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... a leading food industry consultant has warned that more australian food processors will be driven out of business as a result of competition between and commercial powers held by major food retailers ... in a speech to the crawford fund annual conference, held this week in parliament house, canberra, food industry expert dr david mckinna, founder of mckinna et al, said australian food processors’ margins are no longer sufficient to support the reinvestment needed for global competitiveness ... the comments follow recent plant closures or imminent closures of food processing plants around australia ... “without doubt, global food companies must all be considering closing australian processing facilities ... ” according to the austrade, trade in processed food products makes up 20 per cent of australia’s manufacturing industry and accounts for around 18 per cent of employment in the manufacturing sector

... researchers are developing a cost efficient method for the identification of microbial communities present in food, in the hope they can identify changes that lead go spoilage ... researchers will use genetic testing to identify the microbes responsible for gone-off cheese the team of scientists from gatc biotech and the institute of food, nutrition and health at the swiss federal institute of technology zurich (eth zurich) will explore the causes of cheese spoilage using genomic sequencing to identify differences in microbial organisms in gone-off cheeses dr ... wider applications stangier said that although the research project is using cheese as an initial mode, the long term plan is to use the principles and techniques developed for the project to perform similar research in other foods, including other dairy products, meats, fish and other areas of processed food production

... india's new food safety act will strengthen better the ability of regulators and the government to handle food contamination incidents, the head of one of india's top food research institutes has said ... india will put in force on august 5 the food safety and standards act, 2006, which will see the food safety and standards authority of india (fssai), a body formed under the act, legally empowered to handle all food safety issues in india ... the fssai consists of scientific panels that will set standards and regulate and monitor the manufacture, processing, distribution, sale and import of food so as to ensure safe and wholesome food ... “this body will be able to better handle food contamination cases as it will have the ability and talent to trace the source of contamination in processed food more efficiently,” said vinay oswal, director of the national agriculture and food analysis and research institute (nafari) ... oswal added that farmers would also have to adopt good farming practices to prevent contamination of raw material used by food processing units ... according to oswal, the act has asked the food processing units and their suppliers to ensure use of quality agricultural produce and follow standard practices at processing, storage, supply and procurement

... the uk food industry has given the european parliament's (ep's) final agreement on food labelling a mixed reception, with one consultant reckoning label changes cost £7,000 per product ... passed by 606 votes to 46, the new food information regulation (fir) is expected to be published in the eu official journal in october ... food firms will have three years thereafter to adopt the new rules ... the fir extends country-of-origin labelling to cover fresh meat from pigs, sheep, goats and poultry, closing a current loophole that allows producers to label meat as british if it were only processed in the uk ... the european commission (ec) will also submit a report within two years to examine the possibility of extending mandatory country-of-origin (cool) labelling to meat used as a composite ingredient in processed food ... labels on packaged food across europe will have to give energy, fat, saturated fat, carbohydrate, sugar, protein and salt levels in a tabular form, expressed on a per 100g or 100ml basis

... a new study has suggested that there are undeclared allergens in many commercial processed food products in thailand, which could cause allergic reactions ... the study, undertaken by researchers at the thailand-based institute of food research and product development, investigated the presence of undeclared allergens – namely milk, egg, wheat and peanut – in commercial processed food products in thailand ... levie cequena, food and health policy manager for food consultancy eas asia, said that such studies should not be taken lightly especially as food products form such big part of the thai economy, especially in the export sector ... “the country is a major producer and exporter of processed food products and the food industry is a targeted industry by the ministry of industry,” she said ... cequena said thai standards adhere to international standards such as codex, oie standards and the international plant protection convention, and food manufacturers should adhere to them ... cequena pointed out that while there is no specific allergen labelling regulation in thailand, the thai food and drug administration has earlier issued guidance on food allergen labelling ... “this guidance provides that manufacturers should have statements in thai language if their food products contain pollen, royal jelly, or fish oil,” she added ... food products found to contain milk greater than 1,000 ppm were curry, dessert mix and snacks, the study revealed ... the major food group with undeclared egg was found to be fishery products such as fish balls, fried fish cake, chikuwa, fish tofu, tuna spread, vegetarian canned tuna, crab stick and breaded surimi

... 'my mate, marmite', as the 1980s uk marketing slogan went deputy head of the nutition division at the danish food and veterinary administration, jens therkel jensen, told foodmanufacture ... uk that sales had been stopped because fortified foods with added vitamins, minerals or other substances cannot be marketed in denmark unless approved by food authorities due to concerns about unduly high levels in diets ... ” food safety issue? alongside yeast extract, salt and vegetable extract, marmite contains niacin (vitamin b3) thiamine (vitamin b1) riboflavin (vitamin b2), folic acid (vitamin b9) and various cobalamins vitamin b12 ... nutritionist sarah schencker said: “clearly it’s a useful food, with the b vitamins added to it ... and you’ve got to ask, ‘how much marmite could you realistically eat [to exceed safe levels]?” kate cook, nuritionist, said she "took the point that food should be in it's natural state, at least that's the ideal, and we should all be growing mung beans on our windowsills ... but many people are getting essential nutrients through processed foods, which are part of the modern condition ... "it does seem a bit odd to pick on marmite, rather than some of the more obvious processed food culprits out there, on a macronutrient level

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

... salty odours used to boost the flavour perception of reduced salt foods may only work if salt levels are low, and show little potential in high-salt food, according to new research ... the study, published in food quality and preference, suggests that the ability of odour-induced saltiness enhancement (oise) to enhance perceptions depends on the salt concentration in foods, noting that once sodium levels pass a threshold then aroma enhancement has very little effect ... the authors from the centre for food taste at the inra, university of burgundy, reported that the saltiness of a low concentration of sodium chloride in water increased significantly when subjects perceived the matching oise aroma ... “although oise remains a relevant way to maintain saltiness in low-salt food, it is important to consider that the strategy could be useless if the saltiness of the food product is too high,” said the author, led by thierry thomas-danguin ... however, decreasing the salt content in food products can have major consequences on food processing, due to sodium’s multiple functions in foods – including preservation and water and fat binding ... beyond these technical challenges, thomas-danguin and his colleagues also noted that salt reduction has “a major impact on food acceptance because low-salt food usually exhibits altered sensory characteristics ... ” “this is a major issue in terms of nutritional recommendations associated with low-salt food development … indeed, it is useless to develop processed food with a reduced salt level that conforms to recommendations but will not be eaten by consumers because of a taste barrier,” they said

... country of origin labelling (cool) discussions exposed ignorance among members of the european parliament (meps) about the food manufacturing and supply chain, said nick stuart, biscuit, cake, chocolate and confectionery (bccc) sector group chairman ... “a lot of meps have no idea how food is made in europe or the supply chain ... the eu environment, public health and food safety committee voted through amendments to the draft food information regulation (fir) concerning cool at its second reading on april 19 ... they would require cool for all meat, poultry, milk and dairy products and for meat, poultry and fish when used as an ingredient in processed food

... the european parliament has pressed ahead with its proposals that food labels should include mandatory nutritional and country-of-origin information ... meps on the parliament's environment committee yesterday (19 april) issued draft legislation on europe-wide labelling regulations that aims to "modernise, simplify and clarify" food labelling within the eu ... the proposed regulation would require food manufacturers to list key nutritional information, such as energy content, fat levels, saturated fat, artificial trans fats, carbohydrates, sugars, protein and salt ... they also voted for a requirement to state the country of provenance for meat, poultry and fish when used as an ingredient in processed food ... while the meps largely tightened up the legislation on the table, they did agree a number of exceptions to the rules - including alcoholic drinks, gift packages, seasonal confectionery, and non-prepacked food intended for immediate consumption ... once the legislation is adopted, food businesses will have three years to adapt to the rules and another two years to apply the rules on the nutritional declaration