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2 November 2011 | By Rudolf Krska, Kurt Brunner, Terry Koerner, Laurence Blayo
Rapid methods for food analysis (Rudolf Krska & Kurt Brunner, Center for Analytical Chemistry, Department for Agrobiotechnology (IFA-Tulln) University of Natural Resources and Life Sciences Vienna, Vienna University of Technology and Terry Koerner, Food Research Division, Bureau of Chemical Safety, Food Directorate, Health Canada) Investing in people to face the…
1 November 2011 | By Dr. Katherine Flynn, Lead Editor, People, Planet, Prosperity and the Food Chain
Huub Lelieveld and I first discussed People, Planet, Prosperity and the Food Chain when we found we were the only two vegetarians at a fixed plate dinner where the main course was chicken. Soon we were discussing the need for a 360 degree paradigm shift in the way not only…
1 November 2011 | By Laura Stenhouse, UK Seasoning and Systems Manager, PepsiCo
Interest in the role of whole grain consumption has increased substantially over the past few years due to their health benefits. Despite the reported benefits of whole grain intake, namely stating that regular consumption of whole grain foods are associated with a reduction in the incidence of chronic disease states,…
1 November 2011 | By
Helen Difford, Editor, speaks exclusively to Sandra Luley, Marketing Manager – Applied Testing, QIAGEN...
1 November 2011 | By Giampaolo Betta, Head of Food Science and Technology, University of Parma
Recontamination is responsible for a large percentage of spoilage of canned products1. In addition, it is more and more recognised that, in practise, recontamination with pathogens may be a frequent and important cause of outbreaks of foodborne disease2. Wrapping of food is hence a really tricky operation, particularly in the…
1 November 2011 | By Dr. Seamus O’Mahony, School of Food and Nutritional Sciences, University College Cork
Pasteurisation is a relatively mild heat treatment designed to inactivate vegetative pathogenic microorganisms in milk. Pasteurisation, coupled with refrigerated storage of pasteurised product, makes milk safe for human consumption and also extends the shelf-life of the product. Pasteurised milk is not sterile, with refrigerated storage inhibiting / retarding the growth…
1 November 2011 | By Catherine O’Shaughnessy, Gordon Jackson, Jessica Leclaire and Karin Pawlowsky, Campden BRI
Campden BRI’s instrument assessment service and instrument comparison website enable staff within the food and drink industries keep up-to date with new and forthcoming instruments. The services save users time, money and effort on obtaining information and provides assessment reports that are unavailable elsewhere. New instruments are being developed all…
1 November 2011 | By Robert Marsellés-Fontanet and Olga Martín-Belloso, Department of Food Technology, University of Lleida
Smart and judicious business managers know that innovation is the best tool to overcome difficult situations and envision new opportunities. Food processors have an established history of leadership in research and innovation of both products and processes. In any field, though, wise decisions require as much information as is available.…
1 November 2011 | By Pieter Verboven, BIOSYST-MeBioS, Katholieke Universiteit Leuven
EU FP7 project InsideFood (2009-2013) brings together leading experts in food science, sensor and information technology to the benefit of the food industry. To make significant advances in delivering foods with excellent quality, the role of microstructure and composition must be understood and used in the manufacturing process. This can…
1 November 2011 | By Helen Difford, New Food Editor
Food contact materials are all materials and articles that are intended to come into contact with foodstuffs, as well as those in contact with water intended for human consumption. As a general rule, FDA legislation is based on positive lists and maximum quantities of substances to be used, while EU…
1 November 2011 | By Sandra Luley, Marketing Manager – Applied Testing, QIAGEN
Founded in 1984 as a spin-off company from the University of Düsseldorf, QIAGEN has grown into a market leader for sample and assay technologies. Providing solutions to diagnostic labs, pharmaceutical and biotechnology companies and academics, QIAGEN recently launched their first dedicated food safety test kit at the end of 2010.…
12 September 2011 | By Wouter N. A. Burggraaf, EHEDG
Problems with plate heat exchangers by Wouter N. A. Burggraaf, EHEDG
12 September 2011 | By Jessica Evans, Nonfood Compunds Registration Manager, NSF
Reduce chemical hazards in your food processing facility by Jessica Evans, Nonfood Compunds Registration Manager, NSF
12 September 2011 | By
6 September 2011 | By Professor Gerard Downey, Teagasc Food Research Centre Ashtown
The penetration of on-line NIR equipment in the food processing industries continues to grow as companies realise the full potential of this technique. For the most part, it is deployed to monitor concentrations of key components in a raw material or finished food product and, with the use of feedback…
