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6 September 2011 | By Phil Hoden, Division Reliability Manager, PepsiCo International
Highly competitive retailers constantly squeezing down prices, rising raw material costs and soaring utility charges in a labour-intensive manufacturing environment; why shouldn’t food manufacturers look towards automating their manufacturing processes? Automating food production can reap many benefits. The ability to replicate the appearance and quality of a product with the…
6 September 2011 | By Josélio Vieira, Principal Research Scientist, Nestlé Product Technology Centre and Venkata R. Sundara, Group Leader for Aerated and Filled Confectionery, Nestlé Product Technology Centre
Bubble inclusion into chocolate results in a foam in which the gas is dispersed in the continuous fat phase of mainly cocoa butter, which also contains sugar, cocoa and milk powder particles. Aeration allows chocolate products to have a low weight in relation to volume, thereby reducing the calories in…
6 September 2011 | By Thorsten Bernsmann and Peter Fürst, Chemical and Veterinary Analytical Institute, and Michal Godula, Thermo Fisher Scientific
Beta-agonists (β-agonists) are synthetically produced compounds that are widely known for their bronchodilatory and tocolytic effects. At higher doses, these substances also have anabolic effects and can promote live weight gain in food producing animals. Clenbuterol is the most commonly used β-agonist for growth-promoting purposes, despite the fact that there…
6 September 2011 | By Mario Becker, VP Marketing and Product Management, PAT & Automation, Sartorius Group
Founded in 1870, the Sartorius Group is an international leading laboratory and process technology provider focused on the biopharma, pharma and food and beverage industries. In their strategy to help customers efficiently implement complex lab and production processes, Process Analytical Technology (PAT) is an essential contribution to process and quality…
7 July 2011 | By Alessandro Cagli, Corporate Social Responsibility Director, Ferrero and Jean-Christophe Bligny, Environmental Director, Danone Waters
Featuring articles: "The consumer is king" - an interview with Alessandro Cagli, Corporate Social Responsibility Director, Ferrero"Sustainable water use in the food and beverage industry" by Jean-Christophe Bligny, Environmental Director, Danone Waters
7 July 2011 | By Silvia Monfort, Santiago Condón, Javier Raso & Ignacio Álvarez Tecnología de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza
In literature, there are many publications related to the microbial inactivation by PEF in LWE. However, there is not yet an answer to the question: is it possible to pasteurise liquid whole egg with pulsed electric fields? This could be due to the difficulties in comparing results since different treatment…
7 July 2011 | By Maurizio Pagano, Microbiology Laboratory Analyst, Quality Department, Kraft Foods UK
Food microorganisms and humans have had a long association whose origins pre-date recorded history. Food, providing nutrients for us, is an ideal culture medium for the growth of microorganisms. Microbial growth is controlled by factors related to the food itself, and also to the environment where the food is being…
7 July 2011 | By J. Hoorfar, C. Löfström & M.H. Josefsen, National Food Institute, Technical University of Denmark and F. Hansen & S. Mansdal, Danish Meat Research Institute and J. Andersen, Danish Crown A/S and G. Pedersen, TiCan amba
Due to the very short shelf-life of fresh (especially ground) meat, slaughterhouses benefit from faster screening tests to dispatch Salmonella-free meat as soon as possible after slaughter. An increasing number of European countries require that the meat is tested as free for Salmonella before it is imported. This is currently…
7 July 2011 | By Alessandro Gianfrancesco & Stefan Palzer, Nestle
Spray drying is a widely used technique to produce a broad range of industrial powders. For instance, within Nestle, the largest product volumes such as powdered infant formulas (e.g. NAN®) and pure soluble coffee (Nescafe®) are manufactured through spray drying. The goal for manufacturers of such powders is to make…
7 July 2011 | By Paul Catterall, Bakery Technology Manager, Campden BRI
Rules. We all need rules to exist in our complicated lives. Speed limits are a good example. Very important, they keep us safe on the roads. But we all have our own version of rules: in a 70 mph limit, it’s okay for me to drive at 74 mph, but…
7 July 2011 | By Raquel Medeiros Vinci, Frédéric Mestdagh & Bruno De Meulenaer. NutriFOODchem Unit, Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University
In 2002, The Swedish National Food Administration reported relevant amounts of acrylamide in several carbohydrate rich foods when baked at high temperatures (> 120°C) upon frying, baking and roasting. Toxicological studies demonstrated the carcinogenicity of acrylamide in animals and thus indicated potential health risks for humans. Consequently, in 1994, the…
7 July 2011 | By Mogens Schou, Advisor to the Danish Minister for Food
The Common Fisheries Policy (CFP) is up for revision. On approaching the CFP’s 30th birthday, the EU imports an increasing 60 per cent of the fish consumed, excess quantities of our marine food potential is wasted, many fishing communities are economically underperforming and years of successive tightening of fisheries regulations…
7 July 2011 | By Paul Hughes, School of Life Sciences, Heriot-Watt University
To many, consumers and non-consumers alike, there is an understanding that hops are an essential ingredient for the production of beer. However, the history of hop usage for beer production is not as venerable as beer production itself. The hop plant, Humulus lupulus L., was mentioned as early as the…
13 May 2011 | By Fred van de Velde, Group Leader Ingredient Technology, and Arno Alting, Project Manager Applied Protein Technology, and Laurice Pouvreau, Project Manager Vegetable – Derived Ingredients, NIZO Protein Centre, NIZO food research
Due to an ever-growing population, proteins extracted from existing agricultural side-streams are of high interest for food processors. RuBisCO, being the most abundant protein in the world, is a very good candidate for food applications. However, up to now, the greenish colour associated with RuBisCO preparations made consumer acceptance very…
13 May 2011 | By Bettina Wolf, Division of Food Sciences, School of Biosciences, University of Nottingham
Chocolate is a multiphase confectionary product which is consumed as a treat or in-between meals to overcome hunger. The popularity of chocolate is almost certainly due to its unique eating characteristics. It melts in the mouth, imparting a sensation of cooling. The surfaces of the oral cavity are coated by…
