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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...

Pizza parties in space

NASA-awarded food science students will present the ultimate in space comfort foods - the 'Pizza Popper'- at the upcoming IFT Annual Meeting in Chicago this...

New tech locks in flavour shelf life

New flavour encapsulation technology could provide product developers with a new tool to prolong shelf life, claims International Flavors & Fragrances. The news falls in...

Scientists to design heart healthy salt?

Top heart charity launches 'pinch of salt' consumer awareness campaign in the UK to tackle salt consumption while scientists in the US investigating the link...

Brighter smile with D-tagatose

The US Food and Drug Administration has given the all clear for novel food ingredient to bear a tooth-friendly health claim - undoubtedly a crucial...

End to OTM rule?

Cost-cutting measures could mean an end to current BSE control measures, with the over 30 months (OTM) rule replaced by BSE testing. The UK Food...

Uniform global soy isoflavone testing

In a bid to validate different soy isoflavone testing methods around the world, newly merged Dutch ingredients company, Acatris, a subsidiary of Royal Schouten Group,...

IFT in for a Treatt

Flavour ingredients company Treatt will unveil its new selection of natural vegetable distillates at the IFT exhibition opening this weekend in Chicago, USA. Roasted pepper,...

Cholesterol-free crunching

Small batch crisp manufacturer Jonathan Crisp claims to be the first UK crisp manufacturer to produce cholesterol-free crisps, looking to gain market share in the...

Sustainability needs an ethical dimension

As European politicians make hesitant steps towards sustainable agriculture through reforms to the Common Agricultural Policy (CAP), scientists assert that the main focus of agricultural...

Tightening dioxin analysis

Tough food safety standards in Europe demand up-to-the-minute technology. Eurofins - an analyser of the potential carcinogen dioxin - has refined sensitivity for mixed halogenated...

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