Dutch research organisation TNO has embarked on a two-year collaboration with Vaessen-Shoemaker to explore ways to reducing salt content in composite meat products.
The European Commission has today announced the winner of its contest to design a new logo to appear on all organic food and beverage products in the European Union: a leaf-shaped design from Germany that attracted 63 per cent of the votes.
Rectory Foods is eyeing up another year of bumper sales, despite the recession taking its toll on many in the sector. Its secret? Branching out into ingredients and responding quickly to market changes.
Confusion continues to surround the lack of progress on a US meat industry appeal to allow electron beam irradiation as a meat processing aid – with each side blaming the other for the delay.
Soy protein isolate extruded at high moisture – such as meat analogue – has the same nutritional value as unextruded soy protein, suggests a study published in the Journal of Agricultural and Food Chemistry.
Natural carotenoids like zeaxanthin may extend the shelf-life of refrigerated sausages and allow formulators to remove artificial preservatives to tap consumer trends, says a new study.
The rancidity of meat products may be lowered by adding oregano oil, allowing formulators to tap the natural trend, and extend the shelf life of products, suggests a new study.
A bacteria-killing protein that would be applied to raw meat during processing to “significantly reduce” the presence of E.coli is under development, said one company behind the project.
As the competition authorities are stepping up scrutiny of the food sector, all companies should ensure they have compliance structures in place and do not view national activities in isolation, say lawyers at CMS Cameron McKenna
Consumers are confused about what country of origin labelling actually means, finds a new research synthesis that reinforces the case for greater clarity.
Brussels-based Galactic is introducing a new ingredient to enable reduced salt in processed meat products, but without impairing the functional characteristics.
“More snow on the way.” So say the weathermen, and Europe is stocking up and hunkering down for a long, cold winter. But while the fluffy flakes will halt, at least come Spring, for the food sector the chill could be felt throughout 2010.
Consuming processed and unprocessed red meat, fish, total poultry, and skinless poultry does not affect prostate cancer recurrence or progression, says a new study from Harvard.
Chr Hansen is now offering a range of its meat cultures with Halal certification, in an effort to help manufacturers meet the food needs of Europe’s 30 million Muslims.
Reducing meat and dairy consumption, eating fewer fatty and sugary foods, and wasting less food are the three changes to consumption habits that will have the biggest impact on making diets more sustainable, says a new report.
Global food prices are on the rise again, the FAO warns, but a repeat of the 2007/08 spike does not look likely without the same disastrous confluence of factors.
Ulrick and Short developed a new wheat-derived functional binder and emulsifier for use in economy sausages and burgers, enabling clean label claims at a lower price point.
Sausages are a suitable carried for lutein, the carotenoid linked to eye health benefits, says a new study which reports higher lutein uptake than from vegetables.
UK-based flavour and fragrance ingredients company Treatt has developed six new synthetic nature identical top notes, primarily for use in savoury flavours.
A new study of pasta sauces has drawn attention to huge differences in salt levels per portion between products, and big gaps in information given on the labels.
Proposals by the UK Food Standards Agency (FSA) to cut its funding of meat control inspections could be a “significant blow” to the processing sector, said a leading industry body.
A resource map outlining where and how much meat and fish – as well as it associated packaging – is wasted in the supply chain is to be developed in a bid to cut all three and save cash for industry players.
The European Commission last week approved three varieties of genetically modified maize for import and processing for food and feed uses, as soy imports into the EU were held up by the bloc’s zero tolerance policy.
The European Commission is mulling labelling to help consumers’ identify animal welfare-friendly products and incentivise producers to improve welfare. But campaigners say voluntary measures are not enough.
High intake of processed meat may increase the risk of developing type-2 diabetes by 40 per cent, according to a new meta-analysis from Norway and the US.
Everybody wants food to be safe - but the recent slugging match over how best to protect US consumers from E.coli-tainted meat highlights whether legislation or self-regulation is the answer to mending the country's flawed safety system.
Meat and dairy substitutes could play a major role in cutting global emissions and present opportunities to food companies – but they need marketing investment to attract consumers, says a World Watch report.
Chr. Hansen has developed a new range of meat cultures for Italian-style salamis which it says speed up the fermentation process while creating flavoursome, well-textured, and safer sausages.
Increased intakes of red meat may increase the risk of prostate cancer, with the meat’s heme iron content one of the possible culprits, says a new study from the US.
Encapsulating omega-3 fatty acids in milk proteins may protect the fish-derived ingredients from oxidation, and cover the ‘fishy’ flavour in cheese, says a new study.
Meals based on pea protein make a smaller contribution to global warming and are better for soil than animal protein meals, but they fall down on energy use, says a new Swedish-Spanish study.
Fibre obtained from the waste of olive mills may mimic the effects of fat, and improve the product’s cooking properties, says a new study with low-fat potential.
Intakes of nitrates and nitrites from processed meats, fruit and vegetables do not increase the incidence of brain tumours, says a new study from Imperial College London and Harvard.
A new review from France has concluded that there are nutritional benefits to organic produce, on the basis of data compiled for the French food agency AFSSA. The conclusion opposes that of a UK study published last month.
Barentz Europe has formed a new production division that formally brings together its three ingredients businesses under the same management – Barentz Ingredients, Vitablend and LI Frank.
A Danish cardiologist has added his voice to calls for a reduction in red meat consumption – both for the good of people’s hearts and for the good of the planet.
China’s fish processing industry has made considerable progress in boosting its traceability procedures but must improve further if it wants to meet new EU regulations due to come into force next year.
Cutting back meat consumption is the new darling cause of pop stars. But if necessary environmental and health goals are to be achieved, the whole supply chain needs to be strumming along in tune.
Coating frozen fish with a mix of chitosan and fish oils can boost shelf life and improve the nutritional load, according to new research on lingcod from the US.
Europe’s meat processors will suffer unless the European Commission meets extra costs resulting from a new regulation on improving animal welfare at slaughter, said an industry body.
The WWF suggests that red meat packs should carry labels advising people to consume no more than three portions a week, and dairy products no more than three a day, according to reports.
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