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.
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...
The American Association of Cereal Chemists, a group that evolved
out of the need to create standardised methodology for the cereal
grains industry, is to expand to include the growing field of
Finnish firm Atria Oyj has developed the first two meat products to
contain Benecol, the cholesterol-lowering stanol ester ingredient
from Finnish company Raisio. The new products, chicken meatballs
and frankfurters, were recently...
Natunola Health and Agriculture and Agri-Food Canada are to market
their flaxseed de-hulling and processing technology worldwide
following a new licensing agreement. The technology, which was
developed jointly by the two organisations,...