Monthly Archives: May 2011

Stoving eco project flounders but dairy and bakery go green

      Comments Off on Stoving eco project flounders but dairy and bakery go green

Little industry interest in scaling up alternatives to the energy intensive conventional stoving method for jellies parked a UK agency’s bid to develop a microwave based method but low carbon technology projects in dairy and bakery are taking off.

Share

Chinese sweets market recovers from melamine scandal

      Comments Off on Chinese sweets market recovers from melamine scandal

Pastilles, gums, jellies and chews remained the most dynamic category within sugar confectionery last year, reports analyst Francisco Redruello, with the segment growing 8 per cent in retail value sales, due in part to variety in packaging design and flavours.

Share

EFSA publishes first practical guidance for assessing nano applications in food & feed

      Comments Off on EFSA publishes first practical guidance for assessing nano applications in food & feed

The European Food Safety Authority has today published a guidance document for the risk assessment of engineered nanomaterial (ENM) applications in food and feed. The guidance is the work of the Authority’s Scientific Committee and is the first of its kind to give practical guidance for addressing potential risks arising from applications of nanoscience and nanotechnologies in the food and feed chain. The guidance covers risk assessments for food and feed applications including food additives, enzymes, flavourings, food contact materials, novel foods, feed additives and pesticides.

Share

Best Before Never: Extending Food Shelf Life

      Comments Off on Best Before Never: Extending Food Shelf Life

The food industry is constantly working on new methods to lengthen the shelf life of foods. Elisabeth Fischer finds out how growing consumer demands for quality and safety are pushing the most promising new treatments on the market.

Share