News & Analysis on Food & Beverage Development & Technology
More than 97% of swine meat samples tested were free from detectable pesticide residues, according to the European Food Safety Authority’s (EFSA’s) 2013 annual report on their levels in food.
Milan-based flavour company Variati Aromi will become part of Aromata Group from the beginning of April, the firm has said.
A study by the European Food Safety Authority of cereal grain and cereal products has found low levels of mycotoxin sterigmatocystin in most of the samples to be below proposed limits.
Online grocery shoppers tend to prefer navigating to product pages rather than searching for specific products, according to a study funded by the European Research Council.
Tate & Lyle has increased list prices for its Splenda sucralose by 20% after months of deteriorating prices and increased costs, the company has said.
Tom Neltner independent attorney, formerly the US Natural Resources Defense Council (NRDC) has called for a ‘systematic regulatory way’ of getting what is used in food under control after a study by the University of Washington (UW) found one source of...
Most leading UK cereal bars and breakfast biscuits contain between 30 and 40% sugar and would be better suited in confectionery aisles, Which? says.
A countrywide testing programme by Mattilsynet, Norway’s food safety authority, has uncovered six new pig herds infected by the drug-resistant LA-MRSA (livestock-associated methicillin-resistant staphylococcus aureus) bacteria in what constitutes a new...
Campylobacter has been the most common pathogen detected using culture-independent diagnostic tests (CIDTs), according to a report.
The reason why people choose a vegan diet could have important implications for their health, according to a study published in Appetite.
Chemical analysis of food fingerprints is an emerging approach in authentication testing, according to The Federal Institute for Risk Assessment (BfR) in Germany.
LiquiGlide CEO and co-founder, Dave Smith has defended the use of its non-stick coating for food applications after author Joanna Blythman highlighted it’s chemicals in her article ‘What Toxic Packaging Does to Your Healthy Food’, (The Times, March 2, 2015).