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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 and Automation Supplement 2012

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…

The wider uses of traceability information

4 July 2012 | By Kathryn A-M Donnelly, Nofima – Norwegian Institute of Food, Fisheries and Aquaculture Research

Although traceability is often associated with food safety, increasingly the tools provided by a traceability system are being used for much more than food safety. The research carried out into traceability, initially spurred on by concerns over food safety, has expanded to include a wide range of different aspects of…

Progress on coffee roasting: A process control tool for a consisten roast degree – roast after roast

4 July 2012 | By Chahan Yeretzian, Flurin Wieland & Alexia N. Gloess, Zurich University of Applied Science, Institute of Chemistry and Biological Chemistry and Marco Keller, Andreas Wetzel & Stefan Schenker, Bühler AG

A real-time automated process control tool for coffee roasting was developed to consistently and accurately achieve a targeted roast degree. It is based on timeresolved on-line monitoring of volatile organic compounds (VOC) in the off-gas of a drum roaster, using Proton-Transfer-Reaction Time-of-Flight Mass-Spectrometry (PTR-TOF-MS). These experiments provide a detailed, real-time…

UHT processing of milk

4 July 2012 | By Hilton Deeth (University of Queensland)

Milk is a highly perishable food so to enable it to be stored and distributed for consumption without spoilage, and without being a health risk through growth of pathogenic bacteria, it is heat treated. The most common type of heat treatment in many parts of the world is pasteurisation, which…

Perspectives on modern NMR spectroscopy for personalised nutrition

4 July 2012 | By Serge Rezzi, Bioanalytical Science Department, Nestlé Research Centre

Since the pioneer discovery of nuclear magnetic resonance (NMR) spectroscopy by Isidor Rabi in 1938, it has become a central analytical technology in multiple scientific domains of chemistry, physics and biology. Uniquely suited to measure the spin properties of magnetically active nuclei, NMR has emerged as a very popular technique…

Membrane and microchannel emulsification

4 July 2012 | By Dr Henelyta Ribeiro, Global Project Leader, Unilever

The production of emulsions with very low mechanical stress and a lower energy input than conventional mechanical methods have been developed in recent years and will be presented in this overview, the so-called membrane and microchannel emulsification. They are efficient processes due to their operational flexibility, reproducibility, straightforward upscaling and…

Microbial food spoilage: A major concern for food business operators

3 July 2012 | By François Bourdichon and Katia Rouzeau, Food Safety Microbiology, Quality and Safety Department, Nestlé Research Centre

‘Something is fishy’ is a widely used expression over a doubtful, suspicious situation, a good example of how mankind has taken advantage of microbial spoilage to assess the wholesomeness of a food product. The reduction of trimethylamine oxide to trimethylamine by bacteria associated primarily with the marine environment (e.g. Alteromonas…

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