An investigation into minimising over-processing could boost efficiency and profitability for food manufacturers, according to the project’s researchers at science and technology hub Campden BRI.
Kerry Group has outlined plant-based clean label preservative options, accounting for hurdles such as national recommended daily amounts for salt consumption.
Operating a laboratory relying on the steady flow of samples from across the world for various methods of integrity testing, life looked as uncertain for us as it did for the rest of the industry a year ago.
A new smart vision system for automatic inspection and validation of product codes to reduce human error and costly product recalls has been developed by Domino Printing Sciences.
A new system for in-line verification of the integrity of hermetically sealed plastic rigid food packaging has been developed by Belgian seal inspection specialist Engilico.
Neil Hansford, Air Products UK and Ireland Freshline Applications product line manager, discusses the potential of combining cryogenic freezing with existing modified atmosphere packaging (MAP) tech to ensure good standards and quality for food products....
Handheld near infrared (NIR) spectroscopy has again proved a powerful tool in detecting food fraud, this time in oregano samples, according to research published in the journal Food Chemistry.
Ask The Expert, In Collaboration with the Institute of Food Science & Technology
Debra Smith, a fellow of the Institute of Food Science & Technology and global hygiene specialist at Vikan describes her background and analyses the hygienic design of food processing equipment.
Regulation of precautionary allergen labelling (PAL), such as 'may contain ...' is 'desperately needed', according to Apetito's group technical manager Iain Mortimer, making the Food Standards Agency's (FSA's) review...
New research from the Food Standards Agency (FSA) identifies a shift in consumer diets during the COVID-19 pandemic, as it launches changes to its Food Law Code of Practice.
In this exclusive interview, Campden BRI microbiology department section manager Phil Voysey explained the organisation’s research into C.botulinum and its relationship with modified atmosphere packaged (MAP) bread products.
Delays in implementing safety and standards legislation for food imported from the EU could leave the door open for more food crime, according to Chartered Institute of Environmental Health Northern Ireland director Gary McFarlane.
Authenticity issues reported in Food Forensics's knowledge base platform over the past 12 months demonstrate an increase of 12% on the previous year, so with fraud on the rise, how do we define a fraudster?
A new research project to help manufacturers and retailers understand and control the potential risks posed by clostridium botulinum in bread products has been launched by Campden BRI.
