You are here: News.
Meat-News
Meat-News
Method developed for adding omega-3 fatty acids to foods
[21/05/2013] The omega-3 fatty acids contained in fatty salt-water fish are an important component of a healthy diet in humans. Despite being aware of this fact, Germans still do not eat enough fish. Now Fraunhofer researchers have developed a method that allows omega-3 fatty acids to be added to popular foods. They are launching the first of these products exclusively in EDEKA stores: the omega-3 sausage. Method developed for adding omega-3 fatty acids to foods - read more
Research Team Creates Potential Food Source From Non-Food Plants
[19/04/2013] A team of Virginia Tech researchers has succeeded in transforming cellulose into starch, a process that has the potential to provide a previously untapped nutrient source from plants not traditionally though of as food crops. Research Team Creates Potential Food Source From Non-Food Plants - read more
TÜV Rheinland Now Offers Food Testing Services
[15/04/2013] Food scandals regularly unsettle end consumers. Dioxin in eggs, rotten or mislabeled meat and food labels containing insufficient information about the ingredients make shoppers feel queasy, calls for increased transparency and safety occasionally go unanswered. TÜV Rheinland is now responding to this and getting involved in food testing. TÜV Rheinland Now Offers Food Testing Services - read more
New DNA test identifies ingredients in foods
[02/04/2013] Scientists at Mainz University develop a novel screening procedure for accurately determining the amount of animal, plant, and microbial substances in foods. New DNA test identifies ingredients in foods - read more
From Farm to Fork: Ensuring Food Safety With Intelligent Vision Software
[26/03/2013] Computer software will be created to raise standards in the food industry in an £800,000 collaboration between business and academia. Funded by the Technology Strategy Board the project involves the University of Lincoln (UK), Ishida Europe Limited and Lincolnshire company Branston Ltd. From Farm to Fork: Ensuring Food Safety With Intelligent Vision Software - read more
Guide to Prudent Use of Antimicrobial Agents in Dairy Production
[20/03/2013] Good practices at farm level are essential to ensure that both the needs of the food industry and the expectations of consumers are met. In an effort to help key players in the dairy supply chain produce safe and high quality milk, The International Dairy Federation (IDF) has now published a Guide to Prudent Use of Antimicrobial Agents in Dairy Production. Guide to Prudent Use of Antimicrobial Agents in Dairy Production - read more
Invention opens the way to packaging that monitors food freshness
[07/03/2013] Millions of tons of food are thrown away each year because the 'best before' date has passed. But this date is always a cautious estimate, which means a lot of still-edible food is thrown away. Wouldn't it be handy if the packaging could 'test' whether the contents are still safe to eat? Invention opens the way to packaging that monitors food freshness - read more
Project advances the use of cellulose-based materials in food packaging
[27/02/2013] By developing cellulose packaging material to be used in atmosphere packaging techniques, the European ADCELLPACK consortium is aiming to create an alternative to the use of oil-based packaging materials in food packaging, especially for cheese. The need for the development work arises from the increasing amounts of non-renewable oil-based packaging waste. Project advances the use of cellulose-based materials in food packaging - read more
Compostability of Waxed-Paper Packaging: the Proof
[12/02/2013] A recent in-depth study commissioned by EuroWaxPack, the European Association of Wax Paper Packaging Materials and performed by the independent laboratory OWS (Organic Waste Systems) in Ghent, shows that a typical waxed paper packaging material is industrially compostable according to the strict tests of EN 13432 ‘Requirements for packaging recoverable through composting and biodegradation’. Compostability of Waxed-Paper Packaging: the Proof - read more
TIPPER TIE expands machine manufacturing in Switzerland
( Exhibitor name: TIPPER TIE TECHNOPACK GmbH )
[22/01/2013] After the successful inauguration of TIPPER TIE's new machine manufacturing facility in Flawil/Switzerland in 2010, the company has started the further expansion of machine assembly. In the past,... TIPPER TIE expands machine manufacturing in Switzerland - read more
TTChop cutter - The next generation of innovative technology
( Exhibitor name: TIPPER TIE TECHNOPACK GmbH )
[20/12/2012] Cutting, mixing, emulsifying, working with or without a vacuum, cooking and cooling – with the further development of the TTChop cutter, TIPPER TIE once again sets standards. The machines have ideally... TTChop cutter - The next generation of innovative technology - read more
Vacuum filler TTFill32 – powerful and low-maintenance
( Exhibitor name: TIPPER TIE TECHNOPACK GmbH )
[20/12/2012] The TTFill32 is a low-noise vacuum filling machine with vane cell pump and a syn-chronized feed unit in the hopper. It fills all sausage types (scalded, cooked, raw sausage), paste-like compounds and... Vacuum filler TTFill32 – powerful and low-maintenance - read more
XOveT - Powdered Food Product Created With Anchovy Bones
[08/11/2012] XOveT, a powdered food product created with anchovy bones, made by the students Mireia Godoy and Anna Simon, of the UB’s Master in Development and Innovation in Food, received the Special Innovation Mention Award during the competition Ecothropelia Europe, which took place on 21st-22nd October within the International SIAL Food Fair in Paris. XOveT - Powdered Food Product Created With Anchovy Bones - read more
Chilling Methods Could Change Meat Tenderness
In a recent paper, meat scientists report that a method called blast chilling could affect pork tenderness. Researchers at the USDA-ARS, Roman L. Hruska US Meat Animal Research Center (USMARC) recently conducted a study that compares pork longissimus muscle (LM) tenderness and other meat quality traits between different stunning methods and carcass chilling rates at slaughter facilities. Chilling Methods Could Change Meat Tenderness - read more
Rapid testing of food quality
Whether fruit, meat or cheese – the quality of food is not always as consumers would like it to be. But, in future, a spectrometer will allow them to gage the quality of food before they buy it. Rapid testing of food quality - read more
SAVE FOOD: An Initiative of FAO and Messe Düsseldorf
In close collaboration with the FAO, the Messe Düsseldorf Group intends to make a contribution to the fight against global food losses. The initiative SAVE FOOD aims at encouraging the dialogue on food losses between industry, research, politics and civil society. SAVE FOOD: An Initiative of FAO and Messe Düsseldorf - read more
Retail acting against food waste
[27/03/2012] A current study shows: Food retail is only responsible for a small part of food waste in Germany. Appropriate packaging is the key to success here. Retail acting against food waste - read more
Visit the SAVE FOOD exhibition at MULTIVAC.
[26/03/2012] Until 11 May packaging specialist Multivac hosts the SAVE FOOD-exhibition on global food losses at its headquarters in Wolfertschwenden, Unterallgäu. The exhibition is open on weekdays and addressed to schools, educational institutions and an interested audience. Visit the SAVE FOOD exhibition at MULTIVAC. - read more
City-Tip: Media harbour
[01/09/2010] No other city district of Düsseldorf symbolises change and departure into the 21st century like the Harbour. Only one kilometre away as the crow flies from Königsallee and the Old Town (Altstadt), this area has undergone a structural transformation “par excellence”: City-Tip: Media harbour - read more
City-Tip: Quadriennale 2010 – “Kunstgegenwärtig – Presence of Art”
[16/08/2010] From September 2010 to January 2011 Art enthusiasts from Germany and abroad are looking forward to the second Quadriennale, which will open on the evening of September 10th, 2010 and ends in January 2011. Nine Düsseldorf museums and galleries are preparing high quality exhibitions. City-Tip: Quadriennale 2010 – “Kunstgegenwärtig – Presence of Art” - read more
City Tip: Varieté Düsseldorf: “Miss Evi” delights Audiences
[05/08/2010] Lydia Thompson and her “British Blonde Troupe” sent the New York audience into raptures in the late 19th century. In the smoky setting of cabaret stages her first Burlesque Show caused a sensation: City Tip: Varieté Düsseldorf: “Miss Evi” delights Audiences - read more
Tour de menu gusto 2010
[15/07/2010] From 10 September to 3 October 2010 45 restaurants from in and around Düsseldorf will once again be inviting the city’s gourmets to partake in the “tour de menu gusto”. This time the chefs have created menus in tune with five themed categories and now hope for a positive verdict from gourmets and, of course, the chance to win the Crown as the Best Restaurant in their category. Tour de menu gusto 2010 - read more
Denmark: Danish firms criticise 'fat tax'
Denmark's food manufacturers have criticised the country's new fat tax, pointing to the financial impact of the levy and questioning whether it will encourage people to eat more healthily. Denmark: Danish firms criticise 'fat tax' - read more
