New ProtoCOL 2 UV Imaging Accessory
Synbiosis, a world-leading manufacturer of automated microbiological systems, is delighted to introduce ProcUV, its new UV imaging accessory for the ProtoCOL 2 system...
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New pH products - solutions tailored to the food industry
METTLER TOLEDO'S fantastic portable pH solutions for the food industry ensure analysis is fast and simple... 
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DSM presents high quality ingredients with maximum consumer appeal at FiE
DSM is demonstrating its deep understanding of the consumer trends currently driving the international food industry at this year's FiE: health, natural ingredients and food safety/quality...
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Management buy-out of NIZO food research
The NIZO foundation and the management of NIZO food research B.V. have come to an agreement involving the sale of 100% of the shares of NIZO food research B.V. to the current management...
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> Click HERE to read more news stories

» ProSweets Cologne
Date: 31 January - 3rd February 2010
Location: Cologne, Germany
more info

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» PACE 2010
Date: 4 - 7 February 2010
Location: London, UK
more info

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» 23rd International Food - Drink - Technology Expo
Date: 5 - 8 February 2010
Location: Athens, Greece
more info

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» UKBA 2010
Date: 21 - 24 February 2010
Location: Budapest, Hungary
more info

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How to ensure hygienic design in projects?
Dirk Nikoleski, Quality Manager, Kraft R&D

Launching new products that require new process lines, a facility expansion or even a new plant at a new location are challenging and complex endeavours in the food industry...

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Sustainability and PepsiCo UK: meeting the challenge together
Emma Clarke, Sustainability Manager, PepsiCo

PepsiCo UK & Ireland (PIUK) employs over 5,500 people across 13 locations, including the largest crisp manufacturing plant in the world located in Leicester, the Quaker Oats factory at Cupar in Scotland, Copella apple juice bottled at Boxford in Suffolk and a number of other manufacturing, distribution and administration sites...

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Recent applied research in baking at Campden BRI
Gary Tucker, Head of Bakery and Cereal Processing Department, Campden BRI

At Campden BRI, the Department of Baking & Cereal Processing aims to combine science and technology in order to provide technical support for the international baking and cereal processing industries...

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Microbiological safety of chocolate confectionery products
Anett Winkler, Kraft R&D

For many years, low moisture foods, such as chocolate, were regarded as microbiologically safe due to the inherent product characteristics. Water activity levels below 0.6 would prevent any microbial growth, whereas water activities below 0.85 would prevent proliferation of pathogenic / toxin formation by toxigenic microorganisms¹...

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The value of a number
Richard Dempster, Director, Product and Technological Development, AIB International

Often, we get in the habit of accepting numbers from computerised displays without regard to accuracy or precision, and when we do evaluate a number, we often look at how precise it is. We forget that we can be very precisely wrong...

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