Horsemeat scandal side effect
03 May, 2013The horsemeat scandal, which broke in January 2013, has already made its mark on British consumers who are raising concerns over the way in which meat from overseas has entered the UK food chain. They are voting with their feet and showing increased preference for British products.
Electron-beam pasteurisation to reduce viral contamination of raw oysters
01 May, 2013Researchers have found that electron-beam pasteurisation may reduce the possibility of food poisoning caused by viral infection of raw oysters. This would reduce the $200 million that virus infection risks are estimated to be costing the US each year.
Trends in ingredients and additives in the manufacture of meat products
01 May, 2013The global meat industry is growing. The consumption of fresh meat worldwide has increased by some 3% a year over the past five years. And, as a result of the increasing development of the highly populated threshold countries and the growing importance of meat in the diet, consumption is set to continue to rise further in the coming years. Since meat products always contain spices and condiments and since technically effective additional substances are also used, the mood among suppliers of ingredients and additives is also buoyant overall.
Risky meat
01 May, 2013 | Supplied by: Center for Science in the Public InterestMinced beef and chicken are by far the riskiest meat and poultry products in the American food supply and pose the greatest likelihood of hospitalisation, according to a new report by the Center for Science in the Public Interest. Furthermore, according to the non-profit group's analysis of more than 33,000 cases of foodborne illness connected to products regulated by the U.S. Department of Agriculture, chicken nuggets, ham, and sausage pose the lowest risk of foodborne illness.
Broccoli with higher glucoraphanin levels
12 April, 2013Field trials and genetic studies have shown that a new variety of broccoli reliably yields higher levels of a health-promoting compound.
Benolea olive leaf extract
11 April, 2013Benolea, a clinically proven olive leaf extract marketed under Frutarom Health’s EFLA range of ingredient systems, is claimed to provide the Mediterranean diet’s cardiovascular health-support benefits in one ingredient.
The Gluten Free Grain Free Company range of Café cake mixes
25 March, 2013The Gluten Free Grain Free Company has released a range of Café cake mixes. The range includes flavours such as chocolate, strawberry, and date and cinnamon cake.
LycoRed microencapsulated carotenoid and vitamin beadlets
25 March, 2013The highly stable beadlet line will complement LycoRed’s core encapsulation technologies of applied gelatin, alginate and spray-dried coating systems.
FMC breaks ground on Thai MCC facility
25 March, 2013 | Supplied by: FMC AustraliaFMC Corporation has broken ground on a new microcrystalline cellulose (MCC) manufacturing facility in Rayon, Thailand.
Death by 1000 sausages
13 March, 2013New research is claiming that 3% of all premature deaths can be attributed to the high consumption of processed meats such as sausage products, salami or ham.
LycoRed Lyc-O-Fem slow-release genistein, lycopene and vitamin D3 formulation
12 March, 2013LycoRed has launched Lyc-O-Fem, a slow-release formulation containing genistein in a proprietary composition for bone health. The formulation is claimed to also alleviate menopause symptoms.
Chr Hansen SaltLite salt-reduction ingredient
06 March, 2013 | Supplied by: Chr. HansenSaltLite consists of DVS starter and adjunct cultures and the fermentation-produced coagulant Chy-Max M to counteract the undesirable flavour, texture and bitterness issues resulting from reduced salt in cheese.
ENZO Nutraceuticals Enzogenol pine bark extract
05 March, 2013 | Supplied by: ENZO Nutraceuticals LimitedThe use of pine-bark extract Enzogenol in food applications has been officially confirmed as being safe under the rules of the American Food and Drug Administration (FDA).
More horse
27 February, 2013 by Janette WoodhouseHorsemeat is believed to have been used in 4.5 million ready meals in 13 European countries. As a consequence of this substitution scandal, international food manufacturers like Findus, Birds Eye United Kingdom, Nestlé and even Ikea have had to withdraw their meat products from the market.
Why sourdough bread resists mould
22 February, 2013Sourdough bread resists mould, unlike conventionally leavened bread. It seems that during sourdough production, bacteria convert the linoleic acid in bread flour to a compound that has powerful antifungal activity.
