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Articles

A perspective on actual technologies and future developments

18 August 2008 | By Giuseppe Mensitieri, University of Naples Federico II and Giovanna Giuliana Buonocore, Institute for Composite and Biomedical Materials – National Research Council

In this contribution, the topic of Modified Atmosphere Packaging (MAP) is reviewed by describing the actual status of this technology and its possible developments, which are mainly related to the combination of MAP with other preservation technologies. Among them, particular attention is devoted to active packaging with antimicrobial properties.

The risks of psychrotrophic Clostridium botulinum in MAP and vacuum packed chilled foods

18 August 2008 | By Greg Jones, Senior Research Officer for the Preservation, Processing and Spoilage Group, Campden & Chorleywood Food Research Association

Foodborne botulism is a severe illness that is caused by the consumption of foods containing a neurotoxin produced by a bacterium called Clostridium botulinum. Very little of this toxin is required to cause illness; for example, in 2002, a 35 year old man put a piece of baked potato in…

Major boost for food and drink industry

18 August 2008 | By Martin Lowe, Managing Director, CenFRA Ltd

Figures suggest that since the start of the 21st century, there has been a three-fold increase in the use of automation and robots in the global food sector. However, many food and beverage producers in the UK appear reluctant to adopt this technological advance.

A new generation of natural and nutritious pleasure-foods

18 August 2008 | By Joy Wilkinson, Mark Berry, Peter McClure and Susie Turan, Unilever Plc

Key driving forces for new foods are naturalness and nutrition. Consumers also expect pleasurable eating experiences. Unilever have recently launched “Frusi” , a completely new concept in ice cream that addresses the ‘enjoyment versus health’ paradox – the idea that something that tastes good cannot be healthy and vice versa.…

An introduction to food safety and HACCP law

18 August 2008 | By Carol Wallace, Principal Lecturer, University of Central Lancashire and Sue Powell, Co-ordinator for the North West Teaching Public Health Network

All businesses need to make sure that they operate within the law for a wide range of measures, including health & safety, environmental issues, weights and measures, et cetera. For food businesses, it is crucial that the food sold does not endanger public health, therefore adequate control systems must be…

Breathing new life into hydrocolloids

18 August 2008 | By Dr Pretima M. Titoria, Section Manager: Ingredients, Leatherhead Food International

Food and drink manufacturers are under relentless pressure from consumers to produce products that can not only deliver exciting textures and tastes, but can also be healthy and shelf-life stable. This is then reflected in the challenge posed to the hydrocolloid suppliers and manufacturers, who must deliver thickeners, stabilising agents…

Innovation directions

13 June 2008 | By Francesco Pantò, Roberto Ranieri and Renzo Rizzo, R&D, Barilla G. e R. Fratelli

Pasta is recognised as a family menu staple because it offers a number of unique benefits that other foods do not, such as a broad taste appeal, the versatility of usage, the convenience of preparation and being an inexpensive alternative to other main entrees.

IFR: the future on a plate

13 June 2008 | By Zoe Dunford, Media Relations & Science Writer, John Innes Centre and Institute of Food Research and Professor Tim Brocklehurst, Head of Microbial Ecology Platform & Head of the IFP Food and Health Network, Institute of Food Research

IFR is publicly funded and can undertake the kind of long term fundamental research that cannot economically be undertaken by industry, but will lead to product and processing innovations in years to come. Past breakthroughs include pioneering work in the 1930s on controlled atmosphere storage to enable the transport and…

Conveyor belt hygiene

13 June 2008 | By Albert Amgar, General Manager, ASEPT

Conveying is a unit operation of food process engineering that aims at carrying raw materials, intermediate products or end products. This operation is therefore largely used in the food processing industry.

Still key to safety in processing

13 June 2008 | By Sarah Krol, Business Unit Manager, NSF International

Increasingly, food safety regulators worldwide are increasing the enforcement of safety and hygiene requirements at the processor level. In recent years, food contaminations occurring at processing facilities have heightened public concerns about widespread foodborne illness outbreaks resulting from a single contamination incident.

Maintaining quality

13 June 2008 | By Eduard Stempfel, Product Application Specialist, Team Leader R&D Services Bern, Shell Global Solutions

As food safety rises to the top of the agenda of food and beverage manufacturers, regulatory bodies and governments again and again, Eduard Stempfel, Shell’s Food Sector Product Application Specialist discusses the lubricants industry’s response to these trends for food grade lubricants and the need for the new ISO 21469…

Hygienic pump design

13 June 2008 | By Tadeusz Matuszek, Gdansk University of Technology

In this article, a glimpse of theory and basic information regarding the pump data assumptions, together with the hygienic features of its elements, has been considered. It has been stressed that the main criteria for the decision taken with respect to the practical application of the variety of hygienic pump…

Utilisation of durum wheat for yellow alkaline noodles

13 June 2008 | By David W. Hatcher and James E. Dexter, Canadian Grain Commission Grain Research Laboratory

Durum wheat (Triticum durum Desf) is a tetraploid wheat that is believed to have arisen from ancient emmer wheat (Triticum dicoccum) in the Mediterranean areas of Asia, Africa and Europe (Abdel-Aal et al, 1998) in approximately 300 B.C. Durum wheat has hard kernels and is usually milled into coarse flour,…

Small NMR in food innovation

13 June 2008 | By J. P. M. van Duynhoven, Gert-Jan W. Goudappel, Elena Trezza, Adrian M. Haiduc, Franck Duval, Wladyslaw P. Weglarz, Unilever Food and Health Research Institute, Vlaardingen, The Netherlands

NMR is a versatile tool for structural assessment of food materials and this pertains in particular for its benchtop and hand-held implementations. Such “small NMR” equipment can literally be deployed in all phases of foods innovation. This is illustrated by several industry examples.

A farm to fork approach to lower acrylamide in food

13 June 2008 | By Frédéric Mestdagh and Bruno De Meulenaer, Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, Belgium

In 2002, Swedish researchers discovered that within certain foods, significant levels of acrylamide, a probable human carcinogen formed during heating processes such as frying, roasting or baking. Free asparagine and reducing sugars were indicated as the most important precursors. Over the past few years, significant progress has been made to…