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Issue 4 2008

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Pasta processing and nutrition

18 December 2008 | By Carlo Cannella, Professor, Department of Medical Physiopathology – Food Science & Nutrition Unit, ‘La Sapienza’ University of Rome

Pasta has ancient roots that go back approximately 7,000 years to when humankind abandoned his nomadic lifestyle, started to cultivate the land and learned how to process grain. For many years, Marco Polo was credited with introducing pasta to Italy after his voyages in China, but several written documents deny…

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Yeast forensics: methods for identification and tracking

3 December 2008 | By Dr Suzanne Jordan, Molecular Methods Manager, Campden BRI

Yeasts are a diverse range of organisms, many of which are beneficial to the food and drinks industry in fermentation and the flavour development of dairy, meat and beverage products. There are also strains that spoil products, resulting either in blowing packs or off odours and flavours.

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New analytical approaches to investigate the fate of bisphenol A diglycidyl ether (BADGE) in foods

3 December 2008 | By Leon Coulier & William van Dongen, TNO Quality of Life and Emma Bradley & Laurence Castle Central Science Laboratory, York

Many new developments in analytical chemistry are driven by needs for life science applications. Examples are the various –omics technologies, i.e. genomics, transcriptomics, proteomics and metabolomics and the use of isotope labelling. Food analysis is often thought to be less complex when one thinks of the determination of specific contaminants…

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Food safety: no room for complacency

3 December 2008 | By Professor Patrick Wall, Associate Professor of Public Health, University College Dublin

In the 1990s, a chronology of food scares, culminating in BSE, damaged consumer confidence in the safety of food, in the commitment of industry to produce safe food and in the ability of the regulatory agencies to police the food chain. These scares precipitated a review by many EU Member…

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Food grade lubricants and the ELGI – NLGI

3 December 2008 | By Anuj Mistry, TLP Development Manager, Bel-Ray Company, Inc. and Chairman of ELGI- NLGI Food Grade Lubricants Working Group

Lubricants to be used in the production, processing, packaging and distribution of food, beverages, pharmaceuticals, personal care products and any other ‘clean’ products may be registered as meeting certain criteria that make them safe for use in these industries. A lubricant qualifies as food grade when, in the event of…

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Steel: an enabler for sustainability

3 December 2008 | By The Association of European Producers of Steel for Packaging

Sustainability has risen swiftly up the world agenda in recent years. Consumers, governments and the industry recognise that we must look to reduce our global footprint in every area of our lives. As the world demands solutions for a sustainable future, the sustainability performance of steel for packaging can provide…

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Sustainable agriculture at Unilever

3 December 2008 | By David Pendlington, Sustainable Agriculture Programme Coordinator, Unilever

Sustainability has become increasingly important to Unilever, especially our food business – which includes brands such as Knorr, Lipton and Ben & Jerry’s ice cream. It is a core element in our Vitality Framework, which sets out how the company plans to achieve our mission of adding vitality to life…

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Potential benefits of micro and nanotechnology for the food industry: does size matter?

3 December 2008 | By Kathy Groves, Principal Microscopist, Leatherhead Food International

Nanotechnology is an emerging science. Its implementation in the food and drink industry is predicted to grow rapidly due to the benefits it can bring for both industry and the consumer in terms of structure and texture control, health benefits, and safety and quality.

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Nanotechnology in the food industry

3 December 2008 | By NF

Applications of nanotechnology in the food industry mean different things to different people and this influences the perception of benefits and risks of nanotechnology. Nanotechnology is not a discrete area, but rather a broad spectrum of applications concerned with the rational modification of food structures at the molecular or macromolecular…

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Energy, nutrition and the quality of breads; an overview of ‘EU-FRESHBAKE’

3 December 2008 | By A. Le-Bail and R. Zuniga, ENITIAA – GEPEA; T. Lucas, Cemagref; M. Sikora, University of Agriculture Balicka; C. M. Rosell, IATA-CSIC; D. Curic, University of Zagreb; T. Park, TTZ-EIBT; V. Kiseleva, Russian Academy of Science, IBCP RAS; M. Pitroff, MIWE; I. Van Haesendonck, PURACOR; M. Bonnand-Ducasse, BIOFOURNIL; M. Koczwara, BEZGLUTEN; V. Cerne, SCHAER R&D

The European bread industry is using refrigeration more and more to extend the shelf life of bakery products. The associated technologies, called bake-off-technology, allows the retail of freshly baked breads made from industrial frozen (and non frozen) products. Energy used for bread making, nutrition facts and quality of the final…

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The holy grail of a single food safety specification

3 December 2008 | By Kath Veal, Business Manager Regulatory Services, Leatherhead Food International

Global regulatory food advice is one of the core areas of expertise at consultancy and research firm Leatherhead Food International. The regulatory advisors work within three teams specialising in United Kingdom, European (EU) or International regimes. Working with not only generic EU controls, but the detail of individual member states…

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Quick shelf life prediction: TNO develops unique microbial genomics toolbox

3 December 2008 | By TNO, Food and Biotechnology Innovations

Consumers demand healthy, tasty foods with a fresh appearance and a long shelf life. To meet these expectations, the food industry has to be innovative in product and process optimisation. TNO has developed a unique microbial genomics toolbox that enables food manufacturers to quickly predict shelf life and design new…

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Understanding microbial ecology essential for controlling microbial food spoilage

3 December 2008 | By Johanna Björkroth, Professor of Food Hygiene, Helsinki University

As a Professor of Food Hygiene, I have been teaching my students to understand the limitations associated with the determination of total aerobic bacterium levels when used for predicting food shelf life or as quality indicators. It is almost touching to notice how difficult it is to understand that the…

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Issue 4 2008