News & Analysis on Food & Beverage Development & Technology
The European Food Safety Authority has concluded that data from Denmark does not give grounds for lowering the ADI for nitrites in meat, but usage should be kept as low as possible to achieve the preservative and microbiological effect.
Salt-free soy sauce may be attained by fermenting soybeans with Aspergillus oryzae, and the resulting product may even be able to reduce blood pressure, says a new Japanese study.
The food industry has responded to the recommendations of the President’s Task Force on Childhood Obesity with statements of support, following Michelle Obama’s presentation of its report yesterday.
A sales tax on certain candy and gum products is due to come into effect in Washington State on June 1, as part of the state’s effort to plug its $2.8bn deficit.
Lonza has confirmed that its planned vitamin B3 production expansion will occur in China, where the firm expects a double digit surge in demand for the ingredient in coming years.
Dispatches from IFFA
The sense of optimism is palpable at this year's IFFA show as the meat world gathers in Frankfurt, Germany, following one of the toughest economic periods in living memory.
A new review from Linda Loma University in California has added to the body of evidence suggesting that eating nuts may help lower cholesterol and contribute to heart health.
The US federal government has introduced new standards on Salmonella and Campylobacter in poultry with the aim of eliminating 65,000 foodborne illnesses a year.
The science to support measures to manage and prevent food allergies is insufficient to support guidelines, and more needs to be done to understand the issues, says a new anaylsis.
The European Food Safety Authority (EFSA) has found no significant safety concerns surrounding the use of Litholrubine BK (E 180) in cheese rind.