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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…
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…
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…
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…
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…
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…
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.
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...
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)
In this supplement: Pork quality and carcass chilling; Preventing another horsemeat scandal; Enhancing the perceived saltiness of meat products with juiciness...
26 April 2013 | By Mike Edwards, Microscopy Section, Department of Chemistry and Biochemistry, Campden BRI and EHEDG affiliate
Foreign bodies form the biggest single cause of consumer complaints received by many food and drink manufacturers, retailers and enforcement authorities. The accidental inclusion of unwanted items may sometimes occur in even the bestmanaged processes. Foreign bodies in foods are therefore quite rightly a matter of concern to all food…
26 April 2013 | By Lars Kristensen, Section Manager, Danish Meat Research Institute
Chilling of hot carcasses is an important process in the meat production chain, and the rate of chilling especially has a major impact on meat quality, chill loss, shelf-life and microbial safety. The carcass temperature just before chilling is normally in the range of 39 – 40°C, and the goal…
26 April 2013 | By Helen Bahia
Food fraud on an international scale is a reality – current preventive measures are not working and new techniques and tools are needed to address the problem, say experts. The recent revelation of large-scale and criminal food fraud involving the adulteration of processed meat products with horsemeat has cost the…
26 April 2013 | By Fred van de Velde and Marijke Adamse, TI Food & Nutrition & NIZO food research
Meat products, including sausages and processed meats, are among the top three product categories that contribute to the high salt intake in the modern Western diet. Within the framework of the Top Institute Food and Nutrition (TIFN), researchers at NIZO food research has developed a strategy for reducing salt by…
26 April 2013 | By Helen Bahia
Around 950 exhibitors from 47 countries will present their innovations at IFFA – The number one event for the meat industry – in Frankfurt am Main from 4 to 9 May 2013. With new products covering the entire process chain, they will occupy 110,000 square metres of exhibition space, an…
