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Issue #2 2015 – Digital edition

Posted: 29 April 2015 | | 1 comment

In this issue: Allergen Control, Metabolomics, Healthy Snacks supplement, Extrusion, Gluten Free, Refridgeration, Meat Processing, Fats & Oils, Processing & Sensor Technology, Food Safety, Packaging, Beverage Processing and much more…

Issue-2-2015

Read the digital version of Issue #2 2015:

  • ALLERGEN CONTROL
    Food allergen labelling: Legislative requirements and guidance
    Barbara Gallani and Alex Turtle, Food and Drink Federation (FDF), Regulatory, Science and Health Division
  • METABOLOMICS
    Metabolomics as a new technique for nutritional claims discovery and validation
    Claudio Luchinat and Claudio Santucci, CERM (Magnetic Resonance Center), University of Florence and Leonardo Tenori, FiorGen Foundation
  • HEALTHY SNACKS SUPPLEMENT
    With contributions from the Kellogg Company on developing healthy, nourishing snack foods; Wageningen UR Food & Biobased Research on using popping physics to reduce salt in snacks; and a SNACKEX show preview.
  • EXTRUSION
    Innovations in pasta: Precooked and gluten free products
    Dr Sajid Alavi, Professor, Department of Grain Science and Industry, Kansas State University
  • GLUTEN FREE
    Gluten free oat manufacturing
    Derek Croucher, Technical Director, Morning Foods
  • REFRIGERATION
    Can magnetism improve the storage of foods?
    Christian James, Graham Purnell & Stephen J James, Food Refrigeration and Process Engineering Research Centre, Grimsby Institute of Further and Higher Education
  • MEAT PROCESSING
    Mechanically separated meat and meat structure
    Kathy Groves, Manager – Microscopy & Food Innovation, Leatherhead Food Research
  • FATS & OILS
    The art of oil processing consistency
    Emma Woods, Technical Manager, Phoenix Speciality Oils
  • PROCESSING & SENSOR TECHNOLOGY
    Pulsed light applications in food processing
    Eduardo Puértolas and Iñigo Martínez-de-Marañón, Food Research Division, AZTI-Tecnalia
  • FOOD SAFETY
    New technologies for pasteurisation of low water activity foods
    Dr Izabela Palgan and Emma Maguire, Campden BRI
  • PACKAGING
    Barrier packaging materials
    Kata Galić, Professor, Faculty of Food Technology and Biotechnology, University of Zagreb
  • BEVERAGE PROCESSING
    Freeze-drying in the coffee industry
    Davide Fissore, Department of Applied Science and Technology, Politecnico di Torino
  • SHOW PREVIEWS
    ACHEMA 2015 & Vitafoods Europe