A French start-up has unveiled a urine-based fertilizer to limit the use of chemical ones and make use of valuable nutrients lost when we flush. Toopi Organics claims the solution has many environmental benefits and is cheaper for farmers.
Kerry Taste & Nutrition has developed a naturally sourced soluble dietary fibre ingredient – designed for use in the manufacture of white bread products – that ticks a number of boxes, including the nutritional and functional advantages of gum acacia,...
Aptar Food + Beverage, part of AptarGroup has launched InvisiShield — a first of its kind anti-pathogenic packaging, integrated into sealed packages to protect produce from pathogens like bacteria, fungi and viruses.
A new study from Italy finds edible insect powder can be successfully incorporated into leavened baked goods to improve their nutritional trait, but there is a downside.
Five new synthetic yeast chromosomes have been created could signal the advent of more nutritious food, less waste and improved processing efficiency, according to the team heading up the project.
Kreyenborg Plant Technology has developed an infrared machine that destroys germs in dried foodstuffs that require gentle treatment, such as tea, spices, dried herbs, nuts, kernels and seeds.
Nestlé’s gives ConfectioneryNews a look inside its $31m expanded quality assurance center in Dublin, Ohio, where it is battling the emerging threat of foreign bodies in confections.
The University of Lincoln is developing a fully automated robotic harvesting system for broccoli using a 3D camera, thanks to a £70m grant from Agri-Tech Catalyst.
Bacteria that have evolved to help us digest the yeast that give beer and bread their bubbles could also help to fight off yeast infections and autoimmune diseases such as Crohn's disease, say researchers.
A research team at the University of Massachusetts Amherst has received almost $500,000 to develop faster methods for detecting and separating microbial contamination from food.
Consumption of a gluten-free diet during pregnancy may be correlated to the health of offspring, and in particular their risk of developing type 1 diabetes, according to new research in mice.
Alginate as a coating polymer can prevent dyes from leaching out of certain oxygen-indicating packaging films when they come into contact with water, according to research.
Powerful antifungal compounds produced from linoleic acid found in bread flour are the key reason for sourdough bread’s mould resistant properties, and have potential to be used in a host of food and agricultural applications, say researchers.
Food processors can zap harmful organisms in packaged products using plasma power, thanks to a method just discovered by scientists at Glasgow University in Scotland.
Fortifying ready-to-eat breakfast cereal with prebiotic wheat bran extracts can selectively enhance the growth of beneficial bacteria, say results from a double-blind, randomized, controlled, crossover trial.
The European Food Safety Authority (EFSA) has outlined a raft of key factors needed to assess the hazard posed by pathogens in composite foods after Brussels said it needed to develop harmonised risk-based rules for their import into the region.
Spanish researchers analysing a cake-manufacturing facility found that non-food contacts areas such as the floor are a breeding ground for Listeria monocytogenes (LM), and that the pathogen can remain in such areas post sanitation.
A novel process for enriching bread and pasta with vitamin B2 could be extended to a wide range of cereal based foods and beverages, claims new research.
Data gaps are preventing a comprehensive assessment of the risk and benefits of probiotics in processed cereal-based baby foods, finds a Norwegian food safety body, which has flagged up the need for randomized placebo-controlled research.
Low-dose e-beam radiation under modified atmosphere packaging (MAP) is a viable alternative to chlorine to reduce microbes or eliminate Salmonella and Listeria from baby spinach, claims US research.
FoodProductionDaily.com caught up with Realco at the recent IPA trade show in Paris to discuss biofilms and the company’s breakthrough in tackling these slime layers that pose a constant contamination threat for food processors.
New research has shown that a combination of modified atmosphere packaging, chitosan and a high barrier packaging system can act in synergic way to control the quality loss of fresh pasta during refrigerated storage in terms of microbial and sensorial...
Carbon dioxide (CO2) under pressure could rise to the top in terms of alternatives to conventional heat treatments for liquids but must be used in unison with stress inducers such as modified atmosphere packaging and lower pH to render microbes ineffective...
Researchers in Finland have discovered lactic bacteria that naturally produce hydrocolloids in wheat bread using sourdough, and could be used to make additive-free products that meet taste and texture requirements.
A new antimicrobial active packaging can control the growth of Listeria monocytogenes (LM) on the surface of ready-to-eat (RTE) foods to extend their shelf-life, said research.
Antimicrobial compounds such as carvacrol and 2-Nitro-1-propanol (2NPOH) are effective inhibitors of pathogens such as E. coli O157:H7 and B.cereus and can be used with foods including cereal dough to prevent spoilage, claims a new study.
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.
Lactic acid bacteria (LAB) can inhibit mould growth and limit mycotoxins in foodstuffs such as bread and cereals, but more research into how they do so is needed, claims findings from a review showing that LAB are promising biological agents for food...
A project aimed at quantifying and eliminating the risk associated with the growth of Clostridium botulinum in baked goods is being initiated by a UK research group.
Nestle USA has expressed concern and regret after US food authorities finally confirmed the bacterium E.coli H7:157 had been detected in its Toll House refrigerated cookie dough.
Feta cheese made from raw milk in Greece may hold secrets that
could lead to new methods for battling food poisoning bacteria like
Listeria, researchers at the University of Lincoln said yesterday.
Global confectionery giant Cadbury has stepped up its
microbiological surveillance by adopting the Pathatrix pathogen
testing system, according to its creator.
