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... many dry foods such as rice, noodles, breadcrumbs, cornflakes and muesli are sold in paperboard boxes, where the recommended limit may be exceeded over 100 times ... even more foods are stored and transported in larger boxes largely consisting of recycled paperboard

... the wide-ranging paper, which appears in the journal of steroid biochemistry and molecular biology, adds that exposure of whole populations to substances that have migrated into dry foods has been underrated ... she added that current tests involving using stimulants to ape the chemical properties of foods can either over or underestimate exposure levels ... but it adds there are substances that transfer into foods because of a range of unforeseen factors – such as environmental, reaction with foodstuffs and the effect of uv light and heat, which it calls ‘release’

... the existing body of research is not yet conclusive but the german health authorities recommend that the migration of mineral oils into foods should still be minimised ... of particular concern are dry foods with a large surface such as rice, semolina, corn flakes and noodles ... safe packaging strategies last week, the bfr set out strategies to minimise migration risk in such foods at the ninth bfr forum on consumer protection in berlin entitled “how to package food safely - health risks of recycled materials?” the use of liner bags, such as aluminium coated plastics, in carton packs was discussed

... dry food containing low amounts of carbohydrates are at risk of increased acrylamide levels, says a new study sponsored by the european science foundation ... formulating foods with oils with a reduced susceptibility like palm oil are likely to have lower acrylamide levels, particularly fat-rich and sugar-free foods, according to findings published in food research international ... “these findings suggested that lipid oxidation could become a relevant factor for acrylamide formation, particularly for dry foods with low carbohydrate content,” wrote the researchers, led by vincenzo fogliano from the department of food science at the university of napoli “federico ii”

... unilever has opened a new centre of excellent dry foods in germany, which will be the hub of r&d on bouillon, seasonings, soups, sauces and mealkits to support its brands ... knorr is unilever’s biggest brand of foods, and has a global turnover of €4bn

... european processors can now test their products on equipment that employs a novel technique using light refraction to dry foods, claims the us manufacturer ... testing facility bolland-magoon encourages european manufacturers to send their products to the company’s washington state-based processing facility where large and small scale testing on foods can be undertaken prior to any commitment on the part of the manufacturer to purchase the equipment ... “the us navy has used our technique to dry eggs and found the rehydrated version was indistinguishable from fresh eggs,” claims bolland-magoon ... bolland-magoon said that the rw drying technique enables simple, fast and continuous operation, while eliminating the need for pre-processing for many products, and that most products dry in two to four minutes, using the process

... a uk food research centre has endorsed a new sensory testing procedure to help paper packaging firms meet eu standards on packaging components passing into the foods they wrap, writes chris mercer ... ccfra said the new training procedures, which are the result of a three-year pan-european project named calibsensory, improved the ability of panels to detect odour, off-flavour in fatty foods and off-flavour in dry foods ... paper-based packaging is used widely across the food industry, including wrapping foods such as cheese and bakery goods, as well as in increasingly popular lightweight cartons ... here the paper sample was put in indirect contact with either cocoa butter (representing fatty foods) or icing sugar (representing dry food), and then tasted