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23 April 2015 | By Emma Woods, Technical Manager, Phoenix Speciality Oils
Ensuring consistency during the production of high quality, extra virgin cold pressed oils doesn’t begin at the pressing or filling lines – it starts years before that. The actual process of creating seed oils isn’t that complicated. Seeds get pressed, solids get removed and the remaining oil is then filtered…
5 February 2015 | By Ferrero
Ferrero Group reaches the goal of 100% certified segregated RSPO sustainable palm fruit oil and goes beyond...
In this issue: Mass spectrometry, Chocolate Processing, Hygiene, Lipids, Cold Chain, Dairy Processing, Baking, and much more...
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’.
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…
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…
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...
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...
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...
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...
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…
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,…
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…
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…
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.
