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30 June 2015 | By
In this issue: Ingredient replacement in low fat mayonnaise, Sensory Science Supplement, The RESFOOD Project, Live monitoring of mycotoxin risk in wheat crops during flowering, Food Safety Supplement, Plus lots more…
30 June 2015 | By New Food magazine
In this supplement: contributions from Leatherhead Food Research on novel techniques for meat speciation testing; Fera Science Ltd on preventing virus transmission in fresh produce; and Campden BRI on low moisture food decontamination techniques...
30 June 2015 | By New Food magazine
In our latest Hygiene supplement: contributions from the EHEDG on hygienic design for food factories; and Vikan on decontamination of food industry cleaning brushware...
30 June 2015 | By New Food magazine
In this supplement: Sensory and analytical relationships in cocoa-based products; improving the sensory characteristics of whole wheat pasta; developing ASTM standards for sensory evaluation; and a preview of the 11th Pangborn Sensory Science Symposium...
30 June 2015 | By Dr Bogdan Dobraszczyk and John Cawkwell, Physical Sciences Group, RSSL
We discuss the microstructure and some rheological aspects of commercial mayonnaises, ranging from a traditional mayonnaise to lower fat content mayonnaises and finally a low cost supermarket own brand mayonnaise...
30 June 2015 | By Simon Lott, Commissioning Editor, New Food
In May, UK supermarkets including Sainsbury’s, Tesco, Morrisons and Waitrose were forced to recall a variety of products with potato ingredients due to the presence of small metal pieces. While in this instance, this did not lead to any public health problems, such incidents are a constant concern for manufacturers…
30 June 2015 | By Willy van Tongeren, René Jurgens and Wilfred Appelman, TNO | Ester Segal, Technion | Eva Petri, CNTA | Maarten Uyttebroek, VITO | Rafael Munoz Duque, ADESVA
The increasing demand for healthy and nutritious food requires an efficient use of the natural resources allocated to food production and processing. The EU funded project RESFOOD develops technologies and tools to overcome the barriers to a resource efficient food chain, leading to a reduction of water and energy use…
30 June 2015 | By Arla Foods
In May 2014, Arla Foods officially opened its ‘zero carbon’ dairy processing plant in Aylesbury. The facility, which is a world first and the UK’s largest, brings together a number of innovative features and in doing so, acts as a showcase for the development of efficient and environmentally friendly design in…
30 June 2015 | By Sarah Wynn and Rebecca Carter, ADAS UK Ltd
Mycotoxins are a human health risk even at low concentrations, but cereals which can contain mycotoxins are a major dietary source, particularly wheat and maize. In this article, we describe monitoring methods that can be practically used in crop production to minimise the risk of contaminated grain reaching the food…
30 June 2015 | By New Food
Katherine Stenerson, Principal Applications Scientist at the Applied R&D Group, Sigma-Aldrich discusses the analysis of pesticides in fatty foods using zirconia-based sorbents for sample cleanup.
29 April 2015 | By
In this issue: Allergen Control, Metabolomics, Healthy Snacks supplement, Extrusion, Gluten Free, Refridgeration, Meat Processing, Fats & Oils, Processing & Sensor Technology, Food Safety, Packaging, Beverage Processing and much more...
24 April 2015 | By Barbara Gallani and Alex Turtle, Food and Drink Federation (FDF)
The Food Information to Consumers (FIC) Regulation (No 1169/2011, as amended)1 has introduced new rules for the provision of information on allergens. This Regulation, which came into force across the entire EU on 13th December 2014, combines general and nutrition labelling provisions together into a single regulation to simplify and…
23 April 2015 | By New Food magazine
In this Healthy Snacks supplement, Kellogg's Leonnard Ojwang discusses the development of healthy, nourishing snack foods, plus a look at how popping physics can help to reduce salt in snacks...
23 April 2015 | By Dr Sajid Alavi, Department of Grain Science and Industry, Kansas State University
Pasta products such as spaghetti and macaroni are usually made from wheat semolina. Wheat has a unique property of forming an extensible, elastic and cohesive mass when mixed with water due to its gluten proteins, and this lends to pasta the desired strength, integrity of cooked product and low cooking…
23 April 2015 | By Claudio Luchinat and Claudio Santucci, CERM (Magnetic Resonance Center), University of Florence and Leonardo Tenori, FiorGen Foundation
Metabolites are the final products of cellular activities and their levels in a living organism can change according to genetic or environmental factors. The set of metabolites synthesised by a biological system is called ‘metabolome’1. Metabolomics is a further ‘omics’ discipline which deals with the analysis of metabolic responses of living systems…
