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11 August 2006 | By P A Voysey, Campden and Chorleywood Food Research Association
Listeria monocytogenes is a pathogenic bacterium and one of six species belonging to the genus Listeria. This species is the only one believed to be pathogenic to man; however, not all L. monocytogenes serotypes have been linked with illness. The bacterium is very common in the environment. It has been…
23 May 2006 | By Dipl.-LM-Ing.Achim Claus, Prof. Dr. Reinhold Carle and PD Dr.Andreas Schieber, University of Hohenheim, Institute of Food Technology, Section Plant Foodstuff Technology
Acrylamide is a food-borne toxicant mainly present in roasted, baked and deep-fried foods. To minimise acrylamide levels in bakery products, a comprehensive knowledge of the factors affecting its formation is indispensable. Based on this knowledge technological strategies may be developed. Due to the potential carcinogenic properties of acrylamide1 the announcement…
23 May 2006 | By Jari Rautio, Reetta Satokari, Kari Kataja,Anne Huuskonen, Heikki Vuokko,Arja Laitila,Annika Wilhelmson, Silja Home, Hans Söderlund and John Londesborough,VTT Technical Research Centre of Finland
VTT’s novel TRAC system is a rapid, accurate and economic method to quantitate specific messenger RNA molecules and other gene transcripts. In the barley-beer chain, it can be used to characterise yeast condition, to monitor fermentation and malting and to measure the levels of harmful and beneficial microorganisms through the…
23 May 2006 | By Sabine Paulussen and Dirk Vangeneugden, Materials Technology Department, Flemish Institute for Technological Research, Belgium
The use of polymer films for food packaging has drastically increased during the course of several decades. However, the specifications demanded for these polymer films have increased simultaneously, as well as the pressure surrounding environmental impact and production cost.Today, one of the key challenges is the development of food packaging…
23 May 2006 | By Ellen Moens-Go Yanko, Office Manager, EHEDG
2005 was a busy year for EHEDG with much achieved and many developments made. Dr Matilda Freund, EHEDG President and Director Global Microbiology and Food Safety, Kraft Foods, sums up the past year’s achievements...
23 May 2006 | By Dave Cruickshank, Chocolate Development Manager, Cadbury Trebor Bassett
Tempering and cooling are best regarded as two parts of the same process: the solidification of chocolate.There are interactions between the two processes and they both need to be carried out correctly in order to ensure an efficient process and create a high quality product.This article examines these processes and…
23 May 2006 | By Dr Gijs Calliauw, Chemical Engineer, De Smet-Ballestra
In the oils and fats industry, there is an ever increasing demand for products with very special physical properties for food applications and this demand propels improvement and new developments in oil modification techniques.The constant evolution in technology and process knowledge makes it possible to modify the textural properties of…
23 May 2006 | By Marjeta Candek-Potokar,Agricultural Institute of Slovenia
Use of near infrared (NIR) spectrum as an analytical tool has been established for some time, however it became popular only after the invention of high performance spectrophotometers associated with multivariate data analysis.Today NIR spectroscopy is also widely and successfully used in food analysis. First attempts to use NIR spectroscopy…
23 May 2006 | By Dr Terence Child CSci CChem FRSC, Hygiene Consultant
The application of antimicrobial surfaces in the food industry is creating considerable interest in all aspects of food processing operations.The objective of this article is to review and put into perspective the main technologies currently available for applications in this area. Fully embedded systems and surface coated systems will be…
23 May 2006 | By Iekje Berg, Hetty Jongbloed, Leo van Boxtel, TNO Quality of Life, Zeist
Micro-organisms are the main cause of food spoilage (spoilage organisms) and food-borne diseases (pathogens).Traditional methods to control the growth of micro-organisms include heating (blanching, pasteurisation and sterilisation), freezing and the use of preservative agents. However, consumer demands are changing and they are now asking for fresh, healthy food combined with…
23 May 2006 | By Professor Christopher Elliott, Institute of Agri-Food and Land Use, Queen’s University, Belfast
Over the past decade, the presence of chemical contaminants in foods has probably had a greater impact on the global food trade than any other food-related issue.The reasons for the continued attention directed towards chemical contaminants are complex and associated with a number of separate, yet interrelated factors.
23 May 2006 | By Mr Ollie Tossavainen, Research Manager, Valio Ltd, Finland
In April 2006 Valio won a Gold European FoodTec Award at Anuga Foodtec for their lactose-free milk technology, used to process such products as Valio Lactose free milk drink, Emmi Lactose free milk drink and Kaiku Lactose free milk drink.The technology completely eliminates lactose from milk without affecting the taste…
9 March 2006 | By Pierre Schuck, Science et Technologie du Lait et de l'CEuf, Inra-Agrocampus
Milk is extremely perishable and yet, for a number of reasons, it has to be preserved for later consumption. The removal of water prevents the growth of micro-organisms and facilitates preservation and storage of milk constituents. Spray drying is one of the most convenient techniques for producing milk powders and…
9 March 2006 | By Peter de Jong and Meike te Giffel, NIZO food research, The Netherlands
In the food industry the operation costs are governed by fouling. Typically, processes applied in the dairy industry that operate below 80°C are limited by adherence and growth of micro-organisms in the equipment. Above 80°C the run time is limited by deposition of proteins and minerals. Besides the limited run…
9 March 2006 | By Wolfgang Hoffmann, Federal Research Centre for Nutrition and Food, Location Kiel, Katja Borcherding, G.C. Hahn & Co., Lübeck, Matthias Denker, Marijana Parat-Wilhelms, Andrea Luger and Hans Steinhart, Department of Food Chemistry, University of Hamburg, Germany
The popularity of milky coffee beverages is based on its energising effect and special flavour. This is particularly true with younger consumers, who reject traditional beverages with evaporated milk or coffee cream, and prefer products with relatively high amounts of milk as it softens the bitter coffee taste effectively. Numerous…
