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Lobe pumps overcome problem of abrasive crushed olive oil stones

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...

Enzymes containing hexose oxidase can help reduce dough stickiness

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.

Olive oil waste could play key role in the fight against potato blight

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.

Using genomics to help improve contaminant identification

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...

Test for Enterobacter sakazakii

A PCR assay for the DuPont Qualicon BAX system which detects Enterobacter sakazakii in infant formula, dry dairy and soy ingredients is now available from Oxoid in Europe and Australia.

Sugar replacer has avery low glycemic index' researchers verify

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.

Culture media for the detection of coliforms/E.coli

Merck has developed culture media for the detection of coliforms/E.coli for matching two different application areas: potable water/processed food or waste water/fresh food. Now you have a choice: Chromocult Coliform Agar and Coliform Agar...

The new cleaners ­hygiene products are now based on biotechnology

The development of biotechnology-based cleaners is helping to clean up the world in more ways than one. Not only are these cleaners often more effective than their traditional counterparts, but they are safer to dispose of, less aggressive...

The importance of monitoring of listeria in different food types

Elaine Fraser examines the reasons behind environmental monitoring of both surfaces and air and the possible effects on food.

Enhancing low-fat cheese

Enzobact, from the Swedish manufacturer Medipharm, is developed to enhance the quality of low fat cheese.

Range of kits grows for testing genetically modified organisms

The range of genetically modified organism test kits is expanding and includes developments such as lateral flow or strip test devices. Eric Russell looks at some of the kits which are currently available.

Advanced sausage skin technology ensures a better shape product

In Germany, scientists have modified a chemical process better known in textile manufacture to create a new generation of sausage skins. Meanwhile, Welsh researchers have a new rapid detection technique for contamination of meat products.

Belts add antibacterial protection on a pork deboning conveyor line

Frank J M van Esch looks at antibacterial protection for modular conveyor belts which help food manufacturers improve hygiene in the production environment by minimising the cross-infection risks from food poisoning bacteria.

Agricultural biotechnology ­ the benefits

David Green discusses the reasons behind why farmers are keen to adopt biotech soybean crops.

Lactoferrin: the first line of defence for the body's immune system

Pathogens now face a new adversary. It goes by the innocuous name of lactoferrin, but this bioactive peptide, which is now being deployed in functional foods and drinks, health food supplements, infant formula, and animal feed, may turn out...

MALDI-TOF spectrometers have now become the instrument of choice

Eric Russell looks at the increasing use of MALDI-TOFspectrometers in the laboratory environment and are nowthe instruments of choice for the analysis of proteins,peptides, oligonucleotides and synthetic polymers.

Novel spectroscopy techniques will assure food authenticity

Raman spectroscopy is already finding uses in the food industry, but now a new research project in Wales aims to develop an updated version of the technology so that it can be used for tasks such as assuring food authenticity.

Open source comes to high speed Internet chips

Open source ideas are moving from operating systems such as Linux to the chips being used for the latest DSL equipment. Nick Flaherty reports.

University of Glasgow project taps plasma power to protect products and people

Scientists at the University of Glasgow have developed a new method to make packaged food safer for consumers and more long-lived on the shelf by harnessing the germ-killing power of ozone.

Phenylbutazone found in horsemeat sold for food

Publicised reports of horse DNA found in processed beef burgers readily available to buy in the UK and Ireland have highlighted that there is an increased requirement to ensure that these contaminated foods do not enter the food chain.

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