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Issue 6 2012

article

Quality sentries: Some trends in chocolate manufacturing

11 January 2013 | By Ramana Sundara, John Rasburn and Josélio Vieira, Nestlé Product Technology Centre

In-line control elements are an increasing development in the pursuit of efficient processes in a wide range of manufacturing sectors. Advances in sensor technology and computing power are now providing instruments which can greatly improve the efficiency and accuracy of manufacturing, and at a cost which is moderate in comparison…

article

NIRS of chocolate and its chemometric analysis

11 January 2013 | By Jürgen Stohner, Brenno Zucchetti, Fabian Deuber and Fabian Hobi, ZHAW Zurich University of Applied Sciences, ICBC Institute of Chemistry and Biological Chemistry and Bernhard Lukas and Manfred Suter, Max Felchlin AG

In today’s modern society, chocolate has been established as a premium lifestyle food product. Besides oil and coffee, cocoa is one of the most valuable commodities of global trade. About four per cent of cocoa beans traded on the world market originate from the noble criollo bean and are the…

article

Non-digestible polysaccharides for gut and immune health

11 January 2013 | By Dr. Jurriaan J. Mes, Senior Scientist, Food & BioBased Research WUR & Project Coordinator, FibeBiotics

Food fibres are good for our health. Some fibres have clearly demonstrated lowering or maintaining normal blood cholesterol levels, have shown to regulate glucose levels and can contribute to a good stool (increase in faecal bulk). EFSA has recognised these health effects by approving claims for some specific fibres for…

article

Lean manufacturing in the food industry

11 January 2013 | By Mike Dudbridge, Principal Lecturer, Food Manufacturing, National Centre for Food Manufacturing, University of Lincoln

The overall aim of Lean manufacturing is to help people in the food industry to make improvements in performance. For things to improve, a recognition and under - standing of improvement is required. This will ensure that the right improvement is chosen for the right reasons, obviously without sacrificing quality…

article

The impact of natural ingredients on the manufacture of soft drinks

11 January 2013 | By Cheryl Walker, Analytical Development Technologist, Britvic Soft Drinks Ltd

The soft drinks industry used to be fairly straightforward – there was a core group of products that were traditionally made and they were generally coloured and flavoured with synthetic materials, contained a lot of sugar and were preserved with sodium benzoate and / or sulphur dioxide. They were bottled…

article

New and emerging sources of vegetable fats and oils

11 January 2013 | By Guillermo Napolitano, Expert Scientist, Department of Science and Nutrition, Nestlé Product Technology Center

The science and technology of fats and oils is an extraordinarily active field for a number of good reasons. First, it includes a diverse collection of raw materials for a constantly evolving food industry. In addition, fats and oils ingredients influence every aspect of foods, from the mundane caloric content…

article

Water reuse and recycling in the food industry

11 January 2013 | By Anke Fendler, Environmental & Innovative Technologies Specialist, Campden BRI

Water is an essential resource for food and drink production. With water scarcity worldwide a serious concern, there is a need for industry to address the impact of its water consumption and consider ways in which it can optimise water use in the future whilst ensuring the safety and wholesomeness…

article

Extrusion of rice analogue

11 January 2013 | By Mian N Riaz, Head of Extrusion Technology Program, Food Protein R&D Center, Texas A&M University

Today, rice is one of the most important food crops in developing countries and it is considered staple food in many parts of the world. Rice is also becoming much more important in the United States, Europe, Asia and Middle East. However, concerns have been raised because it is high…

article

Why lowering trans fats and saturates is important for the confectionery industry

11 January 2013 | By Helen Bahia, Editor, New Food

Morten Andersen, Technology Specialist at AarhusKarlshamn AB discusses why lowering trans fats and saturates is important for the confectionery industry.

article

Mass Spectrometry supplement 2012

13 December 2012 | By José Bernal del Nozal, Pilar Manzano, Juan Carlos Diego, María Jesús Nozal, Carmen Ferrer, Amadeo R. Fernández-Alba

Studying the influence of the potato variety and frying oil on fatty acid content of commercial potato crisps (José Bernal del Nozal, Pilar Manzano, Juan Carlos Diego and María Jesús Nozal - IU CINQUIMA, Analytical Chemistry Group, University of Valladolid)LC-MS/MS and pesticide residue analysis in food (Carmen Ferrer and Amadeo…

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Issue 6 2012