For many decades we have witnessed the increasing use of robots for end of line palletising tasks and, more recently, their successful roll out for secondary packaging operations. In this article, we explore whether the ‘Holy Grail’ for robotics in the food sector - namely, their use for primary food…
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Following a round of precautionary testing, the well-known turkey supplier has discovered that two of its facilities have been impacted by covid, forcing late-shift workers into isolation.
The British Poultry Council calls for covid restrictions upon seasonal poultry workers to be removed in order to save the festive season.
The global meat company Tyson Foods has garnered the expertise of five panelists from across the healthcare spectrum to publish a guidance report for the food industry.
The European FluoroCarbons Technical Committee has launched a call for industry and consumers to put a stop to the illegal trade in hydrofluorocarbons (HFCs) via a pledge to #SayNoToIllegalHFCs.
Researchers in France have demonstrated the domestication process of the mould that’s responsible for the prized Camembert, Penicillum camemberti.
BfR Federal Institute for Risk Assessment in Germany has published a notice highlighting that caution should be employed when consuming smoked or cured fish to guard against contracting listeriosis.
New research is shining a spotlight on the many nutritional attributes of cereals such as maize and wheat, with calls that they deserve greater consideration in supporting a healthy diet.
A recent study from the University of Illinois assessed the protein quality of various meats, finding that both expensive cuts of meat contain equally highly digestible amino acids as cheaper processed meat products.