Provisur® Technologies Names New Slicing Sales & Service Manager, Europe
Date 08.08.2011 | column: NewsCHICAGO, Illinois. Provisur® Technologies, Inc., a leading global provider of high performance food processing equipment, has announced the promotion of Jan Kasten to Slicing Sales and Service Manager, Europe, representing the Formax® brand. +» read more...
History MEATS Future
Date 08.03.2011 | column: NewsThis year is the golden anniversary of the innovative company founded by the Koppens family. +» read more...
EFSA: Updated safety evaluations of two smoke flavourings
Date 08.03.2011 | column: NewsFollowing the evaluation of new data, the European Food Safety Authority (EFSA) has updated its opinion on the safety of two smoke flavourings used in the European Union. +» read more...
Ehec: BfR, BVL and RKI issue specified consumption recommendations for uncooked sprouts and shoots (germ buds)
Date 07.29.2011 | column: NewsBerlin. According to the German federal authorities, further information made available by the Federal States has provided no grounds to continue to recommend that consumers generally refrain from the raw consumption of sprouts and shoots in order to protect against Ehec O104:H4 infections. +» read more...
Status Seminar at BfR on contact materials in the food chain: How safe are materials and items which come into contact with foods, feeds and food-supplying animals?
Date 07.27.2011 | column: NewsBerlin. At the Status Seminar "Contact materials in the food chain", some 50 experts from universities, research institutions, associations, industry, Federal and Land authorities asked the question at the Federal Institute for Risk Assessment (BfR) in July whether substances which can migrate during production, storage and processing of feeds into the feeds and from there to the animal ... +» read more...
Frutarom Savory Solutions presents fish in exceptional form
Date 07.25.2011 | column: NewsLoxstedt-Nesse. Frutarom Savory Solutions GmbH has developed a compound for sausage from fish which neatly links the popular consumer trends for snacking and following a healthy diet. The fish version is considerably lower in fat than conventional sausage from pork or beef and contains valuable omega-3 fatty acids. +» read more...
How Campylobacter grows in the gut could be key to its eradication from poultry
Date 07.07.2011 | column: NewsThe main source of the Campylobacter is poultry meat. Although this bacterium does not cause disease in poultry, it does contaminate the carcass and so can enter the human body as a result of poor kitchen hygiene and improper cooking. +» read more...
EHEC O104:H4 outbreak event in Germany clarified: sprouts of fenugreek seeds imported from Egypt as underlying cause
Date 07.06.2011 | column: NewsThere is a high probability that certain batches of fenugreek seeds from Egypt caused the O104:H4 outbreaks in Germany and France. +» read more...
Andreas Wilhelm Kraut takes on the chairmanship of the management of Bizerba
Date 07.06.2011 | column: NewsWith effect from 1 July 2011 Andreas Wilhelm Kraut will take on the chairmanship of the management. +» read more...
Read FT MEAT TECHNOLOGY 03/2011 online
Date 07.04.2011 | column: FT MEAT TECHNOLOGYRead our specialised magazine FT MEAT TECHNOLOGY 03/2011 as flippable eMag directly on your computer screen. +» read more...
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