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26 April 2013 | By Martina Lapierre, Vitafoods Europe, Colette Jermann
Flavours: When performance and packaging are no longer compatible Martina Lapierre (Flavour Technologist, PepsiCo)Vitafoods 2013 Preview (Vitafoods Europe, the global nutraceutical event)How novel technologies can help you to use clean label colours Colette Jermann (Department of Food Manufacturing Technologies, Campden BRI)
26 April 2013 | By Martina Lapierre, Flavour Technologist, PepsiCo
“The sensory threshold for difference detection can be considered to occur when there is a 30 per cent decrease in the concentration of a flavourant”. Flavourings are concentrated aroma chemical systems used in food and beverage formulations and as such are important in the provision of aroma and taste. Their…
26 April 2013 | By Colette Jermann, Department of Food Manufacturing Technologies, Campden BRI
The trend for clean label products has been growing since the 1980s. In 2007, the well-known University of Southampton study linked certain artificial colours (tartrazine, quinoline yellow, sunset yellow, carmoisine, ponceau 4R and allura red) and the preservative benzoate to hyperactivity and attention deficit disorders in children. Since then, interest…
28 February 2013 | By Jane Parker, Flavour Centre, Reading University
The flavour of processed foods has changed significantly over the last 50 years. Think back to the days of the early stock cubes or the original powdered desserts which bore only a passing resemblance to the real flavour. Since then, the food industry has been involved in a continuous programme…
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…
6 November 2012 | By Charles W. Bamforth, Anheuser-Busch Endowed Professor of Malting & Brewing Sciences at UC Davis
It has variously been estimated that there are between 1,000 and 2,000 different chemical species in beer, probably twice as many as are present in wine. It is an extraordinarily complex liquid. Not all of those chemical components make a substantial contribution to the quality of beer, but many do.…
6 September 2012 | By Angela Ryan and Alison Hemesley, Nestlé Product Technology Centre
It’s been almost 500 years since Aztec Emperor Moctezuma reputedly introduced Hernando Cortéz to his favourite cocoa-based beverage Xocolatl, but our demand for cocoa and more recently chocolate has continued to grow ever since. Today, world cocoa production is estimated to be 3990 million metric tons and the major cocoa…
15 December 2010 | By Steve Tolliday, Principal Product Technologist, Nestlé Product and Technology Centre
Colour in food is important. It is one of the drivers for the consumer in selecting specific foods and when combined with flavour and texture, adds to the overall enjoyment of the consumption of food. Historically, confectionery has been full of bright, exciting colours to ensure its appeal to the…
Titration is an analytical technique that is widely used in the food industry. It allows food manufacturers to determine the quantity of a reactant in a sample. For example, it can be used to discover the amount of salt or sugar in a product or the concentration of vitamin C…
6 November 2006 | By Bruce W. Moss, Agri-Food & Biosciences Institute, Northern Ireland
When fresh food is purchased it may be possible to obtain a small sample for tasting, for example, cheese at a dairy counter. In the majority of cases, however, the only indicator of final eating quality is the appearance of the food. Consumers have associations based on previous experience, for…
