The production of products in portion bags with long shelf life require high quality dry flours.

Discovering why some foods spoil and how bacteria survive heat treatments designed to preserve our produce has got one step closer Being able to identify contaminants accurately, and early on, could allow us to buy crunchier vegetables and less highly processed food in the future according to the researchers.

Mental depression is common affecting 8­10percent of the population at any time.

Lennart Wahlström looks at a reliable method for the screening of veterinary drug residues.

Dr Specht & Partner Chemical Laboratories, a member of Eurofins Scientific Group, has recently purchased an API4000LC/MS/MS System to work alongside two existing API2000LC/MS/MS Systems used to analyse pesticide residues for the food industry.

Potato blight is under attack. First a group of German scientists found that the waste products of olive oil production can limit its growth. Now scientists in Scotland are looking at its molecular mode of action.

LGC Promochem, Europe's leading supplier of certified reference materials, has increased its product range for food safety and quality control, industry and occupational hygiene.

So just where is the beef? Animal and meat traceability systems may be in place, but just how effective are they? Stephen Leese reports.

PASELLI WFR is being highlighted as part of Avebe Food Starches' growing range of speciality maltodextrins.

Eric Russell looks at a new range of enzymes which it is claimed enable bakers to produce high quality products and cut costs at the same time.

Antioxidants are used to a large extend in food for retarding oxidation and in health food for prevention free radical diseases like arteriosclerosis, coronary heart disease and cancer.

The healthiness of high-fibre diets is generally recognised. Here Uura-Liina Pöyhönen reports on the control of blood glucose through oat soluble fibre beta-glucan.

Nowadays, pectin is available at the commercial level, and its applications are no longer restricted to the production of preserves, jams and jellies. Uwe Berning reports.

Barry Callebaut's lactose-free chocolate products mean that people with lactose or gluten allergy problems, or special dietary requirements (Kosher, vegetarian, vegan), can now enjoy a high quality 'milk' chocolate taste.

All the way from California, Berry Blasters, from J O Sims, are the result of five years' R&D into creating a real fruit ingredient using a raisin base.

The extent to which variations in the intakes of some specific nutrients by healthy, apparently well-nourished, children and adolescents affect bone mass accumulation, has received increasing attention over the past 15 years.

Tests at the Sydney University Glycemic Index Research Service (SUGiRS) have verified that the sugar replacer Isomalt from Palatinit has a very low glycemic index (GI), well below that of certain other sugar substitutes and types of sugars.

Crude olive oil, which still contains fragments of crushed olive stones, is a very abrasive medium to pump. Spanish producers are discovering that lobe pumps may be the optimal solution for this application. Steve Minett and Feld Kenwick report.

While the total absence of internal paddles or blades on the Lindor horizontally rotating drum mixer has made its agentle touch' approach to blending and mixing a widely applied concept in the food industry, the machine's lower energy consumption compared to others, as highlighted in a recent application, has gained equal recognition.

A recent issue of CDR Weekly showed that Listeriosis is on the increase in certain parts of the UK and the Health Protection Agency has urged vigilance to combat this increase.