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Six issues of New Food (printed magazine)

Issue 2 2007

TNO focus on food safety and risk management

Issue 2 2007 / 23 May 2007 / Hilde Cnossen & Marijke van Dusseldorp, TNO Quality of Life

TNO Quality of Life is one of the five core areas of the Netherlands Organisation for Applied Scientific Research. TNO carries out research aimed at providing concrete solutions to problems encountered by industry and government bodies in six areas of activity: Work and Employment, Chemistry, Innovation Policy, Prevention and Healthcare, Pharma and Food and Nutrition.

Tagged with: Company Profiles, Hilde Cnossen, Marijke van Dusseldorp, TNO Quality of Life

Nanotechnology for Food Packaging

Issue 2 2007 / 23 May 2007 / Dr. Raymond Oliver F.R. Eng., F.I.Chem.E, Director of Science and Innovation at Cenamps

‘Nano’ or small-scale technologies are an exciting area of science involving work at the nano scale; far smaller than micro-scale technology and impossible to view with the human eye. No-one yet knows the extent to which nanotechnology could transform our world, but it is generally acknowledged that the technology could be applied across a wide range of industries, and benefit quality of life. Raymond Oliver, Director of Science and Innovation at Cenamps – a centre of excellence in nano and small scale technologies, and a technical advisor to the Food Standards Agency, speculates as to how nanotechnology could transform the future of food packaging.

Tagged with: Cenamps, F.I.Chem.E, Packaging, Processing, QA/QC, Raymond Oliver F.R. Eng.

Italian flavour for meetings

Issue 2 2007 / 23 May 2007 / Ellen Go Yanko, Office Manager, EHEDG

The EHEDG is as busy as ever with a meeting in Parma, Italy and plans for a conference in November, as well as numerous meetings throughout the year. On top of this, the organisation needs a new secretariat to organise all these dates. Read more about the group’s activities this quarter.

Tagged with: EHEDG, Ellen Go Yanko

An overview of membrane applications in the dairy industry

Issue 2 2007 / 23 May 2007 / Dr Geneviève Gésan-Guiziou, INRA, Agrocampus Rennes, UMR1253, "Dairy and Egg Science and Technology" joined research unit, Rennes, France

In the last 30 years, membrane processes have become major tools in the food industry.1,2 This industry represents the second sector of membrane applications, after water treatment, and on equal terms with pharmaceutical and biotechnology applications.

Tagged with: Analysis & control, Geneviève Gésan-Guiziou, Membrane Separation

New tools to optimise spray dryers

Issue 2 2007 / 23 May 2007 / M. Verschueren, J. Straatsma, M. Schutyser, C. Akkerman, P. de Jong, NIZO food research, Ede, the Netherlands

Spray drying is an essential unit operation for the manufacture of many products with specific powder properties. It is characterised by atomisation of a solution or suspension into droplets, followed by subsequent drying of these droplets by evaporation of water or other solvents. Spray drying is used for the manufacture of many consumer and industrial products such as instant food products, laundry detergents, pharmaceuticals, ceramics and agrochemicals. The best known example of an instant food product is milk powder, but instant beverages such as coffee can also be produced by spray drying.

Tagged with: C. Akkerman, J. Straatsma, M. Schutyser, M. Verschueren, NIZO Food Research, P. de Jong, Processing, Spray drying

Lubricating the way to higher standards

Issue 2 2007 / 23 May 2007 / Eddy Stempfel, Shell Aseol AG

The food industry differs substantially from other industries in its demands for lubricants, with the emphasis not simply being on technical performance. A great deal of attention is also given to issues such as cleanliness, health, safety and preventing contamination.

Tagged with: Eddy Stempfel, Food Grade Lubricants, Processing, Shell Aseol AG

Food grade lubricants – are they environmentally friendly and biodegradable?

Issue 2 2007 / 23 May 2007 / Dr Mary Moon, Bel-Ray Company, Inc

Needs unique to the food processing industry have motivated the development of food grade lubricants.1-4 These lubricants are formulated to minimise risks associated with unavoidable occasional trace contamination in food and beverages. Well-defined regulations specify standards for food grade lubricants in certain nations.1,5 A new international standard for food processing hygiene will stimulate more widespread regulation and use of these products throughout the world.6

Tagged with: Bel-Ray Company, Food Grade Lubricants, Mary Moon, Processing

Functional food markets – a recipe for success

Issue 2 2007 / 23 May 2007 / Jarmo Markula, Innoliito Concept Studio

Did you know that Finland is the leader in functional food innovations? It seems as though the Finns turn their weaknesses into strengths; they may not be very talkative, but they are leading producers of mobile phones, and they may not have a very rich food tradition, but they are at the cutting edge in functional foods.

Tagged with: Functional Food Markets, Innoliito Concept Studio, Jarmo Markula, QA/QC

Ten years in the food industry

Issue 2 2007 / 23 May 2007 / Huub Lelieveld, Unilever

The past ten years have seen many changes in both food science and technology as well as in food regulations. Contrary to the decades before then, most of it has been consumer driven. Consumers have become more aware of the influence of eating habits on their lives, in particular their health, and the food industry has happily tried to comply with their wishes with innovations, thereby stimulating research and development.

Tagged with: Food safety, Huub Lelieveld, QA/QC, Unilever

Twenty years of dealing with a crisis

Issue 2 2007 / 23 May 2007 / Karen Masters, Business Development Manager, Emergency Response Service

Shortly after Reading Scientific Services Ltd formed its Emergency Response Service (ERS) in 1987, the UK food industry faced one of the biggest, and most public, extortion attempts ever to occur. A former Metropolitan police detective, Rodney Witchelo, had begun his campaign to extort money by contaminating jars of baby food with fragments of glass and razor blades.

Tagged with: Emergency Responce, Emergency Response Service, Karen Masters, QA/QC

Control of Salmonella in pork by decontamination

Issue 2 2007 / 23 May 2007 / Søren Aabo, Senior Scientist, Department of Microbiology and Risk Assessment, Institute for Food Safety, The Technical University of Denmark

The Danish swine industry produces more than 20 million slaughtered pigs each year. For many years most of the production has been exported, with England, USA and Japan being some of the most important markets.

Tagged with: Decontamination, QA/QC, Søren Aabo, The Technical University of Denmark

The role of technology in the ingredients sector

Issue 2 2007 / 23 May 2007 / NF

In the past decade technology has provided an essential function and played an important role in the moulding and development of dairy ingredients.

Tagged with: Dairy Crest Ingredients, Ingredients, Processing, Simon Hunt

Developments in food refrigeration

Issue 2 2007 / 23 May 2007 / Judith Evans, Senior Research Project Manager, FRPERC (Food Refrigeration and Process Engineering Research Centre), University of Bristol

Refrigeration is a vital part of modern food production. Without a means to cool and keep food cold, the quality and safety of food would be compromised and the sophisticated cold chain we are used to would not be possible. The whole food chain is underpinned by refrigeration from primary food processing through storage, transport, retail and domestic refrigeration in consumers’ homes.

Tagged with: FRPERC (Food Refrigeration and Process Engineering Research Centre), Judith Evans, QA/QC, Refrigeration, University of Bristol

Packaging trends: the past ten years

Issue 2 2007 / 23 May 2007 / Peter Wareing, Leatherhead Food International

Food packaging is traditionally required to have many functions: to contain and protect the food, to provide a surface for information labels, to add a distinct brand identity and to present the food attractively so that consumers will purchase it.

Tagged with: Leatherhead Food International, Packaging, Peter Wareing, Processing, QA/QC

Titration techniques in the food industry

Issue 2 2007 / 23 May 2007 / NF

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 or E, which has an effect on product colour.

Tagged with: QA/QC, Titration

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