations into Oman in a joint venture with the ‘Sultanate’.
A genetic revolution? Understanding food preference genes will 'revolutionise' personalised diets and healthcare
Better understanding of the genes involved in taste perception and food preferences will offer up personalised diet plans that lead to better weight management and could help to avoid diseases including cancer, depression, and hypertension, say researchers.
Pathogen transfer and inactivation on deli foods and slicers
Cross contamination between deli foods and slicers by three pathogens and inactivation using sanitizers has been analysed by researchers.
UK Responsibility Deal: Sweet success or sleight of hand?
The UK Department of Health hails its Responsibility Deal a success in its annual update, but reports emerge that companies have failed to meet sugar and salt targets.
Food origins still lost on children
Children think that bread, potatoes and pasta all come from animals and that carbohydrate is more calorific than fat, a new study by the British Nutrition Foundation (BNF) has revealed.
GEA sustainability: ‘We took a risk, that’s for sure’
GEA has decided to focus only on natural refrigerants as part of its future development, but admitted ‘it was a risk’.
Would consumers buy transgenic food if they believed it would boost health?
Health and other consumer benefits may help make transgenic or genetically engineered (GE) food more acceptable to consumers, but the food industry needs to be more transparent to win back trust, says the immediate past president of IFT.