News & Analysis on Food & Beverage Development & Technology
A relaxed attitude to applying mandatory procedures from plant and Canadian Food Inspection Agency (CFIA) staff played a critical part in the country’s largest beef recall, according to a report.
MILLING & GRAINS FOCUS
Flour analysis can now happen faster and identify defects in individual wheat lots with Mühlenchemie’s new on-site pilot mill, says the head of R&D.
The US Food and Drug Administration (FDA) has enhanced its roster of web-based food defense courses, designed to help producers in America and abroad better guard against acts of intentional food contamination.
Undernutrition causes the deaths of 3m children each year and retards developing world economic growth, commentators have said in The Lancet.
Throwing away food is like stealing from the table of the poor and the hungry
Consumerism has made people 'accustomed' to wasting food and 'unable to see its real value', according to the Pope.
Meals that are higher in saturated or polyunsaturated have a bigger influence on feelings of fullness than those containing monounsaturated fats, according to new research.
Two materials intended to come into contact with food have been given the green light by a panel of the European Food Safety Authority (EFSA).
The United Nations Children’s Fund (UNICEF) has reiterated calls for more to be done to improve nutrition in the first 1000 days of life to reduce growth stunting that blights the lives of about 165m children worldwide.
Natural & Clean Label Trends 2013
If it sounds like a ‘chemical’, or isn’t in the kitchen cupboard, shoppers may regard it with suspicion. But which ingredients are 'acceptable' to today's consumers, which are to be avoided, and who decides?
The European Commission has said there is enough competition from ADM and Cargill to make Barry Callebaut’s $950m acquisition of Petra Foods’ Ingredients division free from competition concerns.
Mechanically tenderized beef products could carry labels in the future so consumers know there is a danger of pathogens being transferred from the outside of the cut to the interior if not cooked properly.