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Company Profiles - Articles and news items

IFR: the future on a plate

Issue 2 2008, Past issues  •  13 June 2008  •  Zoe Dunford, Media Relations & Science Writer, John Innes Centre and Institute of Food Research and Professor Tim Brocklehurst, Head of Microbial Ecology Platform & Head of the IFP Food and Health Network, Institute of Food Research

IFR is publicly funded and can undertake the kind of long term fundamental research that cannot economically be undertaken by industry, but will lead to product and processing innovations in years to come. Past breakthroughs include pioneering work in the 1930s on controlled atmosphere storage to enable the transport and increased shelf life of foods. Research from the 1970s underpins UK policy on dietary fibre and work from the 1990s informed policy on fruit and vegetable consumption.

NSF International’s food programs

Issue 2 2008, Past issues  •  13 June 2008  •  Sarah Krol, Business Unit Manager, NSF International and Greta Houlahan, Corporate Communications Manager, NSF International

Since its inception, NSF International has established itself as the company of standards – one that has been setting the bar in public health and safety for nearly 65 years. As a world leader in the testing and certification of products, NSF develops standards, tests products, certifies compliance as well as provides educational opportunities through its Centre for Public Health Education.

Biocentrum at the Technical University of Denmark

Issue 4 2007  •  16 November 2007  •  Thomas Ostenfeld Larsen, Lars I. Hellgren and Peter Ruhdal Jensen, BioCentrum DTU

BioCentrum (BiC) is an Institute at the Technical University of Denmark (DTU) and represents the largest concentration of biotechnological research at university level in Denmark. BiC has a long tradition of food research and teaching and has for many years been involved in different MSc programmes in Food Science and Technology. It is involved with food graduate schools in partnership with the Faculty of Life Sciences at University of Copenhagen (LIFE KU) under the name the Centre for Advanced Food Studies (LMC).

Leatherhead Food International – tomorrow’s science for today’s food & drink industry?

Issue 3 2007  •  4 September 2007  •  Dr Paul Berryman, Director of Research, LFI

Leatherhead Food International (LFI) is a provider of scientific research, information and consultancy for the global food and drink sector. It is renowned for its comprehensive World Food Legislation services, applied Bioscience Research and Food Ingredient expertise. Paul Berryman gives an overview of LFI’s capabilities to develop innovative solutions to the major issues facing the food & drinks sector.

TNO focus on food safety and risk management

Issue 2 2007, Past issues  •  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.

CCFRA: science and technology for better business

Issue 1 2007, Past issues  •  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.

Irish meat company invests in R&D

Issue 3 2006, Past issues  •  11 August 2006  •  Larry Murrin, Chief Executive, Dawn Farm Foods

The Minister for Enterprise, Trade and Employment in the Republic of Ireland, Mr Micheál Martin, recently announced a major investment of €28m by Dawn Farm Foods Ltd. in Naas, Co. Kildare, with the support of Enterprise Ireland. The investment relates to the development of a state-of-the-art meat science innovation centre together with significant investment in research and development and additional capital investment.

A grand vision, realised

Issue 4 2005, Past issues  •  21 November 2005  •  Mandy Drabwell, New Food

Daniels Chilled Foods are a manufacturing company whose product ranges includes New Covent Garden Soup, Johnson’s Juice, Fruit All Fresh Salads, Sandwich Fillings and a B2B Ingredients business, with their own distribution arm to support the operation.

Daniels’ customer base falls into three categories: food service, retail and export – supplying companies such as Sainsbury and Waitrose in the UK; Berghams and Del Haise in Belgium and France and food outlets including Starbucks and Pret a Manger.

Multibeverage plant of the future

Issue 3 2005, Past issues  •  29 July 2005  •  Mr Jari Kangas, Technical Development Manager, Oy Hartwall Ab and Project Manager for Hartwall Lahti

Hartwall Ltd is Finland’s leading beverage supplier and part of the Scottish & Newcastle Group. It has a 44 per cent share of the market through its strong portfolio of beers, soft drinks, bottled waters, ciders and other alcoholic beverages and functional drinks; as well as imported wines and spirits through its fully-owned subsidiary Hartwa-Trade.

Hartwall began its operations in 1836 as a producer of mineral waters in Finland’s capital, Helsinki. Today the company manufactures and markets beers, soft drinks and mineral waters as well as other beverages for various occasions. Hartwall is known for its high-quality branded beverages and popular brands include Lapin Kulta and Karjala beers; Hartwall specialty beers and Foster’s, brewed under licence; Upcider ciders; Hartwall Original Gin Long Drink and Otto RTD’s; the soft drinks Hartwall Jaffa and Pepsi; the Hartwall Novelle bottled waters and its own health and energy drinks.

A closer look

Issue 2 2005, Past issues  •  3 May 2005  •  Mandy Drabwell, Commissioning Editor, New Food

The UK cheese market is now worth £1.7 billion per annum and, despite being a very mature product that’s already consumed in 98 per cent of UK homes, its growth shows little sign of slowing. The whole category is being driven forward by a wide range of domestic manufacturers producing quality cheese that ranks amongst the best in the world.

Joseph Heler Cheese, based in the heart of rural Cheshire, Northern England, is a cheese producer that’s amongst the most innovative and widely respected within the tight-knit dairy industry. The family-owned firm are the UK’s largest independent regional cheese producer, supplying a number of major supermarkets and many ingredients buyers, whilst still retaining their Joseph Heler brands. The company also works with companies such as Somerdale International Ltd and Murray Vernon, which exports its products to the rest of Europe.

 

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