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...
