French health officials are investigating the presence of morphine and codeine found in poppy seed baguettes and ready-made sandwiches made with poppy seed bread.
From farms in Brazil to supermarket shelves in the Netherlands, blockchain technology has enabled Albert Heijn to enhance traceability and transparency across its orange juice supply chain.
‘Active food packaging’ offers increased food safety, extended shelf-life, improved freshness and reduced food waste, but the idea of a product with a long shelf-life and being fresh is a contradiction to some, according to researchers.
Diverse consumer eating choices, global warming, food chains, the carbon footprint, water infrastructure, food fraud and Brexit are directly impacting the strategic focus of food safety enforcement agencies.
Biotech startup LexaGene is setting the bar high for the food pathogen testing industry by launching a genetic testing technology which can detect a broad spectrum of pathogens in less time and at low cost.
Today’s increasingly complex, fragmented and global food supply chains have led to a steep increase in food fraud, according to Bühler and the only way to tackle it is enhanced transparency across the entire value chain and emerging digital technology.
Alternative protein sources, insect-fed chicken and fish, cultured meat and algae – many technologies are being tested for the diet of tomorrow, according to Bühler.
Consumer eating habits will change in the coming decades and we will have to find new sources to provide humankind with sustenance in the future, according to Bühler.
A ‘clean label’ food safety ingredient made from buffered vinegar and plant extracts has launched in Europe to extend the shelf-life and stabilise the colour of processed meats.
The Norwegian Consumer Council has criticised food manufacturers after eight out of ten bread products sold in Norway were found to be mislabelled, including errors in ingredients and allergens lists.
A greater awareness of nanotechnology – understanding and exploiting materials at the atomic and molecular level – could offer food innovators a useful tool to drive R&D, Professor Kathleen Groves, a Fellow at the Institute of Food Science and Technology...
A top science professor has made headlines by claiming the EU Single Use Proposal to restrict packaging and other items for serving food will increase the risk of E. coli, Listeria, Campylobacter and other foodborne viruses.
A compact scanning device that determines the freshness of food in supermarkets is under development in Germany, where the Bavarian government is tackling food waste.
UK food tech group OAL has launched the “world’s first” artificial intelligence-based vision system for date code verification. The company says the development reduces the risk of product recalls and emergency product withdrawals (EPWs).
Biobased food ingredient supplier Corbion has completed construction of in-house production capabilities to manufacture powdered vinegar. The company says this will enable food manufacturers to deliver clean label products with an ingredient that is “highly...
Enterprise resource planning (ERP) software can integrate “every business function” from traceability to product development. According to software supplier Epicor, this helps manufacturers deliver safer food more efficiently.
A coalition of scientists, medical professionals and politicians in the UK have called for nitrates to be removed from processed meats, insisting that consumption of the additive can be linked to the development of bowl cancer.
Human error caused by a lack of standardised procedures and insufficient training are major drivers of food waste and a “cultural shift” is needed to tackle the issue, a new European study has found.
Light protection services and certification company Noluma has released new research that tackles the effects of light exposure on milk and other dairy products. Vitamin A, vitamin D and riboflavin levels in milk all begin to deplete after just two hours.
Spraying and dipping pork carcasses and cuts with lactic and acetic acid does not pose safety concerns but only lactic acid dips for pork cuts beats water washes for pathogen-killing efficacy, European Food Safety Authority (EFSA) scientists concluded.
It is impossible to ignore next-generation sequencing (NGS) in the food industry. It is no longer just a buzzword – it’s changing food safety as we know it. By leveraging the power of NGS, food manufacturers and labs have built safer and less expensive...
Non-thermal food processing technologies – such as microwave drying – offer a number of functional benefits. But a new study conducted across three European countries has found consumers are resistant to the use of these techniques.
The Travelling Frenchman is scaling up production and distribution of its single-origin chocolate with two launches in time for Christmas from the Democratic Republic of Congo, and Venezuela.
From cloud-based satellite imagery of acreage that reveals the veracity of organic claims to the latest analytical techniques, we look at some of the ways industry is fighting what Europol calls "a major problem" for the sector.
The vulnerability of Mars' supply chain to fraud is 'no different' to any other food industry actor, prompting it to trial technology such as sequencing, Blockchain and metagenomics to tackle this €13 billion problem.
More detailed investigation is needed into the effects of flavour Limonene on modern food processing techniques, the degradation products generated, and the toxicity from such products, say researchers in India.
Blockchain has been heralded as a way to combat food fraud and provide farm-to-fork traceability - and some big players are investing. But is it worth the investment?
The use of edible or wild flowers in food is growing in popularity but a lack of chemical and toxicological data and presence of toxic compounds in some species could be causes for concern, Danish researchers suggest.
London restauranteurs the Hart brothers are working with Circle Carbon to inject biochar back into the soil in Mallorca where they use the organic produce in their restaurant El Camino.
Once the “biggest skeptic” of how blockchain technology could benefit the food and beverage industry, Frank Yiannas, the VP of food safety for Walmart, says he experienced a near “religious conversion” after working with IBM to digitize the food supply...
Rude Health co-owner Nick Barnard talks about the challenges and hurdles he overcame to launch his food lifestyle brand, claiming people are more promiscuous than ever about their shopping habits, and businesses need sustainable friendships and relationships...
Clear Labs thinks it has a big role to play in the future of food safety. The company has just completed a $21m finding round and is gearing up for growth.
Canada is the second country in the world to legalise recreational marijuana after Uruguay, where adults can carry and share up to 30 grams of dried cannabis and operate up to four homegrown marijuana plants per household, in most provinces.
A newly launched nonprofit project called FoodPrint.org aims to help consumers make informed purchasing decisions at the grocery store by presenting information on how food items travel through the supply chain in its one-stop-shop website.
An instrument that can rapidly take analytical measurements in food products during the production line could mean significant savings for manufacturers, say its developers.
Brothers Craig and Greg Sams will take to the stage next week to talk about how they entered the healthy-eating market with their Whole Earth Food Brand in the early 70s, before it became on-trend and how biochar is changing the future of organic farming.
The rise in global trade wars and the recent EU decision to classify new plant breeding techniques (NPBTs) as genetically modified organisms will inevitably impact food safety and quality, experts warn.
The Food Standards Agency (FSA) in the UK has issued an urgent recall of Farmhouse Biscuits Honey and Oat cookies, as biscuits that contain wheat were accidentally packed into some packets.
From excess water to illegal antibiotics and even the wrong species, fish fraud is rife. EIT winner TellSpec has developed a tool powered by artificial intelligence (AI) that detects fraud in real time and at a low cost.
Norwegian food research agency Nofima, partners with Belgium's CRA-W (Centre wallon de Recherches agronomiques) to further their efforts in the fight against food crime by setting up its dedicated reporting website.
The Plastic Soup Foundation has partnered with VU University Amsterdam (Free University) on a three-year project to analyse the direct effects of plastics and additives in plastic.
