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Wageningen UR

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Cooperation in Europe to enhance technology transfer

5 March 2012 | By Ariette Matser, Charon Zondervan and Andrea Seleljova, Wageningen UR; Fabien Boulier, Agropolis International; and Emma Holtz, SIK

Technology transfer or knowledge exchange is considered to be very important for increasing the innovation potential of the food industry in Europe. Reaching the large group of small and medium enterprises (SMEs) in Europe with state-of-the-art knowledge available in universities and research organisations is considered especially essential, but also very…

news

Peppers and tomatoes on the vine seems to have a longer shelf life in PLA packaging

11 April 2011 | By Wageningen UR

Peppers & tomatoes on the vine seem to have a longer shelf life in PLA packaging compared to products packed in synthetic materials...

article

Demonstration of novel technologies and advanced heating has been a key goal for NovelQ

5 November 2010 | By Lilia Ahrné, Director of Department Process and Technology Development, SIK and Ariette Matser, Senior Scientist Novel Processing, Wageningen UR, Food & Biobased Research

One of the goals of NovelQ is to facilitate and speed up industrial exploitation of novel technologies by carrying out extensive demonstration activities with real food products and industrial equipment in close collaboration with the food industry. A variety of activities have been undertaken during the lifetime of NovelQ demonstrating…

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How to compare novel and conventional processing methods in new product development: A case-study on orange juice

4 November 2010 | By Ariette Matser & Hennie Mastwijk, Wageningen UR and Diána Bánáti, Director General, Central Food Research Institute and Liesbeth Vervoort & Marc Hendrickx, Katholieke Universiteit Leuven

The overall objective of the EU FP6 NovelQ Integrated Project was to formulate strategic solutions for technical and basic research hurdles to enhance the development and successful demonstration of Novel Processing (NP) schemes. A parallel approach was chosen based on providing a sound scientific base and technology transfer. The first…

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From laboratory-scale to pilot-scale

4 November 2010 | By Ariette Matser & Hennie Mastwijk, Wageningen UR and Milan Houška, Food Research Institute Prague

The implementation of a novel processing technology needs a science-based approach where product benefits initially demonstrated in a laboratory environment and the associated risks are used to predict enhanced quality when the technology is used in large-scale industrial operation. We discuss four novel technologies business cases developed for food application…

article

The decision support tool to select appropriate technologies for specific industries

4 November 2010 | By Ariette Matser, Miriam Quataert, Remco Hamoen and Huug de Vries, Wageningen UR, Food & Biobased Research

In past years, it has become clear that the variety and complexity of novel processing methods is a major bottleneck for companies in deciding where to invest. Even though the pros and cons of technologies have been highlighted in various books (HPP, PEF-books, EME etc.), the most appropriate technologies for…

news

EU project NovelQ is to share results on novel processing technologies with the industry

8 September 2010 | By Wageningen University & Research centre

NovelQ shares its results on 5-6 October in Wageningen. The EU-funded project is exploring novel processing technologies for foods...

article

Membrane emulsification: how to get from basics to business

1 June 2009 | By Jeroen Willemsen, Manager Business Development, Food Technology Centre, Wageningen UR and Verena Eisner Researcher Separation Technology, Food Technology Centre, Wageningen UR

Consumer expectations of product quality for food emulsions drive the industry to continuously invest in new production methods. Membrane emulsification (ME) has been known for many years and its potential is emphasised in numerous scientific publications. ME is said to ensure highly controlled production of particulates and be a more…

article

Product-oriented intensive heating process design

7 March 2007 | By J. Broeze, R.G.M. van der Sman, H.M. Vollebregt and R.W. van den Berg, Agrotechnology and Food Sciences Group, Wageningen UR

Control of product quality and process yields in innovative food production processes can be largely improved through better understanding of the relations between process design and product quality. The effects of intensive heating processes such as frying, baking, roasting and microwave on product quality are still poorly understood. Currently, when…

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