A slice of nut and nut products on sale in the UK today, including peanut butter and marzipan, were found to contain harmful toxins, said the UK's food watchdog this week, following an annual survey. Retailers rush to amend the situation.
Food manufacturers must continue to be on the alert for a red devil as the list of products containing the potentially carcinogenic, and illegal, red dye Sudan I is far from tailing off. Now the UK Food Standards Agency is alerting consumers and trading bodies to the discovery of the harmful red dye in a new batch of finished goods available on the supermarket shelves.
In response to the Codex Alimentarius committee on deep frozen foods that has come up with a revised code of practice for the processing and handling of quick frozen foods the European community this week issued a raft of comments.
A novel technique for analysing food samples to detect the presence of Salmonella, Listeria and E. coli pathogens has been developed. Whereas most conventional rapid techniques only analyse a fraction of the standard 25 g sample, Matrix Microscience's Pathatrix system is unique in that it circulates the entire sample so as to detect the target pathogens, even if there is only one present in the entire 25 g sample.
German chemicals company BASF is to participate in a new project designed to trace Norwegian farmed salmon throughout the entire production chain as part of a qualitative move to boost sales through improving consumer confidence.
Vaccines to combat a number of foodborne pathogens such as Listeria could be commercially available in the near future, a breakthrough which would "greatly enhance human health and wellbeing worldwide," according to US researchers.
Concerns that uncooked meats and meat products on sale in the UK could contain high levels of the potentially harmful chemical 1,3-dichloropropanol (1,3-DCP) have proven unfounded following an investigation by the government-funded Food Standards Agency (FSA).
An EU-developed livestock traceability programme that uses DNA fingerprint technology is being introduced into the US meat industry.
A new process to kill bacteria spores in the manufacture of formula milk and milk concentrates has been launched. Developer Invensys claims that the process destroys a substantially greater number of bacteria spores than traditional methods.
A new study conducted by the FDA says that acrylamide found in fried and baked goods is unlikely to cause reproduction problems if the general public consume it as part of the average daily diet - but research is ongoing for its carcinogenic properties.
The alleged link between the advertising of junk food and rising levels of childhood obesity in the UK has never been completely proven, but the growing body of evidence to support claims of a direct correlation appears to have been enough to win support for an advertising ban at the highest level.
Fall out from the BSE crisis that hit the UK meat industry in the 1990s could be nearly over as the EU's food safety body paves the way for British beef to move down from its 'high risk' classification.
After months of political wranglings GM sweetcorn could be on the supermarket shelves by the end of the year with the European Commission poised to end the five year unofficial ban on genetically modified foods, writes Lindsey Partos.
Last year Denmark became the first country in the world to ban trans fats from food products over fears these hydrogenated fats could contribute to heart disease. While the EU has yet to reach a position on the labelling of these artery-clogging fats, changes are likely as consumer bodies keep up the pressure for tougher labelling and call on industry to use alternatives, writes Lindsey Partos.
Tapping into the €83 million market for cellulose gum use in food applications, UK-based ingredient firm Fiske has signed a new agreement with CMC leader Noviant to distribute the firm's range of cellulose gums.
Sending a ripple of fear through the food industry, in 2002 the Swedish Food Administration found high levels of the cancer-causing compound acrylamide in carbohydrate-rich foods heated to high temperatures. As global efforts in food science strive to learn more, DSM Baking Enzymes, a division of Dutch chemicals firm DSM, claims to have designed a way to eliminate acrylamide from bakery products that looks set to appeal to concerned food makers.
On 1 May an historic moment marked the entry of ten countries and 75 million consumers into the European Union. Churchill's 'Iron Curtain' has been consigned to the history books, heralding democracy, stability and prosperity for the eight ex-communist states. While leaders in the food ingredients sector have already made investments in the accession states over the past few years, alignment of common laws for food ingredients and additives will have a major impact on growth for local food manufacturers, writes Lindsey Partos.
A new system to detect salmonella within 24 hours is being developed by scientists in Spain. The breakthrough is significant as the bacteria is one of the most common causes of food poisoning, and the new process could help food manufacturers limit any potential outbreak.
Destruction of nutritional ingredients through safety concerns in food processing could be soon eradicated with European scientists receiving a lump sum from Brussels to investigate solutions to the issue.
Public concern over BSE outbreaks is set to boost sales of organic meat products in North America, according to a new report. But North Americans have not historically been as influenced by food scares as their European counterparts.