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Issue #6 2014 – Digital edition
In this issue: Mass spectrometry, Chocolate Processing, Hygiene, Lipids, Cold Chain, Dairy Processing, Baking, and much more...
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Fats & oils
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Partially hydrogenated oils: A blessing and a curse
23 December 2014 | By Chad Gray, R&D Food Technologist – Lipids Division, Kerry
A new food era was born in America on 8 November 2013, when the Food and Drug Administration (FDA) made a tentative announcement that the presence of partially hydrogenated oils (PHOs) in food and beverage offerings will no longer be ‘generally recognised as safe’.
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NBPOL: Update on cash takeover offer from Sime Darby Plantation
18 November 2014 | By New Britain Palm Oil Limited
New Britain Palm Oil Limited, one of the world's largest fully integrated producers of sustainable palm oil, provides the following update regarding the cash offer by Sime Darby Plantation Sdn Bhd (“Sime Darby Plantation”) for all the issued and to be issued shares in NBPOL at a price of GBP…
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Chocolate mass – an overview on current and alternative processing technologies
A lot of time has passed since the first refiner conches were built to make chocolate. At that stage all necessary processing steps were done in the same machine, which sometimes took a week to get the final product. This paper is not intended to summarise all the technical developments…
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New EU law on food information to consumers
31 July 2014 | By Ferrero
The new EU regulation 1169/2011 on the provision of food information to consumers changes existing legislation on food labelling in the EU countries. This is due to come into force 13 December 2014...
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Great tasting low-fat cheeses and cakes could soon be on the menu
16 July 2014 | By Heriot-Watt University
Heriot-Watt scientists have been involved in research which could produce low-fat cheeses and cakes that are just as tempting as full-fat equivalents...
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Ferrero responsible palm oil progress update
2 June 2014 | By Ferrero
Six months after the launch of Ferrero’s Palm Oil Charter, we are pleased to provide an update on our work to implement the Charter across our supplier base...
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Sustainable palm oil: creating a balance between consumer and environmental needs
21 March 2014 | By European Parliament
Ms Julie Girling, MEP ECR UK welcomed a broad range of stakeholders to engage and debate with leading experts on sustainability and nutrition of palm oil...
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A novel approach to reducing the total and saturated fat content of baked goods
5 March 2014 | By Charles Speirs, Bakery Science Manager, Campden BRI
In 2008, the Food and Agricultural Organisation and the World Health Organisation reviewed their recommendations on dietary fat and fatty acids in view of the growing evidence on dietary fatty acids and health outcomes1. The key recommendation was that our diet type should change to limit the saturated fatty acid…
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Sodium reduction in ready meals
2 January 2014 | By Martin G. Wilkinson, Department of Life Sciences, University of Limerick
Daily salt intake, mainly in the form of sodium chloride, is obtained from either discretionary (salt cellar) or nondiscretionary sources (processed ready meals, snack foods, restaurants and takeaways). Consumers are now obtaining the vast majority, around 75 per cent, of their sodium intake from non-discretionary sources such as ready meals,…
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Trans fats in foods and the commercial challenges
28 August 2013 | By M. S. Alam Head of Fats and Oils Program, Food Protein R&D Center, Texas A&M University
Fats and oils are major sources of energy, providing nine kilocalories per gram compared to carbohydrates and proteins which provide only four kilocalories per gram and 3.8 kcal/g of energy, respectively. The two major sources of edible fats and oils are plants and animals. Plant sources or vegetable oils are…
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Reducing fat and sodium in cheese
19 June 2013 | By Professor Donald J. McMahon, Western Dairy, Utah State University
Health regulators seek to reduce dietary fat intake and sodium intake by stipulating that cheeses should be made with lower fat and lower salt contents. However, both fat and salt contribute to cheese flavour, and fat especially impacts cheese appearance, texture and melting. Cheese is adversely affected by fat and…
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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.
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Implementation of removing trans fatty acids originating from PVHO
6 November 2012 | By Sergey Melnikov, Lead Technologist and Oil Processing and Fat Blends Team Leader and Hans Zevenbergen, Nutrition & Health Europe and Cross-Category Nutrition & Health Director, Unilever
Trans fats (also known as trans fatty acids, or TFA) are formed in the digestive system of ruminants. In the food industry, a similar process called ‘partial hydrogenation’ is used to convert vegetable oils into solid fats for enhanced functionality and shelf life stability. The main sources of TFA in…
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Chocolate aeration – Art or science?
6 September 2011 | By Josélio Vieira, Principal Research Scientist, Nestlé Product Technology Centre and Venkata R. Sundara, Group Leader for Aerated and Filled Confectionery, Nestlé Product Technology Centre
Bubble inclusion into chocolate results in a foam in which the gas is dispersed in the continuous fat phase of mainly cocoa butter, which also contains sugar, cocoa and milk powder particles. Aeration allows chocolate products to have a low weight in relation to volume, thereby reducing the calories in…
