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><channel><title>New Food Magazine &#187; Processing</title> <atom:link href="http://www.newfoodmagazine.com/tag/processing/feed/" rel="self" type="application/rss+xml" /><link>http://www.newfoodmagazine.com</link> <description>The leading bi-monthly technical journal for the food and beverage industry, and essential reading for anyone involved in food safety, packaging, hygiene, processing, legislation and analytical techniques.</description> <lastBuildDate>Tue, 07 Feb 2012 16:40:59 +0000</lastBuildDate> <language>en</language> <sy:updatePeriod>hourly</sy:updatePeriod> <sy:updateFrequency>1</sy:updateFrequency> <generator>http://wordpress.org/?v=3.3.1</generator> <item><title>Understanding the present is key for the future in cheese processing</title><link>http://www.newfoodmagazine.com/6489/new-food-magazine/latest-issue/understanding-the-present-is-key-for-the-future-in-cheese-processing/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=understanding-the-present-is-key-for-the-future-in-cheese-processing</link> <comments>http://www.newfoodmagazine.com/6489/new-food-magazine/latest-issue/understanding-the-present-is-key-for-the-future-in-cheese-processing/#comments</comments> <pubDate>Wed, 04 Jan 2012 16:14:48 +0000</pubDate> <dc:creator>swills@russellpublishing.com</dc:creator> <category><![CDATA[Latest issue]]></category> <category><![CDATA[Alan F. Wolfschoon Pombo]]></category> <category><![CDATA[Cheese Processsing]]></category> <category><![CDATA[Kraft Foods]]></category> <category><![CDATA[Processing]]></category><guid
isPermaLink="false">http://www.newfoodmagazine.com/?p=6489</guid> <description><![CDATA[The food industry, and within it the dairy industry, is experiencing a noticeable change. Novel processing technologies and sustainability are trendy terms. Also, the following concepts are under the same trend: efficient use of raw materials (increased yield), less waste generation, reduction of product losses during manufacturing and overall food chain, reduced utilisation of cleaning and disinfection agents, less energy and water consumption, distinct product quality, efficient packaging, shelf life extension, etc.In the opinion of the author of this article, changes are good, provided we do not forget where we come from. In the past, we can find the foundations for the future. A wealth of knowledge was generated over the past 140 years since the establishment of the mass action law of Guldberg and Waage that allows us to understand the equilibrium of chemical reactions and with it basic (dairy technology related) reactions like milk acidification and neutralisation, concepts applied to the dairy practice by the dairy scientists Soxhlet and Henkel around 1884. The work of the early pioneers, like Arrhenius, van’t Hof, Pasteur and many others, allows us to understand the dynamics of the reactions taking place when heating milk, and with it, the basis of food processing and food safety. ]]></description> <wfw:commentRss>http://www.newfoodmagazine.com/6489/new-food-magazine/latest-issue/understanding-the-present-is-key-for-the-future-in-cheese-processing/feed/</wfw:commentRss> <slash:comments>0</slash:comments> </item> <item><title>CFIA Rennes is back 13-15th March 2012</title><link>http://www.newfoodmagazine.com/6169/news/cfia-rennes-is-back-13-15th-march-2012/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=cfia-rennes-is-back-13-15th-march-2012</link> <comments>http://www.newfoodmagazine.com/6169/news/cfia-rennes-is-back-13-15th-march-2012/#comments</comments> <pubDate>Mon, 07 Nov 2011 16:43:01 +0000</pubDate> <dc:creator>pmccartney</dc:creator> <category><![CDATA[Featured news]]></category> <category><![CDATA[News]]></category> <category><![CDATA[CFIA Rennes]]></category> <category><![CDATA[Equipment]]></category> <category><![CDATA[Ingredients]]></category> <category><![CDATA[Packaging]]></category> <category><![CDATA[Processing]]></category><guid
isPermaLink="false">http://www.newfoodmagazine.com/?p=6169</guid> <description><![CDATA[Founded in 1997, the CFIA Rennes is back on March 13th , 14th and 15th 2012 for a new edition that keeps all its promises and which is already nearly full...]]></description> <wfw:commentRss>http://www.newfoodmagazine.com/6169/news/cfia-rennes-is-back-13-15th-march-2012/feed/</wfw:commentRss> <slash:comments>0</slash:comments> </item> <item><title>DRIED PASTA: A global food</title><link>http://www.newfoodmagazine.com/3291/new-food-magazine/past-issues/issue-6-2010/dried-pasta-a-global-food/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=dried-pasta-a-global-food</link> <comments>http://www.newfoodmagazine.com/3291/new-food-magazine/past-issues/issue-6-2010/dried-pasta-a-global-food/#comments</comments> <pubDate>Wed, 15 Dec 2010 09:54:10 +0000</pubDate> <dc:creator>swills@russellpublishing.com</dc:creator> <category><![CDATA[Issue 6 2010]]></category> <category><![CDATA[Maria Ambrogina Pagani]]></category> <category><![CDATA[Pasta]]></category> <category><![CDATA[Pasta Technology]]></category> <category><![CDATA[Processing]]></category> <category><![CDATA[University of Milano]]></category><guid
isPermaLink="false">http://www.newfoodmagazine.com/?p=3291</guid> <description><![CDATA[Pasta, the Italian food par excellence, is one of the most interesting products obtained from wheat. Dried pasta has a long shelf-life before being cooked, thanks to its low water content and highly compact texture. Its macromolecules have exceptional hydrating capacities which enable it to increase its weight two-fold and acquire a palatable structure when cooked in boiling water while maintaining a high structural compactness. This property allows starch to be slowly digested, thus ensuring the product a low Glycemix Index despite its high carbohydrate content1. Pasta can then be combined in many different kinds of sauces to suit every taste and to remedy the deficiency of wheat regarding some essential amino-acids.]]></description> <wfw:commentRss>http://www.newfoodmagazine.com/3291/new-food-magazine/past-issues/issue-6-2010/dried-pasta-a-global-food/feed/</wfw:commentRss> <slash:comments>0</slash:comments> </item> <item><title>Demonstration of novel technologies and advanced heating has been a key goal for NovelQ</title><link>http://www.newfoodmagazine.com/3088/new-food-magazine/past-issues/issue-5-2010/demonstration-of-novel-technologies-and-advanced-heating-has-been-a-key-goal-for-novelq/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=demonstration-of-novel-technologies-and-advanced-heating-has-been-a-key-goal-for-novelq</link> <comments>http://www.newfoodmagazine.com/3088/new-food-magazine/past-issues/issue-5-2010/demonstration-of-novel-technologies-and-advanced-heating-has-been-a-key-goal-for-novelq/#comments</comments> <pubDate>Fri, 05 Nov 2010 11:06:47 +0000</pubDate> <dc:creator>swills@russellpublishing.com</dc:creator> <category><![CDATA[Issue 5 2010]]></category> <category><![CDATA[Ariette Matser]]></category> <category><![CDATA[Demonstration Activities]]></category> <category><![CDATA[Lilia Ahrne]]></category> <category><![CDATA[NovelQ]]></category> <category><![CDATA[Processing]]></category> <category><![CDATA[SIK]]></category> <category><![CDATA[Wageningen UR]]></category><guid
isPermaLink="false">http://www.newfoodmagazine.com/?p=3088</guid> <description><![CDATA[One of the goals of NovelQ is to facilitate and speed up industrial exploitation of novel technologies by carrying out extensive demonstration activities with real food products and industrial equipment in close collaboration with the food industry. A variety of activities have been undertaken during the lifetime of NovelQ demonstrating the advantages of novel processing and advanced heating with respect to product quality and shelf-life (Figure 1).]]></description> <wfw:commentRss>http://www.newfoodmagazine.com/3088/new-food-magazine/past-issues/issue-5-2010/demonstration-of-novel-technologies-and-advanced-heating-has-been-a-key-goal-for-novelq/feed/</wfw:commentRss> <slash:comments>0</slash:comments> </item> <item><title>How to compare novel and conventional processing methods in new product development: A case-study on orange juice</title><link>http://www.newfoodmagazine.com/3080/new-food-magazine/past-issues/issue-5-2010/how-to-compare-novel-and-conventional-processing-methods-in-new-product-development-a-case-study-on-orange-juice/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=how-to-compare-novel-and-conventional-processing-methods-in-new-product-development-a-case-study-on-orange-juice</link> <comments>http://www.newfoodmagazine.com/3080/new-food-magazine/past-issues/issue-5-2010/how-to-compare-novel-and-conventional-processing-methods-in-new-product-development-a-case-study-on-orange-juice/#comments</comments> <pubDate>Thu, 04 Nov 2010 16:50:24 +0000</pubDate> <dc:creator>swills@russellpublishing.com</dc:creator> <category><![CDATA[Issue 5 2010]]></category> <category><![CDATA[Ariette Matser]]></category> <category><![CDATA[Central Food Research Institute]]></category> <category><![CDATA[Diana Banati]]></category> <category><![CDATA[Hennie Mastwijk]]></category> <category><![CDATA[Katholieke Universiteit Leuven]]></category> <category><![CDATA[Liesbeth Vervoort]]></category> <category><![CDATA[Marc Hendrickx]]></category> <category><![CDATA[NovelQ]]></category> <category><![CDATA[Processing]]></category> <category><![CDATA[Product Development]]></category> <category><![CDATA[Wageningen UR]]></category><guid
isPermaLink="false">http://www.newfoodmagazine.com/?p=3080</guid> <description><![CDATA[The overall objective of the EU FP6 NovelQ Integrated Project was to formulate strategic solutions for technical and basic research hurdles to enhance the development and successful demonstration of Novel Processing (NP) schemes. A parallel approach was chosen based on providing a sound scientific base and technology transfer.The first approach has generated new insights for mechanistic and kinetic aspects on the impact of novel technologies on food safety and quality as a basis for process and product development. The second has led to integrated product and process development, and demonstration trajectories. It has also resulted in enhanced implementation of NP. ]]></description> <wfw:commentRss>http://www.newfoodmagazine.com/3080/new-food-magazine/past-issues/issue-5-2010/how-to-compare-novel-and-conventional-processing-methods-in-new-product-development-a-case-study-on-orange-juice/feed/</wfw:commentRss> <slash:comments>0</slash:comments> </item> <item><title>Novel processing and sustainable food production – a perfect match or not?</title><link>http://www.newfoodmagazine.com/3070/new-food-magazine/past-issues/issue-5-2010/novel-processing-and-sustainable-food-production-%e2%80%93-a-perfect-match-or-not/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=novel-processing-and-sustainable-food-production-%25e2%2580%2593-a-perfect-match-or-not</link> <comments>http://www.newfoodmagazine.com/3070/new-food-magazine/past-issues/issue-5-2010/novel-processing-and-sustainable-food-production-%e2%80%93-a-perfect-match-or-not/#comments</comments> <pubDate>Thu, 04 Nov 2010 16:25:21 +0000</pubDate> <dc:creator>swills@russellpublishing.com</dc:creator> <category><![CDATA[Issue 5 2010]]></category> <category><![CDATA[NovelQ]]></category> <category><![CDATA[Processing]]></category> <category><![CDATA[SIK]]></category> <category><![CDATA[Sustainability]]></category> <category><![CDATA[Ulf Sonesson]]></category><guid
isPermaLink="false">http://www.newfoodmagazine.com/?p=3070</guid> <description><![CDATA[Food is indispensible to humans. Aside from the provision of energy and nutrients, it contributes to a range of important aspects of human life such as pleasure, cultural identity and heritage. At the same time, food accounts for a significant global share of total environmental impact and resource use. It is difficult to accurately quantify this impact, but estimates show that food chains globally account for 25 - 30 per cent of greenhouse gas emissions and energy use, and food production occupies most of the available arable land. Agriculture is also the single largest user of water and has a tremendous impact on biodiversity.]]></description> <wfw:commentRss>http://www.newfoodmagazine.com/3070/new-food-magazine/past-issues/issue-5-2010/novel-processing-and-sustainable-food-production-%e2%80%93-a-perfect-match-or-not/feed/</wfw:commentRss> <slash:comments>0</slash:comments> </item> <item><title>Packaging challenges for novel processed food</title><link>http://www.newfoodmagazine.com/3063/new-food-magazine/past-issues/issue-5-2010/packaging-challenges-for-novel-processed-food/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=packaging-challenges-for-novel-processed-food</link> <comments>http://www.newfoodmagazine.com/3063/new-food-magazine/past-issues/issue-5-2010/packaging-challenges-for-novel-processed-food/#comments</comments> <pubDate>Thu, 04 Nov 2010 16:09:59 +0000</pubDate> <dc:creator>swills@russellpublishing.com</dc:creator> <category><![CDATA[Issue 5 2010]]></category> <category><![CDATA[Ernesto Di Maio]]></category> <category><![CDATA[Guiseppe Mensitieri]]></category> <category><![CDATA[High Pressure Processing (HPP)]]></category> <category><![CDATA[INRA]]></category> <category><![CDATA[Miguel Mauricio Iglesias]]></category> <category><![CDATA[Nathalie Gontard]]></category> <category><![CDATA[National Research Council of Italy]]></category> <category><![CDATA[NovelQ]]></category> <category><![CDATA[Packaging]]></category> <category><![CDATA[Processing]]></category> <category><![CDATA[Salvatore Iannace]]></category> <category><![CDATA[Sana Raouche]]></category> <category><![CDATA[Stephanie Peyron]]></category> <category><![CDATA[University of Naples Federico II]]></category> <category><![CDATA[Valerie Guillard]]></category><guid
isPermaLink="false">http://www.newfoodmagazine.com/?p=3063</guid> <description><![CDATA[In the last few years, the fast development of novel processing methods for food preservation to improve safety, quality and shelf life of packaged foods gave place to important gaps of knowledge that must be filled in the area of suitable packaging materials. In particular, in the European Project NovelQ (FP6-CT-2006-015710), the effect [...]]]></description> <wfw:commentRss>http://www.newfoodmagazine.com/3063/new-food-magazine/past-issues/issue-5-2010/packaging-challenges-for-novel-processed-food/feed/</wfw:commentRss> <slash:comments>0</slash:comments> </item> <item><title>Hygienic design of novel processing equipment</title><link>http://www.newfoodmagazine.com/3058/new-food-magazine/past-issues/issue-5-2010/hygienic-design-of-novel-processing-equipment/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=hygienic-design-of-novel-processing-equipment</link> <comments>http://www.newfoodmagazine.com/3058/new-food-magazine/past-issues/issue-5-2010/hygienic-design-of-novel-processing-equipment/#comments</comments> <pubDate>Thu, 04 Nov 2010 15:40:52 +0000</pubDate> <dc:creator>swills@russellpublishing.com</dc:creator> <category><![CDATA[Issue 5 2010]]></category> <category><![CDATA[Alexander Milanov]]></category> <category><![CDATA[Campden BRI]]></category> <category><![CDATA[Dr. John Holah]]></category> <category><![CDATA[Edyta Margas]]></category> <category><![CDATA[High Pressure Processing (HPP)]]></category> <category><![CDATA[Hygiene]]></category> <category><![CDATA[Hygienic Design]]></category> <category><![CDATA[Lilia Ahrne]]></category> <category><![CDATA[NovelQ]]></category> <category><![CDATA[Processing]]></category> <category><![CDATA[Pulsed Electric Fields (PEF)]]></category> <category><![CDATA[SIK]]></category><guid
isPermaLink="false">http://www.newfoodmagazine.com/?p=3058</guid> <description><![CDATA[The hygienic design of food processing equipment is a critical factor in determining the quality and safety of foods produced. It involves the selection of suitable materials of construction, their fabrication into a functional piece of equipment, the ability of constructed equipment to produce food hygienically and the maintenance of hygienic conditions throughout the equipment’s working life. There is a significant amount of guidance and information available on the principles of hygienic design for traditional food processing equipment (from the European Hygienic Engineering Design Group; www.EHEDG.org), but the nature of NP techniques such as High Pressure Processing (HPP) and Pulsed Electric Field (PEF) may impose other additional stresses on the equipment surfaces, their construction materials and their fabrication.]]></description> <wfw:commentRss>http://www.newfoodmagazine.com/3058/new-food-magazine/past-issues/issue-5-2010/hygienic-design-of-novel-processing-equipment/feed/</wfw:commentRss> <slash:comments>0</slash:comments> </item> <item><title>From laboratory-scale to pilot-scale</title><link>http://www.newfoodmagazine.com/3052/new-food-magazine/past-issues/issue-5-2010/from-laboratory-scale-to-pilot-scale/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=from-laboratory-scale-to-pilot-scale</link> <comments>http://www.newfoodmagazine.com/3052/new-food-magazine/past-issues/issue-5-2010/from-laboratory-scale-to-pilot-scale/#comments</comments> <pubDate>Thu, 04 Nov 2010 15:16:10 +0000</pubDate> <dc:creator>swills@russellpublishing.com</dc:creator> <category><![CDATA[Issue 5 2010]]></category> <category><![CDATA[Ariette Matser]]></category> <category><![CDATA[Food Research Institute Prague]]></category> <category><![CDATA[Hennie Mastwijk]]></category> <category><![CDATA[Milan]]></category> <category><![CDATA[NovelQ]]></category> <category><![CDATA[Processing]]></category> <category><![CDATA[Up-scaling]]></category> <category><![CDATA[Wageningen UR]]></category><guid
isPermaLink="false">http://www.newfoodmagazine.com/?p=3052</guid> <description><![CDATA[The implementation of a novel processing technology needs a science-based approach where product benefits initially demonstrated in a laboratory environment and the associated risks are used to predict enhanced quality when the technology is used in large-scale industrial operation. We discuss four novel technologies business cases developed for food application moving from laboratory to industrial-scale application.]]></description> <wfw:commentRss>http://www.newfoodmagazine.com/3052/new-food-magazine/past-issues/issue-5-2010/from-laboratory-scale-to-pilot-scale/feed/</wfw:commentRss> <slash:comments>0</slash:comments> </item> <item><title>NovelQ’s contribution to a wide application of novel processing technologies</title><link>http://www.newfoodmagazine.com/1206/new-food-magazine/past-issues/novelq%e2%80%99s-contribution-to-a-wide-application-of-novel-processing-technologies/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=novelq%25e2%2580%2599s-contribution-to-a-wide-application-of-novel-processing-technologies</link> <comments>http://www.newfoodmagazine.com/1206/new-food-magazine/past-issues/novelq%e2%80%99s-contribution-to-a-wide-application-of-novel-processing-technologies/#comments</comments> <pubDate>Wed, 30 Jun 2010 09:37:44 +0000</pubDate> <dc:creator>swills@russellpublishing.com</dc:creator> <category><![CDATA[Issue 3 2010]]></category> <category><![CDATA[Past issues]]></category> <category><![CDATA[Huug de Vries]]></category> <category><![CDATA[NovelQ]]></category> <category><![CDATA[Processing]]></category><guid
isPermaLink="false">http://www.russellpublishing.co.uk/NF/?p=1206</guid> <description><![CDATA[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.]]></description> <wfw:commentRss>http://www.newfoodmagazine.com/1206/new-food-magazine/past-issues/novelq%e2%80%99s-contribution-to-a-wide-application-of-novel-processing-technologies/feed/</wfw:commentRss> <slash:comments>0</slash:comments> </item> </channel> </rss>
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