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18 August 2016 | By New Food
In this supplement: Milk, dairy, nutrition and health: focus on cardiometabolic disease and healthy ageing; Unravelling acid whey processing by understanding lactose crystallisation; World Dairy Summit show preview...
18 August 2016 | By New Food
In this supplement: A food industry perspective (Ricardo Luna, Nestlé Product Technology Center); What’s driving the need for registered food grade lubricants (Ashlee Breitner, NSF International); Roundtable...
18 August 2016 | By Professor Kata Galić, Faculty of Food Technology and Biotechnology, University of Zagreb
Professor Kata Galić, Faculty of Food Technology and Biotechnology, University of Zagreb, looks further into the development and introduction of plastic materials, both alone and in combination with paper...
18 August 2016 | By Jon J. Kold, Chairman, EHEDG Denmark
EHEDG's guidelines for conveyors in food processing discuss good and bad solutions, and focus on production and the cleaning regime. The guideline chapters give input to the various conveyor types and the challenges during food processing.
18 August 2016 | By New Food
In this Baking supplement: Improving the mould free shelf life of bakery products; Sequences reveal the bacterial composition of an ancient sourdough for making croissants; And much more...
18 August 2016 | By Clara Talens, Food Researcher, / Izaskun Pérez, Senior Researcher / Raquel Rodríguez Senior Researcher, AZTI
The texture of food is mainly perceived in the mouth but also visually, through touch, or even through sound. Regardless of individual texture preferences, certain foods are instinctively associated with certain textures. Conforming to these expectations often determines the product’s acceptability. Well-known examples of food–texture association are aperitifs and snacks…
18 August 2016 | By Fred van de Velde, Senior Researcher, HAS University of Applied Sciences and Group Principal Scientist of Texture Perception at NIZO Food Research, Annelies van Gunst, Lecturer, HAS University of Applied Sciences and Annet J.C. Roodenburg Associate Professor of Nutrition and Health, HAS University of Applied Sciences
This article describes the ‘framework for product reformulation’, which integrates four essential disciplines: Nutrition & health, Food technology, Legislation and Consumer perspective.
18 August 2016 | By Chris Peterson, Communications Manager and Maria Teresa Scardigli, Executive Director, International Stevia Council
The last decade has seen dramatic shifts in public perception of healthy versus unhealthy ingredients. Natural sweeteners, like Stevia, are emerging as a key component of a broader strategy to reduce calories. Stevia product launches have soared over the last few years, and consumer tastes are adapting to lower calorie…
Milk is the best example of a food product that, due to processing technology, packaging material and method, is able to extend its shelf life from hours into weeks and months. The first packaging of milk came with the introduction of sterilised milk processing, in which the glass bottle formed…
18 August 2016 | By Valerie Tear, Food Safety Consultant
Food fraud is a challenge, both to food businesses and consumers, and is a growing concern worldwide. Couple this with the introduction of allergens into the food fraud supply chain and the results can have devastating consequences. The impact of food allergens entering foods undetected through food fraud can be…
18 August 2016 | By Dr. Reza Tahergorabi, Assistant Professor, Food and Nutritional Sciences, NC A&T State University (USA)
It has been reported by numerous popular media that fish stocks are declining and several commercial fisheries are currently over-exploited and will collapse by the mid-century. On the other hand, as with other foods, seafood processing generates large quantities of by-products. A typical example is fish filleting to recover boneless…
18 August 2016 | By Eduard M. Stempfel, Global Product Manager and Application Specialist, FUCHS LUBRITECH GmbH
Within the FUCHS Group, FUCHS LUBRITECH, based in Kaiserslautern, Germany, is the expert for special application lubricants. A team of more than 500 specialists around the world work to meet the industry needs. Service is a crucial and fundamental component of the offering.
17 August 2016 | By Paul Gregory, Senior Trader Interlake Forage Seeds
New Food talks to Paul Gregory of Interlake Forage Seeds ahead of Saturday's National Honey Bee Day as we discuss how to help the honey bee...
Nowadays acid whey typically refers to the ever expanding amounts of whey originating from Greek style yoghurt. However, not every acid whey is the same. As lactose crystallisation in acid whey is complex and affected by many factors, including the presence of lactic acid, minerals and proteins, it is more…
16 August 2016 | By New Food
In the second of two infographics courtesy of Arla Foods, the importance of maintaining a young body age by incorporating an increased consumption of whey proteins and milk material into our everyday diet is explored.
