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1 May 2014 | By Lauryn Bailey, Global Marketing Manager - Food & Environmental Markets, AB SCIEX
Lauryn Bailey, PhD, Global Marketing Manager – Food & Environmental Markets, AB SCIEX, discusses analytical trends in the food testing industry.
In this issue: Near Infrared, Food Grade Lubricants supplement, Emulsions, Flavours, Baking, Enrobing, Seafood Processing, Dairy Processing...
In this issue: Packaging, Dairy Processing, Food Safety, Fats & Oils, Sugar Reduction, Enrobing, Food Grade Lubricants, Near Infrared and Mass Spectrometry...
Ashlee Breitner from NSF International explains why the use of ISO 21469 is on the rise, and New Food explains how food grade lubrication certification provides best practice...
Barry Callebaut's François Bourdichon looks at Listeria monocytogenes and what we’ve learned from the last 30 years, while Lilia M. Santiago-Connolly and Raghu Ramaswamy from Heinz look at the need for risk assessment and validation in frozen food manufacturing...
5 March 2014 | By Peter Ragaert & An Vermeulen, Pack4Food and Mieke Buntinx & Roos Peeters, Research Group Packaging Technology & VerpakkingsCentrum, University Hasselt
Diversity in food packaging has become increasingly important in the last few decades due to different trends such as globalisation and convenience. This has resulted in an increased need for certain barrier properties in order to guarantee the desired shelf-life of the packaged food product. In the case of gas…
5 March 2014 | By Laure Pujol and Jeanne-Marie Membré, INRA, UMR1014 Secalim and LUNAM Université, Oniris
Ultra High Temperature (UHT)-type products are ambient stable products, with a long shelf life (three to six months). Since they do not require any cold chain storage and can be consumed immediately, they are consumed extensively everywhere on the globe. They are defined as commercially sterile meaning that the product…
5 March 2014 | By Charles Speirs, Bakery Science Manager, Campden BRI
In 2008, the Food and Agricultural Organisation and the World Health Organisation reviewed their recommendations on dietary fat and fatty acids in view of the growing evidence on dietary fatty acids and health outcomes1. The key recommendation was that our diet type should change to limit the saturated fatty acid…
5 March 2014 | By Martine Alles, Director Developmental Physiology & Nutrition and Simone Eussen, Nutrition Scientist, Nutricia Research
The early years of life are a period of very rapid growth and development. Many organs including the gastrointestinal tract, pancreas, adipose tissue and the brain are still under development in infancy and toddlerhood. Body size doubles and body weight increases five-fold in this period of time. Two grams of…
5 March 2014 | By Ramana Sundara, Ángel Máñez and Josélio Vieira, Nestlé Product Technology Centre
Enrobing is a process that involves covering a confection or snack with chocolate or chocolate coatings. Traditionally, this process was slow and involved manually dipping the pieces into melted chocolate by hand. As demand for chocolate-coated sweets increased, it became impractical or impossible to employ enough people to dip sweets…
5 March 2014 | By Saskia van Ruth, Head of Authenticity & Novel Foods Business Unit & Professor of Food Authenticity and Integrity and Rob Frankhuizen, Scientist, State Institute for Quality Control of Agricultural Products, RIKILT Wageningen University and Research Centre
Nowadays foods and ingredients are sourced from many different parts of the globe. Since the 1960s, global food transport has been increasing at an exponential rate, faster than food production itself. For certain countries, this network ensures access to any food item regardless of season or origin. The number of…
5 March 2014 | By Nikolai Kuhnert, School of Engineering and Science, Jacobs University Bremen
Do we actually know what we eat? How well do we really understand the chemical composition of our daily food? These are two questions of utmost importance for consumers, food manufacturers and the scientific community involved in food research. The answer to that question is anything but straightforward. Our knowledge…
In this issue: Lyophilisation, Sodium reduction in ready meals, Rapid Methods & Mass Spectrometry supplement, Confectionery, Pasta Processing, Effects of temperature and humidity on baking, Safe water supplies...
Back-tracing environmental toxicants in an animal-derived food chain based on food metabolomics Detecting bacteria in food: harder than searching for a needle in a haystack? Rapid detection methods for chemical hazards in foods Mass spectrometry for the food industry
2 January 2014 | By Davide Fissore, Mauricio M. Coletto and Antonello A. Barresi, Department of Applied Science and Technology, Politecnico di Torino
Freeze-drying is a process that can be used to remove water from foodstuff, thus increasing their shelf-life, avoiding deterioration of aroma and flavour compounds as well as nutrient degradation. In a vacuum freeze-drying process, product temperature is firstly decreased in such a way that all the free water freezes, then…
