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New Food Digital Issue 1 2010
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NFD Past Issues
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Watson-Marlow Pumps Group
New Food in 2010
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Palsgaard
Issue 2 2009
Confessions of a Steam guy
Bed time reading
Less can be more
Belly Down and Eccentric
Editorial Board Members
New Food Digital
Laboratory Testing Classified Directories
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Oxoid
Oxoid Alliance Allows European Food Manufacturers to Test Raw Materials, Finished Product and the Processing Environment for Food Allergens
Industry Links
Issue 1 2009
Issue 4 2008
TPS Rental Systems Ltd, Liquid IBC Liners Classified Directory
Membrane Filtration Classified Directories
Issue 3 2008
Synbiosis
New Microbiology Imaging Software
New Colony Counting Software and Validation Procedures from Synbiosis
New ProtoCOL 2 UV Imaging Accessory
Issue 2 2008
Contamination Control Classified Directories
Hygiene Classified Directories
QA/QC Classified Directories
Neogen Europe
Neogen develops immunoaffinity column for deoxynivalenol
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High Pressure Technology
Texture improvement under pressure: fantasy or reality?
Liquid Chromatography-Mass Spectrometry
A farm to fork approach to lower acrylamide in food
Pasta Technology
Innovation directions
Utilisation of durum wheat for yellow alkaline noodles
Pumps
Hygienic pump design
Nanotechnology
Creating an atmosphere for food
Acrylamide
Reducing acrylamide in bakery products
Quality Assurance
Ensuring the quality of ice cream
Standards in meat processing explained
Legislation
Introducing food ingredients
Manufacturing
Using science to make the best chocolate
Robotics
Novel(Q) robotics to handle food – sensitive and hygienic grippers
A bright outlook for robotics
Conveyors
Conveyor belt hygiene
Conveyors unite
Conveying the truth
Colour Analysis
Measuring meat colour
Sanitation
Intense Light Pulse as a new food preservation process
Decontamination
Control of Salmonella in pork by decontamination
Emergency response
Twenty years of dealing with a crisis
Functional Food Markets
Functional food markets – a recipe for success
Features
NovelQ contributes to Europe’s innovation strategy
A key factor in food safety: food grade lubricants
MoniQA – A new EU-project towards the harmonisation of analytical methods for monitoring food quality and safety in the food supply chain
The FINE Action Programme
Making food efficient
Reinforcing innovation clusters in the European food industry
ISO 22000 – around the world
Global harmonisation of food regulations
Standard for food safety management
Bacterial tolerance – the consequences
Up to standard?
Automating bacterial enumeration
Genomics in microbial food quality and safety
Responding to traceability needs
Process Analytical Technology for the food industry
The important people factor
Multiple chemical contaminants in foods
EHEDG update
Secretariat Moves
Hygiene Focus
Italian flavour for meetings
A time to review and renew
Spreading the word
A source of guidance
Tuning into ISO 22000
Waiting for a trainer
The basis for a common approach
Spanish flavour for latest seminar
Steaming ahead
Looking back
EHEDG members column
New sanitation solution from Intralox increases conveyor hygiene
Flexible and economical
The front tables are history
An Achilles’ heel for hygiene
Company profiles
IFR: the future on a plate
NSF International’s food programs
Biocentrum at the Technical University of Denmark
Leatherhead Food International – tomorrow’s science for today’s food & drink industry?
TNO focus on food safety and risk management
CCFRA: science and technology for better business
Irish meat company invests in R&D
A grand vision, realised
Multibeverage plant of the future
A closer look
Regulars
Maximize productivity with high performance lubricants and expert services
Events
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Analysis and Control Classified Directories
Refrigeration
Refrigerants and legislation in the UK
Developments in food refrigeration
Hygiene
Whole room disinfection: A new concept in food industry sanitation
If you can’t kill them, control them
Sanitary design principles for meat processing
Fluid flow in cleaning of closed processes
Considering hygiene in food factories
Dealing with decontamination
Fruitful improvements in dairy hygiene
Wanted: hygienic systems integration
New era for hygienic food manufacturing
Keeping check of factory hygiene
Antimicrobial surfaces in the food industry
Food Quality
Advanced colloid technologies
Food Safety
Uncontrolled migration from lid gaskets into oily foods
Ten years in the food industry
Implementing food safety and hygiene
Mycotoxin Analysis
Molecularly imprinted polymers for selective extraction of mycotoxins in food
Chromographic Techniques
Liquid Chromatography-Mass Spectrometry in food analysis
NMR
Successful application of SGF-Profiling
Small NMR in food innovation
Issue 4 2005
Issue 3 2005
Issue 2 2005
Issue 1 2005
Issue 1 2006
Issue 2 2006
Issue 3 2006
Issue 4 2006
Issue 1 2007
Issue 2 2007
Issue 3 2007
Issue 4 2007
Issue 1 2008
Brewing Technology
High gravity brewing – the pros and cons
Trends in brewing technology – wort boiling
Traditional and modern biotechnology
Cocoa Solubility
Will cocoa ever dissolve in water?
Food Grade Lubricants
Still key to safety in processing
Maintaining quality
Lubricating the way to higher standards
Food grade lubricants – are they environmentally friendly and biodegradable?
Certification, the future of food-grade lubricants
Understanding the needs, meeting the challenge
Global listing program
Cooling
Cooling conditions for compound coatings
Ice Structuring Proteins
ISP: A breakthrough for better ice cream
Ingredients
An evolution of technology, products and applications
The role of technology in the ingredients sector
Savouring global growth in flavours
Formulating toothfriendly beverages
Pasta: strength and structure
Adding to the mix
Cocoa butter fractionation
Irradiation
Detection of irradiated foods
PEF
Pulsed Electric Field processing of foods
Process Validation
Structured approach reduces production costs
The quicker, the better
Spray Drying
New tools to optimise spray dryers
Optimal drying is no easy task
Thermal Production
Product-oriented intensive heating process design
Packaging
Packaging design for fresh produce
UV protection for packaged foods
New technologies and chemistries for food can coatings
Nanotechnology for Food Packaging
Packaging trends: the past ten years
Visual language: the driving force of packaging development
Insights from Finland’s top dairy
Innovative packaging for UHT
Prolonged shelf life of MAP fish
Effects of packaging on dairy products
Impact of mild preservation techniques on packaging
The risks of psychrotrophic Clostridium botulinum in MAP and vacuum packed chilled foods
Pasteurisation
Rapid pasteurisation of meats using radio frequency or ohmic heating
Slicing Machines
Bacterial transfer during slicing of delicatessen meats
Titration
Titration techniques in the food industry
Solubility of carbon dioxide in meat
Protein-polyphenol interactions
Imaging
Colour imaging of baked products
Freezing
Freezing of food and new equipment developments
Examining crust problems of frozen bread
A new generation of natural and nutritious pleasure-foods
Foodborne Pathogens
Surveillance of foodborne disease in the United Kingdom
Membrane Separation
An overview of membrane applications in the dairy industry
LC/MS
Mycotoxin determination in foodstuffs
NIR
Testing NIR Spectroscopy for drip loss prediction
Using near infrared (NIR) spectroscopy for the non-invasive assessment of food
Online transflectance NIR imaging of foods
Innovative uses of NIR to improve baking
Evaluating chocolate blends
What’s inside cheese?
Ultrasound
Using ultrasound to evaluate dough properties
Microbiology
Strategic considerations in choosing a rapid method
Use of predictive microbiology in the food industry
Luminescent techniques for microbiological analysis of foods
A prime example
Listeria monocytogenes – a recent history
Detecting Salmonella antibodies in pork
The benefits of automated pathogen testing
GMO
GMO analysis: towards global harmonisation
Identification of genetically modified foods – problems and unsolved questions
State-of-the-art in GMO analyses
Online Marketing Opportunities
Article Reprints
QA/QC
A perspective on actual technologies and future developments
An introduction to food safety and HACCP law
Food safety: no room for complacency
Energy, nutrition and the quality of breads; an overview of ‘EU-FRESHBAKE’
The holy grail of a single food safety specification
Quick shelf life prediction: TNO develops unique microbial genomics toolbox
Understanding microbial ecology essential for controlling microbial food spoilage
Assessing the safety of genetically modified crops used for food and feed purposes
Detecting bacterial spores in soup manufacturing
Training, education and capacity building in food and water safety and in nutrition
Quick scan of hygienic processing brings understanding and improvements
The ISO 22000 series - global standards for safe food supply chains
To what extent do microbial enzymes affect the shelf life of food of animal origin?
The implementation of an Advanced Traceability System in a Polish fish processing plant
Advances in hand hygiene: Reducing contamination to food, people and the work environment
Processing
High pressure processing of foods
Food processing contaminants: knowledge is key
When are chocolates really finished?
Spray drying of dairy products: a review
Effects of milk processing on odour and taste
Pulsed Electric Field pasteurisation of foods
What changes occur in chocolate during conching?
Troubleshooting chocolate problems
Cleaner greener production at Tayto Ireland
The evolution of ice cream technology
Sterilisation – only better
Microbiological standards in cocoa bean processing
Chocolate cooling and demoulding
Inspiring dairy technology
Nestlé cocoa processing and chocolate manufacturing
Major boost for food and drink industry
Breathing new life into hydrocolloids
Pasta processing and nutrition
Food grade lubricants and the ELGI -NLGI
Higher standards for hygiene
High-pressure – meat processing and milk gels
Light waves and food products in display cabinets
-2°C to -12°C, not chilled but not frozen
Fat bloom and cracking of filled chocolates: issues for the European manufacturer?
Ethics in a downturn
Ingredients: Microencapsulation of food ingredients: still a field to be explored?
Ingredients: Modulation of saliva flow, saliva lubricating properties and related lingering perceptions by refreshing water ice consumption
How to determine the spray drying parameters of dairy and food concentrates?
Challenges to processing non-traditional pastas
Proteins: a source of clean label ingredients
Non-target multicomponent analytical surveillance of food contact materials
Pasta processing and final product characteristics
ISO 21469: is it really necessary?
Product innovation by high pressure processing
Sustainability in process technology
How to determine the spray drying parameters of dairy and food concentrates?
Edible/biodegradable packaging for food
NSF Registration
How to convert your processing plant to H1 and HT-1 registered food machinery lubricants
The challenge of clean label reformulation
Cloning: What's the beef?
Analysis and Control
Monitoring the shelf life of dairy products
Bran, bread and bubbles
Why is microstructure important in food systems?
Where is the nut oil in chocolate?
Magnetic Resonance Imaging for cereal products
LC-MS/MS for safer seafood
Analysing barley to beer chain
Predicting fat and quality of meat
Measurement of water dynamics by low-field NMR
Mapping food composition using NIR hyperspectral imaging
Yeast forensics: methods for identification and tracking
New analytical approaches to investigate the fate of bisphenol A diglycidyl ether (BADGE) in foods
Nanotechnology in the food industry
NIR approaches to food provenance determination and confirmation
Use of molecular techniques in the food industry
New developments in low field NMR for the characterisation of food microstructure
Membrane emulsification: how to get from basics to business
Potential benefits of micro and nanotechnology for the food industry: does size matter?
LC-MS/MS based quantitative methods for multiple mycotoxins in food
How to ensure hygienic design in projects?
Microbiological safety of chocolate confectionery products
The food sector and Nuclear Magnetic Resonance Spectroscopy: A 10 year overview
Industry News
JBT FoodTech appoint a new Director for the UK
Allen Coding appoints new distributor for Russian
Amcor Flexibles receives two Mars Chocolate quality awards
Anderol B.V. is certified according to ISO 21469
Rachel’s appoints new Category Manager
Business Development Manager takes on sales & marketing role
Harrison Europac changes name to Faerch Plast Ltd
Award for Joy Gaze, Deputy Head of Microbiology at Campden BRI
IAFP’s Fifth European Symposium on Food Safety
New Director-General for Campden BRI
Ball Names Michael Hranicka Executive VP and COO, North American Metal Beverage Packaging Operations
SPECIM announces new partnership in KOREA
Nikken Foods names new National Sales Manager
Oxoid Food Seminar Day book your free place at this valuable Seminar today
Appointment continues Sewtec expansion plans
Mike Reed appointment boosts Constant sales team
IXIA UK appoints Technical & Operations Manager
FDF appoints Food Safety and Science Director
Management buy-out of NIZO food research
Faerch Plast appoints new CEO
Bernd Hirsch Appointed New CFO of Symrise
Fouad Foukra Appointed Vice President General Manager for Dole Europe
Perten Instruments appoints Managing Director in Australia
BioCote reduces cross contamination at food processing plant
Chalcroft contsructs its new showcase website
First broken promise by Kraft? - Government must now intervene as 400 Cadbury Workers set to go
JohnsonDiversey, Inc. announces name change to Diversey, Inc. and adopts new brand identity
Nikken Foods USA, Inc. Names New President
Events
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Classified Directory A-Z
Next Issue
Product News
Cost effective RO from ELGA Process Water
Experience the 5th Dilumat® S generation, new gravimetric diluter for food microbiology
Protein and melamine determination
Buhler Sortex to launch new InGaAs sorter ‘SORTEX E’ at Anuga
ARMOR a useful accessory for quality and process control
ExxonMobil launches a new series of Mobil SHC Cibus gear oils
Major breakthrough for MicVac in Europe: Agreement with Bieze Food Group
New Multi-parameter Transmitter Extends Comark Data Monitoring Capability
bioMérieux Announces AOAC-RI Certification of its New VIDAS® UP E. coli O157 (Including H7 Strain) Detection Kit
Launch of New Automated Colony Counter and Zone Sizing System With Unique HD Imaging
ProtoCOL at Major Food Technology Centre Is Helping to Maintain the Highest Food Safety Standards
New Debris Exclusion Features of Automated Colony Counter Saves Food Manufacturers Money by Rapidly Detecting Hazardous Organisms
New ProtoCOL UV Is World’s First Automated UV/Visible Colony Counter and Zone Sizing System
Oxoid Culture Media Help Ensure Safety of Powdered Infant Formulae
New Brochure for Colony Counter and Zone Measurement Systems
Neogen launches Veratox® for T-2/HT-2 toxins
Oxoid Assists in Efforts to Reduce Campylobacter in Poultry
X-ray, Metal Detection or both?
At home in hostile environments
Introducing the new BBA Compact Scales from METTLER TOLEDO
Meet Global Food Safety Standards & Increase Productivity
Neogen Europe introduces a rapid DNA-based test for Campylobacter spp.
Neogen Filter Test System and ampouled media simplifies liquid microbiological testing
DSM presents high quality ingredients with maximum consumer appeal at FIE
Peristaltic pump serves up tasty benefits for the food industry
Neogen adds mustard test to food allergen testing products
Oxoid to Offer the DuPont Qualicon BAX® System Real-Time PCR Assay for Vibrios
New pH products – solutions tailored to the food industry
The simple solution for more health, safety, hygiene and productivity
Watson-Marlow Masosine Technology Replaces Gear Pumps at Chocolate Factory
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