News & Analysis on Food & Beverage Development & Technology
High pressure processing could help inactivate human norovirus strains in raw foods like shelf fish, according to new research published in the January 2007 issue of the journal Applied and Environmental Microbiology.
Processing firm ABP Shrewsbury is under investigation by the UK's food regulator after allowing a heifer to enter the food chain without undergoing mandatory testing for bovine spongiform encephalopathy (BSE).
European farmers are lagging behind the rest of the world in terms of access to agricultural biotechnology, according to the president of the European Federation of Biotechnology.
The FAO has proposed a series of changes to the management of international food aid in order to protect commercial food exports.
Low fat varieties of peanut flour - a common ingredient in many baked goods - can improve food texture and efficiency during the baking process.
A French company has developed what it claims are two economic alternatives to pure pectin.