Salami salmonella suspicion expands to red pepper
17-Feb-2010 - Crushed red pepper is now under suspicion for a multi-state salmonella outbreak that has been...
Salt’s role in meat products under scrutiny
12-Feb-2010 - Dutch research organisation TNO has embarked on a two-year collaboration with Vaessen-Shoemaker to explore ways...
Natural pigments offer sausage shelf-life extension
04-Feb-2010 - Natural carotenoids like zeaxanthin may extend the shelf-life of refrigerated sausages and allow formulators to...
Oregano oil shows promise for processed meat preservative
03-Feb-2010 - The rancidity of meat products may be lowered by adding oregano oil, allowing formulators to...
Low-salt ready meals beat ‘the real thing’ in taste test
19-Jan-2010 - Commercial lasagne produced with reduced salt levels and salt substitutes scored higher on consumer tests...
Swedish salt study calls for clearer rules for food industry
14-Jan-2010 - Young Swedish men are consuming twice as much salt as recommended, says a new study...
Rosemary may stop carcinogen formation in cooked beef
12-Jan-2010 - Extracts from rosemary may prevent the formation of mutagenic compounds formed during cooking meat at...
Calcium may boost flavour of low-sugar, -salt foods
11-Jan-2010 - Compounds that activate calcium receptors on the tongue may enhance the flavour of low-sugar or...
Chr Hansen eyes Halal market with meat cultures certification
06-Jan-2010 - Chr Hansen is now offering a range of its meat cultures with Halal certification, in...
Wheat emulsifier allows clean labels for cheap sausages
08-Dec-2009 - Ulrick and Short developed a new wheat-derived functional binder and emulsifier for use in economy...
Vegetable oil mix may substitute for pork fat in meats
09-Oct-2009 - Polyunsaturated-rich oils may replace pork fat in sausages, suggests a new Spanish-Colombian study with implications...
Seaweed harvest could yield new flavours and colours
07-Oct-2009 - One of Ireland’s natural resources - seaweed – could yield a range of new food...
Ulrick & Short spins new wheat starch for batters
09-Jul-2009 - A new wheat-based flour from Ulrick & Short can provide a crispy texture for tempura...
Lycopene-enriched hamburgers pass taste test
11-Jun-2009 - Tomato peel may enhance the nutritional profile of hamburgers with a dose of 4.9...
Nanoscience to boost food safety, quality and shelf life
08-Jun-2009 - Nanotechnology promises big benefits for food safety, quality, and shelf life provided the challenges it...
New meat sodium reduction technology on a plate
04-May-2009 - New sodium reduction technology allows meat processors to cut the sodium content of their products...
Arla develops skimmed milk powder substitute for meat
30-Apr-2009 - Arla Foods Ingredients has introduced a new milk protein designed to replace skimmed milk powder...
Green microbiocide said to clean up infections
17-Apr-2009 - A new microbiocide for food processing facilities called Excelyte is more effective, greener, safer and...
Kemin to launch rosemary-green tea extract blend for meat
15-Apr-2009 - Kemin is introducing a new blend of rosemary and green tea extracts in Europe and...
North American meat sector target of Listeria technology
14-Apr-2009 - Netherlands based company, EBI Food Safety, has announced that it has teamed up with US...
Soluble fiber to beef up processed meats’ nutritional profile
14-Apr-2009 - AHD International has extended its LuraLean line to reduce fat, increase fiber and lengthen...
Pork scratchings gain oil extension with rosemary extract
01-Apr-2009 - A snack firm has become the first to use Vitiva’s Inolens 4 rosemary extract in...
Dispatches from Reformulation Symposium
Supermarket reports challenges of saturated fat reduction
31-Mar-2009 - Balancing saturated fat as a proportion of total calories, and the natural variation of fat...
Salt replacements could be deadly, say renal specialists
19-Mar-2009 - Renal specialists have called for clear labeling on products that use potassium chloride as a...
New technology boost for food safety, says Chr. Hansen
24-Feb-2009 - A new phage based product is designed to reduce contamination of cattle and poultry by...
