Breaking News on Prepared Food and Meat Processing
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Green tea marinades may improve health profile of beef
05-Mar-2010 - Marinating beef in green tea-containing product may reduce the levels of potentially cancer-promoting compounds, according to a study from Portugal.
Salt’s harmful effects may extend to artery hardening
19-Feb-2010 - Salt levels similar to those currently consumed in the Western diet may lead to hardening of arteries, independent of blood pressure effects, say new results that “confirm the potentially detrimental effects of a high dietary salt intake”.
Reducing meat and dairy makes case for fortification
17-Feb-2010 - Reduction of meat and dairy intake on climate change grounds would pose nutritional concerns for some nutrients but better public health advice on alternative sources and fortification could bridge the gap, write nutritional and climate experts from the UK.
Fat reduction potential of grape oil-rice fibre for meat
15-Feb-2010 - A combination of grape seed oil and rice bran fibre may allow fat reduction of 10 per cent, and 50 per cent replacement of pork back fat in meat emulsions, says a new study.
Saturated fats not linked to heart disease: Meta-analysis
12-Feb-2010 - Dietary intakes of saturated fats are not linked to cardiovascular disease, so says a meta-analysis of 21 studies from across the world.
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 to reducing salt content in composite meat products.
Proseal to launch ‘flagship’ tray sealing machine
04-Feb-2010 - Proseal has said the launch of two new machines demonstrates its flexibility in being able offer tray sealing solutions for all types of food operations.
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 remove artificial preservatives to tap consumer trends, says a new study.
Oleoresins provide alternative to black pepper in salami
03-Feb-2010 - In the midst of a multi-state salami recall possibly associated with salmonella-tainted black pepper, natural ingredients firm Kalsec has highlighted oleoresins as an alternative.
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 tap the natural trend, and extend the shelf life of products, suggests a new study.
Mettler-Toledo launches new hygienic checkweigher for dairy
20-Jan-2010 - Mettler-Toledo Hi-Speed has launched a new USDA-approved checkweigher specifically for dairy and meat application.
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 than the ‘normal’ salt version, says a new study from Ireland.
Apple pulp may help salt replacement in chicken
15-Jan-2010 - Apple pulp with a salt substitute blend may help reduce the salt of chicken formulations by up to 40 percent, suggests new research.
Salted foods may increase cancer risk: Japanese study
15-Jan-2010 - Increased intake of salt may boost the risk of heart disease, while increased consumption of salted foods may increase the risk of cancer, says a new study from Japan.
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 which increases pressure on the food industry to curb the salt content of its products.
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 high temperature, says a new American study.
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 low-salt foods, thereby reducing the need for extra flavourings, says a new study from Ajinomoto.
Oat-based flavor modifier for meats to boost shelf life, fiber
08-Jan-2010 - Wixon has released a new oat-based flavor modifier for meat products, designed to extend their shelf life and mask undesirable flavors, particularly the reheated taste of some precooked meats.
Nu-Tek develops organic soy extract for better meat yields
07-Jan-2010 - Nu-Tek Products has developed a natural, organic soy extract for holding water and fat in meat products to improve yields.
Meat not linked to prostate cancer recurrence risk
06-Jan-2010 - Consuming processed and unprocessed red meat, fish, total poultry, and skinless poultry does not affect prostate cancer recurrence or progression, says a new study from Harvard.
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 an effort to help manufacturers meet the food needs of Europe’s 30 million Muslims.
Fast food intake may boost salt preference: Study
15-Dec-2009 - A preference for fast food may enhance our preference for salt, says a new study from Korea with important implications for salt reduction targets around the world.
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 sausages and burgers, enabling clean label claims at a lower price point.
Sausages ideal carriers for eye health ingredients: Study
02-Dec-2009 - Sausages are a suitable carried for lutein, the carotenoid linked to eye health benefits, says a new study which reports higher lutein uptake than from vegetables.
News in brief
Danisco awards Aarhus meat scientist
24-Nov-2009 - Danisco has announced that its annual science award this year goes to Hanne Christine Bertram for research on water-binding in food, and especially in meat and meat products.
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