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11 January 2013 | By Cheryl Walker, Analytical Development Technologist, Britvic Soft Drinks Ltd
The soft drinks industry used to be fairly straightforward – there was a core group of products that were traditionally made and they were generally coloured and flavoured with synthetic materials, contained a lot of sugar and were preserved with sodium benzoate and / or sulphur dioxide. They were bottled…
11 January 2013 | By Guillermo Napolitano, Expert Scientist, Department of Science and Nutrition, Nestlé Product Technology Center
The science and technology of fats and oils is an extraordinarily active field for a number of good reasons. First, it includes a diverse collection of raw materials for a constantly evolving food industry. In addition, fats and oils ingredients influence every aspect of foods, from the mundane caloric content…
11 January 2013 | By Anke Fendler, Environmental & Innovative Technologies Specialist, Campden BRI
Water is an essential resource for food and drink production. With water scarcity worldwide a serious concern, there is a need for industry to address the impact of its water consumption and consider ways in which it can optimise water use in the future whilst ensuring the safety and wholesomeness…
11 January 2013 | By Mian N Riaz, Head of Extrusion Technology Program, Food Protein R&D Center, Texas A&M University
Today, rice is one of the most important food crops in developing countries and it is considered staple food in many parts of the world. Rice is also becoming much more important in the United States, Europe, Asia and Middle East. However, concerns have been raised because it is high…
11 January 2013 | By Helen Bahia, Editor, New Food
Morten Andersen, Technology Specialist at AarhusKarlshamn AB discusses why lowering trans fats and saturates is important for the confectionery industry.
13 December 2012 | By José Bernal del Nozal, Pilar Manzano, Juan Carlos Diego, María Jesús Nozal, Carmen Ferrer, Amadeo R. Fernández-Alba
Studying the influence of the potato variety and frying oil on fatty acid content of commercial potato crisps (José Bernal del Nozal, Pilar Manzano, Juan Carlos Diego and María Jesús Nozal - IU CINQUIMA, Analytical Chemistry Group, University of Valladolid)LC-MS/MS and pesticide residue analysis in food (Carmen Ferrer and Amadeo…
To celebrate New Food's 15th anniversary, this issue is available as a free digital version.
8 November 2012 | By Sandra Caldeira / Petros Maragkoudakis / Dr Evangelia Komitopoulou
Natural and artificial sweeteners – what are the health issues? (Sandra Caldeira - Project Manager, Nutrition and Health, IHCP, European Commission / Petros Maragkoudakis - Scientific/Technical Project Officer, Nutrition and Health, IHCP, European Commission)Available in vitro methodologies for prebiotic and probiotic functionality (Dr Evangelia Komitopoulou - Head of Food Safety,…
8 November 2012 | By Albert Zwijgers / Lilia Ahrné / Petra Wissenburg / Supriya Varma
This free to view 15th Anniversary Supplement is sponsored by
6 November 2012 | By Mike Mitchell, Director of Quality and Corporate Responsibility, Young’s Seafood
The subject of sustainable seafood seems to be continually in the news. In this short article, we look at how today’s seafood brands and processors are rising to the challenge, we discuss why good marine stewardship is important and explore why future growth of the seafood market depends on factors…
6 November 2012 | By Kata Galić, Faculty of Food Technology and Biotechnology, University of Zagreb
In the past few decades, there has been a significant increase in the amount of plastics being used in food packaging applications. This is because plastics bring in enormous advantages, such as thermosealability, flexibility in thermal and mechanical properties, permit integrated processes (i.e. plastic packages can be formed, filled and…
6 November 2012 | By Charles W. Bamforth, Anheuser-Busch Endowed Professor of Malting & Brewing Sciences at UC Davis
It has variously been estimated that there are between 1,000 and 2,000 different chemical species in beer, probably twice as many as are present in wine. It is an extraordinarily complex liquid. Not all of those chemical components make a substantial contribution to the quality of beer, but many do.…
6 November 2012 | By Sergey Melnikov, Lead Technologist and Oil Processing and Fat Blends Team Leader and Hans Zevenbergen, Nutrition & Health Europe and Cross-Category Nutrition & Health Director, Unilever
Trans fats (also known as trans fatty acids, or TFA) are formed in the digestive system of ruminants. In the food industry, a similar process called ‘partial hydrogenation’ is used to convert vegetable oils into solid fats for enhanced functionality and shelf life stability. The main sources of TFA in…
6 November 2012 | By François Bourdichon, Nestlé Research Centre; Joerg Seifert, International Dairy Federation and Egon Bech Hansen, Technical University of Denmark
Fermentation as a chemical process was initially described in the mid-19th century by Louis Pasteur as ‘a vie sans l’air’, the metabolic process of deriving energy from organic compounds without the involvement of an exogenous oxidising agent. Fermentation, as a process for manufacturing fermented foods, is today used more broadly…
6 November 2012 | By Frank Moerman, European Hygienic Engineering & Design Group and Nico Desanghere, Sterling Fluid Systems
Vacuum allows processes to be performed that cannot otherwise be done under atmospheric conditions. Moreover, it offers a huge advantage in the processing of heat and oxygen sensitive materials. There are numerous applications in the food industry that rely on vacuum. The vacuum required in the food industry extends in…
