The US Food and Drug Administration (FDA) said yesterday it has no plans to review its stance on bisphenol A (BPA), but will continue to research the chemical found in food packaging.
Enterococcus faecium WHE 81, a multi-bacteriocin producer, is effective as an antimicrobial against Listeria monocytogenes in Munster cheese, a red smear soft cheese, according to a French study.
The European Food Safety Authority (EFSA) claims a recent study did not provide sufficient proof of a causal link between Bisphenol A (BPA) and heart disease, type 2 diabetes and liver enzyme abnormalities, and, as a result, the established Tolerable...
A manufacturer of thermaphilic cultures for cheese production has extended the range’s applications with a new product it claims can improve the cost effectiveness of manufacturing softer products such as camembert and brie.
A new US study shows that the exposure to Bisphenol A (BPA), the chemical compound used in the linings of metal food and beverage cans and baby bottles, may reduce the efficacy of chemotherapy treatments.
Combining conjugated linoleic acid (CLA) with calcium may enhance bone mass, and explain inconsistencies from earlier studies, says new research from the US.
Daily supplements of a probiotic strain of Lactobacillus rhamnosus may reduce the incidence of childhood eczema by about 50 per cent, according to a new study.
A global roll out for probiotic straws and tea sticks, active sensors to ensure fluid levels and a new heat exchanger were among this month’s developments.
Global beverage closure demand is expected to surge over the next five years as manufacturers attempt to add more value to their products through packaging innovation, according to a new report.
Two food and drink research centres, CCFRA and BRI, have merged to strengthen their resources and help companies in the industry innovate and ensure the safety and quality of their products.
Consumption of the flavour enhancer monosodium glutamate (MSG) may increase the risk of gaining weight, regardless of energy intake, suggests a new study.
Fortification of Cheddar cheese with vitamin D3 may be an effective means of raising vitamin D levels in the population, suggest new results from Canada.
Long-term dairy consumption, supplemented with other protein-rich foods such as meats can help maintain improved bone health in children, according to a new study.
New US research hopes to determine whether anecdotal concerns over the presence of dairy and gluten-containing products on the behaviour of children with autism are justified.
Skimmed milk may become an unlikely new secret weapon within an athlete's kit bag, with new research linking the product to a beneficial effect on preventing dehydration after a workout.
The level of pasteurisation required for the packaging of hot-fill products is being evaluated by UK group CCFRA as part of its food packaging research programme.
July started with IFT in New Orleans - always a time for
innovation. The highlights of this month's science have been novel
encapsulation and controlled release, and getting more from fish.
The Sprint Rapid Protein Analyzer from CEM Corp, North Carolina, USA, has won a 2008 IFT Food Expo Innovation Award at the IFT trade food show in New Orleans.
A new study provides a roadmap for consumers, food manufacturers and government through potential US regulatory issues for nanotechnology-enabled food packaging, claims the report's author.
Adding fruit flavours and cyclodextrin to milk may boost consumer
acceptance of polyphenol-enriched dairy, without the need for added
sugar, report New Zealand scientists.
Danisco plans to further strengthen its health and nutrition
ingredients offering in areas in which it is not a market leader,
as it positions to for a bio-based future.
A new milk packaging initiative by a leading UK retailer designed
to cut package waste is just one of many green container
innovations being carried out by dairy processors, according to the
industry.
The potentially damaging effects of trans fats may also be passed
from a mother to her child during breast feeding, suggests a new
study that heaps more misery on the enfant terrible of the
food industry.
Niro has installed it latest whey ingredient technology at its
Copenhagen testing site in a bid to aid manufacturer development
and marketing of new product compositions from the protein.
Lower input non-organic and organically produced milk has been
found to contain significantly higher levels of beneficial fatty
acids, vitamins and antioxidants compared to higher chemical use
sources, a new UK study claims.
Heavy borrowing linked to an ambitious investment strategy has left some of the largest UK food processors in severe financial difficulty, claims a new report.
Raising current vitamin D levels from 200 International Units (IU)
to 2,000 IU could boost bone health amongst children and have
long-term health benefits, says new research.
Foods that assist weight management, cognition and mood and that
are high in antioxidants, fibre and whole grains are leading
functional foods development, according to a UK-based market
analyst.
A proprietary processing development for natural dairy-based
ingredients can offer a lower cholesterol alternative to regular
milk, while maintaining the same taste profile, according to its
manufacturer.
Givaudan's Chefs' Council demonstrates a significant part of the
international flavour company's strategy to seek culinary
inspiration for the development of future flavours.
Claims that consumption of dairy products and other high calcium
goods may play a key role in weight loss or gain are not
sufficiently supported by scientific testing, according to a new
review of existing research.
Antioxidants are back under the microscope for all the wrong
reasons. But the use of meta-analyses to pool data is
controversial, and scientists need to keep perspective before
publishing conclusions.
Children who include flavored milk in their diets consume more milk
overall than those who just drink plain milk, says a new study that
suggests such products could help boost nutrient intake.
Feta cheese made from raw milk in Greece may hold secrets that
could lead to new methods for battling food poisoning bacteria like
Listeria, researchers at the University of Lincoln said yesterday.
Friesland Foods has formed a new research and development division
for encapsulated products that can serve processor demand for new
methods of delivering typically unstable functional ingredients.
Europe is the largest market for dairy products worldwide with an
estimated 42 per cent of the worldwide market in 2007, though it
will become increasingly reliant on innovation in the industry to
meet further growth, according to...
Foods produced using emerging nanotechnology are less likely to
come up against consumer hurdles than genetically modified foods
since they do not involve tinkering with genes, and therefore have
a greater perception of naturalness,...
Trans fatty acids are not created equal, according to the results
of the European-wide TRANSFACT study, with natural sources not
sharing the detrimental health effects as their
industrially-produced counterparts.
A UK-based imaging specialist is quite literally hoping to get a
better look at dairy formulation, by expanding its scanning
technology to aid processors working in the industry.
Leatherhead Food International (LFI) intends to tap into a very
pressing technical challenge for manufacturers looking to produce
low fat foods that maintain an indulgent appeal.
