Biosecurity and food safety company Kersia has acquired UK-based Holchem from Ecolab in a deal that will see it become Europe’s second largest food safety company.
Cranswick has revealed that three of its staff have lost their lives to COVID-19 and the company is providing full support to their families and other staff directly affected by the coronavirus.
Welsh Lamb shelf-life has been ‘significantly extended’ on average, boosting long-term competitiveness, Hybu Cig Cymru (HCC) – Meat Promotion Wales has announced.
African Swine Fever (ASF) is a devastating disease occurring for the first time in certain eastern areas of the European Union (EU), according to EFSA (European Food Safety Authority).
'We’re fast approaching a crunch point in how we feed ourselves. Between 2016 to 2027 human consumption is projected to nearly double from $4.3 trillion to $8.2 trillion. It is already greater than at any point in human history and demand is growing...
Foodwatch France has partnered with Yuka and the Cancer League to demand a diet without added nitrite including; E249 (potassium nitrite), E 250 (sodium nitrite), E251 (sodium nitrate) and E252 (nitrate) used in processed meats such as industrial sausages.
Our latest edition of EU news looks at a ‘worrying decline of food controls’ among member states, calls to ban controversial ingredient E171 and the practice of CO2 stunning of pigs, while a Lithuanian beer’s ‘original and exceptional characteristics’...
In the latest run down of EU news, FoodDrinkEurope is to sign a declaration to tackle plastic waste, the EC publishes its annual food safety report and Austria deals a blow to the landmark Mercosur trade deal.
From contaminated infant formula, to fake rice, edible glitter cakes and the Horsemeat scandal, attendees at the recent FSAI Conference (Food Safety Authority Ireland) in Dublin (August 21-22) were told challenging times lie ahead.
A consumer watchdog has launched a campaign calling on Dr. Oetker to stop using the controversial ingredient titanium dioxide (E171) in its bakery ingredients and decorations in Germany.
Microbial detection company Hygiena says cannabis is rapidly expanding as an ingredient in foods such as baked goods, oils, drinks and butter, but due to its popularity companies run a higher risk of producing contaminated and unsafe products.
Confusion still exists today between organic and sustainable practices and food producers are not doing enough to keep the eco-system alive, according to Greek social cooperative Local Food Experts.
Systech, primarily known for its serialization, traceability, anti-counterfeiting, pharmaceutical regulations and supply chain technology, has expanded into Food & Beverages introducing its UniSecure platform at AIPIA.
Quality issues or product recalls always have short-term financial implications, but in today’s social media age the longer-term consequences of a loss of brand reputation and consumer confidence can be even more detrimental, warns food packing machinery...
Researchers at the University of Sydney have discovered that the food additive E171 - commonly known as titanium dioxide and found in over 900 common food products - significantly increases the risk of gut disease and cancer.
The growing use and benefits of smart sensors in food and beverage applications, such as photoelectric, process, vision inspection cameras, and code readers is stepping up a notch with IO-Link technology.
With the uncertainty of Brexit looming and the food industry constantly being scrutinised for sustainable sourcing and transparency, the Institute of Food Science & Technology (IFST) has appointed Helen Munday as president elect, taking on the role...
Leveraging Oxford Nanopore’s sequencing technology, the Clear Safety platform allows customers to accelerate ‘time-to-insight’ and ‘time-to-decision’ in the pathogen detection process.
The European Commission is calling for action to tackle the rise of antimicrobial resistance in animals, saying it’s a threat against human health, animal health and the environment.
French health officials are investigating the presence of morphine and codeine found in poppy seed baguettes and ready-made sandwiches made with poppy seed bread.
Consumer eating habits will change in the coming decades and we will have to find new sources to provide humankind with sustenance in the future, according to Bühler.
It is impossible to ignore next-generation sequencing (NGS) in the food industry. It is no longer just a buzzword – it’s changing food safety as we know it. By leveraging the power of NGS, food manufacturers and labs have built safer and less expensive...
The Commission's general food law proposal must be significantly amended to prevent companies withholding safety information on chemicals in food in the name of protecting trade secrets, ClientEarth lawyers say.
The European Commission is considering lowering the maximum authorised levels for nitrites and nitrates in processed meat for health reasons, it has revealed.
Chinese consumers have deep-rooted concerns about food safety and fraud in the domestic supply chain, according to research led by Newcastle University.
Consumer attitudes and EU regulations are holding back food research and product innovation in Europe, according to some stakeholders. So what is needed to bridge this gap?
One month of the new year gone already. Did you do all tasks you set out to do? Neither did we. Here is the research round-up to remind us that all progress is a step in the right direction.
Safe Food Advocacy Europe (SAFE) has repeated calls for a legal acrylamide limit after tests on brands of potato crisps showed "alarmingly" high levels of the carcinogenic substance.
The Global Food Safety Initiative (GFSI) is seeking participants for a new Technical Working Group (TWG) on Hygienic Design of Facilities and Equipment.
Scientific research and innovation must underpin efforts in tackling issues such as food safety and waste that blight nutritional and agricultural ecosystems, according to a European science consortium.
From refrigerators and freezers to freeze dryers a lab can be a cold place. Especially in winter. While you wait for your samples to warm up read our research round-up.
