Caobisco ‘highly concerned’ about EU trade deal with Japan
European confectionery association Caobisco fears rules of origin on sugar may harm its export competitiveness to Japan despite improved market access through a new trade deal.
Archives for December 14, 2017
How is Brexit shaping up for the food sector?
As Brexit negotiations between London and Brussels rumble on, the future trading relationship continues to concern the business world. How is the prospect of Brexit shaping up for the food sector?
Bio-hacking and neuro-nutrition will emerge in 2018 as consumers use food to control health
With one in three adults in the US qualifying as obese, food is at the root of most preventable death and disease in America – but it also could provide salvation if it is appropriately tailored to individual’s specific needs, suggests Supermarket Guru...
Part 5: Thermo Fisher Scientific series
Trace analysis: LC-MS/MS for low-level pesticide detection
Food safety labs are expected to be able to detect, quantify and identify hundreds of pesticide types, containing diverse physicochemical properties.
Climate change may impact cocoa bean quality as well as yield, says study
Changes in temperature and rainfall are likely to impact cocoa bean quality, not just yields, according to research.
FoodDrinkEurope submits complaint about Italy’s country of origin labels
FoodDrinkEurope, the trade body representing European food makers, has registered an official complaint with the European Commission over Italy’s new country of origin labelling regulations.
News in Brief
GFSI seeking participants for hygienic design group
The Global Food Safety Initiative (GFSI) is seeking participants for a new Technical Working Group (TWG) on Hygienic Design of Facilities and Equipment.
Poultry producer launches exports to UK
Poultry processor ZD Stasin has added the UK to its export markets, which generate about 40% of the company’s revenues.
Finding value in surplus food: Study finds high levels of consumer acceptance
Consumer acceptance of foods created from ‘waste’ ingredients was revealed when researchers found shoppers expressed a preference for value-added surplus products.
Naturally functional: Truffles have functional ingredient potential...but work needed on productivity
While truffles may the epitome of taste in the culinary world, they also have potential as a functional food ingredient, say researchers, outlining their antioxidant, antimicrobial, and immune-modulating potential.