News & Analysis on Food & Beverage Development & Technology
Analysing the DNA of 11 strains of probiotic bacteria can help food scientists improve the safety of a number of food products such as cheese, yoghurt or wine. It could also help them fight food spoilage, and improve production methods.
In the UK, Alaska Food Diagnostics, a joint venture between Circus Capital and DSTL, is using Ministry of Defence technology to develop a rapid test for harmful bacteria in food.
The persistent old wives' tales about eggs - that they are unhealthy, that they cause consumption or that they are contaminated with salmonella - mean that British consumers are missing out on the potential health benefits of eggs, something which...
Dutch group Ahold has completed its takeover of Chilean subsidiary Santa Isabel, raising its stake in the company from just over 70 per cent to 97 per cent as a result of a tender offer.
Britain's consumers believe that the only ones to benefit from genetic modification of food will be the companies which have developed the GM technology - feelings which the Consumers' Association says the government would do well to heed.
Dutch starch producer Avebe has unveiled a new line of functional starches designed to improve the texture and processing of savoury snacks. The Snacktex range is for use in extruded snacks, sheeted and fried or baked snacks and coated nuts.
The UK's fears about GM foods, and the insistence of the government that GM trials should continue - highlighted by the publication of the Consumers' Association report which we also report on today - are shared by the Swiss public and authorities, it...