Bringing home the bacon, ‘with added water’
Bacon producers have warned that a last-minute change to the Food Information Regulation (FIR) could prove expensive for both manufacturers and consumers.
Archives for July 24, 2011
Colour-chain metals could support supply chain safety
Colour-changing metals could promote greater food safety by warning if certain gases are present, claims a team of Canadian research chemists.
USDA proposes new labeling rules for injected raw meat and poultry
The US Department of Agriculture's (USDA) Food Safety and Inspection Service (FSIS) has proposed a new rule for labeling raw meat and poultry products that contain injections, marinades or other solutions that may not be visible to the consumer.
Organics booming in Lebanon, India, Romania
The first organic dairy factory has opened in Lebanon, Romania’s market is growing at 20%+ and in India, forecasts are for quadruple growth by 2015 as developing economies embrace organic production of foodstuffs.
Big interview: Ronald Stotish, ceo, AquaBounty Technologies
‘Political shenanigans’ must not thwart scientific review process, warns GM fish boss
Arguments put forward by senators attempting to derail the approval process for the world’s first genetically engineered fish for human consumption are politically motivated and have no basis in fact, according to the firm trying to bring them to market.
Sucker or chewer: new study on variance in choc eating habits could impact NPD
Results from recent research aiming to better understand variation in chocolate consumption behaviour suggest that formulation experts at leading brand owners might consider developing different products targeted at suckers and fast chewers.
Survey suggests store brands could be losing appeal
Store brands are still perceived favorably by consumers but they may be losing some of their appeal, according to the results of a new poll conducted by market research firm Ipsos Marketing.
Fortification drives consumer definition of ‘healthy’
Fortification and added healthy ingredients are stronger factors in driving purchases of foods perceived as healthy than absence of less healthy ingredients like sugar, saturated fat and sodium, according to the results of a new survey.
Pasta could get fibre boost without affecting quality, say researchers
The addition of certain dietary fibres to pasta could offer health benefits without affecting the quality of final products, according to new research on durum wheat pasta.