News & Analysis on Food & Beverage Development & Technology
Nearly 40% of the badger population in a UK pilot cull zone were removed, in a bid to control bovine tuberculosis (bTB), UK Secretary of State for Environment and Rural Affairs Owen Paterson revealed yesterday.
A food processing researcher has scored a grant of nearly $300,000 to explore bio-based antimicrobials and other nanotechnology applications for food packaging.
Natural-light labelling of citrus peels does not influence the fate of Salmonella, according to a study.
The European Food Safety Authority (EFSA) has dismissed a suggested link between the butter flavouring diacetyl and Alzheimer’s disease.
Global packaging firm Sealpac has won an award in Paris for its patented TenderPac system, which it claims can “significantly” extend shelf-life.
A report calling for stronger policing of the food industry and tougher penalties for fraud has been backed by an EU committee.
Reporting on nanotechnology has tailed off in the media in the past five years – and so has consumer concern over its safety, according to a new report from the German Federal Institute for Risk Assessment (BfR).
United Biscuits aims to push its McVitie’s brand in the region with the acquisition of Saudi-based Rana Confectionery Products.
FoodNavigator speaks exclusively to Tim Ansell, Sales Director of UAE-based Al Thika Packaging LLC about the state of the market and what we’ll all be unwrapping in the future.
Salmonella typing results from public health national reference laboratories in the EU are ‘encouraging’, according to the European Centre for Disease Prevention and Control (ECDC).
BakeryandSnacks is launching a new specialized Milling & Grains supplement in association with sister brand FoodNavigator.
Greater investment in research to delay aging may be a 'highly efficient' way to prevent disease, extend healthy life, and improve public health, according to new research.
Industry is listening to the growing consumer demand for natural preservatives, however 'it is very difficult area to get right', says Wayne Morley of Leatherhead Food Research.