Researchers develop risk-ranking system for food safety
The Institute of Food Technologists has collaborated with the US Food and Drug Administration to create risk assessment software to rank different foods in terms of their relative safety.
Archives for February 18, 2009
Kraft: probiotic cheese is a disappointment
Kraft US has confirmed what many market analysts have been saying for some time – probiotic cheese is not winning over the public.
SAFC adds certified organics to range
SAFC Supply Solutions has launched its first ever certified organic raw materials for use in food flavors, in response to demand from flavor houses.
Sponge-bacteria may yield food-grade pigments, say researchers
Food-grade pigments may be obtained by fermenting bacteria sourced from sponge, according to preliminary studies from India.
Recession pushes date change for first online bakery trade show
Organisers of the baking industry's first online trade show - eBakery-Show International 2009 (www.ebakeryshowinfo.com) - have pushed the date back from 1 April to 1 August in response to the economic climate.