Africa's No.1 Food Safety, Quality & Compliance Magazine
U.S. – The U.S. Food and Drug Administration (FDA) has issued a final rule to amend and modernize the standard of identity for yoghurt, as part of its Nutrition Innovation Strategy aimed at improving public health. The action responds, in part, to a citizen petition submitted by the National Yogurt Association, which is now part of the International Dairy Foods…
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U.S. – Award-winning food robotics company Soft Robotics Inc. has announced that it has raised a USD $10M Series B extension, to expand commercial operations to meet COVID-19 pandemic-fueled demand and launch its SoftAI powered robotic solutions. SoftAI layers 3D vision and artificial intelligence technologies, on top of Soft Robotics’ patented and proven, IP69K-rated, soft grasping to give industrial robots…
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U.S. – A recent study has found that boiling and steeping whole maize grains in an alkaline solution, a process known as nixtamalization, preserves the zinc content. This is an ancient cooking process in Mexico and Central America where tortillas are the most-consumed product prepared from nixtamalized dough. The research focused on the effects of processing and cooking methods on…
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U.S. – The Food and Drug Administration (FDA), Centre for Diseases Control and Prevention (CDC), state and local partners, are probing a multistate outbreak of Salmonella Weltevreden infections linked to the consumption of frozen cooked shrimp manufactured by Avanti Frozen Foods of India. Avanti frozen foods is a subsidiary of the Thai Union and a manufacturer and exporter of shrimp…
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INDIA – The third largest hotel association in the world, Federation of Hotel & Restaurant Associations of India (FHRAI), has appealed to food safety regulator FSSAI to extend the deadline for mentioning FSSAI License number on bills given by food business operators. FHRAI is the voice of the hospitality industry and provides an interface between the Hospitality Industry and other…
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WORLD – Extensive scientific research and studies have elevated the position of citrus fiber as a healthy food additive that can improve the product quality and texture. Citrus fiber is a natural and clean label ingredient providing high water holding and natural emulsification properties that benefit a variety of foods and beverages. To appeal to the world’s rising health-conscious consumer…
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US – Europe’s leading food transparency blockchain, Connecting Food has assisted Mondelez International to launch their first food transparency project in the United States, with the iconic cracker brand Triscuit. Connecting Food offers digital transparency solutions which create value for agri-food players and restore consumer confidence in food. The platform is powered by blockchain, a technology which has enabled the…
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SINGAPORE – A research team led by Prof Yang Hongshun from the Department of Food Science and Technology, National University of Singapore, has developed a preservation method to maintain the freshness and food safety of seabass fillets, by coating it with fish gelatin and infusing grape seed extract which is a type of natural additive into it. Asian seabass is…
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SWITZERLAND – A team of developers at Endress+Hauser has been awarded this year’s AMA Innovations Award for developing QWX43, an inline fermentation sensor designed for breweries. The AMA Innovation Award has been in existence since the year 2000, presented for outstanding research and development work in sensor and measuring technology. It is exceptional in that it goes to the developers…
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US – The U.S. Department of Agriculture (USDA) has announced $55.2 million grant opportunity available through the new Meat and Poultry Inspection Readiness Grant (MPIRG) program. This is aimed at building capacity and advancing the economic opportunity for small and midsized meat and poultry processors and producers across the country. The new program is funded by the Consolidated Appropriations Act…
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