List view / Grid view
With featured articles from NSF International on the guidelines for segregation within production and from the H1 Global Food Lubricants Workgroup at ELGI on the future of lubricants in food production...
1 September 2014 | By Campden BRI
There have been a number of food safety incidents in recent years involving pathogens such as Salmonella, which have been found on low moisture foods such as nuts and seeds...
11 August 2014 | By Unilever
Figures released demonstrate how significant advances in refrigeration technology have resulted in a new generation of ice cream freezer cabinets capable of a 70% energy reduction...
6 August 2014 | By The U.S. Department of Agriculture
The U.S. Department of Agriculture's Food Safety and Inspection Service announced a critical step forward in making chicken and turkey products safer for Americans to eat...
5 August 2014 | By The Food Standards Agency
The FSA has published the first set of quarterly results from a new survey of Campylobacter on fresh shop-bought chickens...
4 August 2014 | By ExxonMobil
ExxonMobil’s solutions for the evolving refrigeration market...
Targeted to untargeted detection of contaminants and foreign bodies in food and feed using NIR spectroscopy, Quantitative determination of taurine in energy drinks by 1H NMR spectroscopy, and Quality Control Roundtable...
23 June 2014 | By New Food
Novel food products and technologies sometimes fail in the marketplace due to a lack of communication between food product/technology experts and consumer insight experts in the innovation process. The objective of Connect4Action is to improve communication between consumers, consumer scientists, food technology developers, and other key players in the new…
23 June 2014 | By Mickaël Boyer and Jing Geng, Danone Nutricia Research
Today’s consumers have greater expectations than ever before regarding food. They expect not only safe, good quality and value-based products but also a real commitment of the food company toward social responsibility to the community, e.g. regarding nutritional education, sustainable development and adaptation to local geographical specifications. Those expectations are…
16 June 2014 | By Food Standards Agency
We have issued a call for people to stop washing raw chicken to reduce the risk of contracting campylobacter, a potentially dangerous form of food poisoning...
30 May 2014 | By The Food Standards Agency
MyHACCP offers free step-by-step online guidance to food manufacturing and other food businesses on how to make sure you’ve got effective HACCP-based controls...
22 May 2014 | By The European Food Safety Authority
Using data supplied by France, EFSA estimates that a temporary increase in the levels of three mycotoxins...
20 May 2014 | By Campden BRI
Campden BRI has been chosen by the Qatar Supreme Council of Health to oversee an ambitious programme to improve the country’s food safety...
Ashlee Breitner from NSF International explains why the use of ISO 21469 is on the rise, and New Food explains how food grade lubrication certification provides best practice...
5 March 2014 | By Saskia van Ruth, Head of Authenticity & Novel Foods Business Unit & Professor of Food Authenticity and Integrity and Rob Frankhuizen, Scientist, State Institute for Quality Control of Agricultural Products, RIKILT Wageningen University and Research Centre
Nowadays foods and ingredients are sourced from many different parts of the globe. Since the 1960s, global food transport has been increasing at an exponential rate, faster than food production itself. For certain countries, this network ensures access to any food item regardless of season or origin. The number of…
