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31 January 2005 | By Dr. A.P.M. Hasting, Hygienic Processing Project Manager, Unilever Research Colworth
Process hygiene is an ongoing issue of considerable importance for the food industry, as the increasing cost pressures placed on manufacturers by the major retailers have to be met, without compromising the safety and shelf life of the product. Fouling and cleaning are widely accepted to be the cause of…
31 January 2005 | By Grith Mortensen, Torben L. Friis and Henrik Skou Pedersen, Arla Foods, Innovation Center Brabrand, Denmark
Many food producers underestimate the effects of packaging on quality deterioration. In order to preserve product quality, it is of paramount importance to thoroughly understand and focus on the interactions taking place between the packaging and the product. It is only by applying this knowledge to tailor packaging to individual…
31 January 2005 | By Dr Francesca Fiorenza, Manager, Process Research Centre, Food Knowledge and Know-how
The invention of the canning process has been ascribed to the French chemist and confectioner Nicolas Appert in the early 1880s. He found that it was possible to prevent the deterioration of food sealed in a glass jar, when subjected to heat. Canning per se started in America in 1819…
31 January 2005 | By Bart Nicolaï, President of Commission C2 of the International Institute of Refrigeration, Catholic University of Leuven, Belgium
Refrigeration is one of the most important technologies used to extend the storage life of foods. Commission C2 of the International Institute of Refrigeration (IIR) aims to enhance and disseminate scientific and technical knowledge and economic data concerning refrigeration as related to food science and engineering. This article examines the…
