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... electron beam decontamination of food is a technology waiting in the wings; a leading researcher claims it can be the ultimate defence in terms of food safety but its potential is being stymied by regulatory hurdles, industry naivety and costly equipment ... in the final part of our special on dry decontamination technology, we check in with us and german experts to see if zapping food with electron beam s to decontaminate it could offer processors a pathogen free future ... fda approvals ebeam has not been approved in the us for use in ready meals or prepared food, but rather spices and herbs, ground beef, poultry, shellfish, and fresh produce ... while the greatest take-up has been in the pharmaceutical industry (7 per cent of that sector use ebeam), pillai believes that there are enough foods now with permission to be irradiated status from the food and drink administration (fda) to encourage greater adoption of ebeam by food manufacturers as a critical tool for their food safety kits ... “currently only about 1 per cent of the global food industry – mainly us based – uses ebeam at the final stage of their processes, and those that do often rely on third party facilities rather than having a housing co-located at their own processing sites,” explained the researcher ... com “ if you were to ask the five or six biggest ebeam suppliers about interest from food producers say eight years ago, you would’ve had a much different reaction than today –technology providers are now beginning to sense greater demand in this market ... ” regulatory disconnect but there are hurdles still to be overcome before wider adoption in the us food industry: “there is a disconnect between the fda approval process for irradiation of foods and that around packaging materials, which doesn’t help propel the technology forward ... barriers to entry he also reckons a fundamental misunderstanding of the process by brand owners, in particular around consumer resistance, and a lack of mass production on the equipment supplier side means barriers to entry remains for a high percentage of food processors

... the latest acquisition, for which a definitive agreement has been signed, covers flavors, seasoning compounds and functional ingredients for the food industry, with an emphasis on processed meat and convenience food applications

... it also includes reports on the opportunities in frozen and chilled food, an analysis of the fresh fruit and vegetable channel in china, and insights into the seafood industry in spain ... advances in enzyme technology for the food industrythis report will give you a first-hand look at many commercially-viable enzymatic-based processes that have practical food applications ... hot trends in food and drinks innovationhere is a new report which explores key innovations and marketing strategies that will play an important part in driving the development of new products in the future ... thawing out?: global opportunities for chilled, frozen and canned/preserved foodglobal retail sales of canned/preserved, chilled processed and frozen processed food continue to grow as more consumers look for cost-effective, as well as convenient alternatives to eating out

... a method of producing nano-capsules for drug delivery may have potential to create food-grade nano-encapsulations of ingredients for the food industry, according to new research ... the study, published in lwt - food science and technology, suggests that the emulsification diffusion method (edm), used by pharmaceutical companies to create nano- scale encapsulations of active drugs, may be of use in creating food with better ingredient release profiles ... “it has been shown that the edm is an excellent option to prepare nano-capsules from food ingredients with the potential implications that this system can have in food technology due to its capsular structure,” said the researchers, led by dr ... zambrano-zaragoza and colleagues explained that for food technologies, nano-capsules show an advantage over other nano-particulate systems – as they have an oil core which can stabilise important ingredients in food formulations ... in food technology, a nano-capsule envelope can serve as a protective barrier, that may preserve the functionality and bioavailability of food additives, or act as “an insulating membrane to prevent incompatibilities”, noted zambrano-zaragoza and co-workers ... oil encapsulation the researchers explained that food grade oils are widely used in industry, where they act as solvents for lipophilic materials including flavours, colours, antimicrobial agents, vitamins, “and many other food additives ... ” “nanotechnology, which has opened new possibilities in food preservation, is expected to have an impact on the production, processing, storage, and safety of food,” said zambrano-zaragoza and co-workers ... they said that a nano-capsule that modulates the release of the encapsulated ingredients – such as flavours, anti-microbials, or functional ingredients – may have applications in the formulation of foods as well as relevance in food preservation and storage ... the edm process involves the formation of an oil-in-water emulsion between a partially water-miscible solvent saturated with water containing the drug – or in this case food ingredient – and the polymer or lipid in an aqueous solution saturated with stabilizer-containing solvent

... the european food safety authority (efsa) has concluded that caramel colours are not carcinogenic or genotoxic, and there is no evidence that they have adverse effects on human reproduction and child development ... the risk assessor is in the midst of a safety review for all food additives previously approved for use in the eu, as new science has been published since many were originally approved, in some cases as far back as the 1960s ... the group of colours is broadly used in food applications, including beer, brown bread, gravy browning, cola drinks, sauces, dressings and vinegar, whiskey, and confectionery ... the joint who/fao expert committee on food additives (jecfa) had previously established adis from 160mg/kg bw/d for e150b, e150c and e150d, but not for e150a

... the institute of food science and technology (ifst) has called for greater appraisal of the potential risks from the release into the environment of nanomaterials used in food packaging ... the possibility that wider exposure to anti-microbial agents in food contact materials (fcms) may contribute to heightened bacterial resistance was highlighted as an area of concern for the uk-based body ... the ifst made its comments in its response to the european food safety authority’s (efsa) guidelines on the potential risks of nano-applications in food and feed published in january 2011 ... the independent group said it was important that the efsa document suggest the need for full toxicity data on engineered nanomaterial s (enm) used as composites in fcms even where there is no evidence for migration of these particles into food, or where levels of migration are low, it said ... ” antimicrobial issues the organisation said it was “concerned ” that a number of mineral enms were being used, or put forward for use, as anti-microbial agents in food contact materials ... it called for more research on the consequences of their release into the environment and declared this should be evaluated when considering their use in food applications ... this issue should also be taken into account when considering the use of antimicrobials in supplements, or in directly-applied coatings for natural food products to prevent spoilage whole life concerns and specialised recycling crucially it raised the issue that production and disposal of these materials may eventually lead to increased exposure to the nanoparticles and urged that the possible consequences of this be explored ... the ifst raised the possibility that disposal of food contact materials containing nanoparticles – and their subsequent breakdown - could lead to the release of more reactive forms into the environment ... the body cited evidence that nanoparticles can be transferred up the food chain once released into the environment and suggested the development of specialised recycling procedures be considered as part of the risk assessment

... scientists from the south china university of technology report that the technique could extend the application of gels to allow for the incorporation of heat sensitive food ingredients ... writing in the journal food chemistry, the authors said that until now, techniques have relied on heat-setting techniques to produce gelled emulsions, but noted that heat treatment of the emulsion limited the uses of the gels, due to the heat sensitivity of certain bioactive food ingredients ... “protein-stabilized emulsions are systems of great importance to the food industry … this kind of novel gel-like emulsion might exhibit great potential and be applicable in food formulations …[as a] carrier for heat-labile and active ingredients,” said the authors, led by dr fu liu from the department of food science and technology at the south china university of technology ... whey emulsions whey proteins are an important nutritional and functional food ingredient, and are extensively used in food applications, including sport beverages, meat replacement products, baked products, salad dressings, ice creams, artificial coffee creams, soups and dairy products ... (food hydrocolloids , doi: 10

... danish food ingredient supplier palsgaard is building a new us $30m emulsifier factory in asia, with production scheduled to start in the second half of 2012 ... demand due to food industrialisation palsgaard is a specialist manufacture of emulsifiers, stabilisers and other specialised ingredients for bakery, dairy, chocolate, ice cream, margarine and fine food applications, and brix said demand for prepared food was driving asian demand ... “we’re seeing larger growth in asia than in europe, and food is being industrialised in these countries so this means higher demand

... trans fats though trace amounts of trans fats are found naturally, in dairy and meats, the vast majority are formed during the partial hydrogenation of vegetable oil (phvo) that converts the oil into semi-solids for a variety of food applications ... trans fats are attractive for the food industry due to their extended shelf life and flavour stability, and have displaced natural solid fats and liquid oils in many areas of food processing ... in the food industry this has been mirrored by an increase the in pressure on food manufacturers to reduce or remove trans fatty acids from their products and reformulate ... they suggested that between-country differences in food habits could – at least in part – account for such differences, adding that epidemiological evidence “is accruing in recent years to support a relationship between improved nutrition and better mental health

... emsland group has developed a new range of clean label potato and pea starches that can be used in a range of food applications in place of modified starch ... clean label foods – that is, foods without long list of e-numbers and chemical-sounding names – are a major driver for the food industry, as consumers are scrutinising labels and opting for products that are as natural as can be ... this opens up a new set of challenges and opportunities for food ingredient companies to find more natural ways of delivering the same functionality in prepared foods as has been provided by additives