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Speeding food safety tests to deliver fresher products

05-06-2014

A research team led by food scientist Sam Nugen at the University of Massachusetts Amherst recently received a $495,950 grant from the U.S. Department of Agriculture's National Institute of Food and Agriculture (NIFA) to improve food safety by developing faster methods for detecting and ...

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Antimicrobial edible films inhibit pathogens in meat

06-05-2014

Antimicrobial agents incorporated into edible films applied to foods to seal in flavor, freshness and color can improve the microbiological safety of meats, according to researchers in Penn State's College of Agricultural Sciences. Using films made of pullulan -- an edible, mostly tasteless, ...

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Top 12 ways the world can eliminate agriculture's climate footprint

Impact of eating less red meat, more efficient production and use of fertilizer calculated; emissions can be cut while boosting food production globally

28-04-2014

Annual carbon emissions from global agriculture can be reduced by as much as 50 to 90 percent by 2030—the equivalent of removing all the cars in the world—according to a comprehensive new report released by Climate Focus and California Environmental Associates. The study highlights twelve key ...

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Tiny particles could help verify goods

15-04-2014

Some 2 to 5 percent of all international trade involves counterfeit goods, according to a 2013 United Nations report. These illicit products — which include electronics, automotive and aircraft parts, pharmaceuticals, and food — can pose safety risks and cost governments and private companies ...

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Origin of cold-adapted yeasts that make cold beer

10-04-2014

As one of the most widely consumed and commercially important beverages on the planet, one would expect the experts to know everything there is to know about lager beer. But it was just a few years ago that scientists identified the South American yeast that, hundreds of years ago, somehow ...

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Why food quality will suffer with rising CO2

08-04-2014

For the first time, a field test has demonstrated that elevated levels of carbon dioxide inhibit plants' assimilation of nitrate into proteins, indicating that the nutritional quality of food crops is at risk as climate change intensifies. Findings from this wheat field-test study, led by a UC ...

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Nanotube coating helps shrink mass spectrometers

27-03-2014

Nanotechnology is advancing tools likened to Star Trek's "tricorder" that perform on-the-spot chemical analysis for a range of applications including medical testing, explosives detection and food safety. Researchers found that when paper used to collect a sample was coated with carbon nanotubes, ...

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Eurofins: Acquisition in the USA

27-03-2014

Eurofins Scientific announces the acquisition of the food and environmental testing laboratory of Maintpartner Group. Lasse Mäkelä, Managing Director for Eurofins Scientific, Finland:"The acquisition of the Kokkola laboratory reflects Maintpartner's confidence that Eurofins has the capabilities ...

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Texans are turning to a different kind of spirit

Vodka and saltier is better

21-03-2014

Texans, known for enjoying local beers and Dr Pepper soft drinks, now have a growing beverage industry that would appeal to James Bond, who is well-known for enjoying a good martini. Distillers are producing at least 17 Texas vodkas, researchers reported, and the most popular are, surprisingly, ...

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Knowing whether food has spoiled without even opening the container

19-03-2014

A color-coded smart tag could tell consumers whether a carton of milk has turned sour or a can of green beans has spoiled without opening the containers, according to researchers. The tag, which would appear on the packaging, also could be used to determine if medications and other perishable ...

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