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danisco has completed the next phase of its cultures capacity expansion with the opening of modernised and enlarged facilities in epernon, france, allowing it to reduce response times for dvi cultures. the company is in the midst of a three-year, €60m plan to expand its cultures capacity in the us and europe by 2,000 tonnes by 2012, in order to maintain the high growth momentum of the business.

the hand on the tiller that is food safety in europe has been left somewhat unsteady by the recent regulatory actions taken by the european commission on bpa and food colours – moves that are pandering to consumer fear and showing contempt for the food safety agency it created. does the commission care about scientific rigour? twice now, the eu has introduced legislation contrary to the findings of careful and reasoned review by experts at the european food safety authority (efsa).

manufacturers waiting to find out whether they will be allowed to use terms including ‘no added salt’ and ‘low-gi’ under the eu health claims regulation will now have to wait until next year for a decision, it has emerged. no added salt? a clutch of widely-used nutrition claims including phrases such as \'10% less fat’ have been in a state of legal limbo as regulators decide whether to allow them on pack.

the phenomenon of online shopping looks set to explode in the next five years, with igd predicting the market value in the uk will double to £9.5bn by 2015. online shopping currently accounts for 3.2 per cent of the overall shopping market, and 7 per cent of shoppers said they buy all their regular groceries online. according to the igd’s shoppertrack, some 13 per cent will buy more of their food and groceries online in the next 12 months.

political leadership is crucial to encouraging more sustainable food consumption, attendees at a kellogg’s breakfast club meeting heard this month, with industry and civil society playing important roles too. the brussels event, ‘driving more sustainable consumption: today’s challenges and solutions’, was held on 9th november and was the second focused on sustainability this year.

tactile textures perceived by the tongue and mouth cavity are the main sense responsible for the perception of texture and mouth-feel, according to new research. it is thought that texture is mainly perceived by the tongue, the parodontal ligament, and tissues lining the oral cavity (known as tactile or mechano-reception), however the authors noted that there may also be kinaesthetic and thermal information and feedback from the oral musculature (known as proprioception).

the “vast majority” of cereals and cereal-based foods in the uk contain mycotoxin levels below regulatory limits, according to a survey from the food standards agency (fsa). mycotoxins are naturally-occurring chemicals produced by certain fungi which are known to cause health problems. they can occur in a range of foods, including cereal s, nuts, spices, fruit, coffee, milk and alcoholic beverages, and at any stage throughout the food-chain.

pulp from the noni fruit could help extend shelf life of fresh meats by preventing discoloration – although taste could be a barrier, according to research from the university of arkansas. animal science major nathan tapp, working with professors jason apple and janeal yancey on his undergraduate research, mixed noni pulp at concentrations of zero, two, four and six percent pulp with ground beef.

the firm involved in a recent rodent-related product recall says the problem has been traced back to a single supplier in the netherlands and did not originate in its own uk facilities. surya foods this month recalled 500g packs (all date codes) of island sun semolina from tesco “due to potential contamination as a result of rodent infestation ” as a precautionary measure after a customer complaint.

the hand on the tiller that is food safety in europe has been left somewhat unsteady by the recent regulatory actions taken by the european commission on bpa and food colours – moves that are pandering to consumer fear and showing contempt for the food safety agency it created. does the commission care about scientific rigour? twice now, the eu has introduced legislation contrary to the findings of careful and reasoned review by experts at the european food safety authority (efsa).