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Singapore to ban PHOs
Minister says ban should not have an adverse effect on Singaporeans’ food options and cost of food.
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Fats & oils
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Business booming for the global food grade lubricants market
Mayank Sharma offers an overview of the global food grade lubricant market, points out recent developments and highlights key factors that will impact its future growth.
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Sustainable palm oil certification – the smart choice
As the popularity of palm oil continues to grow, so does the controversy surrounding it - at time of writing, the furore over the banned Iceland supermarket/Greenpeace TV advertisement in the UK continues. Andy Green discusses how the supply chain can help to make the world’s most consumed vegetable oil…
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Eagle Product Inspection to Display Advanced Detection and Fat Analysis Solutions at InspeccionaLIVE in Barcelona
For the first time, Eagle Product Inspection will show its advanced inspection capabilities in Spain, during the inspeccionaLIVE event, 20 November-22 November in Barcelona at the Hotel Porta Fira.
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Closer research reveals Canadian crude oil effects on native salmon
Researchers from the University of Guelph found that crude oil exposure is toxic to the hearts of fish, and could impair their migration habits.
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Determination of quality parameters of crude palm oil using near-infrared spectroscopy and multivariate analysis
Edible oils are an integral part of human diets; being used in virtually all types of culinary practices...
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Food fraud fighters go high tech
It came like a hard slap to the face for most people in the developed world. How could horsemeat end up in the human food supply chain? Sure, stories about food fraud and contamination in the developing world seem commonplace. The infamous melamine milk scandal of 2008 sickened hundreds of…
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New slippery packaging for condiments could cut food waste
Along with minimising food waste, with a better design the new packaging will have improved consumer satisfaction and comfort.
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HYDROTHERM
Finally, safe and simple acid hydrolysis for determining the total fat of nearly any sample. Automatic, standardised, internationally comparable...
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IFT presents innovation awards to three companies
“Now in its 12th year, the Food Expo Innovation awards program is a showcase for amazing advancements in our profession,” said Coleman.
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New quick and easy, palm-free emulsifier for cake production
Manufacturers wanting to remove palm oil from their cakes without sacrificing product quality now have a compelling alternative in the form of a fast and efficient, palm-free powdered emulsifier system...
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Analysis of aroma compounds in edible oils by direct Thermal Desorption GC/MS using slitted microvials
The determination of aroma compounds in edible oils (olive oil, sunflower oil, fish oil etc.) is important for manufacturers and vendors of these products. Especially off-flavors / off-flavours derived from unsaturated fatty acid degradation such as, for example, hexanal, 2-(E)-nonenal and 2,4-(E,E)-decadienal are of interest. These compounds can compromise the…
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Fully automated determination of 3-MCPD and Glycidol in edible oils by GC/MS based on the commonly used methods ISO 18363-1, AOCS Cd 29c-13, and DGF C-VI 18 (10)
3-MCPD and Glycidol and especially their fatty acid esters are process contaminants that are formed, for example, when edible oils and fats are refined. At least some of the above-mentioned substances are classified as potential human carcinogens, a fact which has prompted the introduction of rules and regulations that specify…
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Orange is not the only colour: Scientists tint cheddar without staining whey
Orange whey is not considered commercially viable so cheddar makers often waste it. The new method could bring a welcome chunk of revenue back into the producer's pocket.
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University in New Zealand starts pulsed electric field French fry experiment
The three-month industry trial is supported by Potatoes New Zealand and is in collaboration between Elea (Germany) and the University of Otago.
