UK laboratory triples its melamine testing services
Reading Scientific Services Limited (RSSL) said that it is adding a third technique to the armoury of tests it can use to detect melamine.
Archives for October 9, 2008
Vanillin alternative targets active ingredient applications
Symrise is highlighting its aldehyde-free vanillin flavor, which it said can be used in functional food, nutraceutical and pharmaceutical applications without compromising active ingredients or causing browning in products.
Food taxes and subsidies could combat obesity
A subsidy on healthy food could help tackle obesity and other conditions which can be prevented through nutrition strategies, according to the American Dietetic Association.
Snacks are fourth meal of the day
The perception that snack foods to eat between meals has changed as snacking has become an additional meal and in some cases a replacement, according to a new report.
Wide scepticism of industry interest in cloned food, Commission survey
A new Eurobarometer survey that has revealed consumers’ views on animal cloning for food production to be overwhelmingly negative will be used by the Commission in its analysis of whether action is required on the subject, and if so, what kind.
Study pinpoints cashew allergens which survive processing
Researchers at Florida State University have found that key proteins in cashew nuts survive even after processing, which may lead to more accurate detection of allergens in mixed ingredient food processing environments.
Scientists deliver key info about soy-stabilised soy emulsions
Modifying the ingredients and manufacturing parameters may enhance the stability of soy stabilised emulsions for food, says a new study from Ireland.
Food manufacturing safety on a plate
Significant progress has been made in cutting work place injuries in the food industry, according to a conference on food manufacturing safety staged yesterday in Blackpool, UK.
DSM targets soft-cheese culture development
A manufacturer of thermaphilic cultures for cheese production has extended the range’s applications with a new product it claims can improve the cost effectiveness of manufacturing softer products such as camembert and brie.
Product and market diversity aiding drink maker resilience
The European beverage industry will find strength in variety in its attempts to offset the impacts of the current economic downturn, according to a new report.
IFOAM and UN unveil tools to smooth organic trade
A six-year effort to harmonise trade in organic produce between markets with different standards and environmental conditions has yielded fruit, with the launch of two tools to establish equivalence between standards and improve market access for farmers...