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9 September 2014 | By Duncan Goodwin, Technical Services Director at NSF International
It’s already six days since publication of the Elliott report and things are moving fast, with numerous responses, services, webinars and training courses being developed by industry suppliers and consultants to address various aspects of the fraud ‘problem’...
5 September 2014 | By Duncan Goodwin, Technical Services Director at NSF International
NSF’s Duncan Goodwin, Technical Services Director at NSF International, looks at some of the fundamentals of the Elliott final report...
2 September 2014 | By François Bourdichon, Elke de Moor, Cécile Vadier, Adrianne Klijn, Paul in 't Veld, Daniele Sohier, Roy Betts, Philip Feldsine
Featuring an article on microbiology method validation which questions whether alternative methods are as good as the reference method, and an article from Barry Callebaut on defining one’s need to use the most relevant tool...
With featured articles from NSF International on the guidelines for segregation within production and from the H1 Global Food Lubricants Workgroup at ELGI on the future of lubricants in food production...
In ripened cheeses, the nitrogen fraction is mainly constituted by caseins, which are the most abundant proteins in milk and are concentrated during the cheese-making process, and the derived peptides. Whey proteins are usually considered to be lost in the liquid whey fraction during curdling, although it is well known…
2 September 2014 | By Leonard M. C. Sagis and Elke Scholten, Physics and Physical Chemistry of Food, Wageningen University
The rheological properties of food products are very important in the production, preparation, and consumption of food. Rheological measurements are therefore a highly useful tool in the design of novel food concepts. Here we discuss the use of rheological techniques to develop and characterise pasta and noodle products, with high…
2 September 2014 | By Gerhard Hauser, Chairman, EHEDG
In January 2014 the revised and completed 2nd edition of the EHEDG guideline Doc. 18 ‘Chemical Treatment of Stainless Steel Surfaces’ was published on the EHEDG website. The 1st edition (August 1998) had been prepared on behalf of EHEDG and 3-A. It dealt with ‘Passivation of Stainless Steel’. The attributes…
2 September 2014 | By Dr E. Allen Foegeding, William Neal Reynolds Distinguished Professor, North Carolina State University
The world food supply is constantly transforming to meet consumer needs that vary from culture to culture. Lowering the fat content in certain foods has been a goal for several decades due to either a desire to reduce overall calories or avoiding certain types of fat, or fat in general.…
2 September 2014 | By Wolfgang Danzl, Brewing Engineer, Technical University of Munich and Dr Gottfried Ziegleder, Senior Scientist, University of Applied Science, Weihenstephan
For decades, there have been theoretical considerations about the causes of the aroma improvement during conching of chocolates. Conching is highly important for the sensory quality but is also very time- and energyconsuming, and therefore represents the most expensive step of chocolate manufacturing.
In this issue: Toxins, Quality control, Meat processing, Beer stability, Dairy microbiology, Mycotoxins, EHEDG gaskets and seals, plus much more...
Targeted to untargeted detection of contaminants and foreign bodies in food and feed using NIR spectroscopy, Quantitative determination of taurine in energy drinks by 1H NMR spectroscopy, and Quality Control Roundtable...
In this free-to-view Meat Processing supplement: A look at pH development in meat, and a discussion on how to determine shelf life of chill-stored fresh meat...
23 June 2014 | By Gian Paolo Rossini, Università di Modena e Reggio Emilia
Fishery and aquaculture have been increasing in already exploited parts of the sea, as well as new areas, following the strong demand of food on global and regional scales. The possible contamination of fishery products due to toxins of microalgal origin is a matter of concern for fishery and aquaculture…
23 June 2014 | By Helen Joyner (Melito), School of Food Science, University of Idaho
Rheology is a powerful tool that can help link food physicochemical properties, structure, and sensory texture to form a cohesive, fundamental understanding of structural and physicochemical contributions to food texture. Yield stresses, fluid flow profiles, and fracture properties of firm solids are relatively easily determined with standard rheometry. However, there…
23 June 2014 | By New Food
Novel food products and technologies sometimes fail in the marketplace due to a lack of communication between food product/technology experts and consumer insight experts in the innovation process. The objective of Connect4Action is to improve communication between consumers, consumer scientists, food technology developers, and other key players in the new…
