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Articles

Food Fraud Tomato Peaches
Food Fraud Tomato Peaches

Food fraud prevention – beyond adulterants and to decision-making

27 October 2014 | By John Spink, Assistant Professor and Director of the Food Fraud Initiative, Michigan State University / Douglas C. Moyer, Assistant Professor, Program in Public Health, Michigan State University

Food Fraud is a very hot topic at the moment and the development of a ‘Food Fraud Vulnerability Assessment’ is the next important step. There are several major projects underway that will shape our industry. Fortunately, project teams are collaborative and many of the same thought leaders are working together.…

Food Contaminants
Food Contaminants

Food Contaminants: Definitions, acceptability and EU contaminant legislation

27 October 2014 | By Sarah Howarth, Scientific Committee Member, IFST

If we were to ask a lay person to provide a definition of food contaminants, we would expect something along the lines of: a product which cannot be eaten or used; something which is harmful; a material which should not be present; poisonous; and polluted. These definitions communicate a rather…

Microbiological criteria and testing
Microbiological criteria and testing

Microbiological criteria and testing: Dos and don’ts

27 October 2014 | By François Bourdichon, Corporate Food Safety, Microbiology and Hygiene Manager, Barry Callebaut

Following the food scandals of the late-1980s and early-1990s, and the increasing knowledge on foodborne and waterborne pathogen, the Agreement on the Application of Sanitary and Phytosanitary Measures (SPS) was put in place in 1995 to set the framework of all measures taken by a World Trade Organisation (WTO) member…

High Pressure Processing
High Pressure Processing

High Pressure Processing: Opportunities to produce healthy food products and ingredients

27 October 2014 | By Vibeke Orlien, Head of Food Chemistry, Research Station, University of Copenhagen / Francisco J. Barba, Assistant Professor – Food Science and Nutrition, University of Valencia / Roman Buckow, Stream Leader, CSIRO / Netsanet Shiferaw Terefe, Research Scientist, CSIRO Animal, Food and Health Sciences Division

High pressure processing (HPP) has emerged as a new, non-thermal, and additive-free preservation technology with a wide range of applications in the food industry. The next stage is to identify the opportunities HPP presents for the production of healthy and safe food products and ingredients. This article is a short…

Inprofood logo
Inprofood logo

INPROFOOD project: Exploring new ways to establish dialogue and mutual learning

27 October 2014 | By INPROFOOD

In the debate on food and health, the INPROFOOD project, an EU-funded initiative, has explored new ways to establish dialogue and mutual learning between the scientific community and society, developing practical guidelines – in the form of a roadmap for action – for inclusive, sustainable research designs.

Listeria and produce: a troublesome liaison
Listeria and produce: a troublesome liaison

Listeria and produce: a troublesome liaison

27 October 2014 | By Reha O. Azizoglu, Lisa Gorski and Sophia Kathariou, North Carolina State University

Human illness due to Listeria monocytogenes (listeriosis) has been mostly frequently attributed to highly processed, cold-stored, ready-to-eat foods such as deli meats, seafood, soft cheeses and other dairy products. However, the first outbreak of listeriosis to confirm foodborne transmission of L. monocytogenes (Maritime Provinces outbreak, 1977-1981) involved produce (coleslaw). In…

Pasta Extrusion
Pasta Extrusion

Pasta extrusion: Conversion of semolina into pasta

27 October 2014 | By Frank A. Manthey and Elena de la Peña, North Dakota State University

Formation of gluten-based dough requires the presence of gluten proteins, gliadin and glutenin, moisture, and energy. Gliadin and glutenin proteins are storage proteins that accumulate in wheat endosperm cells during grain filling. Gliadins are a heterogenous group of single chain proteins that are responsible for dough cohesiveness. Gliadin proteins can…

Syrup on a spoon
Syrup on a spoon

Viscosity measurements in food products and manufacturing

27 October 2014 | By

Viscosity is an important property of fluid foods. It is defined as the internal friction of a liquid or its ability to resist flow. The internal friction in a fluid can be easily demonstrated by observing a liquid that has been vigorously stirred to create a vortex. Once the stirring…

Jude Mason
Jude Mason

Tackling food fraud: Why it’s got to be led from the top

10 October 2014 | By Jude Mason, Technical Services Director at NSF

Jude Mason, Technical Services Director at NSF, considers in more detail why tackling food fraud needs leadership, coordination and liaison across the business – and that means it demands board level attention...

Duncan Goodwin, Director of Technical Services, NSF Supply Chain Assurance Division
Duncan Goodwin, Director of Technical Services, NSF Supply Chain Assurance Division

Food Fraud and the Risk Management Context

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’...