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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…
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.
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…
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.
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.
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…
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…
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,…
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.
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…
13 June 2008 | By Maddalena Querci, Hermann Broll and Guy Van den Eede, European Commission, DG Joint Research Centre, Institute for Health and Consumer Protection, Biotechnology and GMOs Unit
GMO detection and analysis in its broader sense is an integral part of GMO development, breeding programmes and of subsequent seed verification programmes. It is applied in both the export and import of grain/agricultural products, for regulatory compliance of approved and unapproved events in different countries, for labelling requirements, quality…
13 June 2008 | By Sarah Krol, Business Unit Manager, NSF International and Greta Houlahan, Corporate Communications Manager, NSF International
Since its inception, NSF International has established itself as the company of standards – one that has been setting the bar in public health and safety for nearly 65 years. As a world leader in the testing and certification of products, NSF develops standards, tests products, certifies compliance as well…
13 June 2008 | By Anders Pettersson, SIK
In 2006, at the Institute for Food and Biotechnology, SIK, in Gothenburg, a research project was started as a part of NovelQ1. The focus of this project is to develop a robot workstation with high flexibility and hygiene that can handle soft, variable and fragile products; in other words, to…
13 June 2008 | By Richard H. Stadler and Viviane Theurillat, Nestlé Product Technology Centre, Switzerland
Food processing can be considered as a set of practices – using defined technologies and techniques, either individually or in combination, to transform raw foods / food ingredients into food ready for consumption. Some basic techniques of food processing are for example drying, curing, smoking, fermentation, canning, pasteurisation (by heat…
13 June 2008 | By Ans De Roeck, Daniel Ndaka Sila, Thomas Duvetter, Marc Hendrickx and Ann Van Loey, Laboratory of Food Technology, Katholieke Universiteit Leuven, Belgium
Today, consumers are demanding high quality, fresh tasting foods free from additives, microbiologically safe and with an extended shelf-life. The most commonly used preservation method has been thermal processing, such as pasteurisation and sterilisation. However, these processes entail considerable organoleptic and nutritional quality losses. Food scientists and the food industry…
