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Issue 1 2007 / 7 March 2007 / Dr Leighton Jones, Head of Corporate Communications, CCFRA
The principal priorities for all food companies are safety, quality, efficiency and innovation. Everyday, CCFRA helps food and drinks companies to achieve these – and so succeed in business.
Tagged with: CCFRA, Company Profiles, Leighton Jones
Issue 1 2007 / 7 March 2007 / Giorgia Valli (Aster s.cons.p.a.), Alessandra Folli (Centuria-RIT), Linze Rijswijk, Joep Koene (Development Agency East Netherlands)
Having outlined the origins and aims of the Food Innovations Network Europe (FINE) in the latest issue of New Food, you can now read about the group’s Action Programme and plans for cooperation to achieve their goals.
Tagged with: Alessandra Folli, Aster s.cons.p.a., Centuria-RIT, Giorgia Valli, Joep Koene, Linze Rijswijk
Issue 1 2007 / 7 March 2007 / Ellen Go Yanko, Office Manager, EHEDG
2007 is now well underway and with the passing of another year, the EHEDG has taken time to reflect on its major achievements. The result has seen the compilation of the group’s main guidelines and documents in the form of a 2007 Yearbook – an excellent way to get the most from years of work! But life doesn’t stand still for the EHEDG and important events are already planned for later this year.
Tagged with: EHEDG, Ellen Go Yanko
Issue 1 2007 / 7 March 2007 / Thomas Ricker, Research and Development, KRONES AG
The major innovations still happen. They obey what is termed the technological ‘Zen principle’. One of these innovations is the F1 filler, a new generation of filler design at KRONES. It scores essentially in terms of three innovative features: modularised construction of the entire machine with no front table, a redesigned filling system and a completely new filling-valve actuation concept.
Tagged with: EHEDG, KRONES AG, Thomas Ricker
Issue 1 2007 / 7 March 2007 / Vegard H. Segtnan, Jens Petter Wold and Martin Høy, Matforsk AS, Norway and Jens T. Thielemann and Jon Tschudi, SINTEF ICT, Norway
Most solid foods are heterogeneous on one level or another. Minced meat or an intact piece of meat, for example, will have smaller or larger local regions that are almost pure fat, pure lean meat or pure connective tissue. For such heterogeneous foods the distribution of the local differences is approximately the same throughout the sample.
Tagged with: Analysis & control, Jens Petter Wold, Jens T. Thielemann, Jon Tschudi, Martin Høy, Matforsk AS, NIR, SINTEF ICT, Vegard H. Segtnan
Issue 1 2007 / 7 March 2007 / S. Monbaliu, S. De Saeger and C. Van Peteghem, Ghent University, Laboratory of Food Analysis
This article focuses on the main principle of the liquid chromatographic tandem mass spectrometric (LC-MS/MS) determination of mycotoxins in foodstuffs. It also provides an overview of recent developments in mycotoxin analysis.
Tagged with: Analysis & control, C. Van Peteghem, Ghent University, LCMS, S. De Saeger, S. Monbaliu
Issue 1 2007 / 7 March 2007 / J. Broeze, R.G.M. van der Sman, H.M. Vollebregt and R.W. van den Berg, Agrotechnology and Food Sciences Group, Wageningen UR
Control of product quality and process yields in innovative food production processes can be largely improved through better understanding of the relations between process design and product quality. The effects of intensive heating processes such as frying, baking, roasting and microwave on product quality are still poorly understood. Currently, when designing new food processing lines, empirical knowledge of the effects of various process types on product quality is leading. With upcoming ‘new’ heating methods, more fundamental insight is essential.
Tagged with: H.M. Vollebregt, J. Broeze, Processing, R.G.M. van der Sman, R.W. van den Berg, Thermal Production, Wageningen UR
Issue 1 2007 / 7 March 2007 / Graham G Stewart, Professor of Brewing, The International Centre for Brewing and Distilling, Heriot-Watt University, Edinburgh
During the past few decades, process optimisation and increased efficiencies have become priorities for many brewing companies worldwide. High gravity brewing is one method to achieve these objectives.
Tagged with: Brewing Technology, Graham G Stewart, Heriot-Watt University, Processing
Issue 1 2007 / 7 March 2007 / NF
Recent moves away from using partially hydrogenated fats (owing to their trans fatty acid content) have had a major impact on the use of compound coatings in confectionery products. Historically, these have fallen into two main types:
Tagged with: Cooling, Processing
Issue 1 2007 / 7 March 2007 / Martin Whitworth, Campden & Chorleywood Food Research Association
The colour and appearance of baked products are important quality attributes. Printed images of products are often displayed in production areas to illustrate the required appearance, but frequently provide a poor match to the actual product colour.Calibrated imaging methods are now available that enable accurate, consistent images to be taken for product specification and documentation purposes and to be displayed accurately for comparison with production samples. The methods are widely used in the reprographics and textile industries for electronic communication of appearance and have great potential for specification and quality control of appearance throughout the food industry.
Tagged with: Campden & Chorleywood Food Research Association, Imaging, Martin Whitworth, QA/QC
Issue 1 2007 / 7 March 2007 / Dr. Mansel Griffiths, Canadian Research Institute for Food Safety, Canada
There are many naturally bioluminescent organisms existing in nature and the mechanisms whereby some of these creatures emit light have been fully characterised1. These include the luciferin-luciferase system of bacteria, insects (fireflies and click-beetles) and the jellyfish Aequorea victoria. In essence, bioluminescence involves the conversion of chemical energy into light energy by an enzyme, commonly termed luciferase.
Tagged with: Analysis & control, Canadian Research Institute for Food Safety, Mansel Griffiths, Microbiology, QA/QC
This free to view Beverage supplement is sponsored by Actemium, Anton Parr, O-I and Pentair Haffmans:
Analytik Jena AG | Anderol BV | Applied Biosystems, part of Life Technologies | Bio-Rad Laboratories | BioControl Systems | bioMérieux | BIOTECON Diagnostics GmbH | Bruker BioSpin GmbH | CAMO Software AS | Carl Zeiss MicroImaging GmbH | DMN-WESTINGHOUSE | FUCHS LUBRITECH GmbH | Habasit AG | InS Services (UK) Ltd | Lovibond Tintometer | NDC Infrared Engineering Ltd | Neogen Europe | Oxford Instruments Magnetic Resonance | Oxoid | Perten Instruments AB | Petro-Canada Lubricants | POLYINTELL | Randox Food Diagnostics Ltd | Retsch | Romer Labs | Sartorius Ltd | Synbiosis | Verder UK | Watson-Marlow Pumps Group |
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