Advances in the use of LC/MS/MS for the Analysis of Antibiotics in Food
AB Sciex
| « Previous month | Next month » |
The trend towards meat flavours that taste as closely as possible to specific cuts is gaining pace, as Givaudan launches a range of chicken, beef and pork flavours.
A new study has found that nearly all of the campylobacteriosis cases in the patients evaluated were caused by bacteria in animals farmed for meat, in particular chicken and cattle.
A sensor that changes colour to indicate meat spoilage could prevent serious illness and food waste, say the US scientists involved in the project.
Consumers are not aware that they could be enjoying more authentic chicken flavours and more intense flavour profiles than in many market products, according to a consumer and sensory specialist.
Antioxidant-rich dried plums may be a natural alternative to synthetic preservatives for boneless beef roasts, suggests research from the Americas.
A new report aims to ensure consumers’ safety is protected in relation to developments in nanotechnology targeted at food and food packaging.
World-leading inulin and oligofructose supplier, Beneo-Orafti, has engaged in co-branding in meat products for the first time with its prebiotic ingredients.
“I have a bad feeling about this.” Luke Skywalker’s warning in the movie blockbuster Star Wars could equally be applied to consumers’ concerns about Bisphenol A (BPA).
A new temperature transmitter enables food and drink production facilities to monitor all process variables including temperature points throughout the plant, claims its developer.
A shortage of seaweed from Asia Pacific is having a serious affect on supply and pricing in the hydrocolloids market, and may ultimately prompt some users to reconsider formulations or seek new assurances from their suppliers.
Nitrites, much maligned additives in cured meats, may be replaced by the red-orange-yellow natural colourant annatto, according to new research from Iran.
The US Department of Agriculture (USDA) said a petition it has received from a meat industry group calling for the use of low-penetration and low-dose electron beam irradiation to kill bacteria such as E. coli on beef carcass surfaces has merit.
Meat factories may need to modify their cleaning and disinfecting procedures according to the type of meat product being processed to prevent food poisoning outbreaks, claims a new UK study.
As a UN expert urges a reduction in meat consumption to help tackle climate change, food manufacturers can help by using less meat in products and ensuring what meat they do use is reared with higher welfare standards.
While European and US risk assessors play down safety concerns over using food sourced from cloned animals, the fledgling industry appears set for tougher times in convincing manufacturers, according to a new survey.
Extracts from sedge plants (Carex distachya) are rich in antioxidants and could offer industry an alternative to synthetic additives, says new research from Italy.
Campbell Soup has launched a new product range to appeal to more label-conscious consumers by spelling out on the tin ingredients that may be unfamiliar.
Eating more protein in the morning helps create the feeling of being full throughout the day and could help dieters lose weight, according to a new study.
Green organisations have instigated legal action over the new maximum legal limits on the level of pesticides allowed in food items sold in the European Union.
| « Previous month | Next month » |