Yorkshire and Humber Seafood Group has developed the new White fish processor code of practice.

Food products that are inadequately protected in storage can become contaminated with pesticide residues or excretions, body parts and toxic metabolites from pest organisms. This may then cause health problems for the consumer, with consequences for the manufacturer.

Food additives are highly influential in the food choices consumers make.

Silicones are used in a variety of food contact situations and vary from low molecular weight oils and fluids to rubbers and resins.

Campden and Chorleywood Food Research Association (CCFRA) has recently published Bioinformatics: a review of current and future applications in the food industry - Review 59.

Targeted at food scientists and technologists in industry and academia, Food Biodeterioration and preservation examines the breakdown of food by agents of microbiological origin.

The third edition of Food lipids: chemistry, nutrition, and biotechnology features new chapters on polyunsaturated lipid oxidation, total antioxidant evaluation, and tocopherol stability.

Common skin care ingredients are now becoming popular in the food and beverage sector.