List view / Grid view
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…
28 February 2008 | By D. De Smet, S. De Saeger and C. Van Peteghem, Ghent University, Faculty of Pharmaceutical Sciences, Laboratory of Food Analysis, Belgium
This article highlights the possibility of using molecularly imprinted polymers (MIPs) for the selective extraction of mycotoxins in food, instead of immunoaffinity columns which are based on the binding of an analyte, to the corresponding antibody. An overview of MIPs, developed for mycotoxin analysis, will be presented.
28 February 2008 | By Marjeta Candek-Potokar, Agricultural Institute of Slovenia and Maja Prevolnik, University of Maribor, Faculty of Agriculture, Maribor, Slovenia
Meat quality has many different meanings. To some, quality refers to aspects of the carcass in respect to weight, fat cover and distribution, muscling/conformation and bruising. To others, quality refers to aspects such as chiller assessment attributes ie. meat colour, intermuscular fat colour and marbling. In pork, the attention of…
Important tasks of the fruit juice industry are to protect the good and healthy image for its whole product range and protect the market against any unserious producers. In order to assure fair competition, safe products and consumer satisfaction, the fruit juice industry has installed independent and centralised control bodies…
28 February 2008 | By Dallas G. Hoover, Ph.D., Department of Animal & Food Sciences, University of Delaware, Newark, USA
Foods such as guacamole, whole shell oysters, salsa, ready-to-eat meats, jams and jellies, salsa, chopped onions and peppers can be found in the global marketplace and are processed to some extent using high hydrostatic pressure. Essentially, this means the products have been submersed in water and then subjected to compression…
28 February 2008 | By Pramod.V. Mahajan, Oliveira, F.A.R., Montanez, J.C., and Iqbal, T., Department of Process and Chemical Engineering, University College, Cork, Ireland
Ready-to-eat, fresh-cut consumer products are one of the few segments within the industry that has shown consistent growth within the last few years. Cutting however, increases senescence rate and the shelf life of the products can be very limited. Modified atmosphere packaging (MAP), combined with a good cold chain can…
28 February 2008 | By Dr. Mark Buecking, Fraunhofer Institute for Molecular Biology and Applied Ecology IME, Germany
The determination of organic trace compounds in food analysis is of major importance for food quality and food safety aspects. Both the separation of the analyte from potential inferences in the food matrix, as well as the qualitative and quantitative determination of the target compound, are vital steps in analytical…
28 February 2008 | By Dr. John D. Marugg, Nestlé Research Centre, Quality and Safety Department, Microbiological Safety Group, Switzerland
Food manufacturers face challenges in optimising speed and efficiency, reducing product inventory, simultaneously responding to microbiological and chemical contaminants and entering the production process, via ingredients or the environment. Currently, most official or reference methods for pathogen or contaminant detection are laborious, costly, and often take a long time (3-7…
28 February 2008 | By Konrad Grob, Official Food Control Authority of the Canton of Zürich, Switzerland
In 2004, the systematic non-compliance of lids for glass jars packed with oily foods was detected and compelled authorities to factually lift existing rules. This shows that not all industry performs satisfactory self control. It was a regulatory disaster and might, 4 years later, end in another regulatory disaster, if…
28 February 2008 | By Dr. Krassimir P. Velikov, Dr. Alois K. Popp, Leonard Flendrig and Dr. Eddie Pelan, Food Structural Design, Unilever Food and Health Research Institute, Vlaardingen, The Netherlands
Appearance is an important factor, determining the perceived product quality. Consumers usually develop strong associations through appearance and often, base their pre-purchase judgements on the appearance of the product. Colloids, because of their ability to interact strongly with light, either in simple form or organised in more complex structures, offer…
28 February 2008 | By Miriam Rodway, Secretary, Air Conditioning and Refrigeration Industry Board
You most probably rely on it for the operation of your food processing and storage systems – but how much do you know about your refrigerating equipment and the environmental obligations you have for the refrigerant they contain under UK law?
28 February 2008 | By Dr. Karen Middleton, Technical Contracts Manager, Food Hygiene Department, Campden & Chorleywood Food Research Association, UK
During manufacture, food can be exposed to microbiological cross-contamination from surfaces and air which may give rise to food spoilage and safety issues. The traditional approach to controlling such contamination has been to target specific sites within the manufacturing environment with cleaning and disinfection regimes.
