A new testing method that detects pesticide residues in farmed fish will help the product meet new regulations and lead to safer food, said the Fraunhofer Institute.
A food safety research project in the UK is to investigate ways of identifying E. coli and salmonella-contaminated meat, poultry and eggs by using fluorescent imaging to spot chlorophyll markers administered through animal feed.
Nizo Food Research has found that lactoferrin and thymol can work together to protect foods against E.coli, a promising result that could help food formulators reduce costs without having to resort to chemicals.
Climate change is already affecting American food production, according to a report from the US Department of Agriculture (USDA), released to coincide with the Copenhagen climate change summit.
An association representing marine sourced Omega-3 suppliers and food manufacturers has refuted claims that higher demand for the fatty acids is eating into fish stocks.
Wild varieties of lupin seeds could be tapped for their high quality protein content, report researchers in Spain, and could reduce the need to import soybean to Europe from places such as the US, Brazil and China.
Increased ozone levels as predicted by global climate change experts could cut oil seed rape yields by up to 30 per cent by the end of the century, according to new research.
Morrisons supermarket is set to open a 700 acre farm to research farming efficiency and sustainability in Scotland – and is seeking another site in England.
Several controversial measures are needed to “stop reliving history” and ensure the safety of the US food supply, says a leading professor of medicine.
Starch from grass pea could be an alternative to chemically
modified starch for the food industry, says a new study from Poland
that assessed its rheological properties.
The Danish manufacturer of processing equipment Upfront
Chromatography is commercialising its technology for the production
of vegetable proteins on the back of a successful launch with
Solanic.
Dairy co-operative Arla Foods continues to expand beyond its native
European market by stepping up investment in Argentina for
the production of whey powders.
Enzymatic modification of protein from canola could enhance the
gelling properties of the canola protein isolate, and boost its
potential as a food ingredient, suggests a new study from Canada.
The ability of fructooligosaccharides (FOS) to beneficially boost
gut health has received a significant boost as two studies report
the prebiotic efficacy of the ingredient.
Fungal species of Rhizopus could offer a valuable alternative
source for lactic acid production, with significant advantages over
bacterial production, says a new review from Australia.
An Italian company has patented a process for the extraction of
lycopene from tomato waste, which could lead to a cheaper source of
the natural carotenoid and spur its use in more areas.
Mixing a chlorate-based compound into livestock feed or water could
dramatically reduce Salmonella and E. coli in gastrointestinal
tracts, claim researchers.
Kyowa Hakko has developed a new fermentation process for the
production of the L-tyrosine, which will open up the amino acid's
use in nutritional products of non-animal origin and may help grow
the overall market.
The New Zealand food industry is wasting antioxidant-rich but
unattractive portions of vegetables that may be used as a source of
nutrients for supplements or the development of a new class of
fermented food products, say scientists...
Plans by the US Department of Agriculture (USDA) to expand the
definition of grass-fed animals, has caused concern in the industry
that the growing market for organic pastured meats could be
undermined by commercial operations.
The enrichment of meat products with omega-3 and its addition to
animal feed to boost levels in animal-derived produce could play
major role bridging the gap between recommended and actual intake
in the modern population, says an...
Using rapeseed proteins as ingredients in experimental sausages
boosted taste and aroma of the finished product, as scientists
continue the search for novel functional ingredients.
Using rapeseed proteins as ingredients in 'functional' sausages
boosted taste and aroma of the finished product, as scientists
continue the search for novel functional ingredients.
Cargill's finalised acquisition of a major Thai tapioca flour
business in Thailand underlines its commitment to establishing a
globalised ingredient-sourcing network.
Peanut skin, a waste product from peanut butter manufacturers, is a
rich source of extractable procyanidins and could create a cheaper
source of these antioxidant compounds to rival the grape seed
dominated polyphenols market.
Low spending on developing new products and processing techniques
coupled with sluggish export growth, has made the EU's food
industry vulnerable to increased global competition, according to
figures released by the bloc's...
UK-based AMC Chemicals says a new rice protein concentrate can
offer food makers a non-allergenic alternative to soy and whey that
is better absorbed by the body than other vegetable-derived
proteins.
More food makers could make an extra euro or two by converting
their waste animal products into proteins under a new consulting
programme launched by Alfa Laval.
A New Zealand research group plans to create a genetically modified
dairy herd capable of producing 'medicinal milk' that it says may
be used to fight a range of diseases and maintain a healthy immune
system, reports Chris...
The European Food Safety Authority (EFSA) has given a negative
opinion about the safety of BioProtein, but has approved Reuteri
Pig Powder, Econase Wheat Plus and Roxazyme G2 as feed additivies
for various animals.
US-based Tasker Capital, which is attempting to expand its reach
into the food market, will test its anti-pathogen pHarlo technology
at a commercial poultry processor after it received authorisation
this week to do so from the US's...
In a bid to meet a new EU regulation that comes into effect next
year, European feed manufacturers are meeting today in Brussels to
focus on identifying ways to improve the nutritional content of
products of animal origin and the...
Brussels invests in the fat issue backing a five-year programme to
investigate the most effective way dietary fat change could impact
the current worldwide obesity epidemic.
Neogen, the US-based manufacturer of food safety and analysis
equipment, has developed what it claims is the world's first system
designed to read, store and analyse results from lateral flow
tests.
Scientists from the Institute of Food Research (IFR), UK, have
found that specific probiotics - beneficial bacteria - can destroy
pathogenic bacteria living in the gut of poultry. The discovery
could help remove the threat of bacterial...
Amersham, an international bioscience company with a background in
the pharmaceutical industry, is turning its expertise to the dairy
industry. Its separating technique - designed to filter
biomolecules from DNA - may be used to finely...
A diet of rapeseed oil fed to dairy cows can produce healthier milk
and butter to beat their artery-clogging equivalents, find British
scientists, signalling future gains for suppliers of ingredients to
the animal feed industry.
The current thinking that oxygen free radicals are responsible for
the development of numerous diseases, including cancer and
arthritis, may be a red herring, says a team of UK scientists.
Adding vitamin E to the diets of turkeys may reduce the likelihood
of consumers contracting a serious foodborne illness from the meat,
according to Agricultural Research Service (ARS) scientists in the
US. Researchers made the discovery...
French-based technology group BioMérieux is developing gene chips
that can be used to ensure food safety and enhance traceability.
The company, which is set to launch the product next month, is
keeping tight-lipped about the product,...
Tekes, the national technology agency in Finland, is currently
funding an investigation into the use of rare sugar components -
previously deemed as unimportant by-products - as a useful raw
material in food and pharmaceutical industries.
Around €17.5 billion is to be poured into food-related research as
the European Commission announces initial investment in the first
year of the EU 6th Research Framework Programme (FP6).
Funds topping €17,5 billion will be poured into food-related
research as the European Commission announces first slice of
investment in the first year of the EU 6th Research Framework
Programme (FP6).
Could enzymatic changes in complex carbohydrates improve the
nutrient content of food and animal feed? European researchers
suggests their findings will not only benefit processing
technologies but also improve the quality of a variety...
With the aim of improving scientific understanding in the European
Union, in November this year Brussels witnessed the launch of one
of the biggest research programmes in the world - the Sixth
Framework Programme (FP6). A slice of...
