A study published in the Journal of Food Science has suggested that super palm olein (SPO) is a suitable replacement for olive oil for frying and cooking as it provides higher oxidative stability than olive oil. The study quotes several studies that have shown that palm oil and high-oleic oils exhibit similar frying performance.
The International FoodTec Awards celebrate the best new products, technologies, services, equipment and ideas that will improve the quality, safety and efficiency of the food industry. In 2012, nine companies have been awarded Gold and 10 Silver.
The Dow Microbial Control Customer Application Center (CAC) has opened in Altona, Melbourne, allowing customers access to state-of-the-art testing laboratories and innovative formulations, in line with local regulatory requirements.
IFR has helped develop a tool for modelling the growth of Salmonella in the pork supply chain as part of an EU-funded research program investigating the main sources of contamination that cause human salmonellosis.
Vegetable juice powder could provide a natural source of nitrate to serve as a curing agent for pork products without affecting the 'natural' and 'organic' labelling. If other natural antimicrobials are added to the mix, naturally cured pork products are possible.
A revolutionary thermal processing technology using 915 MHz microwave energy has been approved by the US Food and Drug Administration (FDA).
A collaborative agreement between CSIRO and two German organisations is providing Australian food companies with access to a processing technology which uses low-energy electron beams rather than heat or chemicals to decontaminate food.
Testing has proven the efficacy of electrolysed water as a sanitation process for CIP applications.
Differences between pathogenic E. coli and non-pathogenic laboratory E. coli strains may mean that test results are not indicative of real-world outcomes.
CSIRO has become the only organisation outside Europe to be invited to join HighTech Europe - a consortium of research agencies, industrial federations, universities and equipment manufacturers established to facilitate the uptake of innovative and emerging food processing technologies.
Hygienic design of processing systems and equipment can not only reduce the risk of manufacturing contaminated food but also increase plant efficiency and cost control.
Poultry workers in the United States are 32 times more likely to carry drug-resistant E. coli bacteria than others outside the poultry industry, according to a recent study conducted by researchers at the Johns Hopkins Bloomberg School of Public Health.
Researchers at the Universitat Jaume I (UJI) and the Spanish Research Council (CSIC) have patented a method to remove organic pollutants, such as pesticide residues, from bivalve molluscs.
A UK food and material science expert has been awarded a Visiting Fellowship with the Food Futures Flagship, to help design healthier and tastier foods.
Three marinade and stir-fry sauces have been released by Kikkoman.