News & Analysis on Food & Beverage Development & Technology
The European Food Safety Authority (EFSA) has reassessed exposure to curcumin and found consumption is lower than previously thought – although some children consume close to the acceptable daily intake (ADI).
Swapping just five percent of calories from saturated fat with foods containing the polyunsaturated fat linoleic acid have a lower risk of heart disease, finds a new analysis of current evidence.
Freedom Food’s new chief executive Jeremy Cooper will cut the farm assurance scheme’s financial links with its parent organisation the Royal Society for the Prevention of Cruelty to Animals (RSPCA) in a bid to become more autonomous.
UV-C irradiation and mild heating can inactivate E. coli O157:H7 and Salmonella Typhimurium without affecting powdered red pepper quality, according to a study.
Milk consumption - recommended for the prevention of osteoporosis - may not reduce the risk of bone fractures in women, the findings of a Swedish study suggest.
Pig producers in Denmark are to invest between DKK10-15m in a new state-of-the-art cleaning facility in a bid to prevent infectious diseases from spreading to its pig units.
Financials
DuPont is reaping the benefit of its €5bn 2011 acquisition of Danish probiotics and enzymes giant Danisco, with its nutrition and health division showing 23% profit growth in a “sluggish” world market.
Richard Macdonald has been named chair of a joint industry and government body focused on the reduction of Campylobacter.
Gulfood Manufacturing 2014
Improving the environmental friendliness of industrial flooring is a big area of development for the sector, according to manufacturer Flowcrete.
Belarus is experiencing a pork production crisis, due to a fall in profitability for existing farms and the continuing spread of African swine fever (ASF), which has affected the production indicators.
Claims that the government’s ‘Eatwell Plate’ promotes excessive sugar intake and contributes to growing health problems in the UK have been rubbished by leading nutritionists.
The way in which breads are processed could play a role in determining its GI, according to new research that shows steaming rather than baking bread alters glycemic responses.
Around 2,000 hectares of agricultural land is lost each day due to the salinity in soil. Could breeding salt-tolerant crops be a new way to sustainable food?