Issue #5 2016 – Digital version
In this issue: Distilling; Water Contaminants; Coffee Processing; Brewing Supplement; Future Protein; Food Fraud; Allergens; Ingredients Supplement; Novel Technology; Sustainability; Hygiene; and much more...
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Articles
Industrial uses of yeast – brewing and distilling
Graham G. Stewart, Emeritus Professor in Brewing and Distilling, Heriot-Watt University, Edinburgh, Scotland describes the industrial uses of yeast in brewing and distilling...
Brewing supplement
In this Brewing supplement: Industrial uses of yeast - brewing and distilling; Science of sake; BrauBeviale 2016 show preview...
Ingredients supplement 2016
In this Ingredients supplement: Supercritical fluid extraction and application of bio active ingredients from plant materials; Nutritional properties of seaweeds...
The global diversity of distilled spirits
14 October 2016 | By Paul Hughes, Assistant Professor of Distilling, Oregon State University
Paul Hughes, Assistant Professor of Distilling, Oregon State University gives us an excellent insight into the diffusion and diversity of spirits...
Emerging contaminants in the water we drink
14 October 2016 | By Dr. Ulrich Kreuter, Technical Manager, NSF
People consume water from a wide variety of sources within the aquatic ecosystem and the control of contamination is an important issue, not only for human health, but also for the environment as a whole. The role fertilisers and pesticides play in changing aquatic ecosystems across the world is such…
The process of coffee production: from seed to cup
Coffee is one of the most beloved beverages worldwide. Part of its appeal has been attributed to the fact that coffee has a higher caffeine content than most naturally produced beverages, such as tea and cocoa. In this article we will look at the process of coffee production from seed…
The journey to sustainable protein for the future
14 October 2016 | By Ivana Gazibara, Head of Futures, Forum for the Future
Amidst an increasingly uncertain political, economic and environmental landscape, food (and protein) security is a key issue that has grown exponentially in interest and momentum over the past year. It has permeated not just the wider debates on climate change action and the future of the UK, but also individual…
Food safety incidents: lessons from the past and anticipating the future
14 October 2016 | By Andrew Hudson, Head of Food Microbiology, Fera Science Ltd; Miles Thomas, Head of Knowledge Solutions, Fera Science Ltd; Paul Brereton, Co-ordinator for Agri-Food Research, Fera Science Ltd
Experts from Fera Science discuss how we might best anticipate emerging risks in food safety...
Making sense of allergens; a confusing path from product to consumer
The incidence of food allergy reporting is increasing and the cause can be multifactorial but is generally still fundamentally unknown. It is suspected that genetic and environmental factors may have an increasing impact on allergy occurrence. The world of food allergens is mostly misunderstood by consumers and food producers, which…
Nutritional properties of seaweeds
The Webster’s Dictionary defines food as “a material consisting of protein, carbohydrate, and fat used in the body of an organism to sustain growth, repair, and vital processes, and to furnish energy” and as such, the foods we eat affect our overall health, development and well-being.
Innovating under pressure: the influence of soft factors in the diffusion of novel technologies
14 October 2016 | By Ariette Matser, Senior Scientist UR Food & Biobased Research, Wageningen University; Bob Mulder, Lecturer Strategic Communication, Wageningen University; Maaike Spuij, Sub-department Communication, Philosophy and Technology, Wageningen University
Novel food processing technologies have the potential to improve or replace existing processes, but the diffusion of these innovations is not straightforward. Besides obvious factors such as costs and regulations we have found that soft aspects influence the spreading of novel food processing technologies. According to stakeholders from the food…
Upgrading sustainability with Industrial Biotechnology
14 October 2016 | By Ana Galindo García
Ana Galindo García from the Leitat Technological Centre, Barcelona describes how biotechnology might be used to improve sustainability.
Metal detectable plastics use in cleaning tools and utensils
14 October 2016 | By Debra Smith, Global Hygiene Specialist, Vikan
Global Hygiene Specialist at Vikan, Debra Smith describes the use of metal detectable plastics in cleaning tools and utensils.
A closer look at… GBBO Week #8: Life on Marzipan
13 October 2016 | By Roy Manuell, Digital Content Producer
In the latest of our Great British Bake Off feature we talk you through the process of making marzipan...
