Campylobacteriosis and Salmonella cases fall in EU
Campylobacteriosis and Salmonella remained the most common zoonotic diseases in humans in the European Union during 2008 - but incidences of both have fallen, said the region’s food safety watchdog.
Archives for February 1, 2010
Flaked lentils may boost nutrition content of snack bars
Formulating snack bars with micro-sized flakes of lentils may boost the folate content of the finished product by 10 per cent, says a new study from Canada.
Bacteria-killing protein to combat E.coli in red meat
A bacteria-killing protein that would be applied to raw meat during processing to “significantly reduce” the presence of E.coli is under development, said one company behind the project.
No bitter battle over salt science
Excess salt can cause hypertension, heart disease, death. That’s the scientific consensus behind public health campaigns to reduce consumption of sodium chloride in the diet. But not everyone reads the science as conclusive, and when it comes to minerals...
McCormick foresees flavor innovation in 2010
Seasonings and flavorings firm McCormick has said it is optimistic that food manufacturers will increase product innovation in the year ahead, as it recorded strong 2009 full year results.
Senomyx and Firmenich to commercialize sucrose enhancer
Firmenich intends to proceed with the commercial development of a Senomyx sweetness enhancer, which could reduce sucrose content by up to 50 percent without reducing perceived sweetness, Senomyx has said.
Australian food not quashed by recession
Australians have not been trading down to the same extent as Europeans, says a new report from Leatherhead on the effects of recession on food choices.