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... food manufacturers and marketers who are “irked” by tight nutrition claim regulations are being offered practical steps to ensure they comply with the rules whilst remaining competitive ... com, has summarised the key nutrition claims regulations from the perspective of a food and beverage marketing manager, in an easy-to-use format, so they don’t stray from the regulations ... jo jordan, who headed the nutrition claims project, said that eu food regulation is strong and allows companies to market equally on a level playing field, over a large common market ... ” but she added: “the commonality of efsa (european food safety authority) works from spain to estonia - we all understand what these nutrition claims mean ... in europe, 29 nutrition claims such as ‘low fat’ and ‘fat-free’, are permitted in food advertisements, packaging and promotional messages and each claim has specific requirements that products must meet if they bear it ... the report states that marketing managers have three obligations: verify that a nutrition claim is on the approved list confirm with food scientists that the nutrition claims for the product have been met match products more closely to consumers’ expectations

... food companies across europe face an uphill battle to attract the best candidates because many people don’t see food factories as an attractive place to work ... “potential candidates see the food industry as warm and noisy, with salaries and packages that are not very attractive compared with other sectors like banking,” warns pierre boulaire, ceo of international recruitment specialist manageria ... growth forecast the resulting competition for talent is set to increase as food production remains largely impervious to the economic shocks that have ripped through other sectors of the european economy ... “we’re looking at very significant increases in employment over the next 10 years,” says professor colin dennis, president of the institute of food science and technology (ifst) and member of the board for improve, the uk’s food and drink skills council ... “companies are looking not only for food scientists and food technologists but also for a wider range of scientists and engineers to work in the food industry,” he added ... ” matching skills food and drink is already the largest single manufacturing sector across the european union in terms of both turnover and employment, providing jobs for around 4 ... 2 million people, according to fooddrinkeurope (the recently rebranded confederation of food and drink industries) ... “the bit that makes me shake my head is that people are not being told about the great opportunities that are available in the food sector,” says jones ... “in terms of skill set, the industry is not so relaxed about what they’re looking for,” says louise beales of tailor made resources, which specialises in food production recruitment ... ” commercial awareness the overall technical skill set required to work in food production has not changed much in response to increasing automation or changing factory practices, according to beales ... if you are interested in the latest job opportunities, check out foodnavigator jobs, the specialist recruitment and careers site for professionals working in the food & drink industry in europe

... the research, published in the journal of agricultural and food chemistry and recently presented to the institute of food technologists, goes against years of belief that sugar melts ... in her ift presentation about the importance of the new discovery, lead researcher, professor shelly schmidt of the university of illinois, usa, told food scientists they could use the new findings to manipulate sugars and improve the product flavour and consistency ... “this discovery is important to food scientists and candy lovers because it will give them yummier caramel flavours and more tantalizing textures,” said schmidt ... food scientists will now be able to make more of the desirable flavours because they won't have to heat to a 'melting' temperature but can instead hold sugar over a low temperature for a longer period of time,” she added ... inconsistency schmidt and her team said that they didn't intend to turn such an established rule of food science on its head, but they began to suspect that something was amiss when they could not find a constant melting point for sucrose in work that they were doing

... if the food industry wants journalists and consumers to get real about risk, then it has to get real too ... the food industry is not doing itself any favors i say this after returning from the ift annual meeting and expo in new orleans ... few events targeted at food scientists would be complete without at least one hand-wringing session railing at the scientific illiteracy and ‘chemophobia’ of the public and the media when it comes to food ... is it any wonder consumers have an irrational suspicion of food science - delegates were repeatedly told - when the media is populated by arts graduates unable to grasp ‘scientific’ material and hell bent on turning the most innocuous story into a full-blown food scare? what they rarely acknowledge, of course, is that journalists are only part of the problem ... the elephant in the room is one large, schizophrenic beast called the food industry, which, let’s be honest, is sending out some pretty mixed messages ... mixed messages while food scientists know we’re all made of ‘chemicals’ and that ‘natural’, ‘local’, ‘organic’ or ‘minimally processed’ food is not inherently safer, healthier or more sustainable than ‘mass-produced’ food, this is not what their colleagues in marketing are telling us ... indeed, if consumers suspect ‘artificial’ colors, flavors, sweeteners and preservatives might be poisoning their kids, this is in no small part because food manufacturers are falling over each other to banish them, regardless of whether they actually believe they are doing any harm ... the message is clear, that the much-maligned (and legal and exhaustively-tested) substances must be bad for you, or why remove them? and what about bisphenol a (bpa)? half of the food industry is reassuring us that minute levels in can coatings represent a correspondingly minute, and acceptable level of risk, while the other half is scrambling to get rid of it faster than you can say 'bpa-free'

... food companies may talk more about r&d work related to health but it is pleasure that has extended its lead at the top of the list of european food innovation trends, according to a new ciaa report ... 6 per cent of food innovation in europe in 2009 – up 2 ... 9 per cent on the year before, said the european food trade association ... meanwhile, health remained an important area of focus for food scientists - taking a 23 ... in terms of food categories, dairy products led the way, despite a slight decline on last year, while frozen products and soft drinks followed in second and third place respectively ... r&d spending in eu trails rivals as well as innovation trends, the ciaa report - “data & trends of the european food and drink industry 2010” - looked at spending on r&d ... “the food and drink industry’s r&d expenditure (r&d investment as a percentage of output) in eu has been the lowest when compared to the majority of developed countries

... food companies may talk more about r&d work related to health but it is pleasure that has extended its lead at the top of the list of european food innovation trends, according to a new ciaa report ... 6 per cent of food innovation in europe in 2009 – up 2 ... 9 per cent on the year before, said the european food trade association ... meanwhile, health remained an important area of focus for food scientists - taking a 23 ... in terms of food categories, dairy products led the way, despite a slight decline on last year, while frozen products and soft drinks followed in second and third place respectively ... r&d spending in eu trails rivals as well as innovation trends, the ciaa report - “data & trends of the european food and drink industry 2010” - looked at spending on r&d

... gaining a better understanding of the colloidal systems used for drug delivery mechanisms may help food scientists to develop more efficient food colloids systems, according to unilever scientists ... the review, published in lwt - food science and technology, suggests that the modern food industry faces “a stiff challenge” in devising new techniques to deliver functional ingredients without compromising the structural or sensory characteristics of food products ... however, the unilever scientists said that the field of colloidal delivery systems, which has a strong existence in the pharmaceutical arena, “can find a great deal of application in foods especially with the growing demand of functional foods ... ” dr ashok patel, from unilever r&d, the netherlands and his co-authors added that through multi-disciplinary research, knowledge and expertise can be translated from the field of drug research into the development of better food systems ... however the researchers said that the use of colloidal systems to deliver ingredients in foods “is still an infant frontier,” adding that the successful application in complex food systems “will require a collaborative effort from colloid scientists, food technologists, formulation scientists and biologists ... ” functional formulation increased interest in the links between diet and health among the consumers has led to the emergence of a specialised category of food products, commonly known as functional foods ... these products are often food products fortified with micronutrients (such as vitamins and minerals), functional ingredients from natural sources (phytochemicals), or relatively novel combination of food ingredients, such as fibre added to soft drinks, fish oil added to bread, or human gut bacterial cultures added to dairy foods ... however, the unilever scientists explained that the delivery of functional ingredients in this way can be “rather challenging

... “processors and consumers will benefit from the speed and sensitivity of the new test’s results,” said azlin mustapha, associate professor of food science in the college of agriculture, food and natural resources ... ” salmonella is the most common cause of food poisoning in the united states, according to the centers for disease control ... mustapha’s research allows scientists to use a process, known as polymerase chain reaction (pcr), which can cut testing time to as little as five to 12 hours ... pcr-based testing methods for salmonella have been available for use by the food industry for years, but current methods often produce false-positive results because they do not differentiate between live and dead salmonella, thus skewing the accuracy of the test ... mustapha’s modification lets food scientists use the pcr test to capitalize on its speed, selectivity and sensitivity, but avoid false-positive tests by differentiating between dead and live cells ... with current tests, food could be in stores before salmonella test results are available ... mustapha worked with luxin wang, a graduate student in the food science program ... their research results were published recently in the journal of food science

... the international union of food science and technology (iufost) has released its outline plan of work for the global food science and technology community, known as the cape town declaration, based around known as the cape town declaration, its principles were unanimously accepted by delegates individuals’ right of access to adequate and safe food ... “iufost delegates recognise the indispensable role of food science and technology in achieving these aims of eliminating food insecurity worldwide,” said the union ... primary areas of work for food scientists, technologists and engineers outlined are: promotion of the safety and quality of all foods reduction of physical and nutritional losses in the food value chain adaptation and improvement of traditional foods and processes, while respecting the traditional, ethical, cultural and religious aspects involved beneficial application of science and technology development and dissemination of improved knowledge of food composition facilitation of domestic and international food trade development of food materials with improved functionality more efficient and environmentally sustainable food production, processing and packaging education in nutrition, food science and technology at all levels the full text of the cape town declaration is available at http://iufost

... in a study just published in the american journal of hypertension, food scientists at florida state university found that consumption of six grams of l-citrulline extract from watermelon extract for six weeks normalized the blood pressure of all nine adults in the study who previously had elevated blood pressure ... "these findings suggest that this 'functional food' has a vasodilatory effect, and one that may prevent prehypertension from progressing to full-blown hypertension, a major risk factor for heart attacks and strokes," added figueroathe large watermelon fruit is the richest edible source of the amino acid l-citrulline, which regulates healthy blood pressure