Nutritional therapy and disease

There is strong evidence that early enteral feeding of patients prevents infections in a variety of traumatic and surgical illnesses.

Decreasing E. coli in cattle

Despite millions of dollars spent on food safety research over the last 10 years, ground beef recalls due to E. coli O157:H7 were higher in...

Biopharmaceutical development

According to new study, improvements to the technology infrastructure for biopharmaceutical R&D could save the US industry alone hundreds of millions of dollars annually.

Sweetener suppliers get additive go-ahead

Two of the world’s major manufacturers of sweeteners are celebrating decisions by the US Food and Drug Administration that will allow...

Lab tests materials

Community reference laboratory for food packaging ensures chemicals used in products do not affect human health.

Consumers increasingly perceive kosher and halal food as safer

New product development is being driven by consumer demands that are seeing kosher and halal foods being bought by a wider range of consumers.

Peristaltic pump optimises novel bioaugmentation system

The secret to a new continuous bioaugmentation system lies in the
particular peristaltic pump it uses.

Cutting sample preparation time in Salmonella testing

Tytti Miettinen reports on an alternative approach to Salmonella testing.

Low-fat yoghurts with new cultures

Biotechnology company Chr. Hansen has launched six new cultures within the Yo-flex and Nu-trish segment that offers up to 20percent more texture in the final yoghurt

Cranberry juice tannins can defeat E. coli bacteria

Agroup of tannins found primarily in cranberries can transform E. coli bacteria in ways that render them unable to initiate an infection offering the possibility that the cranberry may provide an alternative to antibiotics.

Health versus wealth: balancing the needs of consumer and producer

Recent innovations on the market definitely favour the health of the consumer rather than acting as a new product simply to maintain the producer’s market share.

Edible packaging made from food by-products reduces use of plastic

University of California food scientist Professor John Krochta has developed an edible food coating derived from the dairy by-product whey.

Automated plant improvements continue to make valuable savings

CP Food Machinery has improved its P2000 slicer with the new P2000i Party Pack Slicer which can produce both retail packs and whole pre-cut salmon sides. It is equipped with automatic foil interleaving which rationalises the production...

Control products specifically for food and beverage machinery

New safety regulations governing the installation of hygienic components on food and beverage manufacturing and packaging machinery recommend that machine designers fit the best equipment available at the time.

Stainless servomotors suit clean or hostile conditions

Baldor is launching a new family of all-stainless-steel servomotors, providing optimised protection for the most demanding automation applications in clean environments such as bio-pharm and food packaging and processing lines, or hostile...

Cell disruption of Escherichia coli using high-pressure systems

Although some biological products are secreted from the cell or released during autolysis, the preparation of many others requires cell disruption to release intracellular material.

Microbial contaminants: are they dead or deadly?

Throughout the world, outbreaks of foodborne illnesses cause severe disability and claim lives. The culprit: pathogenic microorganisms. One of the most dangerous, Listeria monocytogenes bacterium, is at the root of listeriosis, a severe...

East's research facilities now await western interest

If western and eastern European countries are at either end of a geographic spectrum, then their approaches to food science and technology are also at different ends of a spectrum ­ that of education and research.

"Focus on food poisoning, seed selection, diet and productivity"

In the UK, scientists are using the beneficial bacteria known as probiotics to destroy food poisoning bacteria in poultry before it enters the food chain.

Determination of B-vitamin concentrations in supplements

The rapidly increasing usage of vitamins as supplements in foods has created a need to minimise the turnaround time of testing. Lennart Wahlström reports.




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