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Processing - Articles and news items

Cold pressing and HPP with Guka Tavberidze, Founder and CEO of Savse Smoothies

Blogs, Z Homepage Promo  •  24 October 2016  •  Guka Tavberidze, Founder and CEO of Savse Smoothies

Unlike other smoothie brands, Savse cold-press the highest quality ingredients to retain the essential goodness of the fruit and vegetables…

Ranjit Rai appointed Priorclave’s Service Manager

Industry news  •  11 October 2016  •  New Food

With nearly 25 years in the Priorclave service department and 10 years as field service manager, Ranjit Rai brings a wealth of knowledge…

A new degree to meet the needs of the food and drink industry

Industry news  •  12 September 2016  •  New Food

​A new degree designed to develop the next generation of food processing engineers has been launched at Teesside University…

Robot chefs are here, and they’re cooking lunch

Industry news  •  11 August 2016  •  Roy Manuell

Join food industry leaders to ponder what food processing will look like at the “Food Manufacturing 2030 Conference” at the National Centre for Food Manufacturing, Holbeach, UK on Thursday 13th October.

How to get metal out of baby food

Featured news  •  12 July 2016  •  Bunting Magnetics Europe

Baby food is just one example of a foodstuff that is generally processed in a slurry form with small sized solids…

IFFA and PROCESS EXPO announce strategic marketing alliance

Industry news  •  10 May 2016  •  Victoria White, Digital Content Producer

The organisers of IFFA and PROCESS EXPO, Messe Frankfurt and the Food Processing Suppliers Association (FPSA), have entered a strategic marketing alliance…

Hygienic steel belts for food processing

Featured news  •  18 April 2016  •  Berndorf Band GmbH

There are now a wide range of technical processes in food production upon which the means and manner of the conveying has an impact…

Resource efficiency in the food chain

Issue 3 2015  •  30 June 2015  •  Willy van Tongeren, René Jurgens and Wilfred Appelman, TNO | Ester Segal, Technion | Eva Petri, CNTA | Maarten Uyttebroek, VITO | Rafael Munoz Duque, ADESVA

A look at the RESFOOD Project…

Understanding and manipulating food porosity could affect a food’s health benefits

Industry news  •  20 May 2015  •  Victoria White

Two food scientists have learned that understanding and manipulating porosity during food manufacturing can affect a food’s health benefits…

Pulsed light applications in food processing

Issue 2 2015  •  23 April 2015  •  Eduardo Puértolas and Iñigo Martínez-de-Marañón, Food Research Division, AZTI-Tecnalia

Improving the competitiveness of the European Food Industry requires upgrading food quality, developing new products, opening new market opportunities and/or reducing production costs. In this context, extraordinary research work has been devoted to non-thermal processing techniques. In this context, one of the novel technologies that has gained increasing interest in recent years is pulsed light (PL) technology. The potential applications can be clustered into three groups: sterilisation/pasteurisation of food, packaging materials and food contact surfaces; food enhancement in molecules of interest, such as vitamins; and the improvement of functional properties of some molecules…

Food safety comes to the fore in our latest issue of New Food

Issue 1 2015  •  9 March 2015  •  Simon Lott, Commissioning Editor, New Food

There is a safety theme running through our first issue of 2015, including our Food Safety Supplement and our Processing & Sensor Technology Supplement, which focuses on quality control. Our Food Grade Lubricants Supplement also features an article from NSF looking at the safe use of non-food compounds in processing and there are previews of two key safety-related events – the Food Safety Summit and the European Symposium on Food Safety…

Eco-friendly fat crystallisation

Issue 1 2015  •  9 March 2015  •  Geoff Talbot; Helga Manson; Krish Bhaggan

In this era of ever more rapid throughput in food processes, maximising aspects such as crystallisation are of major importance. In fat-based products it is not always as easy as simply cooling the product a bit more and hoping that it will speed things up sufficiently because many fats supercool and need a helping hand as far as crystallisation is concerned. That ‘helping hand’ comes in the form of crystallisation starters and promoters…

Getting a grip on water holding capacity

Issue 1 2015  •  9 March 2015  •  Ruud van der Sman, Food & Biobased Research

In the design of food products which are high in protein or fibre, it is important for their various properties to control how much water is held by the food material. This water holding capacity (WHC) relates to many sensory, health, nutritional and convenience properties…

Science-based precision processing for future healthy, structured and tasty fruit and vegetable-based foods

Issue 1 2015  •  9 March 2015  •  Ann Van Loey, Professor, Laboratory of Food Technology, KU Leuven

Because of their health-promoting properties, including the decreased risk of chronic diseases, such as arteriosclerosis and certain types of cancer, a daily consumption of 600g of fruit and vegetables is recommended by the WHO and the European Commission. Despite the wealth of scientific evidence for this recommendation, this criterion is met only by a limited number of consumers. A science-based approach is required to fully unlock the potential of fruit and vegetable matrices in future innovative products. In this context, the initial training network HST FoodTrain (representing Healthy, Structured and Tasteful ingredients) aimed to investigate and gain insight into the impact of processing on the composition and (micro)structure of fruit- and vegetable-based foods…

CHANCE project develops new foods that are tasty, more nutritious and cheaper to manufacture

Issue 4 2014  •  11 September 2014  •  European Food Information Council

According to a report by the European Commission Directorate-General, EUROSTAT, over 125 million people in Europe were at risk of poverty or social exclusion in 2012. The Commission has pledged to bring at least 20 million people out of poverty and social exclusion by 2020. Research programmes in this area are helping address this issue. The CHANCE project, was a three-and-a-half year initiative with funding support from the European Commission’s 7th Framework Programme, aimed to address poor nutrition of European citizens by developing attractive, affordable and nutritious foods, at low cost and with traditional ingredients…


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