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... ulrick & short (u&s) has introduced a range of clean label products for seafood processors looking to replace phosphates and artificial additives with more natural ingredients ... phosphate replacers are derived from crops such as maize and tapioca the new range of clean label phosphate replacers, as well as stabilisers and thickeners are an extension of the company's “already successful” ezimoist and synergie ingredients that originally offered alternatives to modified starches and additives in meat products ... they are said to address pressures from retailers for cleaner labels and consumer demand for more natural products, as processors look for additive free, cost effective alternatives ... com: “ezimoist is particularly good for fish products as it is neutral in taste and does not mask the delicate flavours of the fish

... uk that any change in production methods to avoid having to label products 'with added water' could be “incredibly expensive” for producers ... drafting error? cheney speculated that the last-minute change to amend the regulation – removing a passage that allowed bacon producers a 10% water threshold [as per the uk meat products regulations] – could have been the result of a drafting error

... prevention focus viruses do not multiply on food, but products can act as a vehicle for transmittance to humans ... meat products meat or liver should also be subject to sufficient heat treatment to ensure that possible hepatitis e infections are removed or inactivated

... most of these are multipurpose irradiators, said the specialist, geared towards irradiating medical products which in contrast to salads require high levels of treatment ... my feeling is that major retailers are unwilling to stock such labelled products, fearing customers will mistakenly associate the wording as a warning rather than view it positively ... “our anecdotal experience has been that food businesses are reluctant to adopt the technology due to concerns that consumers would choose not to buy their products if they are irradiated,” he told this publication ... “it is worth noting that irradiation is widely used in sterilising medical devices and pharmaceutical products without the same level of negative publicity ... parts of the food industry already use low powered x-rays to detect bone fragments in meat products therefore, the use of more powerful x-ray machines to treat salad might be viewed favourably, said the specialist

... china: mitsubishi, cofco in meat joint venture by: wang fangqing | 24 june 2011 japanese conglomerate mitsubishi and two major meat products manufacturers - itoham foods and yonekyu - will establish a joint venture with china's largest food company cofco next month ... "we will introduce japanese standards and the advanced meat processing technology to the jv to provide safe meat products to the chinese consumer ... " he said the investment would finance building new meat farming and processing centres in china ... currently, cofco has five farms and four meat processing centers, generating sales of cny2 ... 2 million tonnes of meat in 2010, up 3

... seventy-five per cent of the salt we eat is already in every day foods such as bread, meat products and cereals, and convenience foods like pizza, ready meals, savoury snacks and cakes and pastries, so work carried out by the food industry to reformulate their products to reduce the salt content is very important ... given the considerable efforts by industry to reduce the salt content of manufactured food products for home consumption, it is also necessary to address the salt content of foods eaten outside the home ... consumers can also help lower their salt intakes towards the recommended population average of 6g a day by checking labels, using reduced salt products and adding less salt to their food

... improved labeling flexibility and lower costs are the benefits claimed for a new pressure-sensitive labeling solution for meat and dairy packaging applications from avery dennsion ... “compared with traditional shrink-bag labeling, the shrink ps solution offers enhanced labeling flexibility and the opportunity to differentiate products at a later stage in the packaging process,” according to a company statement ... beef and pork two other launches from the company at interpack were oxygen valves for the oxygenation of meat and a one-way coffee value ... they require meat packages to be oxygenated for case display in quantities of a dozen or more at a time rather than by individual item, according to requirement ... ” meat products are delivered in individual trays; each with a clear high-barrier lidding film equipped with a two-part valve ... “when the valve’s upper portion is eventually removed, perhaps a few days later, the meat will then bloom into that robust red colour that attracts consumers’[ attention in the retail environment

... over time, we plan to issue more specific guidances tailored to particular products or classes of products ... these considerations will apply not only to new products, but also where manufacturing changes alter the dimensions, properties or effects of a material or its components, says the fda ... if a definition concentrates on size alone, it will encompass a vast swathe of perfectly innocuous and naturally-occurring nanomaterials in products from milk to chocolate, confusing shoppers without serving any useful purpose, point out food manufacturers ... "[it must take into account] particle size; deliberate engineering; digestibility for nanomaterials used in foods and solubility in conditions of use for materials used in home/personal care products; the characteristic properties of the nanomaterial compared to its non-nano forms ... other interesting applications include nano-sensors that could detect pathogens, nano-encapsulation of natural food colours and other bioactives, and nanocellulose for moister bread, crispier crackers and juicier meat products

... two artificial flavours that can be used in a wide variety of food and drink products offer “no safety concerns” at the tested levels, according to efsa’s latest scientific opinion ... the flavours are used in flavoured food products and were found in nine out of the 18 food categories listed by the panel ... the nine categories include dairy products, edible ices, confectionery, cereals and cereal products, bakery, meat and meat products, foodstuffs intended for particular nutritional uses, non-alcoholic and alcoholic beverages and composite foods such as meat pies ... however when the panel examined the information provided by the european flavouring industry on the use levels in various foods “it appeared obvious that the msdi approach in a number of cases would grossly underestimate the intake by regular consumers of products flavoured at the use level reported by the industry, especially in those cases where the annual production values were reported to be small

... uk-based clean label ingredients company ulrick and short has developed its synergie and eziglaze range of range of functional clean label starches to aid marinade and glaze adhesion for meat products ... made for meat: the new clean label functional starches are designed for use with meat products ... the firm's director adrian short told foodnavigator: “there are very few functional starches on the market for the meat industry ... most of the existing products are off-the-shelf and do only part of the job ... we wanted functionality that matches what meat products require as alternatives to modified starches and additives ... “succulence is improved after the starches disperse within the meat to set up moisture-forming matrixes during and after processing,” said short ... “moisture is retained within the meat avoiding water purge and helping to preserve the flavours of both the protein and the marinade