While the benefits of green tea polyphenols have long been touted, new research suggests that those found in black tea may also aid weight loss by acting as a prebiotic.
Kikkoman Corporation of Japan and NIZO of the Netherlands have collaborated on R&D to create a new soy milk yogurt drink to be launched in Japan in August 2017.
New research characterising kefir has detected genes that could be responsible for health benefits of the fermented dairy beverage popular in eastern Europe and the Middle East.
Hanovia UV has partnered with F&N (Fraser and Neave) Beverages Manufacturing (FNBM) in Malaysia to install a disinfection system at its manufacturing plant in Inanam, Kota Kinabalu.
An ‘exploding’ African beer market; Diageo’s Mexican investment; and the bacteria involved in the game of beer pong: some of the nuggets of news in this week’s Beverage Bites feature.
Bacteria that have evolved to help us digest the yeast that give beer and bread their bubbles could also help to fight off yeast infections and autoimmune diseases such as Crohn's disease, say researchers.
Germany’s Fraunhofer Institute has co-developed a new polymer powder to detect harmful microorganisms in beer and other beverages that it claims will dramatically shorten testing times.
Harvest Soul's juices have received validation from independent labs that high pressure processing (HPP) protects them against unhealthy bacteria and microorganisms.
A judge has dismissed a lawsuit against Hain Celestial over the marketing of its BluePrint high-pressure-processed (HPP) juices on the grounds that the plaintiff derailed his own case by submitting scientific papers to the court which contradicted his...
Ganeden Biotech - the Ohio-based company behind ultra-resilient probiotic BC30 (Bacillus coagulans GBI-30, 6086) - has announced the issuance of a US patent covering the use of all Bacillus coagulans strains (including BC30) in coffee, tea and cereal.
High pressure processing (HPP) has breathed fresh life into the US juice market. But if beverage firms are excited about the technology, so, it appears, are plaintiffs' attorneys, who are starting to take issue with the way some HPP-treated products...
Life Technologies has expanded its food testing capabilities by joining with a German firm to target spoilage organisms in the brewing and beverage market.
Rapid diagnosis tools to identify germs on the production line are being developed by scientists at the Basque CIC microGUNE cooperative research centre.
Finnish researchers say that lactic acid bacteria strains derived from a 19th century beer found in a shipwreck could potentially be used to modify the structure, taste, healthiness and safety of foods and beverages.
Use of high intensity light pulses (HILP) and thermosonification (TS) is effective in cutting E.coli populations in orange juice, according to new research.
A leading probiotics researcher says the ongoing uncertainty about endpoints and biomarkers in European Food Safety Authority (EFSA) health claim evaluations, means the best chance for probiotic products to make claims is to combine them with nutrients...
FoodProductionDaily.com caught up with Realco at the recent IPA trade show in Paris to discuss biofilms and the company’s breakthrough in tackling these slime layers that pose a constant contamination threat for food processors.
Carbon dioxide (CO2) under pressure could rise to the top in terms of alternatives to conventional heat treatments for liquids but must be used in unison with stress inducers such as modified atmosphere packaging and lower pH to render microbes ineffective...
Purac is launching a new natural preservative for fruit and juice-based beverages, which is said to counter the spore-forming spoiler Alicyclobacillus.
Unilever has recalled an estimated 10 million cans of its Slim-Fast ready-to-drink (RTD) products in North America on fears they could be infected with a bug that causes diarrhoea, nausea and vomiting.
A new phage based product is designed to reduce contamination of cattle and poultry by bacteria such as E. coli, Salmonella and Campylobacter, claims a global biotechnology company.
FoodProductionDaily’s review of the articles that sparked most interest in you the readers continues today with the most viewed pieces in the food safety area.
The reduction or elimination of potentially toxic metabolites from fermented foods such as cheese and wine will lead to new formulations and starter cultures, if a new €3.4 million project delivers.
Feta cheese made from raw milk in Greece may hold secrets that
could lead to new methods for battling food poisoning bacteria like
Listeria, researchers at the University of Lincoln said yesterday.
Global confectionery giant Cadbury has stepped up its
microbiological surveillance by adopting the Pathatrix pathogen
testing system, according to its creator.
Scientists from Danisco have identified peculiar regions of a
starter culture's genome that allow the bacteria to be resistant to
infections by bacteriophages (bacterial viruses).
Three types of alloy surfaces containing at least 90 per cent
copper completely eliminate E. coli O157:H7, according to an
ongoing UK study of the pathogen-killing properties of the metal.
Arla Foods, Europe's second largest dairy company, has signed an
agreement with US-based Integrated Genomics for access to the ERGO
database and genomic discovery system to enhance the company's
probiotic understanding.
A natural cleaning fluid made of live bacteria could help meat
processors get rid of pathogensfrom animal hides, a key source of
cross-contamination in the plant.
Scientists have devised a means of preventing contamination of
commercially baked bread - helping manufacturers to minimise the
loss caused by spoilage and halt the common problem of 'ropey
bread'.
Solutions used by meat processors to improve shelf life and taste
can also help to reducepathogens, including E. coli 0157:H7,
according to a recent study.
Mixing a chlorate-based compound into livestock feed or water could
dramatically reduce Salmonella and E. coli in gastrointestinal
tracts, claim researchers.
Techniques such as high-pressure processing, pulsed electric
fields, radio-frequency electric fields, ultraviolet light, and
irradiation have been shown to be faster and less disruptive to
quality than traditional thermal processing...
Belgium-based Puratos has published research into the use of
dextrans in sourdoughs, producing an "innovative functional
ingredient for the bakery industry."
