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Perspectives on modern NMR spectroscopy for personalised nutrition

4 July 2012 | By Serge Rezzi, Bioanalytical Science Department, Nestlé Research Centre

Since the pioneer discovery of nuclear magnetic resonance (NMR) spectroscopy by Isidor Rabi in 1938, it has become a central analytical technology in multiple scientific domains of chemistry, physics and biology. Uniquely suited to measure the spin properties of magnetically active nuclei, NMR has emerged as a very popular technique…

Membrane and microchannel emulsification

4 July 2012 | By Dr Henelyta Ribeiro, Global Project Leader, Unilever

The production of emulsions with very low mechanical stress and a lower energy input than conventional mechanical methods have been developed in recent years and will be presented in this overview, the so-called membrane and microchannel emulsification. They are efficient processes due to their operational flexibility, reproducibility, straightforward upscaling and…

Microbial food spoilage: A major concern for food business operators

3 July 2012 | By François Bourdichon and Katia Rouzeau, Food Safety Microbiology, Quality and Safety Department, Nestlé Research Centre

‘Something is fishy’ is a widely used expression over a doubtful, suspicious situation, a good example of how mankind has taken advantage of microbial spoilage to assess the wholesomeness of a food product. The reduction of trimethylamine oxide to trimethylamine by bacteria associated primarily with the marine environment (e.g. Alteromonas…

Microbial biofilms – a concern for industry?

3 July 2012 | By Dr Evangelia Komitopoulou, Head of Food Safety, Leatherhead Food Research

Many bacteria are able to attach to and colonise environmental surfaces by producing a biofilm, which allows the organisms to persist in the environment and resist desiccation, UV light and treatment with antimicrobials and sanitising agents. Biofilms are formed when microbes attach to a solid support and to each other…

Conveyor belts in EHEDG focus

3 July 2012 | By Olaf Heide, EHEDG Member

Food conveyor belts can be found in literally every industrial food process. Looking at them as a single item, belts may be just simple components made from steel, fabric or plastic. But they are actually quite important to ensure a smooth and trouble-free process flow. This article focuses on the…

The Hershey Company’s commitment to cocoa sustainability

3 July 2012 | By Andy McCormick, Vice President Public Affairs, The Hershey Company

The Hershey Company, famous for its chocolate bars, Hershey Kisses and Reese’s Peanut Butter cups, is actively engaged in a broad range of sustainability initiatives that are making a difference in the livelihoods of cocoa communities across West Africa. In fact, the company’s support for cocoa communities goes back more…

Cocoa sector close to reaching tipping point in sustainability

3 July 2012 | By Han de Groot, Executive Director, UTZ CERTIFIED

More and more people are getting familiar with the word sustainability. It is after all everyone’s future that is at stake. Although the concept sustainability is winning terrain, it is still not a ‘reason to buy’ for consumers. Only five per cent are willing to pay more for a product…

In a nutshell: Ruedi Hartmann, BUCHI

3 July 2012 | By Helen Bahia, Editor, New Food

Ruedi Hartmann, Product Group Manager Distillation & Extraction, discusses the Kjeldahl method and how BUCHI are still innovating with a century-old process.

Benecol Case Study: A leader in cholesterol-reducing food

15 May 2012 | By

Benecol is a brand licensed by Finnish company, Raisio Group. Branded products include a range of cholesterol-lowering food goods such as fat spreads, yogurts, milk, bread, and soy drinks. Benecol has become one of the market leaders in cholesterol-reducing foods. This case study will examine the factors that have led…

The Food Safety Modernisation Act: A food manufacturer’s perspective

7 May 2012 | By Lilia M. Santiago-Connolly, Senior Manager Food Safety, Heinz North America and Kurt E. Deibel, Chief Quality Officer, Heinz North America

Food manufacturers in the US regulated by the Food & Drug Administration (FDA) are preparing for forthcoming challenges related to the Food Safety Modernisation Act (FSMA) which was signed into law by President Obama on 4 January 2011. The globalisation of the food supply, the aging population and an improved…

EHEDG Supplement 2012

2 May 2012 | By Delphine Chasseriaud, Kim Yeomans, Flemming Skou

CIP station: Technology for high security and hygiene quality(Delphine Chasseriaud, EHEDG Member)CIP cleaning of processed food fouled membrane installations is a process step(Kim Yeomans & Flemming Skou, EHEDG Members)

Extrusion of precooked pasta

1 May 2012 | By Mian N. Riaz, Head Extrusion Technology Program, Food Protein R&D Center, Texas A&M University and Brian Plattner, Process Engineering Manager, Wenger Manufacturing Co

Pasta is a common source of carbohydrates in our diet today. Production and consumption of pasta products vary depending on the region of the world and culinary traditions within a society. Italy ranks as the highest consumer of pasta in the world at nearly 26 kilograms per capita, which is…

Herbicide residues in genetically modified, herbicide-resistant crops

1 May 2012 | By Gijs A Kleter, RIKILT; John B Unsworth, Private Consultant and Caroline A Harris, Exponent International

Global agriculture has witnessed a continuously increasing adoption of genetically modified (GM) crops, both in terms of the area covered with these crops and the number of countries where these crops are grown. In 2011, the total worldwide acreage of these crops amounted to 160 million hectares, with the top…

LCMS as a reliable tool for monitoring food allergens contamination

1 May 2012 | By Linda Monaci, National Research Council of Italy (ISPA-CNR)

Food allergen research has considerably expanded its field of interest in recent years probably due to the increasing incidence of food allergies throughout the population. According to the last legislation issued on this issue, there is a current trend to develop reliable methods tailored to the detection of food allergens…

The changing face of water stewardship: It’s about much more than philanthropy

1 May 2012 | By Daniel W. Bena, Senior Director of Sustainable Development, PepsiCo, Inc and Tara Acharya, Director of Global Health and Agriculture Policy, PepsiCo, Inc

As the title suggests, the concept and practice of water stewardship in the food and beverage industry has seen some significant evolution over the past decade. Part of this evolution was natural, but much of it, arguably, was the result of external stressors and diverse stakeholder voices which facilitated this…