Articles

Food process innovation combining early and recent technologies

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.…

InsideFood: 3-D sensors for food microstructure

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…

Conveyor belt standards

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…

In a nutshell: Sandra Luley, QIAGEN

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.…

Hygienic design from EHEDG supplement 2011

12 September 2011 | By Wouter N. A. Burggraaf, EHEDG

Problems with plate heat exchangers by Wouter N. A. Burggraaf, EHEDG

Food Grade Lubricants supplement 2011

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

Show Preview: Brau Beviale 2011 (free to view)

12 September 2011 | By

NIR and class-modelling methods for brand protection in food and beverages

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…

Profiling of intact wheat arabinoxylans by spectroscopy

6 September 2011 | By Gwénaëlle Le Gall, Peter R. Shewry, E.N. Clare Mills and Geraldine A. Toole, Institute of Food Research

Wheat is the most widely grown cereal in the world and is used to make a variety of baked goods, such as bread, biscuits, pasta, noodles and breakfast cereals. On hydration of flour to make a dough, the seed storage proteins form a cohesive mass known as gluten. This protein…

Stability of pork during frozen storage

6 September 2011 | By Lene Meinert, Consultant, Danish Meat Research Institute

Freezing is a well-known and widespread preservation method, prolonging the shelf-life of meat and many other food items. Freezing is popular, as it allows meat to keep a close-to-fresh quality for a long time, and it also allows long distance transports. However, depending on the time and temperature combinations during…

High gravity brewing and distilling

6 September 2011 | By Graham G. Stewart, GGStewart Associates and the International Centre of Brewing and Distilling, Heriot-Watt University

While the basic processes of malting, brewing and distilling were established long ago, it was in the late 19th century that the key scientific investigations commenced on beer and its production through the pioneering work of scientists such as Pasteur, Hansen, Sorenson, Brown and decades of subsequent research on process…

Emerging challenges and trends in UHT processing of milk and other dairy products

6 September 2011 | By Marina Witthuhn, Jörg Hinrichs and Zeynep Atamer, Universität Hohenheim, Institute of Food Science and Biotechnology, Department of Dairy Science and Technology

In order to obtain safe dairy products with a long shelf-life, heating processes have been designed to ensure the necessary inactivation of the indigenous microbial flora. One of the methods is the ultra-high temperature (UHT) processing of milk which has become widespread since the implementation of aseptic packaging processes1. Nowadays,…

The optimisation of freeze drying processes

6 September 2011 | By Javier Silanes Kenny, Associate Principal Scientist, Soluble Coffee Process Optimisation, Kraft Foods

From its infancy to today, lyophilisation has seen a constant but very slow evolution. Indeed, the techniques that we utilise today differ very little to those used industrially, after its development as a viable technique for the preservation of serum during World War II. Its application to pharmaceuticals and from…

In a nutshell: Mario Becker, Sartorius Group

6 September 2011 | By

Helen Difford speaks to Mario Becker, VP Marketing and Product Management, PAT & Automation, Sartorius Group...

Problems with plate heat exchangers

6 September 2011 | By Wouter N.A. Burggraaf, Burggraaf & Partners B.V.

In the food industry, plate heat exchangers are often used for cooling or heating liquid food products. Plate heat exchangers are relatively cheap and can also be applied for heat recovery. The industry has tried to solve a number of food safety problems, but it has not succeeded in all…