Whey protein open doors to low-fat fried chicken
20-Nov-2009 - Including whey proteins in the batter for fried chicken may reduce the uptake of fat...
CASH turns spotlight on salty sauces
12-Nov-2009 - A new study of pasta sauces has drawn attention to huge differences in salt levels...
Meat processors anxious on FSA bid to cut inspection funding
10-Nov-2009 - Proposals by the UK Food Standards Agency (FSA) to cut its funding of meat control...
Supply chain waste map for meat and fish
04-Nov-2009 - A resource map outlining where and how much meat and fish – as well...
Three speedy GM maize approvals ease soy imports
03-Nov-2009 - The European Commission last week approved three varieties of genetically modified maize for import and...
Animal welfare labelling schemes up for discussion in Europe
30-Oct-2009 - The European Commission is mulling labelling to help consumers’ identify animal welfare-friendly products and incentivise...
Meat linked to increased diabetes risk: Meta-analysis
28-Oct-2009 - High intake of processed meat may increase the risk of developing type-2 diabetes by 40...
Weekly comment
Tackling E.coli – legislation or self-regulation?
26-Oct-2009 - Everybody wants food to be safe - but the recent slugging match over how best...
Meat substitutes could combat climate change: Report
26-Oct-2009 - Meat and dairy substitutes could play a major role in cutting global emissions and present...
New cultures to speed salami ripening
21-Oct-2009 - Chr. Hansen has developed a new range of meat cultures for Italian-style salamis which it...
Vegetarianism poses no bone health danger: Study
13-Oct-2009 - Consuming a vegetarian diet may result in slightly weaker bones, but not to a level...
Red meat again linked to cancer risk: Study
08-Oct-2009 - Increased intakes of red meat may increase the risk of prostate cancer, with the meat’s...
Omega-3 cheese: All the benefits of fish without the smell
30-Sep-2009 - Encapsulating omega-3 fatty acids in milk proteins may protect the fish-derived ingredients from oxidation, and...
France reminds what ‘natural’ means
29-Sep-2009 - The French department responsible for tackling fraud has issued a new note setting out how...
New company to bring innovation to meat processing
25-Sep-2009 - Vitiva has joined forces with Icelandic natural extract specialist Food Quality Inc to launch a...
Synergy launches Thai-inspired pastes
24-Sep-2009 - The popularity of Thai foods has led Synergy to develop and range of clean-label pastes...
Intervene on meat, WWF tells government
21-Sep-2009 - The World Wildlife Fund (WWF) has released a report calling on the UK government take...
Vegetable protein needs more energy efficient processing, says study
18-Sep-2009 - Meals based on pea protein make a smaller contribution to global warming and are better...
Olive fibre may replace fat in meat products
18-Sep-2009 - Fibre obtained from the waste of olive mills may mimic the effects of fat, and...
Meat additives not linked to brain tumours: Study
16-Sep-2009 - Intakes of nitrates and nitrites from processed meats, fruit and vegetables do not increase the...
French study says organic food is healthier
11-Sep-2009 - A new review from France has concluded that there are nutritional benefits to organic produce,...
Barentz Europe brings ingredients under ‘Barentz Production’ banner
03-Sep-2009 - Barentz Europe has formed a new production division that formally brings together its three ingredients...
Less meat brings heart, climate benefits, says professor
01-Sep-2009 - A Danish cardiologist has added his voice to calls for a reduction in red meat...
Work needed for China fish processing to meet new EU rules, report
26-Aug-2009 - China’s fish processing industry has made considerable progress in boosting its traceability procedures but must...
Meat in moderation is good nutrient source, says FSA
25-Aug-2009 - The UK Food Standards Agency (FSA) has said the potential link between red meat...
