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Low calorie sweeteners: Consumer perceptions of safety and use in weight control

28 August 2013 | By Helena Gibson-Moore Nutrition Scientist, British Nutrition Foundation

This article presents an update on low calorie sweeteners including results from consumer research which examined attitudes towards low calorie sweeteners, the European Food Safety Authority’s (EFSA) consultation on the safety of aspartame, Stevia in the marketplace and the role of low calorie sweeteners in weight management. A preference for…

Issue #3 2013 – Digital version

25 June 2013 | By

In this issue: Spray Drying, Low-Water Activity Foods, Metabolomics, Extrusion, Plasma, Pesticides & Contaminants, Cheese Processing, Conveyor belts, Sustainability...

Pesticides & Contaminants supplement 2013

24 June 2013 | By Carl K. Winter, Markus Lipp, Jeffrey Moore

Pesticide biomonitoring: applications and limitations for food safety risk assessment (Carl K. Winter Department of Food Science and Technology, University of California, Davis)Novel yeasts, novel flavours (Markus Lipp and Jeffrey Moore US Pharmacopeial Convention)

Metabolomics supplement 2013

24 June 2013 | By Robert D. Hall, Amparo Gamero Lluna, Catrienus de Jong

Plant metabolomics – a new opportunity for quality analyses (Robert D. Hall, Managing Director, Centre for Biosystems Genomics, Group Leader Metabolic Regulation, Plant Research International)Novel yeasts, novel flavours (Amparo Gamero Lluna and Catrienus de Jong NIZO food research B.V.)

Screening platform for optimal spray drying of enzymes and probiotics

19 June 2013 | By Maarten Schutyser and Jimmy Perdana, Food Process Engineering Group, Wageningen UR, Martijn Fox, NIZO Food Research

Many food ingredients, such as enzymes and probiotics, are spray dried to provide a longer shelf life. A major hurdle when applying spray drying is the extensive optimisa tion required for formulation and drying conditions to obtain powders of acceptable quality. Therefore, a high-throughput screening platform based on single droplet…

Potential vehicles of foodbone pathogens

19 June 2013 | By Evangelina Komitopoulou, SGS, Larry Beuchat, Center for Food Safety, University of Georgia

Until recently, there has been a common belief that low numbers of microbial food contaminants should not be a major issue in low-water activity (aw) foods where growth does not occur. However, depending on its end usage or target population, low numbers of pathogens can lead to foodborne illness, hence…

Ingedient functionality

19 June 2013 | By Eugenio Bortone, Senior Scientist, Extrusion Innovation Team, Frito-Lay North America

The extrusion process can involve simple formulations such as the ones used for snack foods consisting of simple starch or very complex formulations as the ones used in pet food diets which involve several ingredients. The latter are designed specifically to meet the nutritional requirements of the target species. In…

Cold atmospheric plasma – A new tool for food manufacturers

19 June 2013 | By Danny Bayliss, New Technology Specialist, Department of Food Manufacturing Technologies, Campden BRI

Consumers expect that the food they consume is safe to eat. In addition, the consumer also wants their food to have high nutritional value with minimal preparation times, as evidenced by the growth in products such as convenience ready-to-eat (RTE) foods and minimally processed fresh produce. In order to meet…

Show Preview: IFT Annual meeting & Food Expo

19 June 2013 | By

From 13 – 16 July 2013, the IFT Annual Meeting & Expo will be held at McCormick Place South in Chicago, Illinois. Food professionals from more than 50 countries around the world will be attending this year’s event, plus exhibitors from more than 30 countries will be showcasing the latest…

Reducing fat and sodium in cheese

19 June 2013 | By Professor Donald J. McMahon, Western Dairy, Utah State University

Health regulators seek to reduce dietary fat intake and sodium intake by stipulating that cheeses should be made with lower fat and lower salt contents. However, both fat and salt contribute to cheese flavour, and fat especially impacts cheese appearance, texture and melting. Cheese is adversely affected by fat and…

Conveyor belts in the food manufacturing environment

19 June 2013 | By Roger Scheffler, EHEDG Member

Conveyor belts are an essential component of industrial food manufacturing. They can be found in almost every part of the production process – from the receiving area of raw products / live animals up to the area where finished products are packaged. Belts must be easy to clean if they…

Barilla activities in sustainable agriculture

19 June 2013 | By Luca Ruini, Cesare Ronchi

Barilla has released its study on the environmental impacts of pasta conducted with the life cycle assessment methodology through the publication of the Environmental Product Declaration. If we don’t consider the home cooking phase, which does not fall under company dominion, durum wheat cultivation is responsible for more than 80…

A closer look at extrusion and its benefits for the food industry

19 June 2013 | By New Food

We talk to Brian Plattner, Process Engineering Manager at Wenger Manufacturing, about extrusion and its benefits for the food industry for the creation of products with nutritional fortification and dietary supplementation.

Issue #2 2013 – Digital version

26 April 2013 | By

In this issue: Foreign Body Detection, Meat Processing, Process Analytical Technology, Sensory Science, Nuclear Magnetic Resonance, Colours & Flavours, Allergens, Drying & Roasting, Freezing...

Colours & Flavours supplement 2013

26 April 2013 | By Martina Lapierre, Vitafoods Europe, Colette Jermann

Flavours: When performance and packaging are no longer compatible Martina Lapierre (Flavour Technologist, PepsiCo)Vitafoods 2013 Preview (Vitafoods Europe, the global nutraceutical event)How novel technologies can help you to use clean label colours Colette Jermann (Department of Food Manufacturing Technologies, Campden BRI)

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