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... the use of coriander oil in foods could prevent bacterial spoilage and food-borne illnesses, according to new research ... the researchers, led by dr fernanda domingues from the university of beira interior in portugal suggest that coriander oil could have important applications in the food industry ... “in developed countries, up to 30% of the population suffers from food-borne illness each year ... this research encourages the design of new food additives containing coriander oil that would combat food-borne pathogens and prevent bacterial spoilage,” said domingues

... a novel food is a food or food ingredient that does not have a significant history of consumption within the european union before 15 may 1997 ... before any new food product can be introduced on the european market, it must be assessed for safety ... in the uk, the assessment of novel food is carried out by the advisory committee on novel foods and processes (acnfp)

... the patented ingredient took five years of r&d, according to sam bernhardt, director of new food ingredients, lycored group, who described it as “a healthy, natural solution for the industry with umami and kokumi flavour characteristics” ... bernhardt said: “by replacing artificial flavours and removing ingredients such as msg and yeast extracts, we can offer food manufactures a superior choice for tasty, clean-label natural products

... 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

... a company from the united states has applied to the food standards agency for approval to market phosphated distarch phosphate as a novel food ingredient ... in the european union, it is currently used as a food additive (e1413) to stabilise the consistency of products such as soups, sauces, gravies and pie fillings, when they are frozen and thawed ... about novel food a novel food is a food or food ingredient that does not have a significant history of consumption within the european union before 15 may 1997 ... before any new food product can be introduced on the european market, it must be assessed rigorously for safety ... in the uk, the assessment of novel food is carried out by the acnfp ... the comments will be considered by the committee before it finalises its opinion on this novel food ingredient

... a russian company has applied to the food standards agency for approval to market taxifolin as a novel food ingredient ... taxifolin is extracted from a type of larch wood and has been marketed in russia and the us for 15–20 years as a food ingredient ... about novel food a novel food is a food or food ingredient that does not have a significant history of consumption within the european union before 15 may 1997 ... before any new food product can be introduced on the european market, it must be assessed rigorously for safety ... in the uk, the assessment of novel food is carried out by the acnfp ... the comments will be considered by the committee before it finalises its opinion on this novel food ingredient

... a new food conveyor belt increases hygiene during production with a flat, compact design that prevents cracking, according to the supplier ... launched in response to the food industry’s growing hygiene demands, the hp polyurethane food belts have a flat surface which means the equipment can be wiped easily when cleaned, a spokesperson for chiorino uk limited told foodproductiondaily ... other advantages according to chiorino, other advantages of the new belt, compared to traditional belts, include excellent resistance to hydrolysis as well as the chemical and mechanical action of washing with hot water and steam ... the firm also said its belts offer a declaration of compliance which ensures that all chiorino materials coming into contact with foodstuffs are compliant with european food directives ... chiorino hp polyurethane belts conform to the concept of haccp (hazard analysis and critical control points), the fda and 2005/79/ce regulations relating to food hygiene and safety, according to the company

... efsa’s enzymes panel has now spelt out in more detail exactly what food companies and other applicants need to do to show that a particular food enzyme is worthy of eu safety approval ... the new explanatory note is in addition to existing guidance notes for applicants submitting a technical dossier for the safety evaluation of a food enzyme, prior to its authorisation and subsequent inclusion in the relevant eu legislation ... referring to the explanatory note, efsa states: “the purpose is to give examples of scientific data needed for risk assessment established in the cef (food contact material, enzymes, flavourings and processing aids) panel guidance on the submission of a dossier on food enzymes ... enzymes may be added to food to perform a technological function in manufacturing, processing, preparation, treatment, packaging, transport or storage ... food enzymes can be used, for example, in certain cases as alternatives to food additives in order to improve the texture, appearance or nutritional value of food, as well as helping in certain food production processes, such as cheese making and beer brewing ... all food enzymes currently on the eu market, as well as new food enzymes, are subject to safety evaluation by the european food safety authority (efsa) and approval via a union list ... the explanatory note published by efsa says that a complete technical dossier is requested for each food enzyme regardless of the source material ... it adds: “this holds especially true for food enzymes produced by genetically modified micro-organisms (gmm) ... “generally, grouping of dossiers on the basis of production organisms and/or food enzyme is not acceptable ... “data need to be specific for the food enzyme under evaluation, especially compositional data (including impurities), tos (total organic solids), specific activity (enzyme activity per amount of tos), production method (including characterisation of the strain and down-stream processes)

... efsa’s enzymes panel has now spelt out in more detail exactly what food companies and other applicants need to do to show that a particular food enzyme is worthy of eu safety approval ... the new explanatory note is in addition to existing guidance notes for applicants submitting a technical dossier for the safety evaluation of a food enzyme, prior to its authorisation and subsequent inclusion in the relevant eu legislation ... referring to the explanatory note, efsa states: “the purpose is to give examples of scientific data needed for risk assessment established in the cef (food contact material, enzymes, flavourings and processing aids) panel guidance on the submission of a dossier on food enzymes ... enzymes may be added to food to perform a technological function in manufacturing, processing, preparation, treatment, packaging, transport or storage ... food enzymes can be used, for example, in certain cases as alternatives to food additives in order to improve the texture, appearance or nutritional value of food, as well as helping in certain food production processes, such as cheese making and beer brewing ... all food enzymes currently on the eu market, as well as new food enzymes, are subject to safety evaluation by the european food safety authority (efsa) and approval via a union list

... europe’s highly contentious new food labelling laws – set for implementation by year’s end – have received broad support from food industry groups, although major concerns over omissions and yet-to-be-resolved details remain ... food and drink europe (fde) welcomed the draft regulation, “after nearly three years of long, often difficult discussions” whilst highlighting disappointing omissions and unresolved aspects of the regulation ... “given the positive steps that have been taken by the industry to date through our voluntary reformulation efforts, it is regrettable that operators will no longer have the possibility to provide the sodium content for consumers,” she said, of the new rules that prefer salt to sodium labelling ... ” “fibre is another such case in point - the voluntary declaration of fibre is also not foreseen compared to what is currently available for consumers on food and drink products