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... the uk’s department for environment, food and rural affairs has issued a non committal response to european commission proposals to ban the use of nitrates and nitrites in organic cured meats from the end of this year ... speaking after receiving a report on the subject commissioned from food research group campden bri, a defra spokesperson told foodnavigator ... “we’re working with producers to look at how any changes might affect uk producers, as well as looking at the scientific evidence on food safety, before making a decision on whether we think any changes are necessary

... food research group leatherhead is in the final stages of a testing project on natural food colours, which it expects will provide clear guidance on the stability and shelf-life of the ingredients ... in the first phase of a testing project due to be completed next month, the group is assessing colours from chlorophyll, anthocyanins and lycopene in both confectionery and beverage applications ... according to wayne morley, head of food innovation at leatherhead food research, the findings will help manufacturers determine their product formulations by providing a quantitative analysis of the stability of certain natural colours ... ” accelerated deterioration protocols the stability of food or beverage applications is determined by a number of factors, all of which are linked to their ultimate shelf-life

... with food recalls due to cross contamination of allergens or incorrect allergen labelling an expensive problem for the food industry and dangerous for food-allergic consumers, two uk research bodies are holding a conference on allergen management ... leatherhead food international (lfi), in collaboration with campden bri, is organising the may event with the aim, they claim, of encouraging greater awareness and management of allergens in the food industry ... speakers will include representatives from the uk food standards agency (fsa), bernard matthews farms, marks & spencer, sainsbury's, tesco and waitrose, according to the food research group ... in addition, neil griffiths from the anaphylaxis campaign will also provide an overview of its new standard, which is aimed at increasing consumer trust in information about allergens in food, said lfi ... the group added that the event will cover areas such as the tools available to enable business to manage allergens in the food chain, the prevalence of food allergies, allergen management thresholds, auditing, and retailer expectations

... reliable accelerated tests are proving invaluable in enabling food processors to have a confident assessment of shelf life before a product launch, says leatherhead food international (lfi) ... the food research group said that it has recently formed a partnership with binder gmbh, a producer of climatic chambers for environmental simulation, to strengthen and extend shelf-life and to offer accelerated shelf-life testing services to manufacturers ... “manufacturers rely on good methodology to accurately estimate the shelf life of food products and ensure safety,” says persis subramaniam, project manger at lfi ... spoilage the ability to measure shelf life accurately is essential for all food manufacturers in order to ensure both the safety and quality of their food products ... natural antimicrobials meanwhile, projects evaluating the spoilage patterns of foods, the use of natural antimicrobials, and the effect of processing treatments on allergen detection methods constitute a significant part of new research at lfi, says the group lfi said the projects that constitute its forum research programme for 2009 will be more substantial and longer in duration than in previous years and will reflect current and emerging issues for the food and drink industry, food safety in particular ... the research group said one of its planned studies will analyse natural antimicrobials and the role quorum sensing (cell-to-cell communication between bacteria) plays in food spoilage and preservation ... it said that levels of n-acyl homoserine lactones (ahls) in foods could explain the shelf life of certain products as they act as natural antimicrobials, and further quorum sensing (qs) by ahls or furanones can be simulated or negated by certain food characteristics or ingredients ... this project, claims lfi, aims to establish the role of qs in the spoilage of different foods, measuring the levels of ahls and furanones during storage, and simulating or negating qs by manipulating food characteristics or certain additives

... projects evaluating the spoilage patterns of foods, the use of natural antimicrobials, and the effect of processing treatments on allergen detection methods constitute a significant part of new research at lfi, says the group the market analyst and food research group, leatherhead food international (lfi), said its members chose the ten projects that would be the focus of its forum research programme for 2009 ... lfi said the projects will be more substantial and longer in duration than in previous years and will reflect current and emerging issues for the food and drink industry, food safety in particular ... food spoilage one project, led by dr evangelia komitopoulou, will study whether partially or fully replacing sucrose with high intensity sweeteners, and/or reducing fat, may change the spoilage patterns for foods ... the team, according to lfi, will look at how different levels of sugar and fat and how the use of selected sugar and fat replacers affect microbial growth and survival in different food matrices ... the research group said one of its other 2009 planned studies will analyse natural antimicrobials and the role quorum sensing (cell-to-cell communication between bacteria) plays in food spoilage and preservation ... it said that levels of n-acyl homoserine lactones (ahls) in foods could explain the shelf life of certain products as they act as natural antimicrobials, and further quorum sensing (qs) by ahls or furanones can be simulated or negated by certain food characteristics or ingredients ... this project, claims lfi, aims to establish the role of qs in the spoilage of different foods, measuring the levels of ahls and furanones during storage, and simulating or negating qs by manipulating food characteristics or certain additives ... allergen detection the presence or absence of allergens in food or food manufacturing sites is often measured using antibody based allergen detection kits