Issue #2 2016 – Digital version
In this issue: Pesticide Residues; Refrigeration; Health & Nutrition; Extrusion; Optical Sorting; Meat Processing; Automation; Sustainability; Regulation; and much more...
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Articles
Meat Processing supplement 2016
26 April 2016 | By New Food
Applying lean thinking to meat processing; How to accomplish a representative sampling; The science of meat fraud...
Health & Nutrition supplement 2016
26 April 2016 | By New Food
The science of turmeric; The booming industry of sports supplements; Health & nutrition roundtable; Vitafoods Europe show preview; NSF certifications for dietary supplements and sports products.
Pesticide Residue: The impact of regulatory changes on lab testing
26 April 2016 | By Torsten Pöppelbaum, Scientific Expert, NSF
The last 50 years have seen a marked increase in consumer awareness and concern about the quality and safety of food, including the effects of pesticides used in crop production and home gardens. Fortunately, analytical test methods have also progressed. Analysis has advanced from needing several days to semi-quantitatively measure…
Refrigeration: A deep dive into the deep freeze
26 April 2016 | By Ruud van der Sman, Food & Biobased Research, Wageningen University & Research Centre (UR)
Freezing is an important means for food preservation as, with this technology, long term storage of high quality foods is possible. To achieve high food quality the freezing rate is an important parameter, determining ice crystal size and shape and also the mechanical stresses imparted to the food. For foods…
Extrusion: Pasta the traditional way
26 April 2016 | By Pat Higgins, Head of Business Development, the Queally Group
In 1996 we were asked by an existing customer to supply their frozen pasta range to their operations in the UK and EU. We appointed a dedicated team to research pasta manufacturing, raw material and ingredient sourcing, product attributes and – most importantly – the market for pasta products.
Foreign Body Detection: Transparency in the food and beverage industry
26 April 2016 | By Stephanie Anthony, Commissioning Editor, New Food
Contamination can be a huge issue for food and beverage manufacturers, making foreign body detection systems extremely important – to save face and maintain customers’ trust. This year alone large companies such as Nestlé and Mars have had recalls after products were found to be/ potentially contaminated with glass pieces…
Acceptance of innovative automatic equipment in the postharvest and food industry
26 April 2016 | By Idoia Olabarrieta, Senior Researcher, Food Research Division, AZTI-Tecnalia / Izaskun Pérez, Senior Researcher, Food Research Division, AZTI-Tecnalia / Raquel Rodríguez, Food Researcher, Food Research Division, AZTI-Tecnalia / Jaime Zufía, Head of the Efficiency and Sustainability Department, AZTI
PICKNPACK1 is a large collaborative project granted by the EU within the 7th Frame programme, with the aim of boosting the development and implementation of innovative automatic systems in food industry. In order to find strategic approaches for facilitating greater deployment of new flexible and autonomous robots, sensors and packaging…
High energy whisky (with water) – how membranes can provide sustainable water systems and energy recovery for distilleries
26 April 2016 | By New Food
Scotch whisky production is one of the industry’s most conservative sectors but it is increasingly looking to new technologies to improve sustainability, minimise costs and maximise operational benefits. Three key areas of consideration are the reduction of waste; overall energy use; and water consumption – to meet the Federation House…
Regulation: Food for animal feed should not be classified as waste
26 April 2016 | By Paul Featherstone, Group Director, SugaRich
It is estimated that grocery waste at the manufacturing and retail levels amounts to 6.5 million tonnes (Mt.) annually. Food manufacturers are taking steps to reduce this waste and linear resource use (produce – use – throw) is becoming passé. Now the concept of the circular economy is gaining momentum,…
The science of turmeric
26 April 2016 | By Katie Pand, Senior Herbal Advisor, Pukka Herbs
Turmeric is making waves at the moment and is fast becoming the remedy of choice for inflammation, pain relief, digestive disorders and much more...
Should food manufacturers invest more in gluten free products?
25 April 2016 | By MOMA
As gluten free diets gain popularity, MOMA asks if food manufacturers should invest more in gluten free products...
Organic growth for clean label
21 April 2016 | By Innova Market Insights
It is five years since Innova Market Insights identified interest in clean label options as one of its Top Trends and despite concerns over its definition, the growth in products marketed on a clean label platform has continued relatively unabated...
Lucozade Zero: Our Thoughts
18 April 2016 | By New Food
Straight off the production line, today New Food were sent a sample of new Lucozade Zero.
FoodIntegrity 2016: The New Food Review
15 April 2016 | By Stephanie Anthony, Editor, New Food
Held in Prague over 6-7th April, New Food was proud to be a media partner to this important event; the 3rd meeting of the FoodIntegrity project.
