News & Analysis on Food & Beverage Development & Technology
The UK has earmarked £4m (€4.6m) for 12 research projects to tackle Campylobacter in a bid to slash the 300,000 cases of food poisoning and millions of lost working days every year caused by the organism.
Today, the Chilled Food Association (CFA) is launching two new websites that it hopes will bridge the UK food industry’s skills gap.
The international alert over botulism-contaminated food from France spread to the US over the weekend as federal authorities warned consumers not to eat tapenade made by the company La Ruche.
Manipulating the amount of fat in children’s foods could help to reduce energy consumption without reducing taste preferences or liking, according to new research.
Analysts estimate that the ingredients division of Associated British Foods (ABF) is likely to have a tough second half in line with the “lacklustre” operating performance in the first six months.
Kerry Group’s acquisition of sweet ingredients provider SuCrest will extend its technology and expertise in that arena, said the global flavour and ingredients powerhouse.
Scientists from across the globe have together uncovered vital insights into the E.coli strain in Germany earlier this year that will help combat the deadly bacteria.
EU-wide sugar shortages have led to particular problems for confectioners in Bulgaria, according to recent comments from a trade body in that country.
Omega-3 fatty acids may aid the development of the infant gut and improve how gut immune cells respond to bacteria and foreign substances, making the baby less likely to suffer from allergies in the long term, according to new research in pigs.