A UK study of the impact on the environment of the food supply
chain attempts to broaden the concept of measuring 'kilometres'
travelled, to include sourcing, production methods, processing and
packaging.
Flavour firm SAFC today announced it has launched 350
halal-certified flavourings, many of which can be used in the
bakery industry, as part of a bid to tap into booming Asian
markets.
Nine more food contact materials have received a positive
scientific opinion from the European Food Safety Authority (EFSA),
which also set migration limits for the chemicals.
Chr Hansen has introduced a new probiotic mix for children, which
the firm is marketing in an easy-to-use format that can be added
directly to foods and drinks as a dietary supplement.
A brand new test for food processors can spot within five minutes
the presence of biogenic amines, naturally occurring toxins that
cause headaches, researchers claim.
A stainless steel forklift truck is designed for moving and
weighing products at manufacturing sites such as food processing
plants that need to be as hygienic as possible.
Chr Hansen is adding a new culture to its SafePro range aimed at
countering the threat of listeria in foods, this time targeted at
killing listeria in ready-to-eat products.
DSM has announced that its PreventASe acrylamide-reducing enzyme is
the first to be used in a retail products, with a Christmas biscuit
manufacturer launching biscuits with 70 per cent less acrylamide in
German supermarkets next month.
A new international standard has been set for
traceability along the food chain, setting out a complete
system under which processors can get certification.
Chr Hansen has launched a new line of spray-dried dairy flavors in
the US, which the firm claims provide some of its most successful
flavors in a more convenient application form.
A new food contaminant testing method for melamine and cyanuric
acid decreases the time it takes to get accurate results for meats,
its developer claims.
Politicians in Holland have called on government to set maximum
consumption limits for acrylamide, potentially leading to
legislation that would force processors to reduce the potential
carcinogen in their products.
The European Food Safety Authority (EFSA) has called on industry
and other groups to submit scientific information as part
of its review on cloned meat.
The US Food and Drug Administration's (FDA) risk assessment on meat
and milk from cloned animals is based on "flawed assumptions
and misrepresented findings", according to an independent
review.
Ethnic flavors are expected to expand this year, together with an
increased consumer demand for bigger, bolder tastes, according to a
new flavors and ingredients report.
A simple heat and irradiation treatment may reduce the levels of an
allergenic protein in prawns that may make the seafood accessible
to seafood allergy sufferers, Chinese researchers report.
The UK has published its first industry good hygiene practice
guide, part of a series intended to help manufacturers comply with
new EU-wide regulations on food safety.
Archer Daniels Midland (ADM) has launched a range of functional
wheat protein isolates designed to enhance the taste, texture and
appearance of cereal products.
UK food formulators and manufacturers should be applauded for their
progress on salt reduction, say the findings of a survey from the
Consensus Action on Salt and Health (CASH).
Here we go again. Yet another technology in its infancy is likely
to be introduced into the food supply, while industry remains
cautious and consumers divided.
Manufacturers of flavor products formulated with significant levels
of meat or poultry ingredients must have these approved by the US
Department of Agriculture's Food Safety and Inspection Service
(USDA/FSIS), the agency said...
Scotland's University of Abertay Dundee yesterday launched a new
food research unit aimed athelping small and medium sized
manufacturers develop new products and processes.
The federal food safety inspection unit has approved an additional
batch of additives, antimicrobals and agents for use as processing
aids directly on meat and poultry products.
Cuts in funding and a plan by UK regulators to publish details of
its testing regime for imports, could lead to toxic foods ending up
on the shelves, an organic industry association claimed yesterday.
The battle of wills between the UK food watchdog and industry
heavyweights over nutrition labelling threatens to destabilise the
balance of power between industry and government.
Some of the UK's biggest food manufacturers are launching a £4m
campaign next Monday to promote GDA labels - a move that will
reignite the debate over food labelling.
The use of thin-walled packaging for food products is growing in
Europe, with demand in the chilled sector for the format increasing
at the fastest rate, according to a new report.
A new initiative by a UK supermarket to send students on food
discovery 'gap years' around the world aims to help plug a national
shortage of food scientists.
More duck eggs containing the carcinogenic dye Sudan Red have been
found in China, food officials said yesterday, expanding the recall
outside of Beijing to the country's east coast.
Food processors should be monitored to ensure they apply proper
manufacturing and hygienicpractices throughout their plants says an
EU food safety panel.
A new meta-analysis of clinical trials of the effect of salt
reduction in children reports that a modest reduction in intake
does have a significant effect on blood pressure.
Forbes Medi-Tech's branded plant sterol Reducol is continuing to
march though European supermarkets with the launch of
cholesterol-lowering yoghurts at Carrefour-owned Champion in
France.
In a bid to help UK companies meet food waste disposal targets, the
Yorkshire regional government has launched a project to band
smaller manufacturers together to make collection less costly and
more efficient.
Proposed EU legislation would define the manufacturing practices
the bloc's processors would have to take in ensuring that packaging
materials do not migrate into foods.
Edible coatings based on various mixes of milk serum proteins,
starch, and mesquite gum could be the basis for the next innovative
wave in food packaging, says a researcher in Spain.