Kraft Foods is recalling approximately 735,000 cases of Kraft and Polly-O brand string cheese varieties in the US over concerns that the products may spoil before their ‘Best When Used By’ dates.
Simply reducing portion sizes is not an easy solution to reducing energy intakes as results from laboratory based experiments do not necessarily reflect what happens in the real world, according to a new review.
3M Food Safety has launched an indicator test that enables the detection of yeasts and molds in as little as 48 hours, improving on conventional agar methods.
By Katherine Rich, CEO of the NZ Food & Grocery Council
Julian Baggini is one of my favourite thinkers, and his entertaining and thought-provoking book, Do They Think You Are Stupid: 100 Ways Of Spotting Spin And Nonsense From The Media, Pundits And Politicians, is an excellent resource for anyone in the food...
The New Zealand Ministry for Primary Industries (MPI) has revoked export certificates for four China-bound shipments of dairy protein, lactoferrin, after nitrate levels in excess of national standards were discovered in related batches.
Work on a draft revision of the Codex Alimentarius Commission (Codex) international standard for processed cheese could restart, despite opposition from Australia, Canada, and the International Dairy Federation (IDF).
The Food Safety Modernization Act (FSMA) will limit the growth of aseptic processing and packaging in the US in the short-term, but could help to drive demand for the technology in the near future, a leading US packaging technology consultant has claimed.
Recent data from Symphony Consulting (click here), shows that while US retail sales of products making ‘natural’ claims still grew in 2012, the pace of that growth slowed noticeably compared with the 2009-11 period.
Adams Food Ingredients (AFI) has developed a range of cost-saving clean-label dairy powders that enable manufacturers to replace all or part of a dairy ingredient.
Frozen food manufacturers can now create inexpensive ice cream desserts with toppings that can be heated in a microwave without melting the ice cream thanks to another breakthrough from Shieltron.
Increasing in-home breakfast consumption and the popularity of yogurt among young adults has driven the product’s dramatic growth in the US over the last decade, market research firm the NPD Group has claimed.
Big interview: Drew Harrington and Amanda Klane, co-founders, Yasso
It’s a runaway success story that will either inspire budding entrepreneurs across the nation or have them seething with jealousy... But it’s hard to think of a better example of a product that hit the market just at the right time.
Researchers have demonstrated the existence of a number of shape symbolism effects - known as cross-modal correspondences - between round and angular shapes, and cheese.
A chemical that can be used in the production of films that wrap meat, cheese or vegetables has been declared safe by the European Food Safety Authority (EFSA).
Japanese supplier Ajinomoto’s chilli extract has won European Union Novel Foods status at various levels in 22 foodstuffs including flavoured waters, meal replacements, baked goods and sugar-free gum.
A snack bar next to the Musée de Louvre in Paris will be the site of the first outlet selling products in edible packaging from WikiCell Designs, the company behind the concept.
Bord Bia, the Irish Food Board, has introduced a new programme intended to cement the reputation of the Irish food industry as a world leader in sustainability.
Chinese consumers are turning to imported dairy products as their confidence in the safety of domestically-manufactured food brands continues to decline, a survey has found.
Listeria-killing Listex P100 has been approved for use in Australia and New Zealand, making it the first bacteriophage product for food safety to be permitted for use in Australasia.
Geneva-based Natural Taste Consulting (NTC) has developed a ‘breakthrough’ ingredient for low-pH formulations like dairy and dressings that offers a new natural, cost-effective acid-masking solution.
The Indian packaged food industry is forecast to see average annual growth of up to 20% that will see it double in value to reach US$30bn by 2015, according to a leading trade body in the country.
A US-based cheese manufacturer has been forced to close by the Food and Drug Administration (FDA) due to fears of listeria contamination in its products.
The standard test used to detect potentially allergenic milk proteins in processed foods may not work as well as previously believed, according to new research.
Food safety chiefs in Australia and New Zealand are calling for the approval of a processing aid developed by a Dutch company that combats Listeria on a host of food products.
Researchers are working to develop a method for extending the shelf-life of products such as cheese, cakes and pastries using natural anti-fungal compounds to meet consumer demands.
US scientists have developed a food packaging technology that could eliminate the need for plastic containers, and the lead developer told FoodProductionDaily.com that it could hit the market inside 12 months.
The US Food and Drugs Administration (FDA) has requested a budget increase of more than $250m for 2013 – including $10m to strengthen the safety of Chinese produced food.
Vigilance in supply chain management, risk assessment, efficiency and sustainability are the key challenges facing the food and drinks industry over the next three to five years, according to a new report from Campden BRI.
New guidance on active and intelligent (A&I) food packaging will help industry players, professional bodies and national authorities understand and implement legislation passed two years ago, said the European Commission (EC).
Shorter product shelf life, the need to use a raft of coatings and changes in the appearance of food and beverage cans are all potential consequences of the French ban on bisphenol A (BPA) in food packaging from 2014, said the German Metal Packaging Association.
An International Dairy Federation taskforce has updated a 2002 inventory of safe microbial species including some probiotic species – from 112 to 221 – a list the group hopes will allow exemption from EU Novel Foods and US New Dietary Ingredient (NDI)...
Kraft Foods has moved to reassure customers, despite admitting that its food safety systems did not detect the potential contamination of cheese-containing products with wire bristles in 2 US factories.
Researchers in India have developed non-dairy-based calcium-rich foods, which they say could be commercialized for sale as processed food products like instant mixes for breads and biscuits.
Tetra Pak said the latest version of its ‘cleaning in place’ solution for food processing and packaging systems is quicker, greener and generates greater cost savings.
Researchers are developing a cost efficient method for the identification of microbial communities present in food, in the hope they can identify changes that lead go spoilage.
The jobs market in the food and drink industry is extremely buoyant, with skills shortages and growing demand set to push up salaries across the board.
Electron beam decontamination of food is a technology waiting in the wings; a leading researcher claims it can be the ultimate defence in terms of food safety but its potential is being stymied by regulatory hurdles, industry naivety and costly equipment.
