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Issue #4 2016 – Digital version
In this issue: Conveyors; Snack Foods; Baking; Regulation; Food Grade Lubricants; Sugar Reduction; Dairy Packaging; Allergens; Dairy Processing; Waste; and much more...
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Issue 4 2016
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Improving the mould free shelf life of bakery products
24 August 2016 | By Michael Adams, Bakery Science Section Manager, Campden BRI and Nicole Maher, Senior Bakery Scientist, Campden BRI
Mould free shelf life (MFSL) is a critical parameter in the bakery industry. Formulation and parameters such as Aw and the use of preservatives such as propionates and sorbates are traditionally used to ensure the length of MFSL is acceptable to consumers, retailers and manufacturers.
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What’s driving the need to register food grade lubricants and cleaning products?
GFSI…FSMA…HACCP…FSCS…all of these used to be buzz words in the food industry but are no longer mere buzz words. They are now all key drivers behind ensuring chemical products, specifically lubricants and cleaners, are safe to use in the food processing environment. Over the past five to 10 years, product…
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Food grade lubricants – a food industry perspective
The aim of this article is to review the impact of Food Grade Lubricants (FGL) in the food industry and the implications for the manufacturers of FGL with ISO 21469:2006 ‘Safety of machinery-Lubricants with incidental product contact-Hygiene requirements’, as well as the compliance with relevant legislations.
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Dairy Processing supplement 2016
18 August 2016 | By New Food
In this supplement: Milk, dairy, nutrition and health: focus on cardiometabolic disease and healthy ageing; Unravelling acid whey processing by understanding lactose crystallisation; World Dairy Summit show preview...
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Food Grade Lubricants supplement 2016
18 August 2016 | By New Food
In this supplement: A food industry perspective (Ricardo Luna, Nestlé Product Technology Center); What’s driving the need for registered food grade lubricants (Ashlee Breitner, NSF International); Roundtable...
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Packaging materials and methods for dairy applications
18 August 2016 | By Professor Kata Galić, Faculty of Food Technology and Biotechnology, University of Zagreb
Professor Kata Galić, Faculty of Food Technology and Biotechnology, University of Zagreb, looks further into the development and introduction of plastic materials, both alone and in combination with paper...
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EHEDG guidelines for conveyors for the food processing industry
18 August 2016 | By Jon J. Kold, Chairman, EHEDG Denmark
EHEDG's guidelines for conveyors in food processing discuss good and bad solutions, and focus on production and the cleaning regime. The guideline chapters give input to the various conveyor types and the challenges during food processing.
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Baking supplement 2016
18 August 2016 | By New Food
In this Baking supplement: Improving the mould free shelf life of bakery products; Sequences reveal the bacterial composition of an ancient sourdough for making croissants; And much more...
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Texturisation of dehydrated snacks
18 August 2016 | By Clara Talens, Food Researcher, / Izaskun Pérez, Senior Researcher / Raquel Rodríguez Senior Researcher, AZTI
The texture of food is mainly perceived in the mouth but also visually, through touch, or even through sound. Regardless of individual texture preferences, certain foods are instinctively associated with certain textures. Conforming to these expectations often determines the product’s acceptability. Well-known examples of food–texture association are aperitifs and snacks…
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Framework for product reformulation: The integration of four disciplines; Nutrition & health, Food technology, Legislation and Consumer perspective
18 August 2016 | By Fred van de Velde, Senior Researcher, HAS University of Applied Sciences and Group Principal Scientist of Texture Perception at NIZO Food Research, Annelies van Gunst, Lecturer, HAS University of Applied Sciences and Annet J.C. Roodenburg Associate Professor of Nutrition and Health, HAS University of Applied Sciences
This article describes the ‘framework for product reformulation’, which integrates four essential disciplines: Nutrition & health, Food technology, Legislation and Consumer perspective.
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Stevia: an ally to healthy lifestyles
18 August 2016 | By Chris Peterson, Communications Manager and Maria Teresa Scardigli, Executive Director, International Stevia Council
The last decade has seen dramatic shifts in public perception of healthy versus unhealthy ingredients. Natural sweeteners, like Stevia, are emerging as a key component of a broader strategy to reduce calories. Stevia product launches have soared over the last few years, and consumer tastes are adapting to lower calorie…
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Packaging materials and methods for dairy applications
Milk is the best example of a food product that, due to processing technology, packaging material and method, is able to extend its shelf life from hours into weeks and months. The first packaging of milk came with the introduction of sterilised milk processing, in which the glass bottle formed…
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Food allergens in the food fraud chain
18 August 2016 | By Valerie Tear, Food Safety Consultant
Food fraud is a challenge, both to food businesses and consumers, and is a growing concern worldwide. Couple this with the introduction of allergens into the food fraud supply chain and the results can have devastating consequences. The impact of food allergens entering foods undetected through food fraud can be…
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The application of seafood processing by-products in the food industry
18 August 2016 | By Dr. Reza Tahergorabi, Assistant Professor, Food and Nutritional Sciences, NC A&T State University (USA)
It has been reported by numerous popular media that fish stocks are declining and several commercial fisheries are currently over-exploited and will collapse by the mid-century. On the other hand, as with other foods, seafood processing generates large quantities of by-products. A typical example is fish filleting to recover boneless…
