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Issue 3 2006

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Examining crust problems of frozen bread

11 August 2006 | By Pr Alain Le BAIL, Nasser Hamdami, Vanessa Jury and Jean-Yves Monteau, ENITIAA – France, Armel Davenel and Tiphaine Lucas, CEMAGREF, France and Pablo. D. Ribotta, Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba, Argentina

While overall bread consumption remains more or less constant, Bake Off Technology (BOT) is increasing its market share every year with an annual growth rate close to 10 per cent. BOT consists of producing bread from industrial refrigerated, frozen or non-frozen bakery goods and selling them in bakeries or making…

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A source of guidance

11 August 2006 | By Ellen Moens-Go Yanko, Office Manager, EHEDG

The EHEDG has been busy recently. Two new guidelines have been published and the new Conveyors subgroup has had its first meeting. Read more about the Group’s quarterly achievements Two new guidelines are now available: * Integration of Hygienic and Aseptic systems, March 2006 Hygienic and/or aseptic systems comprise inter…

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Visual language: the driving force of packaging development

11 August 2006 | By Riikka Salokannel, Design Manager, Oy Sinebrychoff Ab, Carlsberg Breweries

The requirement of all packaging is to protect, help with delivery, and pass on information about the product. This task must be achieved with the least amount of effort and as effectively as possible. There are millions of variations of making this possible and this article outlines some recent trends…

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A bright outlook for robotics

11 August 2006 | By Jonas Westlund, Consulting Analyst, Frost & Sullivan

The European market for material handling robots has grown to approximately $800 million in 2005. More interestingly, forecast growth for 2006 of around 15 per cent shows that robots are playing an increasingly important role in the European food and beverage sector. The implementation of robots help food processors meet…

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Using science to make the best chocolate

11 August 2006 | By Dr Stephen T. Beckett, Nestlé PTC York, UK

When Fry had his first chocolate factory in Bristol in 1847 (Figure 1), it produced the only manufactured chocolate bar and so was obviously the best one. Looking around the world today, things have changed a lot. In the USA the largest selling chocolate bar is produced by the Hershey…

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Introducing food ingredients

11 August 2006 | By Hilde Cnossen and Heereluurt Heeres, TNO Quality of Life, Food Legislation Affairs

Food legislation is a complex matter. Since the publication of the White Paper on Food Safety in 2000, a considerable number of Regulations, Directives and Guidelines on the safety of food and feed – including ingredients – have been published. For companies involved in food and feed and ingredients production,…

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Savouring global growth in flavours

11 August 2006 | By Jonathan Thomas, Senior Market Analyst, LFI

The international flavours industry is highly competitive, even more so in recent times as the world’s leading food companies become larger and exert more control over their ingredients purchasing arrangements. In line with this, the flavours sector has itself consolidated, creating larger numbers of flavour giants with more diverse product…

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Formulating toothfriendly beverages

11 August 2006 | By Albert Bär, Toothfriendly International, Basel, Switzerland

Ongoing discussions about diet and health; calls of politicians and consumers for healthier foods and debates about the benefit of advertising bans and restrictions of distribution, for example in schools, particularly threatens the manufacturers of beverages and confectionery. Such products are often loaded with sugar and are, therefore, destined to…

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Insights from Finland’s top dairy

11 August 2006 | By Tanja Virtanen-Leppä, Packaging Development Manager at Valio Ltd

With the multitude of products on today’s supermarket shelves, there is increasing pressure among manufacturers to set themselves apart in the eyes of the consumer. Packaging has the crucial task of making that all-important first impression, which can mean the difference between a sale or not. It must be attractive…

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The quicker, the better

11 August 2006 | By MC te Giffel, NIZO food research, Department of Health & Safety, The Netherlands

Control of production processes in the food industry has always focused on examination of end products. However, feedback of test results to the production process is generally not possible because it takes too long before the results of the analyses are known. Moreover, high numbers of samples have to be…

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Certification, the future of food-grade lubricants

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…

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Ensuring the quality of ice cream

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…

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Irish meat company invests in R&D

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…

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Protein-polyphenol interactions

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…

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State-of-the-art in GMO analyses

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…

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Issue 3 2006