Photosynthesis

IFR becomes Quadram Institute in search for healthier food

09-Mar-2017 By Rick Pendrous

The Norwich-based Institute of Food Research (IFR) will transform into the Quadram Institute (QI), a pioneering new facility for food and health research, with effect from April 28 2017.

Fat reducing modified starch has no taste impact on yogurt

21-Jan-2016 By Noli Dinkovski

A modified starch that is claimed to reduce fat in yogurts by 50% with minimal impact on taste and mouthfeel has been unveiled by Cargill.

Industry on target to cut food waste

24-Oct-2013 By Rod Addy

Food and drink manufacturers are meeting waste reduction targets, trade body the Food & Drink Federation (FDF) has claimed after the spotlight turned on retailers this week.

Silver-based technology reduces cross-contamination

01-Mar-2010

An environmental trial at a food processing plant in the West Midlands has reduced harmful microbe levels, such as E.Coli and Salmonella, by 96.4%...

Silver lining for poultry cloud

30-Sep-2009

A recent trial has shown that protecting chicken crates with antimicrobial silver can help reduce the risk of Campylobacter cross-contamination...