A processing system for cutting fixed weight and uniformly shaped
poultry fillet portions has been developed by Iceland-based
equipment giant Marel. The company claims that the system is unique
as it is capable of processing four...
Freezing and cooling tunnels that use liquid nitrogen and carbon
dioxide have been used in the food industry for decades. But
according to Linde's marketing manager for freezing and cooling,
Derrick Norvill, his company has come...
A new US study reports that the higher cocoa, lower sugar content
and antioxidant properties of premium dark chocolate are making it
a more attractive for health-conscious consumers, especially the
growing number of those counting...
A new guide from CCFRA has been launched to help microbiologists
assess the reliability of results from food tests. Stringent new EU
laws require food manufacturers to show a thorough understanding of
all food processes, writes Anthony...
Skimmed milk is the source of a new calcium-rich miso to hit the
market as Japan's Agriculture and Livestock Industries Corporation
(ALIC) teams up with two research bodies to develop a new
functional fermented miso derived from...
Chocolate dominates the latest product launches from Mintel, which
this week focus on Eastern Europe. The launches also reflect a
growing trend towards maximizing the marketing potential of brands
that have been long established in...
Controlling dust particles in the bakery industry can be a major
headache, in particular when dealing with bulk materials, and
keeping production areas free from dust is a full-time job. A new
filling system from bagging specialists...
The US government's latest measures to tackle obesity have been
attacked by consumer groups for relying on the 'self-policing' of
the food industry and not leading to major initiatives to drive
change. But the proposed...
Much of the flour that goes into breads, pasta, cakes,
breakfastcereals and other foods comes from so-called 'winter
wheats', planted in autumn and harvested in spring. New research
has identified the key gene involved in...
Improving the molecular structure of certain foods such as ice
cream and cocoa, can dramatically improve the taste, texture and
mouth feel of a particular product. This is something Marcos
Bobzin, Buhler's product manager for...
Technology that allows real-time x-ray inspection imaging has been
developed. Manufacturer Cintex says that the reason the
modifications made to its range of MIACS software is so innovative
is because it will allow, for the first...
FoodProductiondaily.com recently visited a research unit in
the south of France to find more out about the role science plays
in improving the quality of cereal-based foods. Some recent
discoveries could be of great benefit to the...