Orange juice shelf-life may be extended by natural chitosan
Using chitosan, an emerging ingredient extracted from fungi cell walls, may act as an anti-microbial ingredient for orange juice, and remove the need for pasteurization, says a new study.
Archives for May 21, 2009
Health Canada’s probiotics monograph ‘insufficient’: Expert
A recently published monograph by Health Canada is ‘insufficient’ and could lead to a ‘fooling of the consumer’ according to a leading probiotics researcher.
Examining ethics to fight food fraud
Lessons learned from the Chinese melamine scandal should stimulate greater discussion of ethical conduct in the food industry, says an article to be published in Trends in Food Science and Technology.
Talking Point
Country-of-origin labeling: Not so COOL? – your views
FoodNavigator-USA.com asked readers for their views on US country-of-origin labeling (COOL) in light of Canada’s World Trade Organization complaint.
Food safety threat from reusable food bags and packages
Reusable food shopping bags and packages can contain a high level of bacteria, yeast, mold and coliform counts which pose a significant food safety risk, warns a new study from Sporometrics, an environmental microbiology lab based in Toronto, Canada.
FSANZ disputes shock Australian salt intake claim
FSANZ says the majority of Australian adults are not exceeding its recommended maximum daily salt intake, following media reports that claim some Australians could be consuming 40g of salt a day – almost seven times the recommended max.
FAO launches livestock welfare web portal
A new internet portal dedicated to providing information on animal welfare legislation, research and standards, practices and policies has been launched by the Food and Agriculture Organisation.
Acrylamide reduction not uniform across foods, EFSA
There is a general trend towards lower levels acrylamide in food products over time, EFSA has observed – but the decrease is not consistent across food groups and for some levels have actually increased.
National Starch talks texture in five tongues
National Starch has developed a multi-lingual dictionary of texture called the ‘Texicon’, which its sales teams use to ensure manufacturers and food scientists understand the same thing from descriptive terms.
New sanitiser to boost food hygiene standards
A new water-based surface and utensil sanitiser promises to provide UK food and drink processors with a highly effective, safe, low cost and environmentally-friendly means of maintaining secure hygiene standards, claims its manufacturer Radical.