Advances in the use of LC/MS/MS for the Analysis of Antibiotics in Food
AB Sciex
| « Previous month | Next month » |
The debate over products from cloned animals entering the European food chain will enter a new phase next week, as MEPs ask the Commission searching questions about the welfare of cloned animals, ethics, and consumer information.
Consumption of the flavour enhancer monosodium glutamate (MSG) may increase the risk of gaining weight, regardless of energy intake, suggests a new study.
Shoppers in the US are continuing to buy natural and organic foods despite difficult economic times, according to research, but experts question how long it can last.
Consuming milk can assist muscle recuperation after exercise according to a study published in the August edition of the Journal of Applied Physiology, Nutrition and Metabolism.
International Flavors & Fragrances says it has developed a new range of flavors that are said to capture the simple taste of chicken without anything added.
The increasing use of paprika as a food colour does not present any safety concerns for cancer or chronic toxicity, Japanese researchers have reported.
US food manufacturer ConAgra Foods says it is leading the way in sustainable packaging, having launched what it claims is the first ever use of post consumer recycled polyethylene terephthalate (rPET) in frozen ready meal trays.
A film coated with nanoparticles of silver and calcium phosphate could be used in food processing plants and packaging to inhibit pathogen growth, claim Swiss chemical engineers.
Despite recent recalls, the US beef industry is investing in research and new technologies to ensure beef safety and prevent E. coli contamination, claim industry representatives.
The Greeks have a saying that goes something like this: ‘If you’re in too much of a rush, you’ll trip up’. The food and drinks industry could well benefit from the simplistic wisdom of such traditional advice as they race to bring the natural sweetener stevia to market.
Irish company Dawn Farm Foods has withdrawn some cooked bacon products following concerns over possible salmonella contamination.
Long-term dairy consumption, supplemented with other protein-rich foods such as meats can help maintain improved bone health in children, according to a new study.
UK farmers and veterinary surgeons are giving antibiotics to animals often to prevent rather than treat disease, which is contributing to the problem of antibiotic resistance through food, claims a UK organic group.
A test to instantly detect beef that has been contaminated with tissue from a cow's brain or spinal cord during slaughter could improve control of Bovine Spongiform Encephalopathy (BSE) in the food supply chain, claims a US study.
The US chicken industry has expressed disappointed that the Enviromental Protection Agency (EPA) rejected a waiver on ethanol production and are urging legislators to take action over rising input costs, as a processor freezes operations.
A new X-ray system will detect foreign bodies, damaged products and low fill levels in metal cans at high speeds, claims Mettler Toledo Safeline.
A new tracking system will improve the visibility and traceability of meat and poultry products using RFID technology and thereby improve food safety in Norway, according to an IT company.
UK supermarket Tesco has announced that it is drastically reducing the price of organic produce by up to 25 per cent, in response to feedback from consumers who are feeling the effects of the credit crunch.
Twenty-seven Scottish companies have been awarded a total of nearly £6m in a scheme to help food processors and producers construct new facilities, refurbish existing premises and purchase new equipment.
Minnesota-based Protient has said it will expand its whey protein isolate (WPI) capacity in order to meet increased customer demand for the ingredient.
The European regulator has found that there is a low risk to consumers from polycyclic aromatric hydrocarbons (PAHs) in foods based on average dietary exposure but says risk management action may be required for high dietary intake.
A new easy-to-operate texture tool is a cost effective way for processors to measure the texture of food products as well as their packaging, says developer Brookfield Engineering.
Have you ever scavenged through a supermarket bin looking for your next meal? It’s a strange question to put to business readers – and most would shrink at the thought. But that’s just how the ‘freegans’ decide what’s for dinner.
| « Previous month | Next month » |