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... electron beam decontamination of food is a technology waiting in the wings; a leading researcher claims it can be the ultimate defence in terms of food safety but its potential is being stymied by regulatory hurdles, industry naivety and costly equipment ... in the final part of our special on dry decontamination technology, we check in with us and german experts to see if zapping food with electron beam s to decontaminate it could offer processors a pathogen free future ... fda approvals ebeam has not been approved in the us for use in ready meals or prepared food, but rather spices and herbs, ground beef, poultry, shellfish, and fresh produce ... while the greatest take-up has been in the pharmaceutical industry (7 per cent of that sector use ebeam), pillai believes that there are enough foods now with permission to be irradiated status from the food and drink administration (fda) to encourage greater adoption of ebeam by food manufacturers as a critical tool for their food safety kits ... “currently only about 1 per cent of the global food industry – mainly us based – uses ebeam at the final stage of their processes, and those that do often rely on third party facilities rather than having a housing co-located at their own processing sites,” explained the researcher ... com “ if you were to ask the five or six biggest ebeam suppliers about interest from food producers say eight years ago, you would’ve had a much different reaction than today –technology providers are now beginning to sense greater demand in this market ... ” regulatory disconnect but there are hurdles still to be overcome before wider adoption in the us food industry: “there is a disconnect between the fda approval process for irradiation of foods and that around packaging materials, which doesn’t help propel the technology forward ... barriers to entry he also reckons a fundamental misunderstanding of the process by brand owners, in particular around consumer resistance, and a lack of mass production on the equipment supplier side means barriers to entry remains for a high percentage of food processors

... improved prices for bananas and prepared foods helped drive profits at fresh del monte produce during the first quarter of 2011 ... 9m as gross profit - helped by higher banana and prepared food prices - rose by almost a quarter

... danish food ingredient supplier palsgaard is building a new us $30m emulsifier factory in asia, with production scheduled to start in the second half of 2012 ... demand due to food industrialisation palsgaard is a specialist manufacture of emulsifiers, stabilisers and other specialised ingredients for bakery, dairy, chocolate, ice cream, margarine and fine food applications, and brix said demand for prepared food was driving asian demand ... “we’re seeing larger growth in asia than in europe, and food is being industrialised in these countries so this means higher demand

... strong dairy product and ingredient exports drove an 11% increase in the value of irish food and drink exports during 2010, according to a new government report ... published by the irish food board (bord bia), irish food, drink and horticulture 2010-11 reports that the value of irish food and drink exports increased by 11% to €7 ... 66bn, helped by stronger dairy, prepared food, beverage and seafood exports ... continental eu markets accounted for 34% of all food and drink exports, while bord bia estimates that 22% of exports (value €1 ... the figures are especially welcome given ireland’s recent economic woes, and bord bia attributes them to reduced exchange rate pressures, improved competitiveness for food manufacturers and higher prices for most global commodities ... “the strength of this performance is highlighted by the fact that, during the first nine months of 2010, food and drink exports accounted for 30% of the growth recorded in total merchandise exports,” said the report authors ... 44bn in 2010, with beef, live animals and pig meat performing well; food manufacturers also beat off rising input costs and price pressures from customers to deliver 8% growth to almost €1

... 35bn on the back of higher fuel, grocery and prepared food sales

... “this merger creates a substantial chilled prepared food company in fast growing categories in the uk which is enhanced by strong branded positions in biscuits and frozen food

... myers continued, “we expect this acquisition to be accretive in the first year of operation and provide future earnings enhancements as we realize operating efficiencies and integrate our prepared food program

... the increase in net sales was driven by increased banana volume in the company's north america and middle east regions; higher volume and price increases in the company's gold pineapple product line and prepared food business segment; and the company's increased presence in new markets

... conducted by the uk’s food standards agency (fsa) on recommendation by the european commission, the survey aimed to examine whether initiatives by the food industry to reduce acrylamide and furan have been effective ... as part of its three-year study, the fsa also extended its investigation to cover levels of 3-mcpd (3-monochloropropanediol) and ethyl carbamate, to gain a clear picture of the levels of a range of process contaminants in the food that is commonly eaten in the uk ... process contaminants process contaminants are chemical substances that are produced in food during food manufacturing, cooking (including home cooking), packaging and other processing activities ... the substances are formed when components in food undergo chemical changes during processing, which can include fermentation, acid hydrolysis, smoking, drying as well as some types of cooking (such as baking, grilling, frying and barbecuing) ... it first hit the headlines in 2002, when scientists at the swedish food administration first reported unexpectedly high levels of acrylamide, found to cause cancer in laboratory rats, in carbohydrate-rich foods ... it can form during the heat-treatment of food products, and contributes to the taste and smell of a prepared food product ... red flags were first waved over levels in tinned and canned foods in 2004, when the us food and drug administration reported detecting higher levels than previously thought

... it has developed a new sensory language for describing the complex taste effects of sodium in food and what is required to restore taste dimensions lost when salt levels are reduced ... food manufacturers are currently working to a mandate of reducing salt (sodium chloride) levels in packaged and prepared food, as excess salt in the diet has been linked to increased risk of high blood pressure and stroke ... the descriptors, references and definitions were then validated by these sensory expert panels enabling a more precise description of food products in which salt is added or reduced, sophie davodeau, global head of sensory, told foodnavigator