Issue #1 2015 – Digital edition

Read the digital version of Issue #1 2015:

• DAIRY PROCESSING
  Milk protein concentrate functionality through optimised product-process interactions
  Thom Huppertz, Principal Scientist, Dairy and Ingredient Technology and Inge Gazi, Project Manager, NIZO food research
• FATS & OILS
  Eco-friendly fat crystallisation
  Geoff Talbot, The Fat Consultant, Helga Manson, Application Manager, Loders Croklaan, and Krish Bhaggan, R&D Manager, Loders Croklaan
• FOOD GRADE LUBRICANTS SUPPLEMENT
  With contributions from NSF on the topic of non-food compound product registration; and an industry roundtable discussing trends and challenges in food grade lubricant manufacturing.
• WATER HOLDING CAPACITY
  Getting a grip on water holding capacity
  Ruud van der Sman, Wageningen UR Food & Biobased Research
• SHOW PREVIEW
  Anuga FoodTec 2015
• PROCESSING & SENSOR TECHNOLOGY SUPPLEMENT
  With features from MeBioS-KU Leuven and Flanders’ FOOD on the Sensors For Food project; Università degli Studi di Milano on using Vis/NIR spectroscopy to evaluate craft beer; and an industry roundtable discussing the latest sensor technologies and their growing application in food processing.
• INGREDIENTS
  Science-based precision processing for future healthy, structured and tasty fruit- and vegetable-based foods
  Ann Van Loey, Professor, Laboratory of Food Technology, KU Leuven
• FOOD SAFETY SUPPLEMENT
  With features from the North Carolina State University Dept of Food, Bioprocessing & Nutrition Sciences on the implications of antibiotic resistance in Campylobacter; and from Food Safety Consultant François Bourdichon on zoning classification in food processing.