The increasing number of SALSA approved businesses over the past 24 months and greater retailer recognition are indicators of both the scheme's growth potential and its suitability for the SME sector, claims one of the trade groups behind the scheme.
The food safety management scheme FSSC 22000 is set for explosive growth over the next three years as increasing numbers of major food processors and retailers switch to using the system, said the organisation’s chief Fons Schmid.
Food audits are a day-to-day reality in the modern food processing industry, as consumer and regulatory expectations become ever-more demanding. But what is it like for the people who spend their lives inspecting plants?
The number of food factories certified to the BRC Global Standard for Food Safety is up more than 20 per cent on last year to 13,923 but doubts remain over the quality of the audits.
The CIAA has published a new guide for manufacturers, to help them understand issues surrounding the use and labelling of flavourings in light of the 2008 regulation.
Today is Pancake Day. It is also International Women’s Day. An important date, then, not just for food lovers in countries where Mardi Gras is a big deal, but a day to consider the role – and the potential – of women involved in food provision all over...
Specific sustainability jobs may be rare in the food industry but gaining environmental expertise can give professionals an edge in an increasingly competitive job market.
Scientists at Nizo food research have worked with Vion Food group and FrieslandCampina to develop a natural method of reducing salt levels in cheese and meat products.
New research suggests that reductions in the sodium content of dairy foods may be more noticeable in simpler products and require appropriate labelling to be acceptable to consumer taste buds.
Salty odours may improve the salty taste intensity and consumer acceptance of low salt foods by increasing the perception of salty flavours, according to new research from Unilever.
French Minister for Industry Christian Estrosi gave an exclusive interview to FoodProductionDaily.com at the recent food processing trade show, IPA, in Paris
Take up of robotic technology in the food sector is set to steadily increase as processors are forced to seek further efficiency gains and demand could challenge that of the automotive industry within a decade, said the head of a leading trade body.
There is no indication that eating meat and milk from cloned animals holds any greater food safety risk than consumption of non-cloned food, the European Food Safety Authority (EFSA) has said.
A new intelligent technology that gives a running countdown of a product’s shelf life by analysing time and temperature data could replace traditional ‘use by’ dates on food labels, said the Norwegian company spearheading the development.
A rapid egg cooling system that uses carbon dioxide to create a thin layer of ice on the inside of the shell would cut salmonella illnesses and significantly extend product shelf life, said the US scientist spearheading the development.
The European Food Safety Authority is urging member states to step up monitoring of the carcinogen furan in food products, in a bid to amass enough data to inform a dietary risk assessment.
A new in-line guided microwave spectrometer cuts costs and downtime, while boosting the speed and accuracy of measuring a raft of key food product properties, said Thermo Fisher Scientific.
The International Dairy Foods Association (IDFA) has described a decision from the Codex Alimentarius Commission (CAC) to approve recommendations to work on a new standard for processed cheese as “disheartening”.
Demand for shelf-life evaluation procedures such as challenge testing is on the up as food processors come under increasing regulatory and financial pressure to ensure safety and minimise waste, said Campden BRI.
The risk assessment framework for nanotechnology in Europe – like so much else connected to the technology – appears to be in its infancy but developing at a rapid pace.
Nanocoatings on food processing equipment hold huge potential for boosting safety and performance but lingering doubts and cost concerns among industry players are hampering take up, said an expert
Nanotechnology has been a buzz word in the food industry for years but that has done little to turn ideas in a lab into commercially viable innovations.
Please: A big round of applause for Jozsef Kapuvári. Who? You might well ask. Kapuvári is the author of an EU report that highlights the importance of realistic food prices – not just to underpin the food supply chain but to maintain the fabric of European...
New research which compared labour practice in the French and UK food processing industries found French permanent employees are better paid, worker fewer hours and were better off in terms of both job quality and security that their UK counterparts.
Voting is a basic human right. Eating is a basic human need. British voters who eat should mull future meal plans carefully before putting an X in any box on Thursday.
A new guide aimed at helping food processors assess weaknesses in the food supply chain is now available to download free of charge, said one research organisation behind the project.
A new food safety system that uses X-rays to kill harmful bacteria could aid public acceptance of irradiation and revolutionise the post-harvest processing (PHP) of oysters, said the scientist behind the research.
No race should have rules that favour the strongest competitors. But unless the capabilities and interests of SMEs are taken into consideration before the starting gun is fired for new food regulations, they will struggle to keep up and may have to drop...
Not again! It emerged last week that Basic Food Flavors, the company behind the ongoing HVP recall, knew its products were tainted with salmonella but carried on shipping them anyway. Déjà vu anyone?
Misinterpretation of fundamental criteria for the hygienic design of equipment by designers is resulting in incorrect installation of parts such as valves and sensors at the initial design stage of new food processing equipment and leaves processors exposed...
New research from the UK shows that whole room disinfection techniques are more effective that traditional chemical fogging, and while take up by food processors is relatively low, suppliers claim demand will accelerate based on industry recognition of...
Food manufacturers aspiring to ethically sound practices should seek ingredient quality assurance, says US Pharmacopeia, the standards-setting authority behind the Food Chemicals Codex (FCC).
China is launching a new national food safety drive following a wave of recent damaging revelations over melamine-tainted milk products in the country.
By controlling the distribution of sugar in a gelled product, the overall sugar concentration may be lowered without affecting the perceived sweetness, says a new study from Sweden.
Food-packaging products made from dairy ingredients could provide a viable alternative to petroleum-based packaging products, according to scientist based at the US Agricultural Research Service (ARS).
The International Dairy Foods Association (IDFA) has criticised a planned Food and Drug Administration (FDA) study into front of pack nutrition labels for not having a wide enough scope.
“More snow on the way.” So say the weathermen, and Europe is stocking up and hunkering down for a long, cold winter. But while the fluffy flakes will halt, at least come Spring, for the food sector the chill could be felt throughout 2010.
The US Food and Drug Administration (FDA) has said it intends to close down a New Jersey cheese maker in the wake of listeria contamination and an alleged failure to correct unsanitary conditions at the plant.
Reducing meat and dairy consumption, eating fewer fatty and sugary foods, and wasting less food are the three changes to consumption habits that will have the biggest impact on making diets more sustainable, says a new report.
Return to profitability. It’s a phrase that businesses have been yearning for, but as more of them are starting to use it, it’s time to ask: At what cost?
There’s a perfect storm building for food prices. You don’t have to scan the horizon to see the signs; the clouds are developing all around us - at a faster rate than anyone expected.
Climate change dominates the CSR agenda but new USDA figures on food insecurity are a sharp reminder that alleviating poverty and hunger should always be the top priority.
The management of NIZO Food Research has reached an agreement with the NIZO foundation to buy out 100 per cent of the shares in the research company, bringing to an end over 60 years of connection to the dairy industry.
Healthier and safer food products produced with 10 per cent lower energy consumption are claimed for a new pasteurization technology produced by Raytheon Company.
