A new mathematical model developed by German researchers is
designed to help processors estimate the amount of plastic
packaging additives that may migrate into foods.
The practice of making smokies -- blowtorched sheep meat -- can be
done hygienically under controlled plant procedures according to a
report by the UK food regulator.
Ingredients manufacturer DSM has developed a new enzyme for the
cake and pastry industry which promises to cut raw material costs
while improving product quality.
Archer Daniels Midland (ADM) has launched a range of functional
wheat protein isolates designed to enhance the taste, texture and
appearance of cereal products.
The investigation into the avian influenza outbreak in the UK took
a new twist yesterday, withthe authorities launching an
investigation into whether Bernard Matthews' imported the H5N1
virus from Hungary.
A new radio frequence identification (RFID) tag is designed to
withstand extreme processing environments where line-of-sight
detection is unsuitable, the company claims.
DuPont said yesterday it has developed new technologies that will
allow the company to eliminate
perfluorooctanoic acid (PFOA) from packaging by 2015, a move made
due to consumers' health concerns about the chemical.
A commonly used global identification standard would improve
logistics and should be adopted by the produce sector, according to
a food industry association.
Using pectolytic and hemicellulytic enzymes to change the
microstructure of potato cells in French fries improves the quality
of the finished product, suggests research from Novozymes.
With the increasing use of some of their raw materials for the
production of biofuels, the foodindustry is calling on the European
Commission to take measures to ensure they do not face further
price hikes for their supplies.
As part of the wave of new networking products that integrate
management tools with shop floordata, Informance International has
released its version of what is called manufacturing intelligence
(MI) software.
A new grade of polypropylene (PP) reduces production costs for
converters by eliminating the need for different sealing films, its
manufacturer claims.
A new whole grains fact sheet aims to provide consumers with easy
to understand information on the healthy grains: what they are,
what they do and where to find them.
Food and beverage companies are increasing their use of
cross-docking, are continuing to rely on paper-based order-pick
methods, and most are outsourcing some or all of their
transportation, according to a survey of logistics practices...
BakeMark UK is set to extend its range of branded cookies with a
new product to be launched at this year's IFE trade fair which the
company hopes will tune into the consumer trend of US-style bakery.
Promised reforms to the US immigration system could ensure the
supply of workers to meat andpoultry processors -- and help them
avoid problems with the law.
Employee costs are significantly lower in Lithuania, Estonia and
Slovenia, while they are at the highest in Germany, Denmark and
Belgium according to an EU remuneration study by Deloitte Touche
Tohmatsu.
Pre-menopausal women who eat 30 or more grams of fibre a day could
cut their risk of breast cancer by 52 per cent, says a UK-based
epidemiological study.
Low fat varieties of peanut flour - a common ingredient in many
baked goods - can improve food texture and efficiency during the
baking process, according to scientists from the US Agricultural
Research Service (ARS).
After registering losses of $30m due to immigration raids in
December, Swift & Co. said thisweek it is now considering a
variety of strategies for the future, including a sale of the
companyor a stock offering.
FMC FoodTec has redesigned its breading and battering production
line, which the company claimsslashes the time it takes to make
product or recipe changes down to 30 minutes from two hours.
The traditional breakfast appears to be making a comeback with
consumers tuning into the health benefits of porridge oats and
driving growth in a formerly small sector of the cereal market.
A European test of radio frequency identification (RFID) at a Metro
distribution centre inGermany has achieved read rates of close to
99 per cent, pointing the way ahead to a furtherexpansion of the
technology throughout the supply...
Using the common food additive calcium chloride could reduce the
formation of acrylamide in potato chips and French fries by about
95 per cent, according to a new study.
Scientists in the US have found that a flour made from rice and
sweet potatoes is a "superior substitute" to wheat in
pancakes, suggesting a possible alternative for products targeting
celiac sufferers.
The European Commission has set out interim procedures food
packagers must follow when usingplastic additives, until the bloc
establishes a unified list of authorised materials.
A new conveyor frame can be completely disassembled, without tools,
in 30 seconds, allowing processors to clean their machines and get
production underway again faster.
US based ingredients company Savoury Systems International (SSI)
has expanded its range of salt replacers - helping bakers appeal to
the growing number of consumers seeking to cut salt from their
diet.