Europe: Scientists call for a stop to non-essential use of fluorochemicals in products such as food paper, board
Several researchers, including those from the National Food Institute, Technical University of Denmark, recommend that fluorochemicals are only used where they are absolutely essential, until better methods exist to measure the chemicals and more is known about their potentially harmful effects. The researchers drew up the Helsingør Statement after attending a scientific conference about fluorinated substances (5th International workshop on...
Americas: FutureFood 2050 explores how aquaculture and the future of fish impact global food security
The fish or seafood you eat in the future may come from some unexpected sources, according to the latest series of interviews from the Institute of Food Technologists (IFT) FutureFood 2050 publishing initiative. In this series, FutureFood 2050 talks with an oceanographer, a chef, a biochemist, an advocate, and an entrepreneur about new and innovative ways to address the global...
Americas: Steviva Ingredients launches liquid sweetener for water-based applications
Steviva Ingredients has developed SteviaSweet 95-60 Liquid Stevia that is produced by water extraction, a method that provides the cleanest flavor because it is free from residue and chemical solvents. The sweetener is water-soluble at temperatures above freezing and heat-stable to 200° C. Used in beverages, marinades, dressings, soups and other water-based application formulations, the liquid sweetener dissolves into processing immediately...
Americas: Keurig Green Mountain partners with Kraft Foods to grow single-serve market dominance
Keurig Green Mountain has announced a partnership with Kraft Foods to make the latter's branded coffees—including Maxwell House and Gevalia—for Keurig's single-serve brewing systems. The deal is the latest in a string of moves by Keurig, which previously partnered with Coca-Cola to allow people to make various Coke beverages at home. Keurig also previously announced an agreement to distribute packaged McDonald's...
Europe: SQI Diagnostics to identify pathogens in raw milk from dairy cows for UK producer
Life sciences company SQI Diagnostics has entered into a master service agreement to contract with a UK-based company to automate their deoxyribonucleic acid or DNA-based pathogen detection assays. During the initial phase of this agreement, the company will deliver an automated working prototype of one of the customer's assays, operational on SQI's sqidlite system. The initial phase is scheduled for completion...
Europe: Study finds eating almonds may lower heart disease risk
A study published in the British Journal of Nutrition shows that eating almonds daily may improve certain factors associated with heart disease risk. The randomized, controlled clinical study, conducted by researchers at the University of Toronto, included 27 adult participants (mean age of 64 years) with elevated low density lipoprotein cholesterol. Participants followed a diet low in saturated fat and cholesterol...
Asia Pacific: Organisations to promote Certified Food Scientist certification to professionals in Australia
The Australian Institute of Food Science and Technology (AIFST) and the Institute of Food Technologists say AIFST will endorse and promote the Certified Food Scientist (CFS) certification to food professionals in Australia. The CFS program is a first-of-its-kind certification for food professionals worldwide and is designed to meet the International Standards Organization (ISO) 17024 standard for personnel certification programs. The program...
Americas: Researchers study pizza baking performance of cheeses using imaging tools
Most consumers have an idea what they want their pizza slice to look like. Golden cheese with that dark toasted-cheese color scattered in distinct blistery patches across the surface with a bit of oil glistening in the valleys. A new study in the Journal of Food Science, published by the Institute of Food Technologists, evaluated the pizza baking performance of different cheeses (mozzarella,...
Americas: Institute honors two student teams for food solutions for developing countries in competition
Two food science student teams—one international, one domestic—were named winners of the Institute of Food Technologists (IFT) Student Association Developing Solutions for Developing Countries Competition during the IFT 2014 Annual Meeting & Food Expo in June 2014 in Los Angeles, US. The competition, sponsored by Partners in Food Solutions (PFS) through its corporate partners – General Mills, Cargill, DSM, and...
Asia Pacific: Build intelligent warehouses with systems and tools, Efacec Singapore tells FNI
What does it take to build an intelligent and efficient warehouse? How can food and beverage (F&B) manufacturers capitalise on technologies, tools and system to overcome the limitations of a warehouse that is labor, process intensive? Food News International finds out more from João Oliveira e Sousa, MD of Efacec Singapore, the marketing and servicing center of material handling systems for...