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29 July 2005 | By Jens Stoumann Jensen, Project Manager, M.Sc. Food Science and Technology, Danish Meat Research Institute
Manufacturers of cured and cooked sliced meats are met with increasing demands on shelf life and safety. Improved knowledge and understanding of the interactions between the packaging parameters and their influence on colour stability, sensory perception, microbial safety and shelf life will be indispensable if they want to stay in…
29 July 2005 | By Jos van der Vossen, Frank Schuren and Roy Montijn, TNO Quality of Life, The Netherlands
The food industry is assisted optima forma when a clear and rapid insight could be given into the presence and behavior of microorganisms in ingredients, processing, final product and health. A clear insight regarding the microbiology of food products and production is essential for prediction and management of food quality…
29 July 2005 | By Dr Robert Madge, President, IDtrack
Consumers fear the food they eat. These fears have grown as food production and processing has become more industrialised and food sources more distant. The scale and impact of food scares in recent years – from mad cow disease to dioxins and most recently Sudan I – have fuelled the…
29 July 2005 | By Bo Boye Busk Jensen, FBE, BioCentrum-DTU, Hilde Cnossen, Jacques Kastelein, TNO Quality of Life and Roland Cocker, Cocker Consulting
Research continues in the area of hygienic engineering and design, particularly in innovative techniques using safe construction materials to develop functional as well as easily cleanable equipment for handling, processing and packing foodstuffs. This is the motivation behind the work of the European Hygienic Engineering & Design Group (EHEDG), which…
3 May 2005 | By John van Duynhoven and Gerard van Dalen, Foods Research Centre, Unilever R&D, Vlaardingen (NL), Ales Mohoric and Henk van As, Wageningen University and Research Center (NL), Pedro Ramos Cabrer, Utrecht University (NL) and Klaas Nicolay, Utrecht University (NL) and current affiliation Eindhoven University of Technology
How does the microstructure of a food product behave during processing? And what events take place during the shelf life of food products? New developments in Magnetic Resonance Imaging (MRI) enable cereal food technologists to address such questions within the context of product innovation. In the food industry, pressure to…
3 May 2005 | By Dr Rob Rolston, Thermal Process Development Manager and Geoff Townsend, Process Technology Controller, United Biscuits Ltd
We are all increasingly aware of the rising cost of energy – both personally and professionally – and the need to conserve it. However, accurate measurement of energy is equally important for the effective control of our heating and cooling processes, as well as the consistency and quality of the…
3 May 2005 | By Ellen Moens-Go Yanko, Office Manager, Secretariat, EHEDG
Integrated approach Guideline development work is now clustered into four coherent groups: a) Principles b) Equipment and Components c) Processing, Services and Utilities d) Training and Education Each cluster consolidates related topics, elements, equipment and processes that were previously dealt with by the 20-odd separate subgroups. This approach facilitates cross-referencing…
3 May 2005 | By Annika Wilhelmson, Anu Kaukovirta-Norja and Silja Home, VTT Biotechnology
The brewing industry has changed from local, small breweries to global companies and fully automated plants. Our knowledge on biological processes of the barley-to-beer chain and tools to control the process and product quality, benefit from the development of basic sciences and engineering. Beer has been brewed for thousands of…
3 May 2005 | By S.J. Millar and A.G. Hall, Baking and Cereals Processing Department, Campden & Chorleywood Food Research Association
Chocolate is widely appreciated globally as a luxury food. Although its introduction to Europe and the rest of the world occurred some 500 years ago, the cocoa bean had been recognised as a highly significant plant in South America for thousands of years prior to that – having been cultivated…
3 May 2005 | By Eric Maucci, Food Hygiene Technical Manager, Laboratoire Inter-Départemental des Analyses Laitières (LIDAL)
Renowned for its ‘postcard’ lake-side setting surrounded by snow-capped mountains, the beautiful French town of Annecy is perhaps less well known as the home of famous regional raw cows’ milk cheeses, such as Reblochon and Tomme. Controlling the quality of these cheeses and the raw milk used to produce them,…
3 May 2005 | By Mandy Drabwell, Commissioning Editor, New Food
The UK cheese market is now worth £1.7 billion per annum and, despite being a very mature product that’s already consumed in 98 per cent of UK homes, its growth shows little sign of slowing. The whole category is being driven forward by a wide range of domestic manufacturers producing…
3 May 2005 | By Sabina Burmester, Andrew Russell and Deryck Cebula, Ice Cream Global Technology Centre, Unilever R&D Colworth, U.K.
The process used for commercial ice cream manufacture has changed little in the past 75 years – since the first continuous scraped surface freezer was introduced in the 1930s. In recent years, however, several key technological developments have taken place in the way ice cream is manufactured and these are…
3 May 2005 | By Kevin J. James, Mary Lehane, Brett Hamilton, Ambrose Furey, PROTEOBIO, Mass Spectrometry Centre for Proteomics and Biotoxin Research, Department of Chemistry, Cork Institute of Technology
Toxin contamination has forever been the curse on shellfish production worldwide. Dr Kevin J. James demonstrates how new technology can protect the health of shellfish lovers. PROTEOBIO is at the forefront of food-borne biotoxin research in Europe and specialises in the development of novel methods to address the complex questions…
3 May 2005 | By Anlaug Ådland Hansen, Dept. of Animal and Aquacultural Sciences and Thomas Eie, Dept. Of Chemistry, Biotechnology and Food Science, Matforsk AS, Norwegian Food Research Institute, Norwegian University of Life Sciences
Modified atmosphere packaging (MAP) of fish extends the shelf life of high quality products at low temperatures by inhibiting bacterial growth, oxidative reactions and unwanted components such as TMA (trimethylamine). CO2 is the most important gas used in MAP because of its negative effect on bacterial growth. An initial alteration…
3 May 2005 | By Wouter De Heij and Robert Van den Berg, Agrotechnology and Food Innovations b.v., Ludo Van Schepdael, Solico b.v., Hans Hoogland, Unilever Research Vlaardingen and Harmannus Bijmolt, Resato International b.v.
Increasing microbial safety and extending the shelf-life of packed food and other products sensitive to microbial spoilage is often performed by relatively slow thermal processes. The adverse effects of the corresponding heating periods can be decreased by using technologies that put a vast amount of energy into the product quickly,…
