In Germany, the consumption of horse meat is not widespread.

In Germany, the consumption of horse meat is not widespread. But this is not due to the nutritional value of the meat for man. Horsemeat is similar in composition and appearance to beef, but there are some interesting differences. The values ​​are recorded in the federal food key, which is maintained by the Max Rubner Institute and contains 15.000 nutrient information for all 130 foods and meals.

Horse meat is much lower in energy than beef. For every 100 gram, the difference is in 195 kilojoules. The main reason for this are the differences in fat content. While beef has an average of about 8,5 grams of fat per 100 gram of meat, the horse has only around 2,7 grams. The composition of the fat is more nutritionally favorable in the horse: Horse meat contains clearly less saturated fatty acids than beef (beef: 3,7 gram per 100 gram of meat, horse: 1 gram per 100 gram). By contrast, horsemeat contains more unsaturated fatty acids (horse: 570 milligrams per 100 gram, beef: 395 milligrams per 100 gram).

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Horse meat instead of beef in finished products such as lasagna, frozen hamburgers or Bolognese sauce - the food scandal still attracts more circles. Already in mid-January was detected in frozen foods horse meat. The ingredient horsemeat was not declared, but only beef. It is misleading consumers. Horsemeat is sensorially not be seen in a spiced meat product.

In principle, there is no ban on using or selling horse meat as food. But there are precise legal provisions: In the first six months of a horse's life, a so-called equine passport must specify whether the horse will grow up as a "food horse" or a "non-food horse". This inevitably means that an animal which is "suitable for slaughter for human consumption" can only be given medicinal products which are approved for food-producing animals.

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Horse meat in lasagna and pork kebab: The meat scandal widens out daily. Consumer advocates and politicians are calling for the European review of a wide range of foods by DNA testing.

As part of the education of the false label with horse meat are currently being examined hundreds of samples using the CarnoCheck DNA test in several European laboratories. GBO since 2004 already offers the CarnoCheck DNA test kit, with the eight species - can be detected quickly and reliably in food - next to horse and pig, donkey, sheep, cattle, chicken, turkeys and goats.

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Landscapes of taste

Electronic noses sniff out exhaust gases or help with the quality control of food. What is less well known is that there is also a counterpart for the tongue: Electronic tongues are able to recognize dissolved substances. In the journal Angewandte Chemie, French researchers are now presenting a new, particularly simple approach for an electronic tongue that is supposed to differentiate between proteins.

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The Fresenius Academy conference brings the industry up to date in terms of research and legislation.

"Organic" has become indispensable today. The number of certified cultivation areas and producers as well as sales in the organic segment have been rising steadily for years and in some cases in the double-digit range. With a turnover of almost 6 billion euros, Germany is the largest European market, well ahead of France and Great Britain. And stagnation is far from in sight: organic products are still growing in food retail and drugstores. Consumers are willing to pay for good quality - provided that it really contains "organic" where it says "organic" and the goods are of high quality. How these demands can be secured even better in the future than before and what innovations are currently moving the industry were topics of the second Fresenius conference "Organic Food" from September 19-20, 2012 in Mainz.

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The ripening hormone ethylene makes green tomatoes blush even after they have been harvested. Paprika and chili peppers, on the other hand, are completely unaffected by the plant hormone. This difference in behavior is all the more surprising since tomatoes and peppers are two close relatives. Researchers at the Max Planck Institute for Molecular Plant Physiology in Potsdam investigated the matter and compared the gene expression levels and metabolic pathways of the plants. Understanding ripening processes is important so that food does not rot on the way from producer to consumer.

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Whether fruit, meat or cheese - the quality is not always as the consumer wants it. A spectrometer to reveal customers in the future, as it is with the quality of food. The unit is not larger than a sugar cube, can produce low and could be found in the future even in smartphones Place.

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Focus Topic Paper by Camelot Management Consultants describes optimal structures for modern international supply - Advantages: maximum profitability and significantly improved performance of all individual members of an international supply chain - Translation of business strategy on the supply chain ensures a sustainable competitive advantage

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University of Hohenheim investigated the EU eco-control system; Prof. Dr. Stephan Dabbert: "There is a need for improvement"

700 million kilograms of food to have been incorrectly declared by a counterfeiter gang in Italy. Italian police have the forger ring fly up today. Among the suspects are also heads of food companies and inspection bodies. In order to be confirmed a research project of the University of Hohenheim. It analyzed Prof. Dr. Stephan Dabbert currently the European controls - and developed a 6-point plan for necessary improvements.

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Scientists from the German Institute for Nutrition Research (DIfE), in collaboration with Italian researchers from the University of Piedmont, have isolated two natural substances from wormwood that are bitter substances and bitter blockers in one. They activate some of the 25 bitter taste receptors, but at the same time inhibit other bitter sensors so that they are no longer activated or only weakly activated by certain bitter substances. As a result, the intensity of the "bitter signal" decreases. The study thus suggests that not only the total amount of bitter substances is decisive for the intensity of the bitter taste of a food, but also its type and combination.

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BfR organized international symposium on the subject of "Mineral oil in food packaging - developments and possible solutions"

In September 2011 around 400 representatives from science, business and society as well as from politics and state institutions discussed how food packaging made from recycled paper can be made safer. Two years ago, hazardous mineral oil contents were detected in foods that came from cardboard packaging made from recycled fibers. At the event, various options were presented by the industry to reduce the transition from mineral oil to food, in particular technological solutions such as barriers through plastic coatings or inner bags. Analysis methods were presented with which laboratories can examine the contamination of food with mineral oil. "This means that practicable methods are now available that can be applied across the board and thus help protect consumers," said BfR President Professor Dr. Dr. Andreas Hensel.

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