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Today's Food - a Question of Safety

Focus at BIOTECHNICA 2011 on Food Biotechnology

Regardless of the many television cookery programs and celebrity chefs offering nutritional tips almost on a daily basis, more and more consumers are turning to ready-made products. Some of these supermarket goods offer specific health benefits, others simply have a convenience value, but they all make use of complex biotech know-how.


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Innovation in Food

Innovation in Food

This expertise in state-of-the-art production processes, statutory regulations, innovations and analytical methods, which all ensure the quality of what we eat, is at the focal point of the new special display Biotechnological Innovation in Food at BIOTECHNICA 2011. Partners from industry, associations, R&D and food monitoring will present new developments in food analytics and process technology. The program also includes talks by company representatives.


Due to the increasing industrial processing of food, consumers are less aware as to what their food actually contains, while process monitoring is becoming more and more complex. "Within the food biotech industry, we're seeing a move towards analytical processes of ever-greater precision in respect to both allergens and microbial toxins," reports Dr. Andrea Dreusch from MicroMol GmbH in Karlsruhe, the company hosting the specialist symposium "Biotechnological Innovation in Food" at BIOTECHNICA.


Apart from existing European regulations regarding the declaration of health benefits offered by food items such as probiotic yoghurts, the industry anticipates statutory regulations on food allergens. It is gearing up for new legislation with increasingly sensitive tests and new methods for identifying allergens that were previously undetectable.


Our coverage of this focus theme includes a conference and a forum too.

Food Safety – Living Gluten-free

Pollen from GM corn in our honey, nitrates in our celery and dioxins in our eggs and meat. All too often undesirable soil- or airborne additives make their way into our food. We eat the food, and our body reacts. Why is this? What remedies are there? And just how safe is our food?


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