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Hygienic drain design, sanitisers and drain management

28 October 2015 | By Brett Ira, Key Account Manager, ACO Group / James Marsden, Ph.D., Distinguished Professor Food Safety and Security, Kansas State University

The ACO Group is one of the world market leaders in drainage technology. With its integrated approach, ACO stands for professional drainage, economical cleaning, and the controlled release and reuse of water. In an interview for New Food, James Marsden from Kansas State University, put some questions to Brett Ira,…

Potential health risks related to the presence of acrylamide in food: the EFSA’s risk assessment

28 October 2015 | By Diane Benford, Head of Risk Assessment at the UK Food Standards Agency / Peter Fürst, Director of the Chemical and Veterinary Analytical Institute in Münster / Luisa Ramos Bordajandi Scientific Officer, Unit on Biological Hazards and Contaminants, EFSA

Acrylamide is a chemical that naturally forms in starchy food products during every-day high-temperature cooking, such as frying, baking, roasting and also industrial processing usually above 120°C and low moisture. In view of the known toxic effects, the discovery of its presence in certain foods stimulated new research studies on…

Incoming inspection of cereal flakes with sieve analysis

28 October 2015 | By Dr. Tanja Hanke, Product Manager, Retsch GmbH / Jennifer Franz, Graduate student, Food Safety

Graduate student Jennifer Franz has developed a new inspection procedure during her work at the German food producer Lebensgarten GmbH. With the help of sieve analysis the company can now reliably ascertain the fines and dust fractions of incoming cereal flakes; these have a negative influence on the mixing and…

Assessing sanitation: A comparison performance testing of ATP systems

28 October 2015 | By NSF International

Adenosine triphosphate (ATP) is a compound found in every living cell and can be used as an indicator to determine if a surface was properly sanitised. ATP devices are utilised to detect the presence of bacteria and organic/food residue on surfaces. This study was directed by NSF International, performing comparison…

Improved aquaponic technology for efficient and sustainable food production

28 October 2015 | By Sophia Minero, Consultant, AliénorEU

Feeding the growing world population in a sustainable way requires both political and technological solutions. The European Union is at the forefront of the global debate on food security and protection of the natural resources that become scarcer and scarcer. In 2010, the European Union launched the Europe 2020 strategy…

Fat functionality in emulsified foods

28 October 2015 | By Geoff Talbot, The Fat Consultant

An emulsion is a fine dispersion of liquid droplets in another liquid continuous phase in which the droplets are immiscible or insoluble. In food terms, the two phases are generally oils and water. Food emulsions tend to take one of two forms – either oil in water (O/W), e.g. cream…

What systems you need and what to expect from a traceability audit

28 October 2015 | By Michael Govro, Technical/QA Manager, NSF International

This article discusses the current state of traceability and product recalls, the effects of regulation and voluntary industry standards on traceability, what to expect from a traceability audit and what systems ensure traceability.

Recent developments in mycotoxin analysis

28 October 2015 | By Michelangelo Pascale, Senior Researcher at the Institute of Sciences of Food Production (ISPA), National Research Council of Italy (CNR)

Mycotoxins are natural contaminants of several agricultural products and derivatives produced as secondary metabolites by several filamentous fungal species. Their presence in food and feed can cause serious risks to human and animal health due to adverse toxic effects; therefore maximum permitted levels have been fixed for the major occurring…

EHEDG: Hygienic design of pumps

28 October 2015 | By Ulli Zimmer, Head of Sales, Business Line, Hygienic Pump Technology, GEA Tuchenhagen GmbH

Critical importance is placed on hygiene in the production of food and beverages. Strict hygiene regulations apply as they are set forth in legislation. In addition to assuring careful transport of food products, components used in the food-processing and cosmetics industries must satisfy many stipulations.

Issue #4 2015 – Digital edition

1 September 2015 | By

In this issue: Adapting, evolving and innovation at PepsiCo, Baking supplement, RAFA show preview, Food Grade Lubricants supplement, plus lots more…

Food Grade Lubricants supplement 2015

1 September 2015 | By New Food magazine

In this supplement: Rabbi Hillel Royde discusses kosher certification for food grade lubricants, Ashlee Breitner from NSF looks at 360° of safety, and our roundtable discusses contamination risks, regulation, expansion into other markets and allergens...

Baking supplement 2015

1 September 2015 | By New Food magazine

In this supplement: Greg Woodhead discusses the challenges ahead for bakers, experts from Campden BRI explain the relevance of rheology on cereal products, and we preview the upcoming iba exhibition in Munich...

RAFA 2015 preview

1 September 2015 | By New Food magazine

RAFA 2015 symposium will provide an overview of state-of-the-art analytical & bioanalytical food quality and safety control strategies, and introduce the challenges for novel approaches in this field...

Fat & Sugar Reduction: PepsiCo R&D, a catalyst for change in the food and beverage industry

1 September 2015 | By Dr. Mehmood Khan, Vice Chairman and Chief Scientific Officer of Global R&D, PepsiCo

PepsiCo products are enjoyed by consumers one billion times a day in more than 200 countries and territories around the world. To satisfy the world’s appetite, we must constantly adapt, evolve and innovate. Our Global Research and Development (R&D) organisation is a catalyst for change, transforming our company and its…

NIR hyperspectral imaging for detection of nut contamination

1 September 2015 | By Puneet Mishra, Belén Diezma and Pilar Barreiro, Universidad Politécnica de Madrid

‘Nut’ is used to describe a wide range of seeds with a seed coat or shell. Because of high-energy content, micronutrients and positive global health impact, nuts have been present for centuries in human diet. However, over recent decades they have increasingly been found to induce adverse health effects. With…

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