In what it describes as a ‘precautionary measure', Müller has announced it has recalled six Cadbury desserts - including Flake and Dairy Milk Buttons - over listeria concerns.
Functional chocolate is poised to contribute to market growth in Japan based on the success of Lotte’s Sweet Days chocolate, says market analyst Canadean.
Nestlé’s gives ConfectioneryNews a look inside its $31m expanded quality assurance center in Dublin, Ohio, where it is battling the emerging threat of foreign bodies in confections.
Bio-Rad Laboratories has joined a consortium set up by IBM Research and Mars to categorize microorganisms and what influences their activity in a normal factory environment.
Flow cytometry – a laser-based cell sensor system – is almost twice as accurate at measuring probiotic levels in chocolate when compared to traditional methods, according to research.
A substance found in chocolate and sold by health food stores to enhance mood has been found to reduce the number of E.coli O157:H7 cells on beef meat pieces by up to 90%.
Researchers have created antimicrobial packaging films containing high flavanol cocoa extracts that they say inhibits the growth of pathogens like listeria, E-coli and salmonella in food products.
Chocolate biscuits containing probiotics could help to preserve microorganisms in the gut that decline with age and cause constipation and diarrhea, according to a study.
The European Food Safety Authority (EFSA) has outlined a raft of key factors needed to assess the hazard posed by pathogens in composite foods after Brussels said it needed to develop harmonised risk-based rules for their import into the region.
Lactobacillus reuteri-containing gum can significantly reduce halitosis, Danish researchers have found, although the mechanism of action remains a mystery.
Spanish researchers analysing a cake-manufacturing facility found that non-food contacts areas such as the floor are a breeding ground for Listeria monocytogenes (LM), and that the pathogen can remain in such areas post sanitation.
Chr Hansen has joined the industrial platform Kluyer Centre for Genomics of Industrial Fermentation and will benefit from early access to research results on gene sequencing of enzyme and culture production strains.
FoodProductionDaily.com caught up with Realco at the recent IPA trade show in Paris to discuss biofilms and the company’s breakthrough in tackling these slime layers that pose a constant contamination threat for food processors.
Daily consumption of 40 grams of dark chocolate for two weeks can reduce stress and benefit metabolism and microbial activity in the gut, claims scientists based at the Nestle Research Centre.
Feta cheese made from raw milk in Greece may hold secrets that
could lead to new methods for battling food poisoning bacteria like
Listeria, researchers at the University of Lincoln said yesterday.
Global confectionery giant Cadbury has stepped up its
microbiological surveillance by adopting the Pathatrix pathogen
testing system, according to its creator.
Scientists from Danisco have identified peculiar regions of a
starter culture's genome that allow the bacteria to be resistant to
infections by bacteriophages (bacterial viruses).
Three types of alloy surfaces containing at least 90 per cent
copper completely eliminate E. coli O157:H7, according to an
ongoing UK study of the pathogen-killing properties of the metal.
Arla Foods, Europe's second largest dairy company, has signed an
agreement with US-based Integrated Genomics for access to the ERGO
database and genomic discovery system to enhance the company's
probiotic understanding.
A natural cleaning fluid made of live bacteria could help meat
processors get rid of pathogensfrom animal hides, a key source of
cross-contamination in the plant.
Scientists have devised a means of preventing contamination of
commercially baked bread - helping manufacturers to minimise the
loss caused by spoilage and halt the common problem of 'ropey
bread'.
Solutions used by meat processors to improve shelf life and taste
can also help to reducepathogens, including E. coli 0157:H7,
according to a recent study.
Mixing a chlorate-based compound into livestock feed or water could
dramatically reduce Salmonella and E. coli in gastrointestinal
tracts, claim researchers.
Techniques such as high-pressure processing, pulsed electric
fields, radio-frequency electric fields, ultraviolet light, and
irradiation have been shown to be faster and less disruptive to
quality than traditional thermal processing...
Belgium-based Puratos has published research into the use of
dextrans in sourdoughs, producing an "innovative functional
ingredient for the bakery industry."
A pathogen detecting system that uses scattered laser light can cut
costs and speed up safety checks for food processors, researchers
developing the technology claim.
Irish researchers are working on using genomics to enhance flavour
in dairy products - and enhancing the country's technological
standing in international R&D.
Scientists in France say they have unlocked the genetic sequence of
bacteria in yoghurt, offering better insight to dairy firms looking
to create added value dairy products.
Danish company, Chr. Hansen has announced that it has won a patent
case to protect its natural LiquidCap colour, a result that
protects not only Chr. Hansen but also the customers, said the
company.
France's Danone has announced a three-year licence with US-based
Integrated Genomics for access to the ERGO database and genomic
discovery system to enhance the group's probiotic understanding and
R&D.
An EU-funded research project has developed micro and
nanotechnology portable devices to detect toxins, pathogens and
chemicals in foodstuffs on the spot.
Scientists in the US are well on the way to developing sugar beets
with improved seedling vigour, higher sugar content, and enhanced
disease resistance.
Probiotics, the bacteria thought to help gut health disorders,
allergies and even some forms of cancer, contain immune
system-stimulating DNA, which makes them just as effective when
inactivated as when consumed as live microorganisms...
Danish scientists announce a breakthrough in the battle against the harmful Listeria bacterium, with the discovery of a common lactic acid bacterium that fights Listeria efficiently in foods.
