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11 August 2006 | By Pat Presswood, Business Unit Manager, Nonfood Compounds Registration Program, NSF International
According to a recent research survey by Gantz Wiley Research, two of the leading issues facing the food processing industry today are regulations and food safety. As economies continue to grow, the need to move and supply safe food will also increase. With this said, regulations and programs must evolve…
11 August 2006 | By Chris Ing, Quality Assurance Manager, Wall’s UK
All year we look forward with anticipation to the summer; when the days are longer and warmer and we can enjoy a long-awaited holiday in the sun. Throughout Europe each region enjoys its own celebration of the season with barbeques, chilled drinks by the sea and picnics with friends, but…
11 August 2006 | By Larry Murrin, Chief Executive, Dawn Farm Foods
The Minister for Enterprise, Trade and Employment in the Republic of Ireland, Mr Micheál Martin, recently announced a major investment of €28m by Dawn Farm Foods Ltd. in Naas, Co. Kildare, with the support of Enterprise Ireland. The investment relates to the development of a state-of-the-art meat science innovation centre…
11 August 2006 | By Richard Frazier, Lecturer, School of Food Biosciences, University of Reading and Rebecca Green, Lecturer, School of Pharmacy, University of Reading
Evidence has been reported that dietary consumption of plants and plant products that are rich in tannins, such as cocoa, wine, tea and berries, can be related to protective effects against cardiovascular disease and certain forms of cancer. These protective effects are assumed to stem from the antioxidant activity of…
11 August 2006 | By Katervina Demnerová and Kamila Zdenvková, Department of Biochemistry and Microbiology, Institute of Chemical Technology Prague and Jaroslava Ovesná, 2Reference Laboratory for the Identification of Genes in Genetically Modified Organisms, Research Institute of Crop Production, Prague-Ruzynev
Genetically modified organisms (GMO) are the products of modern biotechnologies. The name GMO was first used years ago to describe micro-organisms that had genes from other species transferred into their genetic material by the transformation. Applied to crops, the term refers to any genetic plant type that has had one…
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…
