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Articles

New analytical approaches to investigate the fate of bisphenol A diglycidyl ether (BADGE) in foods

3 December 2008 | By Leon Coulier & William van Dongen, TNO Quality of Life and Emma Bradley & Laurence Castle Central Science Laboratory, York

Many new developments in analytical chemistry are driven by needs for life science applications. Examples are the various –omics technologies, i.e. genomics, transcriptomics, proteomics and metabolomics and the use of isotope labelling. Food analysis is often thought to be less complex when one thinks of the determination of specific contaminants…

Food safety: no room for complacency

3 December 2008 | By Professor Patrick Wall, Associate Professor of Public Health, University College Dublin

In the 1990s, a chronology of food scares, culminating in BSE, damaged consumer confidence in the safety of food, in the commitment of industry to produce safe food and in the ability of the regulatory agencies to police the food chain. These scares precipitated a review by many EU Member…

Food grade lubricants and the ELGI – NLGI

3 December 2008 | By Anuj Mistry, TLP Development Manager, Bel-Ray Company, Inc. and Chairman of ELGI- NLGI Food Grade Lubricants Working Group

Lubricants to be used in the production, processing, packaging and distribution of food, beverages, pharmaceuticals, personal care products and any other ‘clean’ products may be registered as meeting certain criteria that make them safe for use in these industries. A lubricant qualifies as food grade when, in the event of…

Steel: an enabler for sustainability

3 December 2008 | By The Association of European Producers of Steel for Packaging

Sustainability has risen swiftly up the world agenda in recent years. Consumers, governments and the industry recognise that we must look to reduce our global footprint in every area of our lives. As the world demands solutions for a sustainable future, the sustainability performance of steel for packaging can provide…

Sustainable agriculture at Unilever

3 December 2008 | By David Pendlington, Sustainable Agriculture Programme Coordinator, Unilever

Sustainability has become increasingly important to Unilever, especially our food business – which includes brands such as Knorr, Lipton and Ben & Jerry’s ice cream. It is a core element in our Vitality Framework, which sets out how the company plans to achieve our mission of adding vitality to life…

Potential benefits of micro and nanotechnology for the food industry: does size matter?

3 December 2008 | By Kathy Groves, Principal Microscopist, Leatherhead Food International

Nanotechnology is an emerging science. Its implementation in the food and drink industry is predicted to grow rapidly due to the benefits it can bring for both industry and the consumer in terms of structure and texture control, health benefits, and safety and quality.

Nanotechnology in the food industry

3 December 2008 | By NF

Applications of nanotechnology in the food industry mean different things to different people and this influences the perception of benefits and risks of nanotechnology. Nanotechnology is not a discrete area, but rather a broad spectrum of applications concerned with the rational modification of food structures at the molecular or macromolecular…

Energy, nutrition and the quality of breads; an overview of ‘EU-FRESHBAKE’

3 December 2008 | By A. Le-Bail and R. Zuniga, ENITIAA – GEPEA; T. Lucas, Cemagref; M. Sikora, University of Agriculture Balicka; C. M. Rosell, IATA-CSIC; D. Curic, University of Zagreb; T. Park, TTZ-EIBT; V. Kiseleva, Russian Academy of Science, IBCP RAS; M. Pitroff, MIWE; I. Van Haesendonck, PURACOR; M. Bonnand-Ducasse, BIOFOURNIL; M. Koczwara, BEZGLUTEN; V. Cerne, SCHAER R&D

The European bread industry is using refrigeration more and more to extend the shelf life of bakery products. The associated technologies, called bake-off-technology, allows the retail of freshly baked breads made from industrial frozen (and non frozen) products. Energy used for bread making, nutrition facts and quality of the final…

The holy grail of a single food safety specification

3 December 2008 | By Kath Veal, Business Manager Regulatory Services, Leatherhead Food International

Global regulatory food advice is one of the core areas of expertise at consultancy and research firm Leatherhead Food International. The regulatory advisors work within three teams specialising in United Kingdom, European (EU) or International regimes. Working with not only generic EU controls, but the detail of individual member states…

Quick shelf life prediction: TNO develops unique microbial genomics toolbox

3 December 2008 | By TNO, Food and Biotechnology Innovations

Consumers demand healthy, tasty foods with a fresh appearance and a long shelf life. To meet these expectations, the food industry has to be innovative in product and process optimisation. TNO has developed a unique microbial genomics toolbox that enables food manufacturers to quickly predict shelf life and design new…

Understanding microbial ecology essential for controlling microbial food spoilage

3 December 2008 | By Johanna Björkroth, Professor of Food Hygiene, Helsinki University

As a Professor of Food Hygiene, I have been teaching my students to understand the limitations associated with the determination of total aerobic bacterium levels when used for predicting food shelf life or as quality indicators. It is almost touching to notice how difficult it is to understand that the…

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Kit Kats

Nestlé cocoa processing and chocolate manufacturing

18 August 2008 | By Klaus Zimmermann, Head of Product Technology Centres and R&D Centres, Nestec S.A. and Hilary Green, Head of R&D Communications, Nestlé S.A.

Nestlé Chocolate Processing Research and Development has a long 100 year history, and is an important part of Nestlé’s rich innovation heritage. The ‘grandfathers’ of Nestlé’s chocolate history were François-Louis Cailler, Charles-Amédée Kohler and Daniel Peter. The history of Swiss innovation in chocolate started in the 19th century with Daniel…

Optimal drying is no easy task

18 August 2008 | By Maarten Schutyser, Maykel Verschueren, Han Straatsma, Hadiyanto, Coen Akkerman, Peter de Jong, NIZO food research

Drying processes in the food industry often operate at a suboptimal level. The most important reason for this is that to obtain optimal drying, a complex balance must be found among variables such as energy costs, product quality, dryer design and safety. Therefore, there is a need for a systematic…

Measurement of water dynamics by low-field NMR

18 August 2008 | By Dr Hanne Christine Bertram. Senior Project Scientist, University of Aarhus

Water is a major constituent in many foods. For example, in several of our basic food items such as muscle-based foods and vegetables, water is the dominating component and is in many ways of primary importance for the quality of these products. Low-field proton NMR relaxometry is an excellent technique…

Mapping food composition using NIR hyperspectral imaging

18 August 2008 | By S.J. Millar, M.B. Whitworth, A. Chau, Campden & Chorleywood Food Research Association and J.R. Gilchrist, Gilden Photonics Ltd

Near infrared (NIR) spectroscopy is widely used in the global agri-food industry for the non-destructive assessment of both the compositional and physical characteristics of a wide range of raw materials and finished products. This is particularly so in the cereals and related industries where, following the commercial development of suitable…