Breaking News on Prepared Food and Meat Processing

News in brief

Organic solution to food issues

A new initiative has been launched to highlight the role that organic farming can play in current health, environmental and hunger issues by changing the way food is grown.

News in brief

Choices appoints ex-Commissioner as chair

The organisation behind the Choices nutrition logo has appointed former EC Commissioner Pavel Telička as its independent chairman.

US election impact on GM food

Genetically modified food companies should be paying particular attention to the results of next week’s presidential election as they could face tough times ahead, according to a Soil Association report.

Red meat may help toxins stick in the body: Study

A molecule present in red meat may increase a human’s susceptibility to food poisoning, suggests a new study in the journal Nature.

Bag-in-tray concept designed for safe freezing

An all-in-one tray bag can save consumers time and effort when freezing products and allow food companies to boost sales through the use of multipacks with separable portions, claims Coopbox Italia.

News in brief

Organic and natural private labels

The private label trend is “on fire” according to analysts, and high on the agenda at next month’s Private Label Manufacturers Association’s trade show will be organic and natural foods.

Demand for frozen products robust

Vegetables are the most popular frozen food among Americans, accounting for 40 percent of shopper purchases, according to a new study which comes as frozen products are expected to see a boost in tight economic times.

New vaccine could inhibit spread of E. coli 0157

Econiche, a new vaccine for cattle that aims to reduce the risk of food and waterborne contamination from E. coli O157:H7 bacteria, has received approval from the Canadian regulator.

New vaccine could inhibit spread of E. coli 0157

Econiche, a new vaccine for cattle that aims to reduce the risk of food and waterborne contamination from E. coli O157:H7 bacteria, has received approval from the Canadian regulator.

Industry opportunities amid consumer gloom

Switching to store brands and buying more staples such as rice and potatoes are among steps being taken by consumers who are increasingly concerned about rising food prices, according to a new survey.

Glutamate Association joins ‘Soup Wars’

Competing claims by food companies over the removal of MSG from their products are a marketing gimmick which will simply confuse customers and make them think that a perfectly safe product poses a health risk, according to the USA’s Glutamate Association (GA).

Lawsuit filed to block US beef packer acquisition

The US Department of Justice (DOJ) has filed a lawsuit to stop the country's third and fourth largest beef packers from merging.

Chicken proteins may lower blood pressure: Study

Collagen extracted from chicken legs may reduce blood pressure and potentially help against cardiovascular disease, according to a new study from Japan.

Dispatches from SIAL

Innovation in food products essential to weather economic storm

Food makers confronted by today's challenging economic times must continue to invest hard in innovation to beat the downturn. This year's SIAL, which opened yesterday in Paris, is a showcase of new ideas that could help to boost margins and weather the economic storm.

Chilled food production: new guide looks at risks and controls

A third edition of a guide to chilled foods stresses the increased risks involved with global sourcing of ingredients for the sector, and claims the need for appropriate controls has never been greater.

News in brief

Euro green paper turns spotlight on quality

The European Commission has adopted a green paper that looks at standards, quality and certification schemes, with a view to using quality as a ‘weapon’ against competing products from outside the bloc.

Lubricant care may cut food and drink processors' costs

A fluid management service can drive up productivity by reducing downtime, and ensure value engineering by optimizing a food or beverage plant’s assets, claims Boccard UK.

BSE testing change could benefit meat sector

A move to raise the age limit from 30 to 48 months at which UK cattle are tested for Bovine Spongiform Encephalopathy (BSE), would, if implemented, help reduce processors' costs and free up supplies.

News in brief

FDA kit aims to improve food safety

The US Food and Drug Administration (FDA) in conjunction with the Center for Disease Control and Prevention (CDC) have developed a food safety training kit, FIRST, for employees in the food industry.

Maple Leaf to tackle Listeria with newly approved preservative

Canadian meat processor, Maple Leaf Foods, said it plans to use a recently approved preservative that stops the growth of listeria for its meat products, following a listeria-related outbreak attributed to one of its plants and linked to 20 deaths, according to a report on news site, AHN.

News in brief

Science editorial challenges world cancer research fund conclusions

Conclusions from a 2007 World Cancer Research Fund (WCRF) report have been challenged by an editorial by French researchers in the Annals of Oncology.

News in brief

Free energy usage assessment service for SMEs

Sustainable Energy Ireland (SEI) is driving awareness of its free energy assessment service with a range of small and medium sized enterprises (SMEs) including food and beverage manufacturers.

News in brief

Supermarkets, manufacturers told to pay on time

UK environment secretary Hilary Benn has warned that just one late payment can make the difference between survival and going out of business for a small supplier, according to The Guardian.

Wide scepticism of industry interest in cloned food, Commission survey

A new Eurobarometer survey that has revealed consumers’ views on animal cloning for food production to be overwhelmingly negative will be used by the Commission in its analysis of whether action is required on the subject, and if so, what kind.

Meat and dairy consumption damaging climate, says Food Ethics Council

A new report from the UK’s Food Ethics Council claims that one of the ways to cut food’s environmental footprint is for consumers to cut down on what the Council says are energy intensive foods like meat and dairy.

High-speed automated gripper boosts quality control, says firm

A pneumatic gripper developed to pick and place fresh, cooked or frozen food products reduces costs for processors and ensures sanitary handling of produce, says its US manufacturer.

Mushroom extract may stabilise meat colour: Study

An extract from the edible mushroom Flammulina velutipes may stabilise the natural colour of meat, according to new research from Japan published today.

Products with local label enhance taste perception

The trend for buying local goods is not just about fresh produce as it also provides marketing opportunities for manufacturers of processed foods to add a mark of distinction, according to a report.

UK food and drink sector backs MEPs targets on emissions

The energy package voted through by the European Parliament’s Environment Committee yesterday has been welcomed by the UK food and drink sector.

System offers cost effective fat content monitoring, says FOSS

The new XDS Direct Light system provides accurate measurement of the fat content in ground meat on the processing line as well as offering cost savings to processors, claims FOSS.

Chromium picolinate may boost satiety, reduce hunger: Study

Daily supplements of chromium picolinate may reduce food intakes, hunger levels, and cravings for fat, according to a new study from the US.

Study shows huge variety of protozoa in meat plants

A first time survey of free-living protozoa in meat-cutting plants showed high diversity rates of various species including those that could harbor food-borne pathogens say researchers from Ghent University, Belgium.

Labels for nutrients food contains, not what it lacks

The nutrition panel on food packaging should reflect the product as a whole rather than just ranking the single ingredients they contain or the unhealthy ingredients that have been taken out, according to an expert.