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Latest issue
Latest issue / 26 August 2010 / Chahan Yeretzian, Alexia Glöss, Sergio Petrozzi,
Lucio D’Ambrosio, Kaja Knöpfli-Lengweiler, Flurin Wieland,
Andrea Fridolin Wild and Ruedi Anliker, Coffee Research Group, Zürich University of Applied Sciences
Within the last century, coffee has become one of the world’s most popular beverages and represents a major economic factor for many coffee-producing countries and a significant business sector in consuming countries. The success of this fascinating brew has been overwhelming and its future seems even more exciting1,2. The ever transforming landscape of coffee-shops and coffee-houses, the various trends and fads in the growing speciality coffee sector, the mounting awareness about origins, the steady innovations in the coffee machine sector and last but not least, the rising media-hype around the Barista-scene are all just the tip of the iceberg for a steadily growing coffee-lover community and an astonishingly recession-resistant industry.
Fuelled by high-level media and PR coverage and endorsed by celebrity ‘ambassadors’ such as George Clooney (for Nespresso coffees) and Roger Federer (for Jura coffee machines), this trend is here to stay and grow. Today, coffee is a brew full of passion, pleasure and plenty of myths.
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Tagged with: Alexia Glöss, Andrea Fridolin Wild, Chahan Yeretzian, Coffee Research Group, Flurin Wieland, GCMS, Kaja Knöpfli-Lengweiler, Lucio D’Ambrosio, Ruedi Anliker, Sergio Petrozzi, University of Applied Sciences
Latest issue / 26 August 2010 / Astrid Stevik, Research Scientist, SINTEF
The discussion of the energy crisis for a steadily growing population is often limited to scarce amounts of electric power based on more or less environmentally friendly energy sources. However, lack of food, and in particular fresh food, is also part of the current energy crisis. Fresh food is one of the most valuable sources of energy and broad research and technology development is constantly ongoing to protect and utilise fresh food for human consumption in an energy efficient way.
The challenge for the food industry is consequently to conserve and utilise fresh food to give a high quality product, defeating the barriers of costs and varying storage/transport conditions. During the past decade, superchilling of fresh food has come up as an alternative and supplement to traditional conservation methods like freezing and chilling, and the R&D results for superchilling technology are promising.
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Tagged with: Astrid Stevik, Near Infrared Spectroscopy, SINTEF, Superchilling
Latest issue / 26 August 2010 / Vibeke Orlien, Head of Research Group Food Chemistry, University of Copenhagen
High pressure technology offers new opportunities for nutritional and healthy milk products. Based on skim milk and added whey protein or hydrocolloids, high pressure makes it possible to produce milk products ranging from yoghurtlike to pudding-like, but without the sour taste and with less sugar. Moreover, high pressure is a minimal food processing method which addresses consumer preferences and reflects the human ethics of natural, tasty, clean-labelled and eco-friendly products.
The production of various types of milk products like yoghurts involves, in short, a souring processing step to form the gel network and typically requires bacterial fermentation of a starter culture and an incubation step involving heat that can be relatively time consuming. In such a sour milk gel, the gelation is based on the acid-induced dissociation of the casein micelles and the thermal-induced denaturation of the whey protein β-lactoglobulin (β-Lg) which link together and form a strong gel network. It has been discovered that aqueous solutions of β-Lg and of whey protein subjected to high pressure (HP) treatment also form gels, and the perspectives of designing new types of dairy products blaze up.
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Tagged with: Dairy Processing, University of Copenhagen, Vibeke Orlien
Latest issue / 26 August 2010 / Gijs A. Kleter, RIKILT – Institute of Food Safety, Wageningen University
and Research Centre
Genetically modified (GM) crops that are used for producing human food and animal feed are grown on a continuously increasing scale around the globe. Their worldwide acreage reached 134 million hectares in 2009, most of which was located in North and South America, China, India and South Africa, and growth is likely to continue1. Before these crops are allowed onto the market, they have to receive regulatory approval from the national authorities in many countries. Part of the procedure for obtaining approval usually is an assessment of the safety of the pertinent GM crops.
According to the regulations, the same applies to other GM organisms, such as micro-organisms and animals. Whereas food-producing GM animals have not reached the market yet, there are indications that, in nations outside the EU, this may become a reality in the near future. It is therefore important that the regulatory authorities prepare themselves for reviewing the safety of these GM animals. Below, the potential issues with regard to the food safety of GM animals are reviewed.
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Tagged with: Gijs A. Kleter, GMO, RIKILT – Institute of Food Safety, Wageningen University
Latest issue / 26 August 2010 / Dr. Jérôme Tauzin, Product Manager Fibres, Tate & Lyle
Polydextrose is a soluble fibre with prebiotic properties that is very well tolerated, has a low glycemic response, is clean-tasting and easy to use. With only one kcal/g, it is also a premium, low-calorie bulking agent used to provide body and texture in reduced-calorie, no added and sugar free foods. Its excellent process stability enables manufacturers to easily develop new and healthier versions of a wide range of foods and beverage products. Polydextrose is a glucose polymer consisting of randomly cross-linked glucose units with some sorbitol end-groups.
Polydextrose functions physiologically as a soluble dietary fibre due to a molecular structure that is resistant to breakdown by our digestive enzymes. It passes through to the large intestine where it is partially fermented by the colonic microflora. Polydextrose provides only one kcal per gram and, because it is fermented relatively slowly, is well tolerated at typical dietary intakes.
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Tagged with: Ingredients, Jérôme Tauzin, Tate & Lyle
Latest issue / 26 August 2010 / Klaus Hadwiger & Susanne Braun, University of Stuttgart, Institute of Economics and Law
PathogenCombat is an integrated project under the EU 6th Framework Programme which uses a holistic, multidisciplinary approach towards threats from new/emerging pathogens in the entire food chain. The project started on 1 April 2005 and ran until April 2010 with the full title: “Control and prevention of emerging and future pathogens at cellular and molecular level throughout the food chain.”
The unique achievements of all areas in which the team has worked during the time of the project can briefly be described as follows:
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Tagged with: Klaus Hadwiger, Knowledge Transfer, Susanne Braun, University of Stuttgart
Latest issue / 26 August 2010 / Taichi Inui, Technology Scientist, Wrigley Science Institute
Oral stimuli, such as flavour, taste and mastication, have been suggested to impact both oral and systemic health. Chewing gum, as a non-nutritive source of such oral stimuli, may serve as a food surrogate and help control adverse health conditions related to food intake, such as caries and obesity. Recent studies have shown potentials as well as challenges in impacting human physiology and psychology by non-nutritive mastication.
Oral food processing is an inevitable step in food digestion and thus intake of nutrients. While there is no direct contribution for nutrient intake by masticating elastic substances, there is a relatively long history of humans chewing natural gums, such as chicle in Central America and mastic in Greece. Chewing gum typically consists of three main ingredients: gum base to provide texture, sweeteners to provide taste, and flavours to provide a pleasant note in addition to taste. Thus, while gum chewing has little impact on intake of nutrients, there are multiple oral stimuli provided by chewing gum. Indeed, gum chewing provides a unique experience in which the consumer can enjoy oronasal stimulation as well as exercising their facial muscles without ingestion of food. These combinations of orofacial sensory stimulation without significant caloric and nutrient intake provide chewing gum a unique position in the food industry.
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Tagged with: Confectionary, Taichi Inui, Wrigley Science Institute
Latest issue / 26 August 2010 / Sarah Krol, General Manager, NSF Internatinal
For decades, manufacturers, retailers and trade organisations have emphasised voluntary compliance of government food safety standards with a strong focus on product safety. Today, global retailers and manufacturers are working to find common ground with schemes that focus on the quality and effectiveness of the underlying management systems involved in the production of food products.
One question facing food processors today is how will they ensure that the chemical compounds, processing aids and products they procure globally, meet the demands of a robust food safety scheme? In this article, we consider this challenge as it relates specifically to food grade lubricants, an integral component of modern processing technology.
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Tagged with: Food Grade Lubricants, NSF Internatinal, Sarah Krol
Latest issue / 26 August 2010 / Mian N. Riaz, Head of Extrusion Technology Program, Texas A&M University
The world cereal yield was 2,219 million tons in 2009, according to the United Nations Food and Agriculture Organisation1. Cereal grains are grown all over the world and provide more food energy than any other type of crop, they are therefore staple crops. Cereals can be consumed in their natural form as whole grain and they are a rich source of vitamins, minerals, carbohydrates, fats, oils and protein. However, some cereals are processed using different methods where bran and germ are removed; the remaining endocarp is mostly carbohydrate and lacks the majority of the other nutrients.
In some developing nations, grain is in the form of rice, wheat, or maize (in American termin – ology: corn), which constitutes a majority of daily sustenance. In developed nations, cereal consumption is moderate and varied but still substantial. Cereals are processed using different methods to develop several cereal products that are consumed on a daily basis. One of the most commonly used processing methods for cereal is extrusion. This technology is used to develop breakfast cereal, extruded snacks, cereal based ingredients and several other cereals based on extruded food products.
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Tagged with: Cereal Extrusion, Cereal processing, Mian N. Riaz, Texas A&M University
Latest issue / 26 August 2010 / Brian McKenna, EFFoST
Currently serving his second term as President of EFFoST, the European Federation of Food Science & Technology, Brian McKenna sat down with New Food editor Helen Difford to talk about the group.
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Tagged with: Brian McKenna, EFFoST, Industry Insight
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