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A top level forum made up of regulators, industry players and consumer groups is holding its first meeting today as part of a UK bid to tackle a slew of issues surrounding nanotechnology in the food sector. (Foodproductiondaily.com) Intelligence gathering on nano research and the controversial proposal to set up a nanotech register for food and packaging products are just some of the major issues to be addressed at the inaugural meeting of the Nanotechnologies... read more →

A unique molecular test that detects Salmonella enteritidis (SE) in poultry eggs can provide results up to 10-times faster than traditional methods, said the US company behind the product.(Foodproductiondaily.com) Life Technologies Corp said it has launched the first real-time polymerase chain reaction (PCR) detection system to test for SE after receiving an equivalency rating from the US Food and Drug Administration (FDA). The firm said the decision by... read more →

Novel high pressure processing (HPP) technology has enabled Milton Keynes-based start-up Deli 24 to increase the shelf-life of its chilled dairy and meat snacks from two weeks to 50 days, bosses have revealed. (Foodmanufacturing.co.uk) Deli 24 – the first food and drink manufacturer in Britain to install a HPP facility – is now making the kit available on a contract basis to other manufacturers, md Jeff Winter told FoodManufacture.co.uk. The... read more →

Fulton Innovation has developed soup packaging that cooks its contents without any external heat source – that means no need for a microwave or hob. (Foodproductiondaily.com) The subsidiary of Alticor Corporation is showing off the packaging at the International Consumer Electronics Show (CES) in Las Vegas this week to demonstrate the different applications for its eCoupled wireless technology. The soup container features charging technology printed... read more →

Salty odours may improve the salty taste intensity and consumer acceptance of low salt foods by increasing the perception of salty flavours, according to new research from Unilever. (Foodnavigator.com) The study, published in International Dairy Journal and led by Génica Lawrence from the University of Burgundy, France, suggested that odour-induced saltiness enhancement (OISE) could increase the salt flavour and taste intensity in food products, thus meaning... read more →

High intensity pulsed light (HILP) technology is effective in decontaminating the surface of both meat and food contact materials in packaged chicken, new research has claimed. (Foodproductiondaily.com) A team from University College Dublin (UCD) found that HILP was able to significantly reduce counts of foodborne bacteria such as Campylobacter, Salmonella Enteritidis and E.coli on both chicken and commonly used packaging. The technology uses broad spectrum... read more →

Unilever has entered an undisclosed two-year partnership with New Jersey-base drug molecule designer and developer BioLeap, but says it has no intention of moving into drug-related activity. (Nutraingredients.com) The company has not been specific about how it plans to utilise the designer molecules in its €40bn product portfolio, but BioLeap’s work in the biology of ageing was noted. Spokesperson Trevor Gorin said the development of healthier food... read more →

A new lupin seed-based protein isolate developed for use in low fat sauages could help cure the EU’s obesity epidemic, according to researchers at Germany’s Fraunhofer Institute. (Meatprocess.com) Sausages contain particularly high fat levels, said the institute, with the average German alone consuming 31kg of sausage products per year: the upshot is an overweight population and cardiovascular disease. “If some of the fat could be replaced with... read more →