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Issue #1 2016 – Digital version
In this issue: Fats & Oils, Water Quality, Food Grade Lubricants, Infant Nutrition, Pasta Processing, Regulation, Food Analysis, Fish Processing, Clean Label, NIR, and much more...
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Issue 1 2016
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Food Grade Lubricants supplement 2016
22 February 2016 | By New Food
In this Food Grade Lubricants supplement: EHEDG guideline provides keys to a well-oiled operation; Change and habits; Industry Roundtable...
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Food Analysis supplement 2016
22 February 2016 | By New Food
Articles in this Food Analysis supplement: Next Generation Sequencing in the food industry; Food fraud and developments in rapid detection; Analytical governance in the food industry.
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Why the UK’s coconut oil industry is heating up
22 February 2016 | By Emma Woods, Technical Manager, Phoenix Speciality Oils
The rise in popularity of cold pressed coconut oil has been one of the UK food industry’s great recent success stories. However this food oil, and the manufacturing challenges it presents, are unlike any other.
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The importance of water quality for distilleries
22 February 2016 | By Jeff Arnett, Master Distiller, Jack Daniel’s
The founder of the Jack Daniel Distillery, Jasper Newton ‘Jack’ Daniel, was known for his belief that “every day we make it, we’ll make it the best we can”. This tradition continues to guide the way that Jack Daniel’s makes its Tennessee whiskey. Resource conservation has been part of this…
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Infant Nutrition: The first 1000 days and the long-term impact on health
22 February 2016 | By Rosie Long, Nutrition Graduate, Nestlé UK
It has been recognised by health experts, that the first 1000 days – from conception to a child’s second birthday – is a critical window of opportunity to influence the future health outcomes1 . This critical period is the most influential time in a young child’s life, their behaviours and…
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Cricket pasta – the edible insect revolution is served
22 February 2016 | By Karen Li, Online Marketing Specialist, Bugsolutely
For the first time, the most common food in the world contains... insects. With 20% cricket flour, Cricket Pasta has a number of nutritional benefits, and it is set to start a completely new segment in the pasta business.
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An EU health claim for olive oil polyphenols
22 February 2016 | By Dimitra Tsantaki, International Commercial Litigation and Food lawyer, Tsantaki, Michalinos & Tsalmanis Law Firm / Georgios Siragakis, Technical Director of Food Allergens Labs Group
The European Food Safety Authority (EFSA) has evaluated nearly 3,000 ‘general function’ claims and more than 250 other applications over the past few years. In the list of health claims which has been made on foods, as referred to in Article 13 (3) of Regulation (EC) No 1924/2006, a health…
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Fish Processing: JCS Fish – a family firm making waves
22 February 2016 | By Andrew Coulbeck, Managing Director, JCS Fish
Founded in 2000 by Louise and Andrew Coulbeck, Grimsby-based JCS Fish is an independent seafood company built on many years of fish experience. It is also rapidly becoming famous as producer of the ‘BigFish Brand’ of salmon products.
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Lies, damn lies and clean labels
22 February 2016 | By David Taylor, Senior Scientist, NoWFOOD Research Development Centre, University of Chester
Food fads are nothing new and the latest one is the rise of the minimally processed, free from additives, clean label food. Consumers are looking more and more at ingredients lists to decide if that product is something they want to eat. The problem is, are the claims misleading and…
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Analytical governance in the food industry
Quality and Food Safety testing are key elements for validation and verification of implementation of control measures and efficiency of food safety systems.
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Food adulteration detection and measurement with NIR hyperspectral imaging
22 February 2016 | By Marena Manley, Professor, Stellenbosch University / Federico Marini, University Researcher, University of Rome ‘La Sapienza’
Food adulteration, e.g. adulteration of spices, can be incidental or intentional. Incidental adulteration occurs when foreign substances are added to a food due to ignorance, negligence or using inadequate facilities. Intentional adulteration, also referred to as economic adulteration, entails the deliberate addition of inferior materials to a food to improve…
