Salmonella chicken outbreaks over – CDC
Two unconnected Salmonella outbreaks from frozen chicken have ended, according to the US Centers for Disease Control and Prevention (CDC).
Archives for October 18, 2015
Consultation on BPA and PFOA restriction
Two draft opinions proposing restrictions on Bisphenol A and PFOA use have been opened to comments.
TTIP backlash: Europe wants its food to be craft, natural and home-grown
From fibre-filled juice to bird-friendly coffee, cauliflower flour to pea bread, European demands for natural are being fuelled by a massive distrust of TTIP – and this will grow whether the treaty is ratified or not, says Mintel.
Dubai trade show oils the wheels of regional investment
Increased investment in the food industry in the Middle East, Africa and South East Asia (MEASA) looks set to intensify interest in trade show Gulfood Manufacturing in Dubai next week.
Genius feels benefits of own-label manufacturing
Manufacturing own-label products alongside its branded free-from bakery items has helped Genius Foods build stronger relationships with retailers, according to the firm’s boss.
New technologies and strategies could help industry totally remove trans fats
A raft of new technical solutions and innovative strategies, focused on replacing damaging trans fats like-for-like with healthy ingredient that has exactly the same functions, are currently being explored by industry and academics.
Mettler-Toledo bulks up inspection capabilities
Mettler-Toledo Safeline has introduced an X-ray inspection system for food manufacturers looking to inspect bulk flow products.
Demand outstripping supply for UK beef
Demand for UK beef is currently outweighing supply, latest analysis of the UK meat market has shown.
The Instagram effect: Are pictures of food fuelling obesity?
Looking at pictures of food through advertisements, social media and cookery programmes, offers the viewer a substitute source of pleasure – but could it also be fuelling obesity?
The savoury secrets of bread: Researchers investigate link between microstructure and dough rheology
Although bread making has been practised for millennia, the fundamental understanding of the relations between dough microstructure and rheology is still surprisingly limited, say researchers.
Food industry’s seven steps to meet population challenge
The food industry must focus on seven key objectives in order to boost production and increase availability and access to food “significantly” over the next decade to meet the demands of a growing global population, according to Rabobank.