EC prefers corporate profits to baby health: pressure group
The European Commission (EC) has surrendered consumer production to business gain in discussions ahead of a key meeting today on revising the EC directive on baby milks and foods.
Archives for October 2, 2011
New test to detect colour adulteration of olives
Researchers from the Spanish Council for Scientific Research (CSIC) have proposed a new procedure for the detection of illegal colour additives in green olives.
Food industry warned on potential costs arising from GM honey ruling
A recent GM honey ruling could have huge cost implications for the European food industry, with the UK’s food safety agency calling for greater clarity from Brussels on the interpretation of the European Court of Justice’s decision.
Aussie online grocery site: An opportunistic platform for brand owners
A new online grocery site offers a competitive advantage for large-volume brand owners, amid pressure from the growing private label trend in Australia.
Citrus essential oils show food preservation potential
The growth of fungal growth on food may be cut by over 60% by treating food with a citrus essential oil vapour, according to new findings from Britain.
Coffee production market in India yet to be tapped: Bühler
Bühler has opened a new coffee technology centre near Bangalore in light of India’s increasing coffee consumption, the company said.
Danish fat tax divides UK opinion
News that Denmark is to become the first country in the world to introduce a tax on foods with saturated fat, in a bid to foster healthy eating, has sharply divided British opinion.
Avebe targets low fat cream cheese and ice-cream with new Etenia starch application
Avebe has added extra applications for its Etenia potato starch range, this time to enable lower levels of fat in cream cheese and ice-cream.
Health authorities slammed after unpublicised E.coli outbreak
UK health safety authorities have been criticised for their handling of an unpublicised eight month E.coli outbreak which infected 250 and killed one.
New yeast strain may cut processing times for acrylamide reduction
Vancouver-based Functional Technologies claims it has developed a proprietary yeast strain that could significantly cut the fermentation time that such ingredients need to reduce acrylamide to undetectable levels in commercial applications.