Issue 3 2010

FISHing for pathogens: Rapid detection of whole microbial cells in foods

Issue 3 2010 / 30 June 2010 / Byron Brehm-Stecher, Assistant Professor, Rapid Microbial Detection and Control Laboratory, Iowa State University

Today’s food production and distribution networks are extremely efficient. We are able to move food from the field to the table rapidly and effectively – on a global scale – under conditions that maximise quality, visual appeal and nutritional content. Unfortunately, toxigenic or infectious microbes may also come along for the ride at any number of points along this farm-to-fork journey. As we have seen with recent incidents in the United States, contaminated ingredients provided to large food companies by relatively small niche players can wreak havoc throughout the food chain. (more…)

Tagged with: Byron Brehm-Stecher, Flourescence in situ hybridisation (FISH), Iowa State University, Microbiology, Pathogens, Peptide Nucleic Acids

New applications of PCR in food control

Issue 3 2010 / 30 June 2010 / Jeffrey Hoorfar Research Manager & Professor of Food Microbiology, National Food Institute, Technical University of Denmark

PCR testing of pathogens has gained widespread use in quality control laboratories throughout the food industry. Many excellent easy-to-use commercial kits are now available for a wide range of microorganisms. But are there any other potential uses for PCR other than a simple plus/minus response that indicates presence or absence of a pathogen harmful to consumers? And why is it important for the food industry to make more use out of PCR testing? (more…)

Tagged with: Biotracing, Food Control, Jeffrey Hoorfar, National Food Institute, Polymerase Chain Reaction (PCR), The Technical University of Denmark

HIGHTECH EUROPE: A network fostering innovation in food processing

Issue 3 2010 / 30 June 2010 / Dr. Kerstin Lienemann, Manager DIL Office Brussels, Deutsches Institut für Lebensmitteltechnik e.V. & dr. ir. Iesel Van der Plancken, Senior Researcher, Laboratory of Food Technology, Katholieke Universiteit & Annika Gering Project Manager, ttz Bremerhaven

Bio-, nano- and information and communication technology show high innovative power within high-tech food processing technologies. Excellent research has been carried out but has not always led to substantial innovations on the market. This European Innovation Paradox is at least partly due to a lack of knowledge transfer, especially between science and industry, and between regions or cross-border. It becomes evident that the process of research and development (R&D), implementation and application of high-tech food processing technologies requires tailor-made multidisciplinary solutions. (more…)

Tagged with: Annika Gering, Deutsches Institut für Lebensmitteltechnik e.V., Food processing, HighTech Europe, Iesel Van der Plancken, Katholieke Universiteit Leuven, Kerstin Lienemann, ttz Bremerhaven

Testing the effectiveness of packaging sterilisation: Truth or faith?

Issue 3 2010 / 30 June 2010 / Jan Bruecklmeier, Senior Aseptic Specialist, Nestlé

The effectiveness of packaging sterilisation devices in an aseptic filling system is often tested during start up and validation of the system. Some publications even classify the different aseptic filling systems with their average logarithmic reduction rate (ALR). According to different publications, the testing seems to be quite easy and the result is a precise parameter, characterising the process. But is this the truth? (more…)

Tagged with: Aseptic Processing, Jan Bruecklmeier, Nestlé Product Technology Centre, Packaging, Sterilisation

Scoring goals for sustainable development

Issue 3 2010 / 30 June 2010 / Andy Wales, Global Head of Sustainable Development, SABMiller

As one of the world’s largest brewers, with brewing interests and distribution agreements across six continents, SABMiller takes its responsibilities seriously, especially when it comes to sustainable development. In 2009, the company announced its intentions to reduce its fossil fuel emissions on its beers by fifty per cent per litre of beer that they produce. They are also working with WWF on water footprinting to better understand how to manage the resource which is so vital to the business. Not to mention that they’re a sponsor of Bafana Bafana (that’s the South African national football team, to those not in the know) and will also be providing beer at FIFA Fan Fests during the World Cup itself, held this summer in South Africa. Their portfolio includes premium international beers such as Pilsner Urquell, Peroni Nastro Azzurro, Miller Genuine Draft and Grolsch. (more…)

Tagged with: Andy Wales, Environment, SABMiller, Sustainable Development

Creating Shared Value in food manufacturing: Nestlé’s experience

Issue 3 2010 / 30 June 2010 / José Lopez, Executive Vice President, Nestlé S.A for Operations & Global Business Excellence

As the world’s leading Nutrition, Health and Wellness company (CHF 110 billion sales in 2008), Nestlé recognises that for its business to be successful and sustainable in the long term, it must create value for its shareholders and for society. With this, we need to move beyond more ‘generic’ principles of Corporate Social Responsibility and incorporate the convergence of competitiveness and sustainability into our business models. (more…)

Tagged with: José Lopez, Manufacturing, Nestlé S.A, Sustainability

Packaging for customers, consumers and the environment

Issue 3 2010 / 30 June 2010 / Jay Gouliard, Vice President Global Packaging, Unilever

Unilever is one of the leading suppliers of fast-moving consumer goods, with products on sale in over 170 countries. Our portfolio of foods, home and personal care brands is trusted by consumers the world over. On any given day, two billion people use our products. Unilever business and brands have impact at every stage of their lifecycle; in sourcing raw materials, packaging, manufacture, distribution, consumer use and disposal. Towards the end of 2009, we launched a new vision to double the size of our business while reducing its overall environmental impact across the entire value chain. (more…)

Tagged with: Environment, Jay Gouliard, Packaging, Recycling, Unilever

A new vision

Issue 3 2010 / 30 June 2010 / David Pendlington, Sustainability Agriculture Programme Coordinator, Unilever

In November 2009, Unilever launched a bold new company vision to inspire people to take small, everyday actions that can add up to make a big difference for the world. Our aim is to double the size of its business while reducing its overall environmental impact. This new vision recognises the world is changing. Populations are growing. By 2050, nearly three billion more people will occupy the planet and by only 2030, world food production will have to increase by 50 per cent to meet the growing need for food. Rising incomes around the world continue to fuel demand for consumer products, products that rely on an increasingly constrained set of natural resources, whether its fuel or other raw materials. At the same time, climate change is not just a problem for the environment, it represents a huge threat to economic and social stability. (more…)

Tagged with: David Pendlington, Fairtrade, GreenPalm, Sustainability, Sustainable Agriculture Code (SAC), Sustainable Agriculture Programme Coordinator, Unilever

Food Standards Agency research into consumers’ use of country of origin labelling on food

Issue 3 2010 / 30 June 2010 / Jane Ince, Policy Advisor, Food Standards Agency

The Food Standards Agency (FSA) undertook research in 2009 on consumer use of country of origin labelling. The findings were published on 14 January 20101. The work reveals some interesting facts about how much this labelling is used in practice and about how, for meat and meat products in particular, the meaning of origin, for consumers, is based on where animals are farmed. (more…)

Tagged with: Food Standard Agency, Jane Ince, Labelling, Semiotics

Mycotoxins in food: An update for 2010

Issue 3 2010 / 30 June 2010 / Catherine Entwisle, Leatherhead Food Research

Since biblical times, the toxic response caused by ingestion of mycotoxins, the secondary metabolites of moulds, has had a significant impact on the health and welfare of human and animal populations. Since the early 1960’s, a wealth of knowledge about mycotoxigenic fungi, such as Aspergillus, Penicillium and Fusarium, and their associated toxins has become available. Scientific journals, the traditional source of information on mycotoxins, are complemented nowadays by web-based information sources, such as the European Mycotoxin Awareness Network (EMAN, www.mycotoxins.org) and even a dedicated Mycotoxin Channel on YouTube presenting video clips from well-respected mycotoxin researchers. (more…)

Tagged with: Biocompetition, Catherine Entwisle, Fungi, Leatherhead Food Research, Mycotoxins, RASFF (Rapid Alert System for Food and Feed in the European Union), Surface Plasmon Resonance (SPR)

The benchmark in quality for dehydrated food products

Issue 3 2010 / 30 June 2010 / Daniel Donhowe, Expert Engineer, Nestlé PTC Marysville

Freeze drying is considered the benchmark in quality for many dehydrated food products. But is it worth the higher cost compared to cheaper air drying technologies such as spray or fluid bed drying? Freeze drying is a process that usually provides several benefits over competing technologies, such as improved flavour and aroma, better retention of nutrients (vitamins, bioactive compounds, etc), ‘natural’ or attractive shape, more natural colour after rehydration, better rehydration – especially for large pieces (e.g. fruits and vegetables) and better solubility for larger particles (e.g. instant coffee). (more…)

Tagged with: Daniel Donhowe, Freeze Drying, Nestlé Product Technology Centre

NovelQ’s contribution to a wide application of novel processing technologies

Issue 3 2010 / 30 June 2010 / Huug de Vries, Project Coordinator, NovelQ

New Food editor Helen Difford spoke with NovelQ Project Coordinator Huug de Vries about the EU-funded integrated project. After five years, the project is drawing to a close and our October issue of New Food will incorporate the NovelQ project findings and what it means for the industry.

Huug, can you give some examples of applications of novel processing technologies?

“High pressure for pasteurisation applications has now being widely implemented for fruit juices, ham, seafood, tapas, etc. Also, the first pulsed electrical field equipment is available for pasteurisation of liquids and for extraction purposes. A first demonstrator for cold plasma disinfection is on the market. (more…)

Tagged with: Huug de Vries, NovelQ, Processing

Partnership with fishing industry proves a winner

Issue 3 2010 / 30 June 2010 / Toyota Material Handling

The harsh working environment of Norway’s fish production industry means that forklift trucks must be built to the highest order to survive and thrive. Enter Toyota Material Handling Norway.

Strictly speaking, Fjordlaks Aqua AS (Fjordlaks means ‘Fjord Salmon’ in Norwegian) should not really be called Fjordlaks at all. It neither breeds, butchers, nor sells a single salmon. However, this is a company whose fish output is nothing short of prodigious, racking up around 20,000 tonnes of cod alone each year at its factory in Ålesund, located on the west coast of Norway and one of the country’s most important fishing harbours.

The facility is divided into two parts: one handles the harvesting, cleaning and freezing of trout, while the second production building deals primarily with cod and whitefish. Typically, fish are de-headed, cleaned, salted and dried at the plant, before being packed in their different grades/class and shipped to markets in Portugal, Brazil, Dominican Republic, Jamaica, Congo and Angola. (more…)

Tagged with: Equipment, Fish production, Forklift trucks, Toyota Material Handling