Advances in the use of LC/MS/MS for the Analysis of Antibiotics in Food
AB Sciex
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Walmart has set a target of eliminating 20m metric tons of green house gas (GHG) from its supply chain by the end of 2015.
Evidence that food product safety has been verified by a third party certification scheme is more important to consumers than brand name, proof of traceability or government inspection, said new research.
Bemis Co has agreed to sell off part of Alcan’s US flexible packaging operations in order to secure the takeover of the company from Rio Tinto.
Now a decade old, the UK’s Food Standards Agency is counting its achievements and scoping out new challenges ahead. It has set out a new strategy for science and evidence, which will underscore its methodologies for the next five years.
A new test to check for E.coli 0157:H7 contamination in beef, lettuce and spinach is both speedy and sensitive, said manufacturer DuPont Qualicon.
A new country of origin labelling (COOL) code of practice for pork introduced in the UK yesterday will benefit meat processors, producers and consumers, said one industry body.
Energy shot drinks have come under fire from German authorities which are employing an old-school prohibition logic that history has repeatedly dunce-hatted.
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”.
Experts from Unilever, the Food Standards Authority (FSA), National Center for Food Safety and Technology (NCFST) have mapped out future threats to food safety and strategies to tackle them in a new study.
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.
Crushed red pepper is now under suspicion for a multi-state salmonella outbreak that has been linked to salami, the US Department of Agriculture (USDA) has said in an investigation update.
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.
Huntington Meat Packing Inc has recalled a further 4.9 million pounds (2.2m kg) of meat that was not processed in line with the company’s HACCP plan over the course of almost a year, said US authorities.
Bravo! The beverage industry has responded enthusiastically to Mrs. Obama’s campaign to tackle childhood obesity - but there’d better be more than froth behind that sparkling rhetoric.
Dietary intakes of saturated fats are not linked to cardiovascular disease, so says a meta-analysis of 21 studies from across the world.
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.
Black pepper has been named as the likely cause of a salmonella outbreak traced to salami, but Vietnamese pepper producers have rejected allegations that they are to blame.
Cargill is piloting the use of video monitoring at its US beef plants in order to reduce the risk of E.coli and salmonella contamination.
The fresh meat aisle might seem a prime target for innovation in sustainable packaging. But cost issues, along with differing interpretations of ‘sustainability’, are hindering the process, reports sister title Food Manufacture.
“An army marches on its stomach.” This advice, from French military adventurer Napoleon, seems to have impressed the US military which is considering fortifying troops’ rations with omega-3 fatty acids. What is it waiting for?
Marel has announced that it is to sell subsidiary Stork Food and Dairy Systems to Dutch investor Nimbus as part of a strategy to focus on its core processing segments.
A US federal agency has said vital new gas safety measures should be introduced across the country in the wake of the deadly explosion at a ConAgra meat processing plant last summer.
Confusion continues to surround the lack of progress on a US meat industry appeal to allow electron beam irradiation as a meat processing aid – with each side blaming the other for the delay.
Growing demand for convenience food and technical advances in packaging will be two of the main drivers behind US demand for frozen food packaging reaching almost $7bn in 2013, according to a new report.
An increasing number of manufacturers are investing in cold plasma technology to kill pathogens in the air and on the surface areas of processing plants, reports sister title Food Manufacture.
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.
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.
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.
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.
The UK Food Standards Agency has urged supermarkets to overhaul their poultry purchasing policies in a bid to combat the problem of campylobacter throughout the supply chain.
US authorities confirmed the outbreak of Salmonella Montevideo linked to Daniele International Inc salami products has now hit 202 people in 42 states as the company recalled more products.
Excess salt can cause hypertension, heart disease, death. That’s the scientific consensus behind public health campaigns to reduce consumption of sodium chloride in the diet. But not everyone reads the science as conclusive, and when it comes to minerals that are essential to human life, the voice of caution must not be drowned out.
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