Listeria test lands AOAC OK
InstantLabs Medical Diagnostics Corp.’s Listeria monocytogenes (L.mono) Food Safety Kit has received AOAC certification for food testing.
Archives for July 9, 2013
Russian firm sets sights on turkey meat leadership
Russian company Eurodon, the main production assets of which are located in the Rostov Oblast region in central Russia, will become the largest producer of turkey meat in Europe and the fourth-largest in the world by 2016, according to Eurodon CEO Vadim...
Tomato research aims to ketchup in salmonella battle
Tomatoes vulnerability to contamination by salmonella is being studied by scientists at the US Food and Drug Administration (FDA).
Wholegrain has benefits but there is nothing negative about white bread: Federation of Bakers
Wholegrain has its benefits but there is nothing negative about eating white bread and it can be a valuable part of a healthy, balanced diet, says the director of the Federation of Bakers.
SGS opens laboratory in Germany to meet testing services demand
SGS has invested in its laboratory and testing network with a new food laboratory in Germany to meet testing service demand.
Moldova faces anthrax threat
An outbreak of anthrax has been registered in Moldova, according to Vasile Sokhotskii, head of Moldova’s Department of Especially Dangerous Infections under the National Centre of Public Health.
Economy beats premium for first time in UK food launches
Food and drink product launches emphasising value for money have outpaced those featuring premium claims for the first time in the UK, finds new research from Mintel.
Ingredient suppliers ‘missing the point’ with social media
Ingredient manufacturers should interact more closely with end consumers on social media – and stop delegating communication on ingredients to end product marketers, says Euromonitor.
Bug burgers and fried locusts. I’d rather rebrand pigeons…urban grouse, anyone?
Insects are being touted as one answer to an upcoming global protein gap – in Europe, there’s just the niggling ‘disgust factor’ to get over. But why scuttle before we can walk? Let’s talk options.
Radio frequency and convection cooking reduces pathogens on ground beef, finds researchers
Combining Radio Frequency (RF) with convection cooking resulted in similar or better reductions of pathogens in ground meat compared to convection only, according to researchers.
Food manufacturers unite to tackle youth unemployment
The food industry has pledged to offer training to 12,000 young unemployed people.
Organic consumers not bothered by health claims: Study
Principled organic shoppers are not put off by the presence of health claims, German and Danish researchers have found.