Interest is growing in the use of antimicrobials as a replacement for standard food preservatives such as sorbate, benzoate and sulphites, but much confusion exists about what is permitted, according to research organisation Campden BRI. (foodmanufacture.co.uk) There have been rapid technological developments with different antimicrobial systems in recent years, covering product washing, incorporation into packaging and food contact surfaces, nanotechnology... read more →
Equipment that separates liquid chocolate from solid rework components by centrifugal force helps eliminate food waste by enabling the chocolate to be reused in product manufacturer, claims its German developer. (nutraingredients.com) Wastage due to breakage or defects are common occurrences in chocolate manufacturer, according to Steimel, with the resulting residual amounts of chocolate and other ingredients such as cookies, nuts, raisins or cereals traditionally... read more →
A survey by a protein ingredient supplier indicates that 12 per cent of Brits have reduced their meat consumption in the last five years, for weight management, cost or environmental and ethical reasons. (foodanddrinkeurope.com) There has been growing debate about the role of meat in the diet, as more evidence has emerged to link high intakes to increased risk of cardiovascular disease and certain cancers. Meanwhile, agriculture is a major contributor of greenhouse... read more →
A New Zealand business is reaping the benefits of government intervention, after it received $1m from a government group to help it commercialize omega-3 technology developed by a local university. (nutraingredients-usa.com) Speirs Nutritionals was handed the hard currency by the Manawatu Investment Group to aid it in its endeavors to manufacture foods utlising omega-3 technology developed by Massey University. Speirs Nutritionals also received investment... read more →
A new food and drink new product development (NPD) agency has claimed that it can save food manufacturers time and money by using its new six-week fast track service for food and drink products. (foodmanufacture.co.uk) The Food Nursery, an NPD agency which was launched last month, has access to food experts, chefs and marketers. It also conducts food research and collects data, and sets up consumer panels, including ones designed for kids and mums. “NPD... read more →
The UK Food Standards Agency has urged supermarkets to overhaul their poultry purchasing policies in a bid to combat the problem of campylobacter throughout the supply chain. (foodproductiondaily.com) The agency’s chief executive Tim J Smith said the retail sector could influence the food standards and quality of poultry processors and producers by increasing the prices it pays to suppliers. Smith revealed he had urged the heads of Tesco, Asda, Sainsbury,... read more →
Soy protein isolate extruded at high moisture – such as meat analogue – has the same nutritional value as unextruded soy protein, suggests a study published in the Journal of Agricultural and Food Chemistry. (nutraingredients.com) Soy is known to provide a good source of protein when supplied as a nutritional supplement, but soy protein in the form of meat analogue has become more popular in recent years, as the protein’s palatability is improved with... read more →
Grain processors, bakery manufacturers and consumers could benefit from research being carried out in the UK that aims to develop new mineral rich white flour through plant breeding and x-ray technology. (nutraingredients.com) The health-protective compounds in grains, in addition to dietary fibre, include folates, tocopherols and tocotrienols, other vitamins, trace elements and minerals as well as a range of phytochemicals such as lignans, phenolic acids,... read more →
