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23 May 2007 | By Judith Evans, Senior Research Project Manager, FRPERC (Food Refrigeration and Process Engineering Research Centre), University of Bristol
Refrigeration is a vital part of modern food production. Without a means to cool and keep food cold, the quality and safety of food would be compromised and the sophisticated cold chain we are used to would not be possible. The whole food chain is underpinned by refrigeration from primary…
23 May 2007 | By Peter Wareing, Leatherhead Food International
Food packaging is traditionally required to have many functions: to contain and protect the food, to provide a surface for information labels, to add a distinct brand identity and to present the food attractively so that consumers will purchase it.
Titration is an analytical technique that is widely used in the food industry. It allows food manufacturers to determine the quantity of a reactant in a sample. For example, it can be used to discover the amount of salt or sugar in a product or the concentration of vitamin C…
23 May 2007 | By M. Federighi and N. Elmnasser, UMR-INRA 1014 SECALIM ENVN/ENITIAA;, F. Leroi, IFREMER, and A. & N. Orange, IUT
Food preservation implies that micro-organisms are inactivated or suppressed in order to enhance the safety and quality of the product. Alternative physical techniques aim to combine the stability and microbial safety of foods with a minimal loss of quality attributes. Because these techniques have little or no thermal effects on…
7 March 2007 | By Dr Leighton Jones, Head of Corporate Communications, CCFRA
The principal priorities for all food companies are safety, quality, efficiency and innovation. Everyday, CCFRA helps food and drinks companies to achieve these – and so succeed in business.
7 March 2007 | By Giorgia Valli (Aster s.cons.p.a.), Alessandra Folli (Centuria-RIT), Linze Rijswijk, Joep Koene (Development Agency East Netherlands)
Having outlined the origins and aims of the Food Innovations Network Europe (FINE) in the latest issue of New Food, you can now read about the group’s Action Programme and plans for cooperation to achieve their goals.
7 March 2007 | By Ellen Go Yanko, Office Manager, EHEDG
2007 is now well underway and with the passing of another year, the EHEDG has taken time to reflect on its major achievements. The result has seen the compilation of the group’s main guidelines and documents in the form of a 2007 Yearbook – an excellent way to get the…
7 March 2007 | By Thomas Ricker, Research and Development, KRONES AG
The major innovations still happen. They obey what is termed the technological ‘Zen principle’. One of these innovations is the F1 filler, a new generation of filler design at KRONES. It scores essentially in terms of three innovative features: modularised construction of the entire machine with no front table, a…
7 March 2007 | By Vegard H. Segtnan, Jens Petter Wold and Martin Høy, Matforsk AS, Norway and Jens T. Thielemann and Jon Tschudi, SINTEF ICT, Norway
Most solid foods are heterogeneous on one level or another. Minced meat or an intact piece of meat, for example, will have smaller or larger local regions that are almost pure fat, pure lean meat or pure connective tissue. For such heterogeneous foods the distribution of the local differences is…
7 March 2007 | By S. Monbaliu, S. De Saeger and C. Van Peteghem, Ghent University, Laboratory of Food Analysis
This article focuses on the main principle of the liquid chromatographic tandem mass spectrometric (LC-MS/MS) determination of mycotoxins in foodstuffs. It also provides an overview of recent developments in mycotoxin analysis.
7 March 2007 | By J. Broeze, R.G.M. van der Sman, H.M. Vollebregt and R.W. van den Berg, Agrotechnology and Food Sciences Group, Wageningen UR
Control of product quality and process yields in innovative food production processes can be largely improved through better understanding of the relations between process design and product quality. The effects of intensive heating processes such as frying, baking, roasting and microwave on product quality are still poorly understood. Currently, when…
7 March 2007 | By Graham G Stewart, Professor of Brewing, The International Centre for Brewing and Distilling, Heriot-Watt University, Edinburgh
During the past few decades, process optimisation and increased efficiencies have become priorities for many brewing companies worldwide. High gravity brewing is one method to achieve these objectives.
7 March 2007 | By NF
Recent moves away from using partially hydrogenated fats (owing to their trans fatty acid content) have had a major impact on the use of compound coatings in confectionery products. Historically, these have fallen into two main types:
7 March 2007 | By Martin Whitworth, Campden & Chorleywood Food Research Association
The colour and appearance of baked products are important quality attributes. Printed images of products are often displayed in production areas to illustrate the required appearance, but frequently provide a poor match to the actual product colour.Calibrated imaging methods are now available that enable accurate, consistent images to be taken…
7 March 2007 | By Dr. Mansel Griffiths, Canadian Research Institute for Food Safety, Canada
There are many naturally bioluminescent organisms existing in nature and the mechanisms whereby some of these creatures emit light have been fully characterised1. These include the luciferin-luciferase system of bacteria, insects (fireflies and click-beetles) and the jellyfish Aequorea victoria. In essence, bioluminescence involves the conversion of chemical energy into light…
