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Tuesday, 31 October 2017

More stevedores prompts competition at container ports

There are now three stevedores operating at each of the nation’s three largest container ports and the ACCC’s annual Container Stevedoring Monitoring Report predicts that this will spark an increase in competition.

The report states that stevedoring operating profits per TEU have risen by over 25% and volumes of containers handled by stevedores at Australia’s container ports grew by 3.7% to 7.2 million TEUs in 2016–17. While DP World and Patrick — Australia’s two largest stevedores who operate at Brisbane, Fremantle, Melbourne and Sydney — continue to dominate the market, this increasing competition caused by the new east coast ports have led to them recording their lowest ever combined shares of containers handled.

“Competition has significantly increased in recent years with the introduction of a third stevedore in Sydney and Brisbane, and now we can add Melbourne to that list. As such, we expect to see greater levels of price competition as new entrants and incumbents compete for market share,” said ACCC Chairman Rod Sims.

“Stevedores will need to work harder to win or retain their customers, with benefits flowing through to shipping lines, importers and exporters.

“However, this remains a critical period for competition. For sustainable competition to develop, these new entrants will need to win a commercially viable share of the market,” Sims continued.

The report suggests that the sustainable competition mentioned by Sims will only be achievable if new entrants Hutchison and VICT go further than merely causing a short-term reduction in prices for Patrick and DP World.

Located at the mouth of the Yarra River, VICT can accommodate larger sized ships, which may give it a competitive advantage in the future. A $550 million investment from VICT in its new terminal at Melbourne’s Webb Dock also aims to help them during this competitive time. Automation is a key feature at the terminal, helping deliver consistent operations and avoid labour disputes.

DP World and Patrick have introduced or significantly increased ‘infrastructure charges’ at several ports for transport companies collecting or dropping off containers. Although the higher charges are supposedly necessary due to rising property costs and the need to fund new investment, which may have merit, the report argues their overall costs remain stable. This increase could earn the stevedores a combined $70 million in revenues, which is about a 5–6% increase in unit revenue.

“While it is true that the stevedores are facing higher property costs, the ACCC will be interested to see whether these infrastructure charges are used to improve landside facilities beyond business-as-usual levels,” Sims stated.

However, many have said the charges are not justified and are concerned they will not be able to switch stevedores, claiming the charges breach the provisions of the Competition and Consumer Act 2010. However, the Act does not address excessive pricing.

Those benefitting from the increased competition include shipping lines who can capitalise on the fact that revenues have been consistently decreasing over the past 10 years, falling 4.5% to $138.8 per TEU over the last year. Responding to the financial difficulties by restructuring, consolidating and merging with others also means that the larger shipping lines now have stronger bargaining power to negotiate better rates with stevedores.

While the report stated that quayside productivity remains close to record levels, capital productivity decreased by 1.7% and labour productivity fell by 1.1%.

“The stevedoring industry is not reporting the same level of productivity improvements that we have seen in previous years. With the new stevedores now in place along the east coast ports, we will be looking for this productivity growth to return in future,” Sims said.



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Officials crack down on exporters flouting international food safety standards

Indian exporters have been told to pay closer attention to hygiene and phyto-sanitary regulations for the sake of the countryâs reputation.

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Falling Chinese pork imports fuel global oversupply

A drop in Chinese imports is expected to cause a global oversupply in pork meat.

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Probiotics benefit indigestion sufferers through gut microbiota normalisation

Probiotics can effectively treat indigestion by normalising gastric microbiota, a Japanese study has found.

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US in India trip to rip down trade barriers

Five animal feed and genetic firms have joined the US government on an agribusiness mission to India to grow exports and tackle trade issues.

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Kraft Heinz acquires Cerebos' ANZ assets for $290 million

Suntory Beverage & Food (SBF) has entered into an agreement to sell its Cerebos Food & Instant Coffee business in Australia and New Zealand and its Asian Home Gourmet Singapore business to US giant The Kraft Heinz Company for a total of AU$290 million.

Cerebos’s Food & Instant Coffee business includes iconic food brands in Australia and New Zealand such as Fountain, Gravox, Saxa, Foster Clark’s, Gregg’s, Bisto, Raro and Asian Home Gourmet. These cover a range of products including sauces, gravies, herbs and spices, salt, condiments, Asian sauces, desserts and cooking ingredients.

However, SBF will retain its Cerebos Fresh Coffee business in Australia/New Zealand led by Terry Svenson, CEO of Cerebos Australia and New Zealand. The new business unit, called ‘Suntory Coffee’, will target the rapidly growing global fresh coffee market.

Although Svenson stated that the manufacturing efficiency of the Food & Instant Coffee business has significantly progressed in 2017, he explained the reasons behind the decision to sell it.

“Food & Instant Coffee is not a core focus category for SBF and we believe this business can be maximised under different ownership. The Food & Instant Coffee business will now have opportunities to leverage Kraft Heinz’s operations to grow the business further,” he said. “In the meantime, the transaction also enables our Fresh Coffee business to benefit from SBF’s continued investment and focus on its beverage portfolio, so we can capitalise on our market-leading positions to maximise growth opportunities.”

The acquisition of Cerebos Food & Instant Coffee marks Kraft Heinz’s aim to expand its already well-established platform in Australia and New Zealand. As the fifth-largest food and beverage company in the world, it possesses several well-known brands including Heinz, Kraft, Wattie’s, Eta and Golden Circle, which sell beans and spaghetti, sauces, soups and dressings.

Bruno Lino, CEO of Kraft Heinz Australia and New Zealand, said: “The transaction provides an exciting opportunity for Kraft Heinz to expand its portfolio into complementary categories, stretching the footprint of Cerebos’s brands into new categories and markets.

“In addition to the iconic local brands, Cerebos has a strong team that will play an important role in our future growth. This transaction reinforces our commitment and long-term plan to the Australia and New Zealand markets in addition to our significant investment in the Kraft brand for 2018. We will continue investing in our brands, factories and our employees to meet consumer needs and expectations,” he said.

The combined businesses will be led by Lino. The sale is expected to be completed in early 2018, subject to regulatory approval.



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MPI warns those illegally selling seafood on social media

The Ministry of Primary Industries (MPI) has issued a warning to those selling seafood illegally through social media that they will incur penalties for violating the Fisheries Act.

This warning comes after the number of complaints they have received has significantly increased in recent years. MPI received 57 complaints in 2015 and 96 in 2016, and they have already recorded 160 calls and emails since January reporting Facebook posts selling recreationally caught seafood such as crayfish, kina and pāua.

According to MPI Fisheries Compliance Manager Greg Keys, people are often aware that their actions are illegal. In an attempt to curb this behaviour, MPI has stated that offences could result in fines of up to $250,000.

"This is simply another vehicle that people use to illegally sell recreational catch," said Keys. "That figure doesn't include multiple complaints about the same post so, in reality, the number of complaints is significantly higher than that."

With the weather getting warmer, MPI fears that this will boost illegal activity. Keys highlights the fact that it is against the law to both buy and sell these products, and MPI is ensuring every reported incident is followed up on to ensure not only compliance with the law but to also uphold safety.

"The rules are in place to ensure the sustainability of our fisheries as well as to ensure seafood meets food safety standards.

"For example, we were recently alerted to the illegal sale of kina on Facebook where the kina in question was actually from an area under a shellfish biotoxin alert," stated Keys.

One positive takeaway of these increasing numbers are that more people are clamping down on suspicious or illegal behaviour and helping to prevent it from continuing. MPI encourages those who encounter the illegal sale of seafood on social media to get in contact via phone, email or by using their regional Facebook pages.

"Ensuring and promoting sustainable fisheries is a collective responsibility. We encourage people to report poaching or illegal activity by calling 0800 4 POACHER (0800 47 62 24) or emailing poacher@mpi.govt.nz or using our main Facebook site."

Any report should include detailed information such as the location, vehicle/trailer registration number, boat name, description of the person and screenshots of the listing. All reports will remain confidential.



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Spicy food may reduce salt cravings

Research published in the American Heart Association's journal Hypertension suggests that eating spicy foods may help control salt cravings.

A large proportion of a person's daily intake of salt (75%) comes from high sodium levels in processed and prepackaged foods, making it hard to monitor. While the American Heart Association recommends consuming no more than 2300 mg of sodium per day — which is about 6 g of salt — most Australian adults have a daily salt intake of about 10 g. This can have dangerous health implications.

"Previously, a pilot study found that trace amounts of capsaicin, the chemical that gives chilli peppers their pungent smell, enhanced the perception of food being salty," said senior study author Zhiming Zhu, Professor and Director of the Department of Hypertension and Endocrinology at the Third Military Medical University. "We wanted to test whether this effect would also reduce salt consumption."

The study looked at 606 Chinese adults and determined their preferences for salty and spicy flavours before linking them to blood pressure.

The results found that Chinese participants who preferred spicy foods consumed less salt and had lower blood pressure than those with a low spicy preference, which could potentially reduce their risk of heart attack and stroke. Those who had high spicy preferences had 8 mm Hg lower systolic (upper) and 5 mm Hg lower diastolic (bottom) blood pressure numbers.

Researchers also examined two regions of the participants' brains, the insula and orbitofrontal cortex, which is known to be involved in tasting salt. They found that areas stimulated by salt and spice overlapped and spice further increased brain activity in areas activated by salt.

Based on this discovery, researchers suggested this increased activity likely makes people more sensitive to salt, meaning they appreciate foods containing less of it.

Zhu suggested ways to use spices to help reduce salt intake: "If you add some spices to your cooking, you can cook food that tastes good without using as much salt. Yes, habit and preference matter when it comes to spicy food, but even a small, gradual increase in spices in your food may have a health benefit."

However, all participants in the study were from China, which means results may not be generalised to other countries.



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Miratorg to support its beef project with leather production

Russiaâs agricultural holding Miratorg has invested RUB2.8 billion (US$48.5m) into a leather plant in Bryansk Oblast, Russia - a side business for the companyâs largest beef cluster.

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Spicy mix: flavour firms target halal sector

Ingredients manufacturers have been urged to tap up the fast-growing halal food market to make headway in the Middle East.

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Kerry Group helping BRF make clean label meat

Global ingredients and flavours company Kerry Group is helping the worldâs largest halal meat business, Brazilâs BRF, launch clean-label meat products.

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Nutri-Score labelling comes into force in France

The French government signed a decree backing the voluntary adoption of the 'Nutri-Score' front-of-pack nutritional labelling scheme today (31 October).

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Sweet deal? Campaign group slams meal combo’s sugar content

Up to 30 teaspoons of sugar are contained in lunchtime meal deals available at supermarkets and retailers, according to campaign group Action on Sugar.

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Russia says meat and livestock ban expansion made to fight smuggling

The Russian government has justified its expansion of the range of meat and livestock products from the European Union (EU), USA, Australia, Canada and their allies as a strategy to defeat sanctions-busting smuggling of already banned lines.

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Spicy food could curb salt cravings: Study

New research suggests that people who enjoy spicy foods are likely to eat less salt and have a lower blood pressure.

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Probiotic strain in yogurt helps alleviate acute respiratory infection in middle-aged and elderly: RCT

Yogurt containing certain probiotic strains may reduce the risk and incidence of acute upper respiratory tract infections (URTI) in the middle-aged and elderly, according to a Chinese RCT.

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Trisco Foods targets supplement growth for elderly in APAC with latest acquisition

Australian manufacturer Trisco Foods has turned its attention to the rapidly growing supplement market for elderly people in APAC through its recent acquisition of Enprocal and Prime Nutrition.

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MQuant Free Fatty Acids visual test strips

Deep frying involves very high temperatures, which causes fats and oils to degrade over time. When sufficient degradation has occurred, the quality of the fried food will be affected. It is therefore necessary to determine when the oil needs to be changed. Changing too early would involve extra costs. Changing too late could result in inferior product.

Free fatty acids are one of the major by-products of oil decomposition. Determining the level of free fatty acids in the oil assists with working out if it needs to be changed or not.

MQuant Free Fatty Acids visual test strips can indicate the quality of frying oil in as little as 30 s. The test strips are simply dipped into the oil, and results are read visually by colour change. No laboratory, equipment, sample preparation or special training is required, which allows food processors of all sizes to accurately and confidently make decisions about their frying oil quality.

MQuant Free Fatty Acid indicator strips are available now from AMSL Scientific.



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Unite: 2 Sisters findings ‘symptomatic’ of industry pressures

Suspected food safety breaches at a 2 Sisters site are âsymptomaticâ of pressures within the wider industry, according to Unite.

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FDA issues black licorice ‘overdose’ warning before Halloween

Eating two ounces of black licorice a day for at least two weeks could land a person older than 40 years old in the hospital with an irregular heart rhythm, the US Food and Drug Administration (FDA) warned the day before Halloween this year.

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Russia says meat and livestock ban expansion made to fight sanctions-busting smuggling

The Russian government has justified its expansion of the range of meat and livestock products from the European Union (EU), USA, Australia, Canada and their allies as a strategy to defeat sanctions-busting smuggling of already banned lines.

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Falling Chinese pork imports fuel global oversupply

A drop in Chinese imports is expected to cause a global oversupply in pork meat.

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ANSES to lead research on foodborne zoonoses

An EU programme with more than 40 partners is to build knowledge in areas including foodborne zoonoses.

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Smithfield taps into China’s huge online market

US pork processor Smithfield Foods has penned an exclusive deal to sell meat on Chinese website JD.com, expanding its presence in the worldâs largest consumer market.

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Italian-owned meat processor to invest €4.2m in Hungary

Italian-owned pork and poultry meat processor Kometa 99 Zrt has announced plans to invest more than HUF 1.3 billion (â4.2 million) in its meat processing plant in KaposvÃr, Hungary, with the aim of increasing production capacity.

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IDSA updates infectious diarrhea guidelines

Guidelines for the diagnosis and management of infectious diarrhea have been updated by the Infectious Diseases Society of America (IDSA).

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French authorities urge vigilance after mushrooms poisonings

One person has died and two others have needed liver transplants in France after eating wild mushrooms.

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Monday, 30 October 2017

Test developed to detect wine grapes exposed to forest fires

With summer quickly approaching and the temperature increasing, forest fires are a constant worry for wine producers and grape growers. Previous research has revealed that grapes on the vineyard can absorb and metabolise smoke from forest fires, leading to unpalatable wine. But the crucial issue is how to test if the grapes have been affected and how to manage their exposure to the smoke.

Rather than wait for the final product, researchers from the University of British Columbia (UBC) Okanagan have created an analytical test to measure the amount of volatile phenols — compounds absorbed by grapes when exposed to smoke that can impact wine flavour — that are present in the fruit before the wine is produced.

Zandberg worked with PhD student Matthew Noestheden and collaborated with several local vineyards and analytical company Supra Research and Development to produce the test. After reviewing scientific literature on how grapes absorb and metabolise the smoky-flavoured compounds, they used a series of chemical techniques to isolate the volatile phenols and precisely measure them.

Previously, winemakers had to wait about 10–14 days to detect the smoky compounds in grapes, “relying on subjective measures like taste and odour”, according to Wesley Zandberg, Assistant Professor of Chemistry at UBC. This long waiting time before finding out if fruit was suitable for wine production caused unnecessarily high costs. Some affected grapes were not detected until the finished wine was produced, and the longer the grapes stayed on the vine the more likely they were to be exposed.

“We’ve developed a test that detects the exact amount of volatile phenols present in the grape. There’s no need to ferment them first and we get results within a matter of hours,” said Zandberg.

He emphasised the importance of speeding up this process, stating, “By accurately and quickly measuring the presence of volatile phenols, we’re offering a much better tool to help vineyards and wineries manage the risk from smoke exposure. By knowing precisely whether and by how much each crop has been impacted by smoke exposure, growers and winemakers alike can make informed decisions about whether the grapes should be used or abandoned altogether.”

However, some wines are purposefully aged in smoked oak barrels that contain volatile phenols to produce smoky undertones. Zandberg was therefore careful to highlight that accurately measuring the presence of volatile phenols is not only useful in determining the suitability of the fruit before processing, but also in fermented grapes to balance the flavour of the finished wine.

“This could be hugely beneficial in helping winemakers determine whether wines have enough smoky compounds to match their desired flavour profile after ageing in smoked barrels.”

The study was published in the Journal of Agricultural and Food Chemistry and received funding from Mitacs, the Natural Science and Engineering Research Council and the British Columbia Grape Council.



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Loscam opens depot in Sydney

Pallet pooling company Loscam recently celebrated the opening of its new depot located in Erskine Park, Sydney.

The 4400 m2 depot, which occupies over 4 ha, is set to improve the company’s local repair capacity by more than 50% with storage capacity exceeding 280,000 pallets. The facility also features a segregated plastics wash bay supported by a rainwater catchment system, an eco-friendly 600 m2 office and LED lighting.

Conveniently located at the arterial roads of the M4 and M7, the depot aims to make the company’s product lines more efficient through immediate improvement in truck loading/unloading turnaround, repair capabilities and flexibility.

Loscam’s executive vice president Australia and New Zealand, Daniel Bunnett, explained the value of the facility to the 100 guests gathered for the opening. He said, “This key investment further strengthens Loscam Australia’s capability to serve our growing customer base and product range. It also allows us to meet the quality expectations of the market as our customers embrace more automation within their warehouse operations.”

Erskine Park is not the first Australian depot Loscam has opened, as it follows the company’s Richmond facility in Brisbane three months ago. With two production facilities significantly increasing Loscam’s capacity, the company is expanding its Australian business, creating more efficient processes and catering to its 3500 Australian customers.

“This new depot has two main objectives: first and foremost to enhance Loscam’s support to our value customers with development and changes in the supply chain; and second, incorporate environmental friendly elements into each part of our operations,” said Sirin Limpaitoon, president of Loscam. “It’s also a solid proof of our continuous investment in infrastructure to support the growth of our Australian business.”

Other officiating guests included: Natasha Robertson, State Manager – NSW/ACT; Paul Hallett, Group Operations Director; Linda Tsui, Executive Vice President of Finance; and Kenny Tan, Executive Vice President SE Asia.

After cutting the ribbon, the management team and guests celebrated the opening with a Chinese dragon dance show in recognition of Loscam’s parent company, China Merchant Group.



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Whisky equivalent takes 2% of the traditional ageing time

John Hyslop, a businessman with a background in industrial chemistry, has developed a 10-year-old whisky equivalent in just 10 weeks.

Hyslop sought to speed up the whisky-making process after witnessing its production while working in a Tasmanian distillery. He therefore created a technology that can replicate and enhance the reactions that take place in a barrel by controlling physical and environmental factors that influence oxidation, esterification and evaporation.

However, there is one major drawback of the end products. Although they contain the same four ingredients as whisky — barley, water, yeast and oak — and are distilled by hand using a direct-fired copper pot, they have not experienced the same ageing process and so cannot legally be labelled as ‘whisky’. Instead, his Deviant Distillery will produce ‘single malt spirits’.

“Other than the ageing process, everything about our spirits is what you would expect from an ultrapremium craft whisky — we just can’t call it that,” said Hyslop.

Whisky distilleries lose about one bottle of whisky every 20–30 minutes, contributing to the industry average of 30–50% of spirits evaporating during the ageing process. This motivated Hyslop to create technology that reduces the evaporation to just 4%, creating a greener process which works towards carbon neutrality.

“We wouldn’t stand for it if Henry Ford smashed one of every two new cars he made,” Hyslop stated. “While losing whisky from evaporation has been a necessary part of the ageing process, it doesn’t have to be any more.”

The Deviant Distillery produces less than 10% of the waste of traditional distilleries and uses less than 5% water of a traditional distillery of a similar size. Accelerating the whisky-making process is therefore greener and saves 1 million litres of fresh water every year.

Not only does this mean it is more environmentally friendly, but it also provides more freedom around experimentation with flavour combinations. With a production cycle of one batch taking only 2% of the traditional ageing time, Hyslop is able to trial different grains, casks and flavours every 10 weeks.

“With the traditional distilling model, what is bottled today was barrelled 10 years ago. But now, in theory we can conduct several centuries’ worth of flavour tests and arrive at an ultrapremium drink that no single generation ever could before,” he said.

As with any new business, Hyslop encountered several setbacks along the way. While he has received criticism for disrupting the whisky industry and deviating away from traditional whisky processes, Hyslop reassures, “Respecting tradition is important to me, and I’m not suggesting that this approach replace traditional barrel ageing altogether. At the same time, with one foot in the past it’s important to take another step forward.”

By early 2018, he aims to move Deviant Distillery out of his mother’s garage and increase the production capacity from 120 bottles a month to 30,000 bottles a year by opening a commercial distillery in Hobart.

The distillery is launching the Anthology series of malt and dark spirits, with each batch exploring different flavours. Hyslop said the spirits, with an apt product line ‘This is not whisky’, are available online and in select bottle shops in Tasmania, and will be made more commercially available in Melbourne and Sydney over the coming weeks.



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Salmonella, E. coli, botulism or lead in your Halloween lollies?

French organic sector hopes to benefit from Macron's plea for high quality, sustainable food

The French organic sector is booming but domestic supply canât meet demand for key ingredients. The industry is therefore hoping that Macronâs farm-to-fork review will step in to provide assistance - and hopefully some of the â5bn set aside in funds.

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Touton teams with Cocobod to tackle forest devastation in Ghana

Cocoa trader Touton has partnered with Ghanaian government agency Cocobod to curb deforestation in Ghana, where cocoa is the main driver of 3.2% of protected forest loss each year.

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Low-sugar and GMO-free foods resonate more with today’s health-conscious consumer

Nearly half of all consumers class low-sugar or sugar-free products as âextremelyâ or âveryâ important when deciding what to eat or drink with similar results for products free from genetically modified (GMO) ingredients.

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Industry hits out at ‘scapegoating’ as France amends sugar tax

Sugar industry body CEDUS Le Sucre has attacked what it described as âunacceptableâ and âdamagingâ moves from the French government to âscapegoatâ the sugar industry as legislators put in place moves to amend the countryâs sugar tax.

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Givaudan to source 90% of raw materials sustainably by 2020

Flavour giant Givaudan will source 90% of its raw materials of natural origin according to its in-house criteria for responsible sourcing by 2020, it says.

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Enzymotec on board in Frutarom’s $168m natural and infant nutrition investment

Israeli flavour and fine ingredients firm Frutarom are now the owners of nutritional ingredients specialists Enzymotec in a â144m ($168m) deal for the remaining 81% of company shares.

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Yoghurt soars as China develops new dairy foothold

Cheaper production costs and higher quality products have led foreign companies to dominate most Chinese dairy markets, but high margins and booming demand have put local firms in pole position in the yoghurt market.

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Smithfield Foods to open marketplace on JD.com

China-owned pork giant Smithfield Foods will sell its products on Chinaâs second-biggest e-commerce portal in a three-way deal with Henan Shuanghui Investment and Development.

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Saputo to take over Murray Goulburn for $1bn

After many rumors over the potential sale of Australiaâs Murray Goulburn Co-Operative Co. Limited, Canadian dairy company Saputo Inc. has emerged as the company that will take over the cooperative.

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Campbell Soup to make Tim Tam biscuits ‘permanent fixture’ in US with new single-serve pack

Campbell Soupâs global biscuits and snacks division has brought Tim Tam single-serve packs to the US and has set about educating consumers on the Tim Tam Slam.

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Synergy Flavours natural chicken flavour range

Synergy Flavours has launched a range of natural chicken flavours to add authentic taste to a wide variety of applications, including meat-free products. The range is also suitable for gravies, white sauces, soups, ready meals and snacks. It consists of six key profiles, including chicken breast, country-style chicken, pan seared, flame grilled, sweet fried and dark roasted chicken.

To develop the range, the company employed sensory and analytical science to identify the unique flavour characteristics of chicken. By studying the flavour profiles of different parts of the chicken, as well as the impact of specific cooking styles, the company identified six key profiles for creation. These profiles, which are vegetarian, Kosher and Halal, offer manufacturers the ability to confer authentic chicken flavours, such as the creamy, white meat flavour of chicken breast or the ‘country style’ — chicken’s herbal and roasted vegetable notes — into their products. They can add depth of flavour in complex bases (such as in vegetarian products) and deliver product differentiation and enhanced consumer appeal.

The range of chicken profiles is available in liquid and powder formats and as compound flavours for fuller flavour impact.



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Kronen Mango Peeler and De-Cheeker

The Mango Peeler and De-Cheeker by Kronen is a machine that peels large quantities of mangoes and removes the ‘cheeks’ in a single operation. Dynamic insert clamps automatically adjust to the respective mango size and hold the fruit firmly.

Specially developed spikes serve as carriers. Springs position the mango optimally for exact cutting with fine adjustable peeling knives. Capacity is up to 40 pieces/min.

The mango is a sensitive fruit and therefore requires special care in the processing. The peeler does not hold the fruit on the delicate outer side, but by the stone.

The fruit is naturally peeled as if it had been peeled by hand along the length of the fruit. After peeling, the mangoes are cut into two halves using two sharp rotating blades. This processing method increases the shelf life of the product.

The peeler can be integrated into a professional production processing line. The machine measures 7285 (including infeed belt) x 1471 x 2450 mm and is also suitable for ripe mangoes.



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Eurofins invests €22m in food testing lab expansion

Eurofins Scientific has invested more than â22m in an 9,500 m2 extension to its food testing laboratory in Nantes, next to its first-ever site.

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Bio-Rad targets Enterobacteriaceae detection in hours

Bio-Rad Laboratories has introduced a real-time PCR kit to detect Enterobacteriaceae in three hours following a single enrichment in non-selective buffered peptone water.

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Anton Paar sets sights on 20% revenue growth

Anton Paar USA is targeting a 20% increase in revenue in 2018.

Read more about it via http://bit.ly/2houpaI

Kraft Heinz plans to improve broiler welfare

US food processor Kraft Heinz Company has announced plans to expand its current animal welfare commitments to include higher standards for treatment of broiler chickens in its domestic supply chain.

Read more about it via http://bit.ly/2zjwLSM

US in India trip to rip down trade barriers

Five animal feed and genetic firms have joined the US government on an agribusiness mission to India to grow exports and tackle trade issues.

Read more about it via http://bit.ly/2zQ8sbo

PURE enters transportation sanitization market

PURE Bioscience has partnered with a plastic pallet pooling service provider in North America.

Read more about it via http://bit.ly/2iJN18O

Cross-country initiative to boost lamb consumption

The Republic of Ireland, France and the UK have joined forces to boost lamb consumption among 25-35 year-olds in Europe.

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UK food firms open Brexit brolly to weather clouds shadowing safety standards

Rising food prices, regulatory uncertainties and challenges from international trade deals post-Brexit will conspire to create a âperfect stormâ that threatens to rain on the UK food industryâs parade.

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Sunday, 29 October 2017

Research shows 45% of food allergies develop in adulthood

While allergies often occur in children, new research suggests that almost half of all adults suffering with a food allergy developed it during adulthood.

The research, presented at the American College of Allergy, Asthma and Immunology (ACAAI) Annual Scientific Meeting, shows that the prevalence of food allergies is increasing in both adults and children.

“Food allergies are often seen as a condition that begins in childhood, so the idea that 45% of adults with food allergies develop them in adulthood is surprising,” said Ruchi Gupta, ACAAI member and lead author of the study.

After evaluating 53,575 American adults, the study found that the most common food allergy is shellfish, with a 44% increase in cases since 2014. These numbers have risen to 3.6%, while adult tree nut allergy — another commonly reported allergy — has risen from 0.5% in 2008 to 1.8%.

Gupta noted that “the incidence of food allergies in adults is rising across all ethnic groups”. Researchers also found that ethnicity may impact a person’s vulnerability to allergy onset in adulthood, with black, Hispanic and Asian individuals more at risk than white individuals.

“Our research also found that among black, Asian and Hispanic adults, the risk of developing a food allergy to certain foods is higher than for whites, specifically for shellfish and peanuts,” said food allergy researcher and study co-author Christopher Warren. “For example, Asian adults were 2.1 times more likely to report a shellfish allergy than white adults, and Hispanic adults reported a peanut allergy at 2.3 times the frequency of white adults.”

Due to the misconception that allergies develop in childhood rather than adulthood, many adults affected by a food allergy fail to identify it and get it tested. While some people may have food intolerances and sensitivities, Warren stresses the importance of monitoring reactions to food and seeking help when necessary.

“It is important to see an allergist for testing and diagnosis if you are having a reaction to a food and suspect a food allergy,” Warren stated.

If any suspicious reactions to food occur at any age, allergists will be able to detect the allergy and prevent any unpleasant or dangerous reactions to food.



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Three key innovations that will help APAC's supplement sector grow by $10bn in five years

Membership services, snack-style products and interactive packaging will help drive Asia-Pacific's supplement sales to US$56bn by 2022 â an almost $10bn increase from 2016âs figure.

Read more about it via http://bit.ly/2z1RzgF

The impact of dried cranberries on gut health

From their antioxidants to their anti-inflammatory properties, the health benefits of cranberries are not a new concept. Researchers from the University of Wisconsin - Madison tested whether adding one handful a day of sweetened dried cranberries could positively influence the gut microbiome, which is responsible for several biological functions such as immunity and disease-fighting capabilities.

According to MyPlate guidelines, a serving of dried cranberries provides 10% of the daily value for fibre and half a cup is equivalent to one fruit serving.

Over a period of two weeks, researchers aimed to determine if daily consumption of sweetened dried cranberries changed the urinary proteome and faecal microbiome. Ten healthy individuals provided baseline urine and faecal samples in a fasted state (8–12 hours) at the beginning of the study. They then consumed one serving (42 g) of dried cranberries daily with lunch for the following two weeks before urine and faecal samples were collected again.

"The aim of our prospective study was to determine if just one addition to the diet — a typical serving of sweetened dried cranberries — could alter a myriad of proteins and natural bacteria in the urinary proteome and fecal microbiome," explained the lead author, Dr Jess D Reed.

In 2013, decades of research regarding the health benefits of cranberries was collated into a review published in Advances of Nutrition. It stated the association between cranberries and health was most likely due to the plant compounds in cranberries, and some research evaluated the impact of the fruit on the risk of recurrent urinary tract infections, cardiovascular health and blood glucose management.

While the correlation has been proven before, it was not as pronounced in this study. Reed said, "Previous investigations showed that cranberry compounds influenced gut health. Similarly, our findings were positive, albeit statistically insignificant, but motivate us to continue exploring."

"This trial only scratches the surface of the potential role of cranberries in whole-body health," agreed study author, Chris Krueger. "These results give us another reason to delve deeper into the diverse effects cranberry compounds have on the human body."

The research was published in OMICS: A Journal of Integrative Biology and funded by The Cranberry Institute, with grant support provided by the Cranberry Marketing Committee (CMC).



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Frutarom Bright'n Free Red Rosy all-natural red colour range

In response to the growing demands for vegan eating, Frutarom Natural Colors Business Unit launches Bright’n Free Red Rosy, a clean-label, all-natural red colour range for plant-based meat analogues.

Food manufacturers of vegan/vegetarian meat strive to mimic not only the flavour and texture of meat products, but also the colour. They thus add red colour to get an exact ‘look and feel‘ of meat. The company’s line of red colours is plant-sourced, allergen-free and E number-free.

The colour line is specifically optimised for vegan/vegetarian meat analogue applications. It is highly heat stable and thus suitable for items such as grilled, raw cured and par cooked vegetarian sausages, as well as other foods undergoing a long cooking process.

The red colour line is derived from simple, natural vegetable sources, allowing for transparent labelling. It is kosher-certified and available in a palm-free form. There is no selective extraction; the ingredient is a simple concentration of squeezed plant juices rich in the natural antioxidant pigment anthocyanin.



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Scientists find physiological approach to restoring intestinal health

Scientists at Hokkaido University have used antimicrobial peptides to restore the gut’s ecosystem without impacting healthy microbiota.

A mammal’s metabolism and immunity are affected by the microbes in their intestine, and this composition of microbiota is maintained by antimicrobial proteins secreted from intestinal cells. Dysbiosis, which are unfavourably altered microbiota, often exacerbate an underlying disease.

Controlling or restoring the microbiota can be achieved through ‘bacteriotherapy’ such as faecal microbiota transplantation and probiotics. Published in the Journal of Experimental Medicine, Professor Takanori Teshima and his team at Hokkaido University experimented on mice to discover a physiological approach.

They found that the molecule R-Spondin1 stimulates intestinal stem cells to differentiate to Paneth cells, which secrete antimicrobial peptides. The peptides, called α-defensins, act selectively against pathological bacteria, meaning healthy symbiotic microbes remain untouched.

After giving healthy mice R-Spondin1, they found the number of Paneth cells and amount of α-defensin secretion significantly increased without causing any substantial changes in gut microbiota.

“The two molecules we tested, R-Spondin1 and α-defensin, are both intrinsic to mammals, including humans, and found to have little effect on healthy microbiota. So, our results suggest a novel and physiological approach to restore the gut’s ecosystem and homeostasis while avoiding adverse effects,” Professor Teshima explained.

The team then used mice with graft-versus-host disease (GvHD), an inflammatory complication that occurs after allogenic haematopoietic stem cell transplantation. Previously, their research has shown that GvHD leads to the loss of Paneth cells and induces intestinal dysbiosis. However, the administration of R-Spondin1 can prevent the depletion of Paneth cells, prevent the decreased secretion of α-defensins and rebalance intestinal microbiota. Similar results were produced when the α-defensin was orally administered.



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What are the genetic causes of food allergies?

About 5–8% of all children suffer from food allergies which can be caused by both genetic and environmental factors. A study has found five genetic risk loci that highlight the importance of skin and mucous membrane barriers and the immune system in the development of food allergies.

Led by the Max Delbrück Center for Molecular Medicine (MDC) and Charité – Universitätsmedizin Berlin, a study examined 1500 children who suffer from food allergies in Germany and the United States.

“Studies of twins suggest that about 80% of the risk for food allergies is heritable, but little is known so far about these genetic risk factors,” stated Professor Young-Ae Lee, a researcher at the MDC and head of Charité’s outpatient pediatric allergy clinic.

Certain foods can cause severe allergic reactions such as breathing difficulties, vomiting, diarrhoea and anaphylaxis, which can be fatal. While children often outgrow common food allergies or intolerances including chicken eggs and cow’s milk, peanut allergies can persist for life and are most commonly associated with anaphylaxis.

Published in Nature Communications, the genome-wide study looked at over five million genetic variations, called single nucleotide polymorphisms (SNPs), in each participant and compared the frequency of these SNPs with that of the control subjects. To confirm the allergy diagnosis, researchers used an oral food challenge test in which patients ingested small amounts of the suspected allergen in the hospital under emergency conditions.

“We know from clinical practice that as many as 80% of presumed food allergies are not actually allergies. These food sensitivities are frequently due to food intolerance rather than an allergic response,” said Lee.

Of the five genetic risk loci the study found, four of them showed a strong correlation with known loci for conditions such as atopic dermatitis and asthma, chronic inflammatory diseases like Crohn’s disease and psoriasis, and other autoimmune disorders.

The SERPINB gene cluster on chromosome 18 was identified as a specific genetic risk locus for food allergies. It involves 10 members of the serine protease inhibitor (serpin) superfamily. The genes in this cluster are expressed primarily in the skin and in the mucous membrane of the oesophagus. Consequently, researchers believe they play an important role in ensuring the integrity of the epithelial barrier function.

The study also found that four of the five risk loci were associated with all food allergies, with the only exception being the human leukocyte antigen (HLA) region, which is specific to peanut allergy cases.

By establishing potential hereditary markers of food allergies in children, the study builds the foundations for better diagnostic tests and possible treatment strategies.



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Anritsu Metal Detector and Check Weigher Combination Unit

Anritsu’s Metal Detector and Check Weigher Combination Unit, available from Walls Machinery, provides traceability of the user’s products for quality assurance and a critical control point for the safety and requirements of the product.

The M6 model Metal Detector with built-in advanced digital signal processing ensures accurate detection made easy. Its auto-learn function is designed to provide reliable and repeatable performance as well as high sensitivity detection of ferrous and non-ferrous metals.

USB output for data logging and daily inspection reports comes as standard. The machine’s simplified data and log management allows quick response to retailers or customer quality inquiries catering to the increasing trend in quality assurance requirements.



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Friday, 27 October 2017

Russia widens meat import ban

The Russian government has expanded the range of meat and livestock imports it has blocked from the US, EU and other countries imposing sanctions on Moscow.

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What was 2017's most misleading product? Voting has opened...

Campaign group Foodwatch is asking the German public to vote for the most misleading product of 2017. We take a look at the five nominations.

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Cocoa's big risks and opportunities: Mars procurement chief talks ‘price crisis’ and child labor

Significant progress is being made to combat unlawful child labor, but Indonesiaâs declining crop and the falling cocoa price remain major challenges, says Mars' head of procurement.

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It’s the bun that makes the burger, says Lantmännen Unibake exec

LantmÃnnen Unibake is geared to capitalize on the premiumization trend going on in fast food service with operators customizing offerings to encourage consumers to spend a little more on nice looking products.

Read more about it via http://bit.ly/2gGImjD

Personalised nutrition to order with 3D printing tech launch

Personalised nutrition using a natural, calorie-free fibre to create nutritionally enhanced foods on demand is ârevolutionaryâ, according to the makers of a 3D-printing platform.

Read more about it via http://bit.ly/2i9fvom

UK food firms open Brexit brolly to weather clouds shadowing safety standards

Rising food prices, regulatory uncertainties and challenges from international trade deals post-Brexit will conspire to create a âperfect stormâ that threatens to rain on the UK food industryâs parade.

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Can natural liquorice extract be an effective sweetness enhancer?

Glycyrrhizin acid, the sweet-tasting and bitter-masking component of liquorice, has been used in the pharmaceutical industry for years but remains relatively unknown among food makers. UK supplier Thew Arnott wants to change that.

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Curcumin supplements offers gut protection and heat relief from exercise exertions

Curcumin-based supplementation may be helpful in protecting the gut during bouts of endurance-based exercise as researchers also observe a reduction in core temperature and heart rate.

Read more about it via http://bit.ly/2gIJgfC

Quality of rPM ‘biggest barrier’ when using recyclates as raw materials

Almost 60% of the European plastics converting companies find it hard or very had to get a supply of rPM (recycled plastics materials) in an acceptable quality, according to the European Plastics Converters Association (EuPC).

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Cargill offers turkey traceability ahead of Thanksgiving

US poultry producer Cargill is offering consumers transparency on its turkeys through its Honeysuckle White brand.

Read more about it via http://bit.ly/2hecYtB

Strategic growth planned for Sub-Saharan Africa

Poultry operators Tyson Foods Inc and Acacia Foods are to make investments in Zimbabwe-based processor Irvineâs Group as part of plan to target growth in Sub-Saharan Africa.

Read more about it via http://bit.ly/2i8xZ8y

Danish Crown aims to be world-leader in natural casings

DAT-Schaub CEO Jan Roelsgaard wants several big acquisitions as the Danish Crown subsidiary aims to become the worldâs âbestâ natural casings producer.

Read more about it via http://bit.ly/2yOcvbj

Strict supplier sourcing policy for Thai giant

Vietnamese subsidiary of Thailandâs Charoen Pokphand Foods (CPF) has introduced a strict sourcing policy for more than 50 firms from which it buys raw materials, ingredients and packaging.

Read more about it via http://bit.ly/2gNquYe

Thursday, 26 October 2017

NORD LogiDrive standardised drive systems

NORD DRIVESYSTEMS has established three preferred sizes for efficient variable-frequency drives in materials handling and conveyor applications. The standardised drive systems simplify purchasing, engineering, commissioning and spare parts stocking, as well as being easy to install, operate and maintain. Limiting the number of variants can yield greater total cost of ownership (TCO) savings than any other measure except for lowering energy consumption, according to the company.

The LogiDrive line of three preferred drive variants is optimised for intralogistics applications and can be used for conveyor systems spanning many hundred metres. The VFDs allow for simple daisy-chaining as short power lines can be connected from one drive to the next. Three geared motor variants meet all typical performance requirements: IE4 permanent-magnet synchronous motors with power ratings of 1.1, 1.5 or 2.2 kW are combined with efficient two-stage helical-bevel gearboxes in two sizes for torques up to 260 Nm. Robust frequency inverters from the NORDAC LINK series enable a wide range of speeds. The systems feature a high overload capacity and offer a versatile range of functions. Interfaces for all commercially available communication protocols are available, including Profinet, Ethernet POWERLINK, EtherCAT and EtherNet/IP.

The systems are easy, quick and safe to install due to coded plug-in connectors. Maintenance switches, key switches and direction switches on the devices allow for flexible direct access to individual drive axes for set-up or service. Sensors and actuators can be connected via M12 plugs. Plug-and-play, pre-parameterised inverters simplify maintenance, and drive components can be individually replaced.



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Split-proof sesame seed gets backing for 'fundamental shift' in $8 billion market

Israeli start-up Equinom has already partnered with Mitsui and PepsiCo's Sabra on a high-yield sesame seed that can be harvested mechanically, which could shift production to industrialised countries. Its CEO is promising a fundamental change in sesame sourcing - but could smallholder farmers lose their livelihoods?

Read more about it via http://bit.ly/2gF2S40

EFSA confirms health concerns over furan content in infant food

The presence of toxic furans in infant foods such as ready-to-eat jarred or canned foods could pose a health risk, with regulators mentioning long-term liver damage as one possibility.

Read more about it via http://bit.ly/2i6syqI

EU, Mercosur press for year-end trade deal despite resistance

A trade deal between the European Union and the Latin American countries represented by Mercosur are could be concluded by the end of the year, despite resistance from European agricultural interests.

Read more about it via http://bit.ly/2gEPVqX

Orkla to snap up Norway's ABC

Nordic bakery giant Orkla Food Ingredients is to expand into meat ingredients, starter cultures and other functional ingredients by acquiring Norwegian supplier Arne B. Corneliussen (ABC).

Read more about it via http://bit.ly/2zGLZOa

Indonesia streamlines halal certification through new government agency

A new body formed under the religious affairs ministry has taken over issuing halal certification, almost 30 years after Indonesiaâs top clerical body was given responsibility for the practice.

Read more about it via http://bit.ly/2z84E9o

100-store Tata Starbucks to double workforce and hire more women

Starbucksâ Indian joint-venture has marked the opening of its hundredth store and fifth anniversary in the country with the announcement of a series of strategic initiatives.

Read more about it via http://bit.ly/2i6vHGW

Polish meat producer opens cutting facility to boost beef exports

Polish meat producer ZM Zakrzewscy has launched a meat-cutting facility, fitted with a total surface of some 3,000 square metres, with the aim of increasing its exports of beef to the European Union, according to senior company representatives.

Read more about it via http://bit.ly/2iBOeim

Brexit: €500m loss for EU food traders

EU-to-UK food sales have been hit by âsignificant lossesâ, due to sterlingâs weakness against the euro, according to a meat trade body.

Read more about it via http://bit.ly/2y75ZwY

Cambodian VP in China to tackle meat import reliance

One of Chinaâs top meat-focused conglomerates could be about to expand its reach in south-east Asia. New Hope Group, a company with interests in feed, pigs and poultry, has been hosting the Cambodian vice prime minister on a high-profile visit to its facilities.

Read more about it via http://bit.ly/2lj3lho

KW Plastics expands PCR to rigid packaging applications

KW Plastics is expanding the use of PCR (postconsumer resin) to many rigid packaging applications where FDA (Food and Drug Administration) food contact is required, following a new regulatory accomplishment.

Read more about it via http://bit.ly/2i73Arp

Pilgrim’s Pride: 200 jobs could go in factory closure

About 200 jobs could be at risk under plans by US poultry processor Pilgrimâs Pride to close its factory in Luverne, Minnesota.

Read more about it via http://bit.ly/2ljb1Af

RTRS, retailers and fast food giants back call for urgent action in Brazil’s Cerrado

The Roundtable on Responsible Soy (RTRS) and other stakeholders have endorsed a manifesto calling for an end to the destruction of forests and native vegetation in the Cerrado region of Brazil.

Read more about it via http://bit.ly/2izpwzc

Wednesday, 25 October 2017

Most people have heard of Salmonella, but not Campylobacter

The German Federal Institute for Risk Assessment (BfR) has carried out a survey on health risks consumers are aware of?

Read more about it via http://bit.ly/2xmHs2k

‘300 million’ deaths likely if we ignore antibiotic resistance - former Belgian PM

Failure to address antimicrobial resistance (AMR) could destabilise the global economy and lead to millions of deaths, the former Prime Minister of Belgium said in a letter to this site.

Read more about it via http://bit.ly/2zDjBfu

Alt-protein industry facing a ‘sea change’ in the midst of an ever-changing current

A âsea changeâ is occurring in the plant-based and cultured protein industry although which way the current is flowing is yet to be determined, a panel of experts conclude.

Read more about it via http://bit.ly/2y6vhGL

Chr Hansen CEO on full-year results: ‘What helps us to outgrow the industry? We can convert the big players’

We talked to Chr Hansen CEO about selling dairy cultures to the biggest cheese makers in the US, how to double profitability in colours by 'ditching complexities' and why he is sceptical of (but still investing in) plant-based ingredients.

Read more about it via http://bit.ly/2yNsqG1

EU: No decision taken on glyphosate

The decisive vote due today on the reauthorization of the EU license for the controversial herbicide, glyphosate, did not take place - it was postponed.

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Soy emulsifier will respond to Europe's 'negative sentiment' over palm oil: Palsgaard

Danish supplier Palsgaard has launched a soy-based emulsifier for cakes to meet growing European demand for palm-free foods. But certified sustainable palm oil is still the most environmentally-friendly oil crop, it says.

Read more about it via http://bit.ly/2yNvylb

Bakery innovations drive satisfying performance for Novozymes

Biotechnology company Novozymes has reported âbetter than expectedâ growth for the first nine months of fiscal 2017.

Read more about it via http://bit.ly/2y6Ul0l

Divine Chocolate NPD focused on ‘high cocoa trends’

Social enterprise Divine Chocolate is pushing NPD innovation to capitalize on the growing higher cocoa trend evident in the popularity of its 85% chocolate bar.

Read more about it via http://bit.ly/2yNGAqU

‘300 million’ deaths likely if we ignore antibiotic resistance

Failure to address antimicrobial resistance (AMR) could destabilise the global economy and lead to millions of deaths, the former Prime Minister of Belgium said in a letter to this site.

Read more about it via http://bit.ly/2i3vSTz

Trud plans to be one of Russia’s top turkey producers

Russian livestock and poultry producer Trud, owned by Russian businessman Boris Paikin, has announced plans to become one of Russiaâs largest producers of turkey meat.

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Trud plans to become one of Russia’s largest producers of turkey meat

Russian livestock and poultry producer Trud, owned by Russian businessman Boris Paikin, has announced plans to become one of Russiaâs largest producers of turkey meat.

Read more about it via http://bit.ly/2ixmSdf

IFST launches Food Science Fact Sheets

The Institute of Food Science & Technology (IFST) has launched what will become a series of Food Science Fact Sheets providing information on food science topics.

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Third-quarter sales rise for McDonald’s

Promotional strategies have helped global fast food chain McDonaldâs to a quarter of sales growth.

Read more about it via http://bit.ly/2yQd8Ri

McCain Foods Canada opens $65m potato specialty production line

McCain Foods (Canada) has officially opened its $65m potato specialty production line, expanding its potato processing facility in Florenceville-Bristol, New Brunswick.

Read more about it via http://bit.ly/2y5qhlB

Sesotec wins contract for X-Ray inspection of coffee in metalized packs

Sesotec has partnered with Khao Shong Group Co. in Thailand, to install its Raycon X-Ray inspection system to inspect coffee in metallic or metallized packaging materials.

Read more about it via http://bit.ly/2yNndOF

Tuesday, 24 October 2017

Industry welcomes USDA regulation climbdown

The US meat industry has largely welcomed the United States Department of Agricultureâs (USDA) decision to withdraw proposed legislation on the buying and selling of livestock.

Read more about it via http://bit.ly/2yNAyqp

Tainted tastes a bitter ‘no-no’ for consumers as firms battle cost-cutting culture

The quest to produce nutritionally enhanced food despite the industryâs cost-cutting culture is one of the biggest challenges the food industry is currently facing, according to Mondelezâs Gil Horsky.

Read more about it via http://bit.ly/2y377gf

UK latest to sign up to Dairy Declaration

The UK dairy industry has become the latest country to endorse a declaration to promote the sustainability of dairy systems worldwide.

Read more about it via http://bit.ly/2zzw4kE

Food sales in Europe: The 2017 winners and losers

Food sales throughout Europe have grown over the past five years â but not all regions and categories have performed equally. What areas are expanding and where are food makers losing out?

Read more about it via http://bit.ly/2yIZoG7

French start-up puts a modern spin on sauerkraut with lactofermented vegetables

French start-up La Note Bio is tapping into the fermented food trend with its ready-to-eat, lactofermented and unpasteurised vegetables. Just don't say the word sauerkraut...

Read more about it via http://bit.ly/2zzye3w

Mushroom protein beats meat for fullness, say researchers

Mushrooms may be more filling than meat when matched in terms of protein content, researchers have found.

Read more about it via http://bit.ly/2yIZlKr

India sets up body to oversee new export packaging standards

Faced with mounting import rejections overseas, India is working on new packaging standards for food shipments to developed markets that it is hoped will also boost trade.

Read more about it via http://bit.ly/2zNNDOD

European dairy firm seeks to tap into China UHT milk growth with Alibaba deal

Chinaâs UHT milk imports have increased almost six-fold in the last four years, leading to Italian firm Centrale del Latte dâItalia (CLI) Group sealing a deal with Alibaba to boost its sales in the country.

Read more about it via http://bit.ly/2xiZIJX

Malaysian MyNews owner Bison secures Japan food manufacturing JVs

Major Malaysian retailer group Bison is accelerating its move into food manufacturing by partnering with two Japanese firms to produce bakery and ready-to-eat convenience goods.

Read more about it via http://bit.ly/2zMS7Fs

Reduce sugar in beverages and ‘save 150,000 Australian lives and $8 billion’

Slashing the energy content of sugary drinks by a third could save more than 150,000 Australian lives that come to a premature end and $8 billion in health costs, said a new report by The George Institute for Global Health.

Read more about it via http://bit.ly/2xkg7Oj

Gold kiwi “novel prebiotic” could reduce risk of gastrointestinal disorders: New Zealand trial

Gold kiwi fruit supplementation increases the abundance of bacteria associated with a lower risk of gastrointestinal disorders, leading researchers to conclude it offers a potential strategy for improving gut microbiota composition.

Read more about it via http://bit.ly/2zMBQAb

HRL Holdings to enter food/agri testing market

HRL Holdings is to acquire Analytica Laboratories for NZ$30m to enter the environmental and food/agriculture testing market.

Read more about it via http://bit.ly/2z43GuI

Groups urge update to EU irradiation rules

The European Commission has been urged to revise legislation related to irradiation of food and ingredients.

Read more about it via http://bit.ly/2iwJFpm

HRL Holdings to enter food/agri testing market

HRL Holdings is to acquire Analytica Laboratories for NZ$30m to enter the environmental and food/agriculture testing market.

Read more about it via http://bit.ly/2z43GuI

PRIMUS to distribute Astell products in North America

PRIMUS Sterilizer Company has partnered with Astell Scientific to become its North American distributor for the range of cylindrical autoclaves.

Read more about it via http://bit.ly/2ixSMGp

Brazil to improve sustainability image

Brazilâs reputation was tarnished by a tainted meat scandal, but the biggest country in South America is working hard to improve its status as a sustainable food giant.

Read more about it via http://bit.ly/2yELDKX

Canada opens borders to Scottish haggis

For the first time in almost 50 years, Canada has opened its borders to Scottish haggis.

Read more about it via http://bit.ly/2xknGVt

Macron wants EU to take hard stance in trade talks

French President Emmanuel Macron wants the European Union (EU) to take a tougher stance on controversial trade talks.

Read more about it via http://bit.ly/2zAOelT

‘How to avoid being the next food safety scandal’

âA recent undercover report in the press did more than uncover low standards of food safety at a major UK food manufacturer â it also highlighted the importance of organisations having the relevant electronic systems in place to prevent issues arising on the shop floor.

Read more about it via http://bit.ly/2y2IWhT

Mushroom protein beats meat for fullness, say researchers

Mushrooms may be more filling than meat when matched in terms of protein content, researchers have found.

Read more about it via http://bit.ly/2xjkgCe

BRF’s executive exodus continues

A shake-up of senior executives at Brazilian meat giant BRF continues to see heads roll, with the resignation of Carlos da Costa Parcias JÃnior.

Read more about it via http://bit.ly/2i0HTcj

Antioxidants could help reduce heart disease risk in haemodialysis patients

Greater antioxidant and B-vitamin intake could lower the risk of heart disease in haemodialysis patients, according to an Iranian study.

Read more about it via http://bit.ly/2gyEHEl

Monday, 23 October 2017

Food expiry indicators could become tactile

Mimica has developed a food expiry indicator, called Mimica Touch, which could replace traditional expiry dates on food products. Originally known as Bump Mark, the indicator sits on the food packaging and decays at the same speed as the product.

Consumers can establish an accurate rate of decay through tactile information. Mimica Touch is made of gelatin, a by-product from the food industry, meaning that it reacts to changes in temperature in the cold chain.

With a similar molecular composition of food, any decay causes a molecular breakdown in the gel, which causes bumps to form. The label is originally smooth, but the more it decays the bumpier it feels to users, which is a concept that was developed with the visually impaired in mind. When bumps can be felt, it means the product has spoiled and is therefore no longer safe to eat.

The company’s website describes Mimica Touch as “a data driven product that uses a biological model to show an accumulative effect of the changes in the packaged food in real time without the need for a reading device”.

Mimica put shelf life testing data from the lab into its mathematical model to adjust the gel for each product line.

The label is easily made on-site and is designed so that it can be adopted by existing packaging equipment. Ultimately, it is a scaled down package consisting of a plastic tray and lidding film containing gel.

While the product is still being developed, tactile indicators such as Mimica Touch may reduce levels of food waste and change the food packaging industry in the future.



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Organic and non-GMO additives: Should you pay the premium?

Suppliers are increasingly offering certified organic or non-GMO additives. But why should manufacturers pay the premium for 'invisible' ingredients?

Read more about it via http://bit.ly/2gDdm7C

Obesity and calcium: Study to assess body composition and osteoporosis risk

An Australian trial is recruiting 120 post-menopausal women â both lean and overweight â to investigate how a person's body composition influences the effect of calcium against bone loss.

Read more about it via http://bit.ly/2yF9REG

Industry divided over traffic light labelling in Europe

The European food sector is divided over the benefits of introducing a traffic light labelling scheme throughout Europe.

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‘Floating food’ joins gels, foams and fogs as industry innovation at its best

âFloating foodâ that delivers more intense sweet, bitter and umami flavours via ultrasound could be the start of a culinary trend that sends combinations of food items directly to consumersâ taste buds.

Read more about it via http://bit.ly/2zxaywD

Pressure mounts for European glyphosate ban

Calls to ban glyphosate are gaining steam in Europe ahead of a vote on whether to renew the controversial weed killerâs licence this week.

Read more about it via http://bit.ly/2h0nXXk

What’s holding back the growth of organic pulses in Europe?

The UK saw the first commercial crop of organic lentils going on sale last month, in news that highlights how far theyâve fallen in the pecking order of plant-based crops grown for food.

Read more about it via http://bit.ly/2zvfD8Z

Should ‘precision breeding’ biotech be included in GMO regulation?

Developments in genetic coding techniques open the doorway to crops that produce higher yields or have positive characteristics, such as drought or pest resistance. The EU regulates the cultivation and use of genetically modified organisms (GMOs) in food but debate rages over whether new biotechnologies such as CRISPR-Cas gene editing should be treated differently.

Read more about it via http://bit.ly/2h33FfI

Yakult boss urges clarity from UK over Brexit

Yakult's president has urged the UK to clearly define its Brexit strategy, but has pledged that the firm is committed to continuing its business in the country.

Read more about it via http://bit.ly/2iswHcs

Indonesian food firm creates first halal accredited mentaiko

The first halal mentaiko â Japanese seasoned cod roe â is now on sale in Indonesia.

Read more about it via http://bit.ly/2yIo0Au

Japan the priority for Oregon exports with officials seeking to build on Ajinomoto relationship

Officials from Oregon have embarked on trade mission to Japan to drum up support for its food exports â and will also meet industry heavyweight Ajinomoto, which has a frozen food site in the US state.

Read more about it via http://bit.ly/2xZQG49

Impressions Caterers fined £3k for cake containing nuts

Impressions Caterers in Towcester, Northampton, UK, has been fined Â3k by Northamptonshire County Council Trading Standards after serving a cake that contained nuts.

Read more about it via http://bit.ly/2zwlPO3

Patented fresh flavour tech promises to revitalise stale ready meal category

Freeze-drying is great for locking in colour, nutrients and tasteâ but not the âfresh aromaâ profile of herbs, according to Givaudan, whose patented âtop noteâ flavours promise to revitalise the taste of processed ready meals.

Read more about it via http://bit.ly/2xZbbhA

EU plans to regulate trade won't improve producers’ incomes, meat retailers claim

Meat and livestock producers in the European Union (EU), especially smaller farmers, will be watching Brussels closely early next year, now that EU agriculture and rural development commissioner Phil Hogan has promised to protect them against the market power of major retailers.

Read more about it via http://bit.ly/2laIyfU

Cages for one million Chinese pigs pulled

Chinaâs animal welfare awakening has gathered pace after Qinglian Food Company committed to phase out cramped sow stalls by 2025.

Read more about it via http://bit.ly/2xgaPU1

Cofco buys back China Foods wine business in wake of sluggish returns

China Foods will sell all its wine and non-beverage business to its parent Cofco for HKD5.1bn (US$649m) after years of poor performance and gloomy forecasts for future business.

Read more about it via http://bit.ly/2zIuH42

JBS reopens suspended sites

Brazilian processor JBS has reopened production facilities in Mato Grosso do Sul following a temporary closure stemming from a court-ordered asset seize last week.

Read more about it via http://bit.ly/2xZc0qr

Arby’s targets hunters with venison sandwich

US fast-food chain Arbyâs has begun enticing the hunting community with the reintroduction of its Venison Sandwich.

Read more about it via http://bit.ly/2yClz31

Yakult boss urges clarity from UK over Brexit

Yakult's president has urged the UK to clearly define its Brexit strategy, but has pledged that the firm is committed to continuing its business in the country.

Read more about it via http://bit.ly/2yMwXc6

Sunday, 22 October 2017

NUS student develops probiotic beer

Beer drinkers may soon be raising a glass to researchers from the National University of Singapore (NUS) who have created a probiotic beer containing ‘good bacteria’.

A regular consumer of probiotic drinks herself, Chan Mei Zhi Alcine from the Food Science and Technology Programme at NUS thought up the concept of the probiotic beer for her final-year project.

The beer contains the probiotic strain Lactobacillus paracasei L26, which improves gut health and regulates the immune system. While many people rely on dairy to get probiotics, Alcine wanted to develop a dairy-free option for those who are lactose intolerant while also providing a healthier alternative to the popular alcoholic beverage, beer.

“While good bacteria are often present in food that have been fermented, there are currently no beers in the market that contain probiotics. Developing sufficient counts of live probiotics in beer is a challenging feat as beers contain hop acids that prevent the growth and survival of probiotics,” she explained.

The International Scientific Association for Probiotics and Prebiotics recommends consuming a minimum of one billion probiotics per serving in order to achieve the health benefits. After testing six probiotic strains over nine months with various temperatures and different amounts of hops, Alcine and Associate Prof Liu discovered a formula for the beer that balanced the probiotic and hop ingredients. The NUS research team has filed a patent to protect the recipe.

The resulting product takes about a month to brew and has an alcohol content of 3.5%, just under the 4–6% of regular beers. The pale, bubbly drink has similar aesthetics to regular beer but with a more sour taste.

“For this beer, we used a lactic acid bacterium as a probiotic microorganism. It will utilise sugars present in the wort to produce sour-tasting lactic acid, resulting in a beer with sharp and tart flavours,” said Alcine.

However, she stated that the probiotic beer should continue to be drunk in moderation; while the probiotics are not harmful, the beverage still contains alcohol.

“The general health benefits associated with consuming food and beverages with probiotic strains have driven demand dramatically. In recent years, consumption of craft or specialty beers has gained popularity too. Alcine’s invention is placed in a unique position that caters to these two trends. I am confident that the probiotic gut-friendly beer will be well received by beer drinkers as they can now enjoy their beers and be healthy,” Liu said.

Liu and Alcine plan to commercialise the product in the future, and the beer has already attracted the interest of a Japanese brewery company.



Read more about it via http://bit.ly/2yCavmA

Project Wing drones deliver burritos in Australia

Forgetting milk or bread from the supermarket is annoying for most people, but what about those living in rural areas where the closest store is a 40-minute drive away? Drone technology has been developing over the last few years, and Project Wing is attempting to alleviate this inconvenience with their delivery drone tests in south-eastern Australia.

After their first successful drone delivery to members of the public at Virginia Tech University in 2016, Project Wing — created by Alphabet’s research lab X — is focusing on helping rural communities on the border of the ACT and NSW. Residents in these areas suggested the technology could benefit them by providing food and medical supplies that are otherwise difficult to acquire.

While their first delivery was conducted in an open field, the company is looking at the wider logistics of delivering to individuals in their own home, and they have partnered with Mexican food chain Guzman y Gomez and pharmacy chain Chemist Warehouse in the process.

How does it work?

Using the Project Wing app on their smartphones, testers can purchase food or medicine which will be picked up by the drone from their partner’s loading sites and delivered to testers at their door. But the use of drones has been viewed as a logistical nightmare in previous trials with problems such as avoiding obstacles and maintaining stability to name a few.

After numerous tests, Project Wing has developed a delivery drone that can travel 10 km from its take-off location at speeds of up to 120 km per hour while carrying a payload of up to 1 kg. Working closely with the local and state governments and CASA (the Civil Aviation Safety Authority), the drones should remain safe and comply with Australian law.

Changing conditions are something that the drones will also have to account for. A flight route can be pre-planned using the unmanned traffic management (UTM) platform and the drone is equipped with sensors that can identify obstacles such as parked cars or outdoor furniture. With algorithms constantly learning about new delivery locations, the more test deliveries the company conducts, the smarter and safer the aircraft will become.

Future testing

Personalised deliveries means drones must navigate through trees, powerlines and fences and be prepared to deliver to a multitude of places including backyards, public parks and farmlands. However, the company has acknowledged that there is still much to be done before this service is fully refined.

“We have to incorporate customer preferences — e.g. many of our testers would like packages delivered to backyards so they're not visible from the road, or near kitchens so food items can be unpacked quickly,” said James Ryan Burgess, project lead at Project Wing, in a blog post.

Although they have established what people want delivered, learning how to make the technology user friendly and how to accommodate their partners’ requirements are the next hurdles.

Project Wing aims to pick up packages from anyone in almost any location, but this means packages should be loaded and received without any specialised infrastructure and by people without specialised experience. This is where the company aims to learn from Guzman y Gomez and Chemist Warehouse.

For Guzman y Gomez, the technology needs to seamlessly fit into their kitchen operations and enable workers to continue to deliver fresh burritos and chips to customers. Understanding how much notice to give them for a drone’s arrival is crucial for them to be able to time the cooking, packing and loading of the product.

As part of this testing period, Chemist Warehouse is offering nearly 100 products including vitamins, dental care, sun care and over-the-counter medicines. Burgess suggested that this causes problems in terms of packing and delivering a wide variety of products.

“By practising how we pack items of very different shapes and sizes into our fixed-sized package, we’ll learn how to optimise how many items we’re able to deliver per flight,” he stated.

Therefore, the company is taking the complex delivery problems away from merchants such as Guzman y Gomez and Chemist Warehouse.

Whether it’s providing medicine to the door of ill people or helping those cut off by fires or floods, the drone deliveries aim to be commercialised for a number of consumer needs in the future. For example, their upcoming tests will establish how they can help the Australian Capital Territory Rural Fire Service. While these delivery tests only encompass a select number of testers, the overall aim is to study the feasibility of a larger delivery network.



Read more about it via http://bit.ly/2gD2s1Z

Yakult boss urges clarity from UK over Brexit

Yakult's president has urged the UK to clearly define its Brexit strategy, but has pledged that the firm is committed to continuing ti build its business in the country.

Read more about it via http://bit.ly/2iswHcs

Alfa Laval GJ A2, GJ A6 and GJ PF FT rotary jet heads

Alfa Laval has added three rotary jet heads to its portfolio: GJ A2, GJ A6 and GJ PF FT.

This provides easy installation of rotary jet head technology in small size tank openings like 3″ or 4″, where static spray ball and rotary spray heads are normally mounted today. By retrofitting with one of the three small jet heads, the user avoids reworking the tank to accommodate upgrading tank cleaning equipment, meaning low installation cost.

When higher cleaning efficiency is required, it is easy to upgrade static spray balls to the GJ Rotary Jet Head technology. Simply unclip the static spray ball and replace it with a new clip-on rotary jet head that uses a cleaning pattern ensuring dynamic and effective distribution of water to the inner tank surfaces. The high mechanical force generated by the strong jet impingement efficiently removes remaining products and residues to provide the best conditions required for hygienic production.

Rotary jet heads are said to clean tanks 70% faster than the static spray ball technology. Because of faster cleaning, less water and chemicals are used, thereby reducing operating costs by up to 80%, according to the company. They provide easy cleanability, a safer end product and greater overall output for all hygienic applications.



Read more about it via http://bit.ly/2yCuLVc

Turck TBEN-S-RFID and TBEN-L-RFID interface modules

To simplify RFID integration across industrial environments, Turck has released two interface modules: the TBEN-S-RFID and TBEN-L-RFID. These devices can be used outside the cabinet thanks to IP67 ratings, making them suitable solutions for retrofitting RFID applications.

Both modules allow actuators and sensors to be connected with RFID read/write heads simultaneously. These features reduce the installation and wiring efforts that are required for industrial identification solutions.

The TBEN-S-RFID is an ultracompact module that measures 32 mm wide and eliminates complex PLC integration with its conventionally mapped RFID data. In addition to two RFID ports, the module offers four configurable digital I/O points for external devices. It also offers highly efficient performance and can easily read and write 8 KB HF tags. The power supply and network connection are implemented via M8 connectors.

The TBEN-L-RFID expands the TBEN-S-RFID module’s functionality with PLC capabilities via CODESYS. This compact module’s controller function can filter and pre-process RFID data and link to broader control operations, enabling high-speed dynamic or multitag RFID applications. The device includes four RFID ports for readers and eight universal DXP I/Os for sensors or actuators. It offers 256 MB of flash memory and runs on an 800 MHz CPU, which accesses a 128 MB DDR3-RAM. They connect via an M12 connector to the Ethernet layer, and power is supplied via a 7/8″ connector.

Both devices feature multiprotocol Ethernet technology. Users can set the protocol used for the TBEN-L-RFID — either PROFINET, EtherNet/IP or Modbus TCP — via the CODESYS environment, while the TBEN-S-RFID module recognises the protocol used on start-up.



Read more about it via http://bit.ly/2yGOT7E

Panasonic Toughpad FZ-F1 rugged handheld tablet

Panasonic has announced the Toughpad FZ-F1 fully rugged handheld tablet, powered by Windows 10 IoT Mobile Enterprise.

The thin and lightweight 4.7″ tablet is intended to support those who are exposed to tough and high-risk work environments, due to its fully ruggedised design. The product has 3-in-1 capabilities, combining a mobile barcode reader, phone and tablet into one device.

The ergonomically designed, angled rear barcode reader allows the user to scan items without bending at the elbow or wrist while also being able to clearly read the screen. The device also features a quad-core Qualcomm Snapdragon processor, which gives companies the ability to develop in an open environment.

The product has a daylight-readable display and is built to withstand a 1.8 m drop on concrete. It even works with a wet screen or with gloves on. It is fully sealed against dust and is submersible in 100 cm of water for 30 min, meeting IP65 and IP68 certification requirements. It can withstand temperatures from below -100 to above +500°C.

The product is a full multicarrier Band 28 4G LTE phone with dual SIM card support and up to 630 h standby time. It comes with 100 dB speakers with noise suppression and triple noise-cancelling microphones. It can operate beyond a typical 8 h work shift on its field-replaceable battery, and with an optional extended life battery it can go well beyond two full work shifts.

The device is suitable for the transportation and logistics, manufacturing and retail industries, with possible applications including inventory management, shipping and receiving, delivery routing and parcel tracking, and retail store queue busting.



Read more about it via http://bit.ly/2xYhkua

Luv-a-Duck moisture-infused duck breast

Luv-a-Duck has launched its range of moisture-infused duck breast.

The duck breasts protect against dryness when cooking, ensuring consistency and quality in every dish without compromising the flavour.

Suitable for high-volume kitchens where consistency is key and time is of the essence, each duck breast is a fixed 260–280 g weight portion making preparation time minimal and ensuring uniformity on the plate.

The product is a gluten-free duck breast that is tender, juicy and easy to cook.



Read more about it via http://bit.ly/2yBfOCO

Friday, 20 October 2017

Ecolab opens Asia Pacific HQ in Singapore

Ecolab has opened an Asia Pacific headquarters in Singapore to strengthen its presence in the region.

Read more about it via http://bit.ly/2hQLYQn

Eurodon recovered from AI and ready to execute delayed plans

Russia's second-largest turkey manufacturer has restored full production, after two outbreaks of the highly pathogenic avian influenza (AI) in 2016 and 2017, company spokeswoman Olga Grekova has told GlobalMeatNews.

Read more about it via http://bit.ly/2hSkTw4

Major livestock chemical trading changes post-Brexit

Brexit could shake up British meat and livestock industry-related chemical manufacturers and their trading partners in Europe, according to the European Chemicals Agency (ECHA).

Read more about it via http://bit.ly/2yVBk5M

Arby’s targets hunting enthusiasts this weekend

US fast-food chain Arbyâs is enticing the hunting community with the reintroduction of its Venison Sandwich this weekend.

Read more about it via http://bit.ly/2hSe65I

Leonardo DiCaprio lends support to Beyond Meat

Plant-based processor Beyond Meat has revealed the addition of Leonardo DiCaprio as a new investor and advocate in the business.

Read more about it via http://bit.ly/2yXmBr6

Australia named world's largest red meat exporter

Australia is the chief exporter and consumer of red meat globally, a new study has revealed.

Read more about it via http://bit.ly/2hSe4L8

Process labels can ‘stigmatise’ otherwise healthy foods, study finds

Certification labels can confuse consumers and stigmatise foods that do not carry a mark, despite being otherwise healthy, a new study suggests.

Read more about it via http://bit.ly/2hTeqRp

Sea buckthorn-whey protein encapsulation: A boon for sports nutrition?

Sea buckthorn extract microencapsulated in whey protein isolate, demonstrates an antioxidant activity that suggests a role in sports nutrition and other various nutraceutical applications

Read more about it via http://bit.ly/2yVPVOu

Industry reacts to Italy's origin law

All food and drink produced or packaged in Italy must give the name and address of the processing factory on pack, or face a heavy fine. We asked food manufacturers how it will affect them.

Read more about it via http://bit.ly/2hRFaBM

Patented fresh flavour tech promises to rivitalise stale ready meal category

Freeze-drying is great for locking in colour, nutrients and tasteâ but not the âfresh aromaâ profile of herbs, according to Givaudan, whose patented âtop noteâ flavours promise to revitalise the taste of processed ready meals.

Read more about it via http://bit.ly/2yVQs2W

BASF becomes 'supporting' member of the Forum for Sustainable Palm Oil

BASF have become the latest member of the Forum for Sustainable Palm Oil (FONAP), joining the initiative as a âSupporterâ of sustainably produced palm oil for the German, Austrian and Swiss markets.

Read more about it via http://bit.ly/2hSiH7O

Millennials least likely to react to recall notices

Millennials are the least likely age group to comply with recall notices for food, according to Stericycle Expert Solutions.

Read more about it via http://bit.ly/2hQM5eL

Sofina Foods linked to Salmonella outbreak

Sofina Foods Inc. has issued a recall after being linked to an outbreak in six Canadian provinces.

Read more about it via http://bit.ly/2yVOWhg

Ecolab opens Asia Pacific HQ in Singapore

Ecolab has opened an Asia Pacific headquarters in Singapore to strengthen its presence in the region.

Read more about it via http://bit.ly/2hQLYQn

Diversey HQ creates 400 jobs

Diversey has chosen York County, South Carolina for its corporate headquarters creating 400 jobs.

Read more about it via http://bit.ly/2yWNACO

Thursday, 19 October 2017

Contactless food-delivery system floats food to the mouth

This contactless food-delivery system has been developed by a collaboration of scientists from Sussex and Bristol universities.

The technology uses low-cost ultrasonic transducers to form a standing wave of ultrasound. The waves are manipulated in such a way that they act as ‘acoustic holograms’, creating invisible shapes that trap the object in place in mid-air. By changing these patterns, the food can be carried along on the wave and delivered to a precise location.

The ‘TastyFloats’ system has been claimed to intensify sweet, bitter and umami flavours — the only ones experimented with so far.

“Chefs across the world have become increasingly fascinated by exploiting novel technologies,” said lead researcher Dr Chi Thanh Vi, a Research Fellow in Multisensory Experiences at the Sussex Computer Human Interaction (SCHI) Lab, School of Engineering and Informatics, University of Sussex.

“Indeed, most of us are familiar with molecular gastronomy, where the physical and chemical make-up of food is changed to deliver new taste experiences. Foams, gels and fogs are all common sights on plates in Michelin-starred restaurants these days.

“Some top chefs are even already presenting dishes with levitation but this tends to use magnetic force, meaning that the plate rather than the food is floating. Our study is the first to show that it is possible to levitate the food and drink morsels themselves, opening up a whole new design space.

“We were interested to study the effect of TastyFloats, this new technology, on users’ taste perception,” Dr Vi continued. “For that purpose, we conducted an experiment using bitter, sweet and umami and delivered them in three different volumes to the user’s tongue. Our preliminary findings suggest that bitter becomes less unpleasant despite its averse qualities.”

While the current proof-of-concept device can only levitate tiny food morsels, the TastyFloats concept’s vision is to deliver bigger items in the future, which can allow more complex combinations of food items (almost like a meal). The invention is likely to excite not just chefs but technology and gaming companies that are already exploring ways of integrating taste, touch and smell into our entertainment experiences.

The technology can be fine-tuned to such a degree that it can even deliver food in a certain order, such as cheese followed by wine, or together, such as espresso with milk.



Read more about it via http://bit.ly/2yUY99F

Sort it out: blueberry processor uses sorter to remove FM

Vietnamese sugar industry faces threat from falling import tariffs

Vietnamâs obligation to cut sugar tariffs will open up opportunities for its neighbours while placing considerable pressure on its struggling domestic sugar industry.

Read more about it via http://bit.ly/2gQWcQY

Emerging Aussie distillery embarks on third single malt

A distillery at the mouth of Australiaâs longest river system is ramping up production on the back of rocketing demand.

Read more about it via http://bit.ly/2imPxBG

How Australia’s big three battle for online grocery customers

CupoNation claims to have drawn a complete picture of the e-grocery landscape in Australia, concluding that Amazonâs forthcoming entry into the market will not be easy, Facebook is by far the most used Social Media channel by e-grocers, and that Woolworths is still the âking of the Google searchâ.

Read more about it via http://bit.ly/2gRHitF

More than half of chickens positive for Campylobacter

More than half of fresh shop-bought UK-produced chickens tested positive for Campylobacter, according to 2016/17 results from the Food Standards Agency (FSA).

Read more about it via http://bit.ly/2hPP3jE

BASF becomes supporting member of the Forum for Sustainable Palm Oil

BASF have become the latest member of the Forum for Sustainable Palm Oil (FONAP), joining the initiative as a âSupporterâ of sustainably produced palm oil for the German, Austrian and Swiss markets.

Read more about it via http://bit.ly/2xQQFzk

Dynamic pricing – an unrealised threat for food brands and e-retailers

Technological advances are heralding in a new era of dynamic pricing â what does this mean for the food sector?

Read more about it via http://bit.ly/2gt3ZHF

The future of food: Europe focuses on circular economy solutions

European regulators and researchers are focusing on developing circular economy solutions to some of the worldâs greatest challenges: health and climate change.

Read more about it via http://bit.ly/2yCjT9x

How is Europe's starch industry gearing up to become a global player?

After nearly 50 years of restrictions and quotas, Europeâs starch industry can produce as much isoglucose as it wants. But with freedom comes responsibility, warn policymakers. So what is industry doing to prepare?

Read more about it via http://bit.ly/2gvo8gt

French food prices to be linked with production costs

French food prices will be set on the basis of producersâ costs, according to a farm-to-fork legislative change proposed by President Macron that has been welcomed by producers, manufacturers and retailers alike.

Read more about it via http://bit.ly/2yBisYG

US government urged to halt Brazilian and Chinese imports

The United States Department of Agriculture (USDA) has been called on to halt all Brazilian fresh meat and Chinese poultry imports that are not verified to be as safe as US produced food.

Read more about it via http://bit.ly/2invz9U

Polish poultry processor takes over local meat business

In another move to consolidate Polandâs meat industry, local poultry processor Cedrob SA has obtained permission from the countryâs competition watchdog UOKiK to take over a 100% stake in Polish meat processor ZM Silesia SA.

Read more about it via http://bit.ly/2x86sKC

Errington Cheese will not face charges over E. coli death

Errington Cheese will not face criminal proceedings in relation to the death of a three-year-old girl due to E. coli.

Read more about it via http://bit.ly/2yAYNbj

Mamey an untapped exotic flavor for candy, says Aromatech

Latin American fruit mamey is an underused tropical flavor for confectioners, says French flavor house Aromatech.

Read more about it via http://bit.ly/2zmmEsm

Portugal plans tax attack on salty snacks in 2018

Portugalâs State Budget proposal for 2018 proposes a new tax on foods that have a high salt content â including potato chips, cereals and crackers â in an effort to curb the nationâs unhealthy consumption patterns.

Read more about it via http://bit.ly/2zAaDAB

New Zealand meat exports in decline

Global sales of meat and wool from New Zealand have dropped in 2017, halting a year-on-year growth stretching back to 2013.

Read more about it via http://bit.ly/2hP5HQa

40% of oregano tested was adulterated - Forbrugerrådet Tænk

Four out of 10 oregano samples contained other plant material, according to testing from a Danish consumer watchdog.

Read more about it via http://bit.ly/2yAVzVf

Recalls: Metal shavings, Listeria and glass



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Construction begins on new Cargill headquarters

Construction work began today as privately-owned commodities trader Cargill builds a new headquarters for its huge meat division.

Read more about it via http://bit.ly/2zmaPCu

Wednesday, 18 October 2017

UAE’s ambitions on track to stay food secure

New estimates suggest that the Middle East will consume nearly 60m tonnes of food annually by 2050 due to soaring population growth, putting pressure on governments to find ways to secure their supplies.

Read more about it via http://bit.ly/2illBG7

Oman’s biggest dairy project could fulfil 87% of national milk demand

An Omani integrated dairy project could be worth as much as US$2.7bn to the national economy over the next decade.

Read more about it via http://bit.ly/2gP35Cr

Saudi makes food security play through Black Sea grain joint venture

The Saudi Agriculture and Livestock Investment Company (Salic) has joined the UAEâs Al Dahra in a SAR5bn (US$1.3bn) joint venture to invest in the Black Sea region.

Read more about it via http://bit.ly/2iiCNMd

Officials disrupt Egypt’s wheat supplies in protest to losing jollies

Government inspectors furious at losing their travel perks are behind the disruption of wheat shipments to the worldâs biggest buyer.

Read more about it via http://bit.ly/2gOWcAS

Omega-3 fish oil supplements linked to lower CHD death risk: Study

Omega-3 fish oils are associated with a lower risk of dying from coronary heart disease, according to a study that highlights the protective effect of complementing the diet with these supplements.

Read more about it via http://bit.ly/2ySSGAd