news
New methodological approach developed for food analysis
Scientists have developed a new methodology that could simplify and accelerate the quality control of food.
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Undeclared allergen contamination sparks Asian fish cake recall in the US
Eight types of Asian fish cake products have been recalled in the United States after un-disclosed allergens were found in them.
news
Pita Pal Foods, LP recalls wide array of hummus products
US-based company Pita Pal Foods, LP of Houston, Texas has issued a recall of numerous hummus products and dips following detection of Listeria monocytogenes in their factory.
news
Researchers demonstrate effective biopreservation agent for smoked salmon
Scientists at the Catalonian research institute IRTA have demonstrated the effectiveness of a Lactobacillus sakei CTC494 strain as a biopreservation agent against Listeria monocytogenes in smoked salmon.
news
Rainbow trout farmers increase digital health monitoring for improved safety
In a bid to sustain production of rainbow trout numbers, farmers are shifting towards digital health monitoring in line with important seafood safety regulations.
news
Critical compliance appointment announced at The Fruitery
Chambers has announced the appointment of Kate Boxall as Compliance and Health and Safety Manager for The Fruitery.
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HACCP and your food business
Dr Lisa O’Connor, Chief Specialist in Biological Safety at the Food Safety Authority of Ireland (FSAI), explains the term HACCP (Hazard Analysis and Critical Control Point), which can confuse people but essentially refers to procedures that must be in place to ensure the food you produce is safe to eat.
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Optimise your allergen control with colour coding
Allergen management is vital in any food business, but optimal functioning requires it to be seamlessly integrated into a site’s overall food safety management system. Potential consequences of ignoring this, or getting it wrong, range from causing a consumer discomfort to causing their death. Deb Smith, global hygiene specialist, explains…
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Naturals in food: facts, myths and perceptions
In the second of a two-part article,1 scientists Martin Rose, Taichi Inui, Moira Dean and Jane Parker examine the true meaning of the term ‘natural’ within the food sector, emphasising its impact on risk assessment and risk management.
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Rosy past, present and future
Anna Lambert, food industry writer, reports on Salumificio Viani’s state-of-the-art production process, which combines centuries-old techniques with artisanal know-how to ensure the sweet taste and warm pink hue of the Tuscan prosciutto it produces.
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Food fraud: how the right culture can ensure integrity and systemise trust
Arun Chauhan, Founder and Managing Director at Tenet Law, explains how leadership style within an organisation plays a part in preventing and mitigating the risk of food fraud.
whitepaper
Application Note: Moisture, Oil and Degree of Brownness in Savoury Snacks
Taste, texture and appearance are all key quality attributes that determine the success of a snack food in the market. Testing of the product during the manufacturing process for moisture, oil, seasoning and color is important to ensure final product consistency and "freshness". In addition, minimizing acrylamide formation in potato…
whitepaper
Application Note: Five Steps to Maximize Metal Detector Performance
Most food processors require a metal detector to comply with food safety standards and ensure complete product safety and quality. Although your metal detector may be ‘ticking all of the boxes’, if it’s not working to the optimum sensitivity specification, then metal contamination could be passing through your production line,…
whitepaper
Application Note: New EN ISO 6579-1 for Salmonella Detection in the food chain
The International Organization for Standardization (ISO) publishes the EN ISO 6579-1 standard, which specifies a horizontal method for the detection of Salmonella spp. in the food production chain.
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What’s fuelling the development of the global frozen food industry?
Frozen food products are increasingly becoming an integral part of our daily diet around the world, but especially in European countries. Busy lifestyles have driven the food manufacturing industry to produce new products to meet the rising demand from consumers, which, in turn, fuels the overall frozen food market. A…
