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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.



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.



Nanotechnology: ensuring ideas result in safe food products

With nanotechnology, the scientific world is delving even deeper into us as well as into the environment around us. This calls for new expertise and instrumentation capable of working on samples many times smaller than before.



Food science information

With more than 680000 records, FSTA (Food Science and Technology Abstracts) is the largest food science database in existence. Coverage encompasses all aspects of food science, food technology and food-related human nutrition.



Beta-carotene, the better and healthy way to food colouring

Lars Bjørn Rasmussen looks at the uses of Beta-carotene, nature's most abundant carotenoid.



DNA extraction from food samples

Isolation of DNA from food and food ingredients can present a host of difficulties to the analytical scientist, writes Dr Jacqui Coutts. Unlike the average blood or tissue sample, foods and food ingredients presented for analysis may have undergone a variety of high temperature and pressure treatments.



Bakery industry rises to demand for more variety in food ingredients

While the food ingredients industry is trying to meets its consumers' requests for greater choice, the EU is making development more difficult. It is generating more demanding legislation on ingredients in food than any other authority, including the USA.



"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.



Food safety legislation to drive expansion in the industrial food processing equipment market

Despite its maturity, participants in the E13.14billion European industrial food processing equipment market are confident of slow but steady revenue growth.



New methods help detect veterinary chemicals in food

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



The arbiters of taste: how our food is chosen for us

Paulus Verschuren is deputy director of the Unilever Health Institute in the Netherlands. He is also chairman of the board of directors of the International Life Sciences Institute, ILSI Europe, and a member of the board of trustees of ILSI Global.



rapid food test for liseriosis

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.



catalogue for mycotoxin food standards

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.



conserving resources can generate more savings in food industry

Conserving Resources in the UK Emissions Trading Scheme Group verification programme for Emissions Trading Scheme generates even more savings for food and drink firms.



Food testing kits for salmonella and listeria

Following the recent acquisition of the prepared media and diagnostics business of Medvet Science Pty Ltd, Oxoid Limited has expanded its range of microbiological tests for the food industry to include two new Diagnostic Reagents kits ­ one for Salmonella and another for Listeria species.



Analysers detect pesticides in food

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.



Software tools increasingly used in designing food processing products

As consumer fashion today demands ever more new food products, software will play a greater part in food design. Eric Russell reports on the increasing use of computer aided design and finite element analysis.



Clever genetics can lead to improvements in food quality

The association between modern molecular biology and farming seems an unlikely one. But, as Stephen Leese explains how each can benefit from each other.



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.



Pelletisation of food additives improves flowability and filling

The increasing market for convenience food with its need for speciality products and tailor-made additives demands new production solutions. Here, Gudrun Ding looks at the increasing role and benefits played by the pelletisation of food additives.



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