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Australian food ministers agree to policy initiatives

The Australia and New Zealand Food Regulation Ministerial Council - the body responsible for food policy development in Australia and New Zealand - met in...

The quest for the perfect ice cream

Summer days are upon us and the ice cream temptation rises with the temperature. Meeting the consumer's desire for the perfect texture and mouthfeel has...

High protein flour from transgenic rice seeds

Scientists in Taiwan find a new path to high-protein rice flour following studies on starch bioprocessing methods. They predict that other cereals could benefit from...

EU safety agency reviews food gaskets

Further proof that risk assessment is underway at the European Food Safety Authority (EFSA) arrived this week with an expert meeting on semicarbazide. The industry...

Cut the cocoa

Food manufacturers could cut cocoa ingredient costs, according to US ingredients company Sethness Caramel Color that has developed a number of different formulations that use...

Coffee consumption may counter liver cirrhosis

Drinking three cups of coffee daily may reduce the risk of mortality from liver cirrhosis, suggest researchers in Norway. The team from the Norwegian Institute...

Sumptuous Sellafield salmon sarnies?

Radioactivity checks on farmed salmon from Scotland and Northern Ireland exposed to Sellafield radiation show that there is no cause for concern from eating these...

More advice from science advisory body

The body providing scientific advice to the UK government is to be reorganised in order to make clearer its role in relation to government priorities,...

Novel foods and health outcome proves difficult to measure

The feasibility of linking consumption data to health outcomes came to light this week following investigations into the buying and eating of novel foods, including...

End to 'vague and meaningless' health claims

The 21st century must rebalance the excesses of the 20th century - from pollution to food. This month there were visible signs that Europe is...

Curry crisps washed down with bubble-gum tea

Innovation continues to drive new product development. Recent highlights from Mintel’s GNPD (Global New Products Database) reveal a pint of ale ice-cream, rice-based FABs and...

Slice of funding to drive food research

Funds topping €17,5 billion will be poured into food-related research as the European Commission announces the first slice of a major investment in the first...

Keeping up to date with FP6

The Italian agency for the promotion of research (APRE) is organising a training course on administrative and contractual aspects of the Sixth Framework Programme (FP6),...

An end to trial-and-error spray drying

A network of scientists in Europe, co-ordinated by NIZO food research, are developing a design tool to clarify the relationship between the configuration of the...

Genomic answer to fungus problem

Scientists across the globe continue their mission to map the genomic sequence of crop varieties. A team in the US could now have the solution...

PCB levels under control

Levels of dioxins and dioxin-like environmental pollutants PCBs in food have fallen by around 50 per cent in the UK over three years, according to...

Whipping analysis into shape

Engineers at the Russian company Izobretatel - translated as 'Inventor' - in Moscow have designed and patented a new device for rapid and cost-effective analysis...

Uncovering microbiological safety

Findings from UK food link programme will come under the spotlight at an upcoming event organised by the UK government. The Food Technology unit within...

Polyvalent flavour enhancer

Researchers have identified a flavour enhancer that could be used to reduce salt, sugar and monosodium glutamate (MSG) levels in our foods. The new compound...

Keeping rogue chemicals in check.

With the arrival of ever more sophisticated chemicals the importance of knowing exactly which chemicals are present in our lives and food is more important...

Food: the future is customised

The annual meeting of food technologists kicked off in Chicago at the weekend, and with it the opportunity for debate. 'Customised nutrition' came under the...

Faster processing for fish

Processors of fish products could soon be using faster pasteurisation methods thanks to scientists in Europe. A new minimal processing method, using a radio-frequency heating...

Getting a slice of the cake

Consumers' nutritional concerns are affecting sales of cakes and cake-related products, says Frans Sarneel, application expert for Cerestar Food & Pharma Specialties Europe. Obesity on...

Ideas fermenting for new and improved cheeses

Starter cultures are at the heart of dairy research in Europe. A network of scientists will identify new tools to give Europe's dairy industry the...

Tomato packs a double punch

The launch of a tomato-based ingredient with a double functionality is set to appeal to an industry on the look out for ingredients with added...

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