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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.
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…
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.
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…
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...
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...
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...
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…
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…
1 September 2015 | By Marinella Vitulli, Laboratory Manager, pH Laboratory, Florence, TÜV SÜD
Food packaging and food contact materials are essential to provide consumers worldwide with safe and nutritious food. Packaging manufacturers must be prepared to deal with a diverse global regulatory landscape, as well as customer procurement requirements based on voluntary standards. This article gives an overview of recent European regulations and…
1 September 2015 | By Edward Groth III, Groth Consulting Services
Providing fish consumption advice for pregnant women and young children requires weighing risk-benefit trade-offs. Seafood (I will use the words ‘fish’ and ’seafood’ interchangeably here to include both finfish and shellfish) provides important nutrients, such as the omega-3 polyunsaturated fatty acids (n-3s) docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA), which…
1 September 2015 | By Dr Silvia W. Gratz, Research Fellow at the Rowett Institute of Nutrition and Health, University of Aberdeen / Dr Neil Havis, Researcher in Crop and Soil Systems Group / Dr Fiona Burnett, Head of the Crop and Soil Systems Group, Scotlands Rural College
Mycotoxin contamination poses an intractable problem in agricultural production. WHO estimates that over 25% of global food crops are significantly contaminated with mycotoxins causing annual losses of around 1 billion metric tons of food. Mycotoxins are formed during cereal growth or in post-harvest storage; so this problem may increase as…
1 September 2015 | By Dejene Girma and Zerihun Tadele, University of Bern / Kebebew Assefa, Ethiopian Institute of Agricultural Research
Originally domesticated in Ethiopia, tef is a wholegrain cereal that has become a lifestyle food alternative in the West. Its appeal is due to its gluten free qualities and its light and soft texture which can easily be combined with other cuisines. Tef products including tef flour, bread, cookies and…
1 September 2015 | By Kostadin Fikiin, Refrigeration Science and Technology, Technical University of Sofia (Bulgaria), Chairman of the EHEDG Working Group ‘Food Refrigeration Equipment’
Temperature is generally considered as the single most important factor for determining food quality and safety. This definition means that a lot of other process parameters or storage conditions may more or less influence upon the food product in different industrial situations, but temperature is the main physical value as…
1 September 2015 | By Sian Holt, Managing Director, Fudge Kitchen and Lisa Jones, Dandelion PR
Reportedly, fudge came into being after a teacher in Virginia, USA bodged a toffee-making demonstration in the 1800s. Hence the verb ‘to fudge,’ meaning to make a mistake. There has clearly been no fudging behind the stratospheric growth of gourmet Kentish fudge producers, Fudge Kitchen, for whom keeping true to…
