The British are the biggest consumers of chocolate in Europe,
munching their way through more than 10 kg each every year. A
reflection of Britain's ongoing love affair with snacking - and
consumers' reluctance to choose...
Researchers in the US have designed a new potato for the crisps
industry with a 'favourable' starch to sugar ratio to beat the
burnt flavour when frying.
New research to come out of the university of Utah in the US
suggests new ways of regulating the behaviours that allow us to
smell food, learn, and remember.
Japanese seasonings company Ajinomoto moves deeper into the export
market for the food flavour enhancers - nucleotide seasonings -
unveiling a 6 billion yen factory in Thailand last week.
Speaking in Brussels earlier this week, European Commissioner for
Health and Consumer Protection David Byrne announced the latest
development on issues relating to food safety within an enlarged
EU.
Labelling issues on the cards again for manufacturers as the UK's
food safety agency this week launches a consultation on the use of
alternative phrases to 'may contain' on food labels.
With serendipitous coincidence, in the same week that the European
Food Safety Authority delivers its hotly awaited first opinion on a
GMO, bureaucrats and stakeholders have gathered in Brussels under
the aegis of the Commission to...
If traceability is at the heart of new food labelling rules in
Europe then the life blood keeping it beating must be risk
management. On the eve of the first ever risk assessment on
genetically modified organisms delivered by Europe's...
Labelling issues for meat have just got easier, hails a Danish
analysis equipment company that has come up with a new technology
to measure fat content.
In the wake of terrorist attacks in the US on September 11, 2001
Europe's manufacturing industries have taken a knock but figures
released this week reveal that the food industry is managing the
course, registering a 'light...
As consumers across the globe add fire to their food through the
red hot ingredient chilli pepper, the 'pope of pepper' traces the
pepper family history and looks at why, exactly, it burns so fast.
