With Veganuary in full swing, and a record two million people pledged to take part, restaurants around the world are joining in on the vegan movement with plenty of new launches, but is it too good to be true?
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In the last 30 years, membrane processes have become major tools in the food industry.1,2 This industry represents the second sector of membrane applications, after water treatment, and on equal terms with pharmaceutical and biotechnology applications.
23 May 2007 | By M. Verschueren, J. Straatsma, M. Schutyser, C. Akkerman, P. de Jong, NIZO food research, Ede, the Netherlands
Spray drying is an essential unit operation for the manufacture of many products with specific powder properties. It is characterised by atomisation of a solution or suspension into droplets, followed by subsequent drying of these droplets by evaporation of water or other solvents. Spray drying is used for the manufacture…
23 May 2007 | By Eddy Stempfel, Shell Aseol AG
The food industry differs substantially from other industries in its demands for lubricants, with the emphasis not simply being on technical performance. A great deal of attention is also given to issues such as cleanliness, health, safety and preventing contamination.
23 May 2007 | By Dr Mary Moon, Bel-Ray Company, Inc
Needs unique to the food processing industry have motivated the development of food grade lubricants.1-4 These lubricants are formulated to minimise risks associated with unavoidable occasional trace contamination in food and beverages. Well-defined regulations specify standards for food grade lubricants in certain nations.1,5 A new international standard for food processing…
23 May 2007 | By Jarmo Markula, Innoliito Concept Studio
Did you know that Finland is the leader in functional food innovations? It seems as though the Finns turn their weaknesses into strengths; they may not be very talkative, but they are leading producers of mobile phones, and they may not have a very rich food tradition, but they are…
23 May 2007 | By Huub Lelieveld, Unilever
The past ten years have seen many changes in both food science and technology as well as in food regulations. Contrary to the decades before then, most of it has been consumer driven. Consumers have become more aware of the influence of eating habits on their lives, in particular their…
23 May 2007 | By Karen Masters, Business Development Manager, Emergency Response Service
Shortly after Reading Scientific Services Ltd formed its Emergency Response Service (ERS) in 1987, the UK food industry faced one of the biggest, and most public, extortion attempts ever to occur. A former Metropolitan police detective, Rodney Witchelo, had begun his campaign to extort money by contaminating jars of baby…
23 May 2007 | By Søren Aabo, Senior Scientist, Department of Microbiology and Risk Assessment, Institute for Food Safety, The Technical University of Denmark
The Danish swine industry produces more than 20 million slaughtered pigs each year. For many years most of the production has been exported, with England, USA and Japan being some of the most important markets.
23 May 2007 | By NF
In the past decade technology has provided an essential function and played an important role in the moulding and development of dairy ingredients.
23 May 2007 | By Judith Evans, Senior Research Project Manager, FRPERC (Food Refrigeration and Process Engineering Research Centre), University of Bristol
Refrigeration is a vital part of modern food production. Without a means to cool and keep food cold, the quality and safety of food would be compromised and the sophisticated cold chain we are used to would not be possible. The whole food chain is underpinned by refrigeration from primary…
23 May 2007 | By Peter Wareing, Leatherhead Food International
Food packaging is traditionally required to have many functions: to contain and protect the food, to provide a surface for information labels, to add a distinct brand identity and to present the food attractively so that consumers will purchase it.
Titration is an analytical technique that is widely used in the food industry. It allows food manufacturers to determine the quantity of a reactant in a sample. For example, it can be used to discover the amount of salt or sugar in a product or the concentration of vitamin C…
23 May 2007 | By M. Federighi and N. Elmnasser, UMR-INRA 1014 SECALIM ENVN/ENITIAA;, F. Leroi, IFREMER, and A. & N. Orange, IUT
Food preservation implies that micro-organisms are inactivated or suppressed in order to enhance the safety and quality of the product. Alternative physical techniques aim to combine the stability and microbial safety of foods with a minimal loss of quality attributes. Because these techniques have little or no thermal effects on…
7 March 2007 | By 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.
7 March 2007 | By Giorgia Valli (Aster s.cons.p.a.), Alessandra Folli (Centuria-RIT), Linze Rijswijk, Joep Koene (Development Agency East Netherlands)
Having outlined the origins and aims of the Food Innovations Network Europe (FINE) in the latest issue of New Food, you can now read about the group’s Action Programme and plans for cooperation to achieve their goals.