Breaking News on Food Processing & Packaging

Industry backs bisphenol A safety in can linings

04-Nov-2009 - Rost. He added: “This packaging enables the high temperature sterilisation of food products when

New method to inhibit E. coli in sprouts

02-Nov-2009 - seeds with SC-CO2 at higher pressures, temperatures, or for longer treatment times resulted in greater microbial reductions than treatments at lower pressures, temperatures, or for shorter treatment times

Listeria biofilm under attack from new disinfectant

29-Oct-2009 - withstand low temperatures and can even grow in or on refrigerated foods. The hardy pathogen is also a

Listeria in salmon killed by smoke treatment: Study

23-Oct-2009 - Smoking salmon at sufficiently high temperatures reduces the risk of Listeria monocytogenes ... Smoking salmon at sufficiently high temperatures reduces the risk of Listeria monocytogenes ... temperatures and in samples containing higher concentrations of salt and smoke compound, reported researchers and temperature during the cold and hot-smoking of salmon. Inactivation effect “The inactivation rate

US meat industry failing on E.coli testing - Senator

21-Oct-2009 - , or cook the meat to a temperature that destroys the E.coli. An industry-wide sampling of all ground

Tetra Pak launches 'unique' hermetic direct driven dairy separator

19-Oct-2009 - by three dB(A) and the reduction of machine surface temperature.” Environmental impact

Mandatory E.coli tests no magic bullet, says US meat body

16-Oct-2009 - of the contaminated batch, or cook the meat to a temperature that destroys the E. coli. The legislation will include

Induction blow-moulding advances key, says green body

14-Oct-2009 - of barrel at the required temperature for blow moulding. An induction system would generate heat via coils on the inside of the barrel which not only reduces heat loss but also provides greater temperature

Dispatches from IBA

Cost and eco benefits from ‘revolutionary’ absorption system

09-Oct-2009 - that uses lost heat from baking ovens to power freezing units to temperatures as low as -10C. ... that uses lost heat from baking ovens to power freezing units to temperatures as low as -10C. ... temperatures of +5C to +7C, or ammonia which results in much lower temperatures of -30C but is a hazardous and that Miwe’s new system offered a hazard-free solution to bringing freezer temperatures to -10C. Non

Longer shelf life for some RTE foods contributes to Listeria rise, expert

02-Oct-2009 - ready-to-eat product is influenced significantly by the pH, water activity and storage temperature -to-eat product under various temperature conditions.”

Monsanto asks regulators to approve trans-fat free soy

13-Nov-2009 - “significantly extended fry life” and are more stable at high temperatures than either existing Vistive oils

http://www.foodnavigator-usa.com/

New stabiliser systems target fermented dairy

06-Nov-2009 - and water, help the product withstand the rigours of transport and temperature fluctuations, and act as a environment and temperature, and other ingredients in the formulation, and the level of fat. For example

http://www.foodnavigator.com/

Danisco says UHT fouling fixed with new enzyme

06-Nov-2009 - of unpackaged milk, between 2005 and 2008, fell by 1.8 per cent but Ultra High Temperature (UHT) varieties

http://www.dairyreporter.com/

Antioxidant levels in chocolate show stability - study

05-Nov-2009 - to replicate retail storage at temperatures ranging from 18 to 24 °C. And they said that they measured

http://www.confectionerynews.com/

Nestlé aims to add value to cereal box with 3D game

30-Oct-2009 - attributes that add benefits to consumers such as time-temperature food quality labels, self-heating or self

http://www.bakeryandsnacks.com/

Rooibus extract may boost acai's health punch

29-Oct-2009 - degrade over time, due to pH and temperature of storage. “The presence of flavone -C-glycosides induced significant [colour enhancement] and enhanced anthocyanin stability at all pH and temperature

http://www.nutraingredients.com/

Maltodextrin boosts quality of gluten-free bread: Study

27-Oct-2009 - significantly affected starch gelatinisation, “by increasing pasting temperature and reducing viscosity

http://www.foodnavigator.com/

Meat flavourings from brassica may offer veggie options

26-Oct-2009 - Temperatures in the range of 100 and 120 Celsius led to products being described as having a H and temperature. “The results indicated that temperature and pH influenced not only the number but also

http://www.foodnavigator.com/

Tate & Lyle backs Asian prebiotic in Europe

26-Oct-2009 - at low pH and shows good resistance in hot temperatures: “In addition, it has no taste issues

http://www.nutraingredients.com/

EFSA recommends reduction of inorganic arsenic intake

23-Oct-2009 - ). Changes in levels may occur depending on food processing, temperature and time, and on levels in water

http://www.foodnavigator.com/