In a nutshell: Dr Doris Engesser-Sudlow, DuPont
6 November 2012 | By Helen Bahia, Editor, New Food
Dr. Doris Engesser-Sudlow of DuPont Nutrition & Health looks at how customers can benefit from a complete safety and ingredients portfolio.
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Articles
Imaging lipids in native specimen with TCS SP8 CARS – CARS at video rate
17 September 2012 | By
Sophisticated food studies rely mainly on chemical techniques which reveal only a few and often isolated aspects of a sample. As the focus of food science concentrates more on a whole system, like dynamics of lipid components or water in various types of food, more detailed information of these structures…
Unravelling chocolate aroma
6 September 2012 | By Angela Ryan and Alison Hemesley, Nestlé Product Technology Centre
It’s been almost 500 years since Aztec Emperor Moctezuma reputedly introduced Hernando Cortéz to his favourite cocoa-based beverage Xocolatl, but our demand for cocoa and more recently chocolate has continued to grow ever since. Today, world cocoa production is estimated to be 3990 million metric tons and the major cocoa…
Packaged chillers with ammonia as a refrigerant: the natural choice
6 September 2012 | By René van Gerwen, Global Lead Engineer Refrigeration & HVAC, Unilever Engineering Services
Industrial chillers for the supply of chilled water, cold glycol or brine, are frequently used over a long time, and have become even more attractive for several applications to replace direct refrigeration systems. Greenhouse gas footprint and lifecycle costs of ownership of industrial chillers can be significantly reduced by using…
Innovative freezing technologies for foods
6 September 2012 | By Stephen J. James & Christian James, Food Refrigeration and Process Engineering Research Centre, Grimsby Institute of Further and Higher Education
Freezing is a well-established food preservation process that produces high quality nutritious foods that offer the advantage of a long storage life. However, freezing is not suitable for all foods and freezing does cause physical and chemical changes in many foods that are perceived as reducing the quality of the…
Practical examples of innovative NMR approaches to food analysis
6 September 2012 | By Luisa Mannina, Dipartimento di Chimica e Tecnologie del Farmaco, Sapienza Università di Roma & Laboratorio di Risonanza Magnetica Annalaura Segre, Istituto di Metodologie Chimiche, CNR and Anatoly P. Sobolev Laboratorio di Risonanza Magnetica Annalaura Segre, Istituto di Metodologie Chimiche, CNR
NMR spectroscopy is currently one of the key methods for food characterisation1. Foodstuff is a complex matrix including many different compounds with different chemical structures, concentrations, solubility, properties and nutritional values. Each food type contains primary and secondary metabolites. Primary metabolites, i.e. organic acids, amino acids and sugars, involved in…
New thoughts on a time-tested technology: milk pasteurisation
5 September 2012 | By Daina Ringus and Kathryn Boor, College of Agriculture and Life Sciences, Food Science Department, Cornell University
The commercial adoption of milk pasteurisation was a major boon for urban public health in the first half of the 20th century. Before the widespread use of pasteurisation, the proliferation of diseases such as bovine tuberculosis and brucellosis among humans was frequently linked with consumption of unpasteurised (raw) milk15. Pasteurisation…
Hygienic design of pumps: an EHEDG perspective
5 September 2012 | By Maxime Chevalier, EHEDG Member
Historically, maintaining the hygiene of a food process required a complete or partial disassembly and manual cleaning of every component (Cleaning out of Place: COP). The 1950’s saw the development of a method to clean the equipment without dismantling (Cleaning in Place: CIP) with the benefit of better repeatability, reduced…
The science behind the flat wafer baking process
5 September 2012 | By Venkata R. Sundara, Group Leader for Aerated and Filled Confectionery, Nestlé Product Technology Centre
Wafers offer a unique sensorial experience to consumers. Driven by consumer trends towards products which are lighter but still indulgent, the wafer category is expected to grow further. Wafers are seldom eaten alone and are often combined with components with a contrasting texture, such as chocolate or ice cream. Wafers…
A perspective on labelling and consumer understanding
5 September 2012 | By Grethe Humbert, Dominique Taeymans, Gupta Himanshu and Philippe Pittet, Nestlé
This article presents a perspective on food additives, how consumers understand them and their labelling. It also highlights the evolution of consumer information obligations and expectations in the light of new EU Regulations. There are likely to be many reasons why con - sumers consult food labels and the reasons…
EU FP7 Veg-i-Trade investigates pre and post-harvest practices influencing microbial quality and safety of leafy greens
5 September 2012 | By Maria I. Gil, Ana Allende and Maria V. Selma, Research Group on Quality, Safety and Bioactivity of Plant Foods, CEBAS-CSIC and Mieke Uyttendaele, Laboratory of Food Microbiology and Food Preservation, Ghent University
Fresh leafy vegetables (e.g. lettuce, spinach, escarole, cabbage and other baby leaves used in salad mixes) are an important part of a healthy diet. Global consumption levels are expected to increase in the future. However, due to recent disease outbreaks and rapid alerts attributed to fresh produce, concerns have emerged…
In a nutshell: Beatrice Marg-Haufe, Tecan
5 September 2012 | By Helen Bahia, Editor, New Food
Beatrice Marg-Haufe, Market Manager Veterinary & Food at Tecan, discusses the advantages of liquid handling automation and the importance of correct sample preparation.
Food Grade Lubricants Supplement 2012
5 September 2012 | By Andre Adam, Pete Martin
H1 food lubricants in the industry (Andre Adam, H1 Global Food Lubricants Workgroup Chair, ELGI3)The new Food Information Regulation – what impact will it have on your business? (Pete Martin, Head of Trading Law (EMEA) NSF International)
Packaging & Automation Supplement 2012
5 July 2012 | By Louis Lindenberg, Wayne Daley
Focusing on packaging: the Unilever Sustainable Living Plan (Louis Lindenberg, Global Packaging Sustainability Director, Unilever)Next generation automation systems for food production (Wayne Daley, Principal Research Engineer, Georgia Tech Research Institute)
Occurrence, toxicology and strategies for reducing acrylamide levels in foods
4 July 2012 | By Monica Anese, Department of Food Science, University of Udine
The discovery in 2002 that cooking of various foods at high temperature (exceeding 100°C) results in the formation of high levels of acrylamide1 has caused considerable concern because this compound has been classified as ‘probably carcinogenic to humans’ by the International Agency for Research on Cancer2. In fact, acrylamide levels…
