California finally rejects bisphenol A ban
The Californian Senate has thrown out a bill to ban bisphenol A (BPA) in food contact materials for young children in a close vote earlier this week.
The Californian Senate has thrown out a bill to ban bisphenol A (BPA) in food contact materials for young children in a close vote earlier this week.
‘Counterfeit' pine nuts may be the reason why consumers have been experiencing ‘pine mouth’, according to a statement made by the Danish food authority Fødevarestyrelsen.
Food research group Leatherhead is in the final stages of a testing project on natural food colours, which it expects will provide clear guidance on the stability and shelf-life of the ingredients.
The great carve up of the UK’s Food Standards Agency responsibilities has come into effect, with the agency retaining only the food safety remit and other aspects going to the Defra and the Department of Health.
The recall of more than half a billion eggs linked to a nationwide salmonella outbreak highlights a need for better traceability in the food system, according to the Institute of Food Technologists (IFT).
Six companies and eleven individuals have been arrested on charges of participating in an international honey smuggling operation, US Immigration and Customs Enforcement said on Wednesday.
Heineken recently announced it will create a Global Business Services organisation to deliver Purchasing and Business Process & Technology services across the company.
PepsiCo is planning to begin distributing its Gatorade sports drinks direct to stores from its own and independent bottlers in the US and Canada.
A Kansas State University professor has said he aims to prove that eating junk food does not necessarily lead to weight gain – by spending a month on a calorie-controlled diet of high-fat snacks.
Kerry Group’s strong interim performance has prompted the Irish ingredients and finished product firm to raise its earnings forecast, with more investment planned in emerging regions.
‘Salty’ is not an adequate adjective for Givaudan. It has developed a new sensory language for describing the complex taste effects of sodium in food and what is required to restore taste dimensions lost when salt levels are reduced.