Regulator approves four antimicrobials for use with chicken
The EU's food safety regulator's endorsement yesterday of four chemicals for cleaning chickens marks a shift in policy to allow the use of antimicrobials in meat processing plants.
Archives for January 17, 2006
McCormick to shut two plants in restructuring
Leading spice company McCormick is to close two manufacturing facilities this year as part of the company's restructuring plans to improve margins.
EFSA issues favourable opinion on rapeseed oil
EFSA has concluded that rapeseed oil high in unsaponifiable matter as a novel food ingredient is safe for human consumption under specified conditions of use.
Tesco sales top analyst predictions
Once again Tesco has outperformed its rivals, enjoying strong Christmas sales on core food items and substantial growth in non-food sales despite rising energy costs.
Dietetic chocolate takes American hit
A dramatic decline in US sales of dietetic chocolate signals the product's popularity is fading.
Obesity levels in Canada continue to rise
Researchers in Canada have drawn together information from seven national surveys on obesity levels, conducted between 1985 and 2003, revealing specific trends in the increase in each class of obesity over the past few decades.
Symrise cements position as top four flavour firm
Symrise's acquisition of Kaden Biochemicals is designed to consolidate the company as one of the world's four largest flavour firms.
EC puts money into promotion of EU food products
The EC's approval of a €25.5 million programme to support the promotion of agricultural products reflects growing concern over global competition.
Tate & Lyle focuses on value-added ingredients
Tate & Lyle's launch of its new Merisorb sorbitol powder and dextrose underlines the firm's increasing focus on value added ingredients.
Natural enzyme could reduce peanut allergens, say scientists
New research may provide insight into how to reduce the allergenic properties of peanuts through the use of an enzyme found in certain fruit and vegetables, findings that could lead to the development of "hypoallergenic peanut products," say scientists.