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.
