Advances in the use of LC/MS/MS for the Analysis of Antibiotics in Food
AB Sciex
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A European Commission proposal announced this week to lift a ban on chicken imports rinsed with chemicals has been met with opposition by MEPs.
The swell of the tide against trans fats has reached new levels in recent months, as fast food group McDonalds has switched to using a blend of canola, corn and soybean oils to cook fries and other deep fried products.
US-based food producer Heinz has unveiled ambitious plans to reduce its greenhouse gas emissions by 20 per cent by 2015 by using energy generated from potato peel.
Efforts to reduce salt in packaged foods involve more than just salt replacers and flavour enhancers, as suppliers contribute to overall efforts by tweaking processes to make lower sodium ingredients.
GlaxoSmithKline's petition to the Food and Drug Administration (FDA) to ban dietary supplements from making weight loss claims, has opened a cupboard and only the deluded would deny the presence of one or two skeletons rattling around in there.
The food industry has a new resource of bacteria for the development of fermentation-based foods, thanks to a collaboration between Nizo Food Research and BCCM/LMG.
NutraCea has received approval from the US Department of Agriculture (USDA) to supply stabilized rice bran as an enhancer for pulverized meat and poultry products.
Prime Minster Stephen Harper will introduce new tougher guidelines for labeling food and drink as a 'Product of Canada', substantially reducing the acceptable amount of foreign ingredients.
The Common Agricultural Policy (CAP) health check proposals made by the Commission yesterday are directed at streamlining the policy and helping farmers respond to increasing demands.
The war between the GM and organic movements has been bitterly fought. However in the midst of a global food crisis the time has come for these old enemies to bury their differences and concentrate on the benefits an alliance may bring.
The salt content of vegetarian sausages and burgers can often be the same as, or even higher than, their meaty equivalents, according to a recent survey.
Givaudan's Chefs' Council demonstrates a significant part of the international flavour company's strategy to seek culinary inspiration for the development of future flavours.
Nitrites and nitrates, much maligned additives in processed and cured meats, may help protect the stomach from damage, suggests research from Sweden.
China has introduced new guidelines for nutrition labelling on packaged foods which, although not mandatory, will standardise presentation of information on products that already state nutrient levels.
Increased dietary intakes of acrylamide could raise the risk of kidney cancer by 59 per cent, says a new study from the Netherlands.
Last week's Vitafoods trade show highlighted a drop in ingredient innovation with many companies placing the blame at the door of Europe's evolving health claims legislation.
The European Commission remains cautious over genetically modified organisms (GMOs), returning to its safety advisors for a third time for a verdict on three biotech products.
The trend towards greener packaging that is more easily recycled could boost sales of radio frequency identification (RFID) technology, a global trade association has suggested.
The US Food & Drug Administration (FDA) is beginning a multi-year hiring scheme that could ease strain on its ability to react in times of crisis, though the initiative does not likely go far enough for detractors both within and outside the agency who say it is dangerously under funded.
While in the Hollywood stratosphere, it seems that you are not anyone these days unless you're a duo, in the glamorous world of food manufacture, the team-up route to success may not be quite as simple.
The current farm bill is set to expire today, though President George W Bush is pressing for a one-year extension on hammering out the new bill as Congress tackles restructuring traditionally heavy subsidy programs to farmers.
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