Europe - Articles and news items

Kerry Group’s Taste and Nutrition Division appoints new President and CEO of Europe

Industry news  •  21 April 2017  •  New Food

Kerry Group’s Taste and Nutrition division has announced that it has appointed Malcom Sheil as President and CEO of its business in Europe.

Closer cooperation needed on food colour regulations between EU and US

Industry news, Z Homepage Promo  •  13 April 2017  •  European Commission; Joint Research Centre (JRC)

New study suggests that EU and the US companies and consumers have much to gain from closer cooperation on food colouring.

Optical sorting technology sows the seeds of success for Spanish olive processor

Industry news  •  24 March 2017  •  New Food

Technology from The Bühler Group now allows for the possibility of transforming a by-product of the pitted olive and olive oil industry into a new, natural, “super” ingredient…

European governments about to vote on the authorisation of three GM maize

Industry news  •  21 March 2017  •  Slow Food

GM maize is about to be validated by European governments as Slow Food say no to the move…

This time it’s personal: personalised nutrition emerging as next big industry trend

Featured news  •  21 March 2017  •  Ingredient Communications

Personalised nutrition is rapidly emerging as a key issue for the long term future of the industry, new research has shown.

Why block chain might be the answer to tackling food fraud

Blogs, Industry news, Z Homepage Promo  •  14 March 2017  •  Roy Manuell | Digital Editor

What role might technologies such as block chain play in ensuring food safety and tackling food fraud? How might the food industry utilise new tech to reassure consumers that it can be trusted?

A stream of surprises from the Atlantic cod genome

Industry news  •  7 March 2017  •  University of Oslo, Faculty of Mathematics and Natural Sciences

Researchers at the University of Oslo (UiO) keep discovering surprises in the Atlantic cod genome…

First ever genetic radiography of the wheat used to make pasta

Industry news  •  6 March 2017  •  University of Granada

Scientists make the first ‘genetic radiography’ of the wheat used to make pasta, studying wheat from 21 Mediterranean countries.

Why Russia could hold the key for Mexico in a new meat trade deal

Industry news, Z Homepage Promo  •  22 February 2017  •  Roy Manuell | Digital Editor

According to Senasica, Mexico could export up to 400 000 tonnes of meat to Russia if trade restricts are, as expected, to be lifted…

How safe is seafood?

Industry news  •  3 January 2017  •

Seafood is the main component of European Christmas menus. But with rising concern about chemical pollution in the marine environment, is seafood safe to eat…?

Food Fraud: An in depth discussion of new EU Regulation on official checks on food

Blogs, Z Homepage Promo  •  14 November 2016  •  Cesare Varallo, Vice President Business and Regulatory Affairs, Inscatech

Cesare Varallo, an Italian lawyer and expert on food fraud regulation gives us an exclusive insight into EU regulation and food fraud…

European MEPs to consider ban of bisphenol in food packaging

Industry news  •  3 November 2016  •  New Food

Members of the European Parliament will vote on an amendment to a report that calls for prohibition on the use of Bisphenol-A in food contact materials…

Real time monitoring under harsh conditions

Blogs, Z Homepage Promo  •  3 November 2016  •  Jeroen Knol, Director, EFFoST

EU funded researchers have developed a system to monitor industrial food processing in real-time under harsh conditions by three different sensors, demonstrating that the methods have commercial potential…

Pesticide residues in food: risk to consumers remains low

Industry news  •  1 November 2016  •  EFSA

Ninety-seven per cent of food samples collected in the European Union are free of pesticide residues or contain traces that are within legal limits…

France’s field-to-table agricultural approach

Blogs  •  31 October 2016  •  Roy Manuell

France has an undeniably unique approach to gastronomy with an emphasis on fresh produce and a field-to-table approach. New Food speaks to journalist Kait Bolongaro for a further insight…