E.coli on beef suffers at the hands of EO water
Cleaning beef with electrolyzed oxidizing (EO) water before processing reduces E.coli numbers, according to US researchers.
Archives for August 25, 2013
Fake honey: UK manuka sales alone outstrip entire global production
British authorities have called a nationwide alert to warn of the increasing quantity of fake manuka honey finding its way onto the country’s retail shelves.
Cémoi develops sensory analysis chart for cocoa mass
French-based chocolate and ingredients supplier Cémoi has developed a color-coded sensory analysis chart that it claims will enable customers to create personalized tastes.
Who's winning the war over BPA?
Packaging organizations are on the march to spread the word about BPA's safety, but is it enough to stem the tide of anti-chemical sentiment?
Hovis strike sheds light on zero-hours contract uncertainty
A Hovis bakery strike has shed light on the practice of zero-hours contracts, whereby workers are “on-call” as opposed to having fixed hours and must take work when they are offered it.
Breakfast-skipping Britons could fuel rising obesity trend
Those who skip breakfast have a higher risk of obesity than those who eat first thing in the morning – but more than four in ten British adults miss breakfast at least once a week, according to a new survey from Canadean Custom Solutions.
FDA targets minimum standards for produce
Minimum standards for the safety of produce to reduce microbiological hazards are being proposed by the US Food and Drug Administration (FDA).
3M testing tech helps fuel $9bn market
Technology advanced by 3M and other companies is helping fuel the rapid growth of the global food testing market.
Cheating the taste buds: The flavour challenge of salt, sugar and fat reduction
Sugar, salt and fat reduction have topped the research agenda for most large food companies for years – but when it comes to replicating the flavour of these crucial ingredients, it’s still early days.
Dutch food industry innovators lag behind other Europeans
Innovation in the Dutch food industry risks being left behind that of Denmark and Germany, say Wageningen researchers.