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an extract of black radish (raphanus niger) may provide a natural alternative to sulphur dioxide for viticulturists, according to a new study from greece. writing in the journal journal of food composition and analysis , maria-ioanna salaha and her co-workers from the wine institute at the national agricultural research foundation (nagref) and the technological educational institution (tei) of athens report that the natural alternative may help reduce the quantity of sulphur dioxide used in wine making.

new pest management legislation in europe could result in crop production shifting to other countries and prices for commodities shooting up, a study has warned. released by the european centre for agricultural, regional and environmental policy research (eurocare) the new study says legislation currently being considered in brussels to reduce the pest management options available to farmers would increase end prices by 20 to 100 per cent.

the top claims used on beverages over the past four years reveal a distinct shift in focus towards drinks with no additives or preservatives, according to statistics provided by mintel this morning. mintel’s global new products database (gnpd), which tracks all new product launches, found that ‘no additives/preservatives’ has been the top claim made on new drinks launched in europe for two consecutive years.

allura red is due to go up for discussion by the efsa’s food additives panel in january, as the food safety agency fast tracks assessment of the ‘southampton six’ in its broader review of food colourings used in the eu. efsa is in the midst of a major review of the safety data of all food additives, with a view to establishing a positive list under the new food additives regulation.

associated british foods has reached an agreement in principle to acquire ebro puleva’s sugar business for €385m – a deal that would further fortify the world’s second biggest sugar firm. ebro announced in may that it was seeking a buyer for azucarera ebro – a strategy that would see it exit the sugar market to concentrate on rice, pasta, dairy and functional foods.

the uk has become increasingly reliant on imported food and its faith in the long-term surety of the global market is misplaced, according to research released by the soil association. the association claims that its report, an inconvenient truth about food , highlights the need for a future-proofed ‘food plan for britain’ in order to transform the uk’s current food and farming system into one based on regionalised processing and distribution networks.

ingredients manufacturer national starch food innovation claims that its new texturising system will enable food producers to improve the texture and crispiness of wafer-style products. “texture is a crucial factor in meeting consumer expectations for a satisfying eating experience,” said alison knight, technical development manager for the company’s bakery division.

a new study suggests that coating freeze dried strawberry pieces with whey protein, glycerol and lactose can help reserve texture when they are rehydrated, thereby making them suitable for use in a broader range of moist and liquid applications. strawberries are perennially popular fruit due to their sweet taste and nutritional properties – even though their availability may be limited to a relatively short season.

general mills is voluntarily recalling a single day’s production of progresso hearty tomato soup because it was wrongly labeled and could put consumers allergic to egg, milk or soy at risk. a production error resulted in a number of cases of progresso light vegetable and noodle soup being mislabeled as progresso hearty tomato soup. these have the code 19may10 nv vn-3 on the bottom of the 19-ounce can and may contain egg, milk, and soy which are not listed on the ingredient label.

a new study has found the combination of natural antimicrobials with in-package pasteurization of ready-to-eat (rte) turkey bologna is effective in reducing the l. monocytogenes pathogen and preventing outgrowth during refrigerated storage. the findings of the clemson university researchers were published in the journal, food microbiology. the researchers claim that combining in-package pasteurisation with natural antimicrobial treatments is a novel approach to food preservation and has a greater impact on bacterial populations compared to interventions using a single treatment, reducing the need for intense heat treatment.