The Food Ingredients Europe 2022 (Fi Europe) event, the world’s largest fair of buyers and suppliers of food and beverages ingredients was held in Paris, France from 6-8 December.
New method is a greener, cleaner, safer and more cost-effective way to produce cell-based meat
When you’re standing in the frozen food aisle, it’s nearly impossible to know whether that steak has thawed and been refrozen — a process with potentially harmful consequences. So, researchers reporting in ACS Sensors have designed a food-grade device from edible materials, including table salt, red cabbage and beeswax, that lets you know. The proof-of-concept […]
Synergy Flavors predicts that East Asian flavours will take centre stage for sports nutrition products in 2022 and beyond, as outlined in its recent Flavors of the Future report.
Fish farms use antibiotics to grow healthy fish. However, this has dangerous consequences. Firstly, eating such fish as food can be dangerous for humans. Secondly, the constant use of antibiotics leads to the emergence of bacterial resistance and requires the constant use of new drugs.
The World Health Organisation has launched the WHO Global Strategy for Food Safety 2022-2030, adopted by Member States at the 75th Session of the World Health Assembly held earlier this year. It marks a milestone in WHO work to promote health.
On 24 November 2022 the EFSA published its scientific protocol for the hazard assessment of plasticiser substances used in food contact materials (FCMs), setting out the principles for how the work will be carried out.
Dietary intakes of sulfites could be a safety concern for high consumers of foodstuffs that contain the additives, European Food Safety Authority experts concluded in their updated assessment of sulfur dioxide (E220) and sulfites (E221-228). Gaps in toxicity data meant the extent of certain adverse health effects could not be confirmed.
While millions around the world face the threat of famine or malnutrition, the production of feed for livestock and fish is tying up limited natural resources that could be used to produce food for people. New research from Aalto University, published in Nature Food [1], shows how adjustment to the feeding of livestock and fish […]
SPX FLOW, Inc., a leading provider of process solutions for the nutrition, health and industrial markets, reports that customers who use its latest scraped surface heat exchanger (SSHE), Nexus, in margarine and shortening production are better able to meet sustainability and business goals by reducing emissions and cost.
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