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All-purpose flour recalled due to possible E. coli 026 contamination
King Arthur Flour has recalled its Unbleached All-Purpose Flour (5 lb. & 25 lb.) because of the potential presence of E. coli 026.
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Annual IFSAC report on the sources of foodborne illness released
The Interagency Food Safety Analytics Collaboration has released its most recent report about the origins of foodborne illness in the US.
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Mass recalls of chicken products
Poultry supplier, Tip Top Poultry Inc. has recalled eight months’ worth of chicken products resulting in further recalls from the product distributors.
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Gene responsible for lutein esterification in bread wheat identified
Research has been published which has significant implications for lutein esterification in bread wheat.
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Passing the colour test
We’re in the middle of a sea-change in attitudes to colours in food and beverages. It’s no longer enough for products to look good — customers now demand that products should be produced safely and naturally and the colours that go into them are no exception. Christiane Lippert, Head of…
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On the path to Vitamin A in rice
Biochemists from the University of Freiburg have elucidated the structure of an enzyme that supplies carotenoid.
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Vegetable colouring agent may suppress inflammation
Lutein, a nutrient found in several highly coloured vegetables and fruits, can suppress inflammation, according to a new study by researchers at Linköping University, Sweden.
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Can a vegan diet provide enough nutritional support for a pregnancy?
21 March 2017 | By Leah Smith & Julie Abayomi | Liverpool John Moores University
Can a vegan diet provide adequate nutritional intake for a healthy pregnancy? We asked academics at Liverpool John Moores University to explore...
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Moringa: The new nutritious vegetable-powder
14 December 2016 | By Wolfgang Moritz, Vitarbo AG
Ever heard of moringa? Interested to find out? We asked Wolfgang Moritz, Head of Quality Control, Product and Quality Management at Vitarbo AG to reveal the facts behind the myth...
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Scientists identify the cause of pink discolouration in cheese
15 June 2016 | By Victoria White, Digital Content Producer
Scientists have identified a heat-loving bacterium, called Thermus as the cause of pink discolouration defects in cheese...
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Study identifies clear benefits of organic milk and meat
16 February 2016 | By Victoria White
An international team of experts has shown that both organic milk and meat contain around 50% more beneficial omega-3 fatty acids than conventionally produced products...
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Frutarom invests in algae-based biotech company, Algalo
5 January 2016 | By Victoria White
Frutarom is to invest approximately $2.6 million in Algalo in exchange for the allocation of 50% of Algalo shares to build a modern biotechnology facility that will specialise in cultivation, harvesting and processing algae...
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Major investment announced by Allmicroalgae
30 November 2015 | By Victoria White
Allmicroalgae has announced that it is the new supplier of Allma Chlorella – and has unveiled plans for a significant new phase of investment in its production facilities...
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Lycored to showcase its ‘clean and clear’ ingredients at Fi Europe
18 November 2015 | By Victoria White
Lycored is offering food manufacturers the opportunity to harness the trend for 'clean and clear' with its range of Real Food Ingredients...
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Infrared blanching improves vitamin C retention in mangoes
22 June 2015 | By Victoria White
A new study has found that infrared blanching of mangoes prior to drying may improve the retention of water-soluble vitamins, like vitamin C...