Regulation compliance concerns the European nutrition industry. [ + ]

A plasma-based technology is proving successful in stopping the growth of moulds on fresh produce. [ + ]

Huhtamaki Foodservice Europe-Asia-Oceania has introduced Adtone, a single-use paper cup with digitalised connection, for use in smart device-centred promotional campaigns. [ + ]

NSW food producers can be part of the NSW Department of Industry's stand at Fine Food Australia — but be quick. Expressions of interest close on March 31. [ + ]

Chitosan — a natural carbohydrate derived from crustacean shells — has been found to have potential to fight Clostridium perfringens food poisoning, which causes abdominal pain, stomach cramps, diarrhoea and nausea. [ + ]

The ongoing debate over healthy food labelling has been once again put under the spotlight as a US study finds terms such as no-fat, no-sugar, low-fat and reduced-salt and food packaging rarely reflect the actual nutritional quality of the food. [ + ]

An Australian researcher who has discovered a method for preventing mould from growing on fresh food will join a select group of innovators charged with improving global health outcomes through food. [ + ]

ProPak Asia is Asia's largest international processing and packaging trade event, attracting visitors from across Asia who come to meet world-leading companies, see the latest machines, technology and services, and learn from industry events. [ + ]

In the UK, a father has just been fined £50,000 following the death of his son in a grain silo accident. [ + ]

Modified cellulose packaging that degrades in nature in around two years and has antioxidising and antimicrobial features is under development in a Lithuanian university. [ + ]

Different bio-based coatings on paper substrate have been used by Finland's VTT Technical Research Centre to create lightweight 100% bio-based stand-up pouches. [ + ]

With average temperatures across Australia breaking year-on-year records, those in the foodservice industry are urged to do their due diligence and follow proper procedures for handling eggs. [ + ]

Making vanilla flavour synthetically creates a stream of wastewater that requires treatment before it can be released into surface waters. So researchers have developed an improved method to make vanillin, the primary flavour compound in vanilla. [ + ]

As consumers continue to seek convenient, affordable meal options that require little or no preparation, demand is in turn stimulated for a variety of packaging products. [ + ]

The 2017 National Restaurant Conference is set to inform and inspire hospitality professionals in Melbourne in May. [ + ]