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2 January 2014 | By Martin G. Wilkinson, Department of Life Sciences, University of Limerick
Daily salt intake, mainly in the form of sodium chloride, is obtained from either discretionary (salt cellar) or nondiscretionary sources (processed ready meals, snack foods, restaurants and takeaways). Consumers are now obtaining the vast majority, around 75 per cent, of their sodium intake from non-discretionary sources such as ready meals,…
2 January 2014 | By K. Niranjan, University of Reading
Bubbles are always perceived to represent the best in food and drink. Their presence and characteristics have dominated our perception of the quality of traditional products such as bread, champagne, ice creams and let’s not forget the good olde beers! In recent years, there has been a constant flow of…
2 January 2014 | By Alexis Freier, Research & Development and Technical Services Manager, Dakota Growers Pasta Company
The quality of a pasta product is evaluated by dry appearance and cooked texture. ‘Good Pasta’ is defined as having uniform amber colour with an absence of black, brown or white spots, a smooth surface free of streaks or cracks, and a texture that when cooked is neither chewy nor…
2 January 2014 | By Gary Tucker and Graham Duckworth, Baking and Cereal Processing Department, Campden BRI
The production of baked goods such as bread, cake, biscuits and pastry requires a number of processing steps between which there exists significant interaction. This article considers the influence of temperature and humidity control in industrial or plant bakeries and how this can impact on product quality. The stages of…
2 January 2014 | By Erik Voigt, Henry Jaeger and Deitrich Knorr, Department of Food Biotechnology and Food Process Engineering, Technische Universitat, Berlin
In the past few years, it has become evident that there are topics that deserve attention, but do not easily fit into existing publications, such as regular scientific journals and scientific book series. The European Federation of Food Science and Technology (EFFoST) therefore decided to initiate a new series of…
2 January 2014 | By Rohit Shroff, Application Specialist, Tecan Schweiz AG
Tecan is a global provider of instruments and solutions for laboratory automation in various markets with a broad portfolio for the food testing industry. Founded in 1980 in Switzerland, Tecan now has over 1,100 employees and owns production, research and development sites in both Europe and North America; maintaining a…
4 November 2013 | By
In this issue: Polymerase Chain Reaction, Functional Ingredients, Conveyor Belts, Mycotoxins, Microbiology, Automation, Food Safety, Rheology...
4 November 2013 | By Supriya Varma, Pretima Titoria, Mia Naprta, Gianluigi Mauriello, Diamante Maresca, Clorinda Malmo, Annachiara De Prisco
Tea innovation around the world An update for gluten-free applications Microencapsulation for functional foods: a focus on the vibrating technology
4 November 2013 | By W. Jeffrey Hurst, Arthur A. Teixeira
Laboratory automation in food analysis (Author: W. Jeffrey Hurst, Hershey Company) Automation in the food canning industry (Author: Arthur A. Teixeira, University of Florida)
4 November 2013 | By Inés María López-Calleja Diaz, Silvia de la Cruz, Nicolette Pegels, Isabel González, Teresa García, and Rosario Martín, Department of Nutrition, Food Science and Food Technology, Complutense University of Madrid
Food allergies are a serious public health problem. Around one to two per cent of the population suffer from some type of food allergy and even higher prevalence levels (up to eight per cent) are estimated for children. Peanut (Arachis hypogaea) allergy is one of the most severe food allergies…
4 November 2013 | By Roger Scheffler, EHEDG Member
Undoubtedly, stainless steel is the best and mostly used material in the food industry. The correct application of specific types mainly depends on the mechanical aspects of an application, the corrosive properties of products, disinfecting and cleaning agents. Its properties overall qualify the material stainless steel to be the preferred…
4 November 2013 | By Rudolf Krska and Rainer Schuhmacher, Center for Analytical Chemistry, Department for Agrobiotechnology (IFA-Tulln), University of Natural Resources and Life Sciences Vienna (BOKU)
As a result of the global marketplace, the safety of food and feed has become of increasing concern for consumers, governments and producers. Several highly publicised worldwide incidents related to chemical contaminants such as mycotoxins in food and feed have also attracted much media attention. Mycotoxins are toxic natural secondary…
4 November 2013 | By François Bourdichon, Corporate Food Safety, Microbiology and Hygiene Manager, Barry Callebaut
Taxonomy and classification of microorganisms are based on criteria that do not always, if ever, fit with the complexity of the microbial world. Commensal, starter, probiotic, pathogen? Since the early days of Pasteur and Koch, this approach is not anymore applicable for most of the major foodborne and/or waterborne microorganisms.…
4 November 2013 | By Sigrid Van Boxstael, Liesbeth Jacxsens & Mieke Uyttendaele, Department of Food Safety and Quality, Ghent University
The consumption and coincident international trade of fresh produce has strongly increased during the last few decades. At present, the EU is one of the largest importers and exporters of fresh produce in the world. Despite the beneficial health effects of fresh produce, there is a growing awareness concerning its…
4 November 2013 | By Wolfgang Danzl, Head of Laboratory of Chocolate Technology, Fraunhofer IVV and Dr Gottfried Ziegleder, University of Applied Science
Chocolate can be described as a suspension consisting of non-fat particles (sugar, cocoa solids and milk powder particles) dispersed in cocoa butter and a portion of milk fat as a continuous phase. Its unique pleasant taste is produced by a complex interaction of odour-active volatile compounds, which are supplementary to…
