FDA chief calls for stronger food safety bill
A bill to overhaul the food safety system needs to be stronger and incorporate more funding, Food and Drug Administration (FDA) Commissioner Margaret Hamburg told a Senate committee hearing on Thursday.
Archives for October 22, 2009
Consumer response to health claims varies by country: Study
Italians are unswayed by healthy messages and images on foods, whereas the Finnish respond to medical pictures and British consumers are more likely to buy foods making even a weak health claim, indicates new research.
MGP Ingredients forecasts ‘positive turnaround’
MGP Ingredients has said it expects a significant positive turnaround in the first quarter of fiscal 2010, as it hopes to exit a transition period toward value-added ingredients.
Five dairy servings a day can trigger weight loss, says study
New research suggests that increasing dairy consumption from three to five servings a day in the context of a reduced calorie diet can help fight obesity.
Deerland opens new lab for enzyme development
Deerland Enzymes has opened a new laboratory that gives it greater capabilities in R&D, quality assurance, application development and technical support – and a restricted area for working on top secret projects.
Listeria in salmon killed by smoke treatment: Study
Smoking salmon at sufficiently high temperatures reduces the risk of Listeria monocytogenes, according to a new study from the Journal of Food Science, published by the Institute of Food Technologists.
Ethical food purchases set to rise
UK consumers are likely to become more interested in purchasing ethically produced foods as the country emerges from recession, according to research from IGD.
Project bids to eliminate risk of botulinum in baked goods
A project aimed at quantifying and eliminating the risk associated with the growth of Clostridium botulinum in baked goods is being initiated by a UK research group.
EFSA recommends reduction of inorganic arsenic intake
Food manufacturers may wish to keep an eye on inorganic arsenic levels in ingredients and final products, after the EFSA panel on contaminants concluded that dietary exposure should be reduced.