Researchers at the University of Sydney have discovered that the food additive E171 - commonly known as titanium dioxide and found in over 900 common food products - significantly increases the risk of gut disease and cancer.
Five Scottish cheesemakers say they have succeeded in a crowdfunded campaign against the legality of Food Standards Scotland (FSS) inspection and enforcement guidance for the production of raw milk cheese in Scotland.
European food safety regulators have re-iterated the conclusion that titanium dioxide is safe to eat – but a fresh study warns its consumption could have negative consequences for your gut bacteria.
IN-Code Technologies has developed invisible makers that can be used to combat illicit trade and prove the sustainable sourcing of food ingredients, such as palm oil, says CEO Joe Tilley.
Are those carrots truly organic? Does this saffron really originate from Spain? Researchers in Portugal are helping authorities test food authenticity and safety through the use of ‘food fingerprints’.
Danish supermarkets Coop, Aldi and Lidl demand their suppliers go beyond legal requirements on maximum pesticide levels in response to mounting consumer concern over the issue.
The number of cases reported to the EU Food Fraud Network rose significantly last year. Requests from one European country to cooperate with others on food fraud cases rose to 234 in 2018, compared to 178 in 2017 and 157 in 2016, according to its annual...
The growing use and benefits of smart sensors in food and beverage applications, such as photoelectric, process, vision inspection cameras, and code readers is stepping up a notch with IO-Link technology.
The Food Safety Authority of Ireland (FSAI) has become the first regulator to adapt next generation sequencing technology to test plant-based foods and food supplements.
‘Insatiable’ demand for balsamic vinegar means fraudulent products can be a tempting prize. But authenticity and traceability could actually prove a boon for the premium end of the market. FoodNavigator investigates.
With the uncertainty of Brexit looming and the food industry constantly being scrutinised for sustainable sourcing and transparency, the Institute of Food Science & Technology (IFST) has appointed Helen Munday as president elect, taking on the role...
Leveraging Oxford Nanopore’s sequencing technology, the Clear Safety platform allows customers to accelerate ‘time-to-insight’ and ‘time-to-decision’ in the pathogen detection process.
GS1 Digital Link has been hitting the headlines in recent months. Although not new, the standard has been updated for web-enabling barcodes to enhance the shopping experience for consumers around the globe and improve supply chain traceability, bringing...
FoodTech startup Inspecto has developed a portable scanner that detects chemical contamination in food in real-time, expected to be commercially available in 2020.
The European Food Safety Agency (EFSA) must disclose details of studies on the toxicity and carcinogenic properties of glyphosate to lawmakers, concluded an EU court.
The European Commission is calling for action to tackle the rise of antimicrobial resistance in animals, saying it’s a threat against human health, animal health and the environment.
Weak legislation and insufficient surveillance in Europe have contributed to a growing food fraud market across the bloc, said experts at the GFSI Conference last week.
Marks and Spencer first implemented a DNA sampling system across its beef supply chain in 2012. Seven years on, head of agriculture and fisheries Steve McLean says he has seen beef sales rise and customer complaints drop.
French health officials are investigating the presence of morphine and codeine found in poppy seed baguettes and ready-made sandwiches made with poppy seed bread.
From farms in Brazil to supermarket shelves in the Netherlands, blockchain technology has enabled Albert Heijn to enhance traceability and transparency across its orange juice supply chain.
‘Active food packaging’ offers increased food safety, extended shelf-life, improved freshness and reduced food waste, but the idea of a product with a long shelf-life and being fresh is a contradiction to some, according to researchers.
Diverse consumer eating choices, global warming, food chains, the carbon footprint, water infrastructure, food fraud and Brexit are directly impacting the strategic focus of food safety enforcement agencies.
Biotech startup LexaGene is setting the bar high for the food pathogen testing industry by launching a genetic testing technology which can detect a broad spectrum of pathogens in less time and at low cost.
Today’s increasingly complex, fragmented and global food supply chains have led to a steep increase in food fraud, according to Bühler and the only way to tackle it is enhanced transparency across the entire value chain and emerging digital technology.
Alternative protein sources, insect-fed chicken and fish, cultured meat and algae – many technologies are being tested for the diet of tomorrow, according to Bühler.
Consumer eating habits will change in the coming decades and we will have to find new sources to provide humankind with sustenance in the future, according to Bühler.
A ‘clean label’ food safety ingredient made from buffered vinegar and plant extracts has launched in Europe to extend the shelf-life and stabilise the colour of processed meats.
The Norwegian Consumer Council has criticised food manufacturers after eight out of ten bread products sold in Norway were found to be mislabelled, including errors in ingredients and allergens lists.
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.
