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Articles

Safe seafood consumption for pregnant women and young children
Safe seafood consumption for pregnant women and young children

Contaminants & Drug Residues: Safe seafood consumption for pregnant women and young children

1 September 2015 | By Edward Groth III, Groth Consulting Services

Providing fish consumption advice for pregnant women and young children requires weighing risk-benefit trade-offs. Seafood (I will use the words ‘fish’ and ’seafood’ interchangeably here to include both finfish and shellfish) provides important nutrients, such as the omega-3 polyunsaturated fatty acids (n-3s) docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA), which…

Fusarium mycotoxin contamination in the human food chain
Fusarium mycotoxin contamination in the human food chain

Fusarium mycotoxin contamination in the human food chain

1 September 2015 | By Dr Silvia W. Gratz, Research Fellow at the Rowett Institute of Nutrition and Health, University of Aberdeen / Dr Neil Havis, Researcher in Crop and Soil Systems Group / Dr Fiona Burnett, Head of the Crop and Soil Systems Group, Scotlands Rural College

Mycotoxin contamination poses an intractable problem in agricultural production. WHO estimates that over 25% of global food crops are significantly contaminated with mycotoxins causing annual losses of around 1 billion metric tons of food. Mycotoxins are formed during cereal growth or in post-harvest storage; so this problem may increase as…

Gluten Free: Tef - Cultivating a healthy lifestyle
Gluten Free: Tef - Cultivating a healthy lifestyle

Tef – Cultivating a healthy gluten free lifestyle

1 September 2015 | By Dejene Girma and Zerihun Tadele, University of Bern / Kebebew Assefa, Ethiopian Institute of Agricultural Research

Originally domesticated in Ethiopia, tef is a wholegrain cereal that has become a lifestyle food alternative in the West. Its appeal is due to its gluten free qualities and its light and soft texture which can easily be combined with other cuisines. Tef products including tef flour, bread, cookies and…

Temperature control strategies for smarter energy use in refrigerated warehouses
Temperature control strategies for smarter energy use in refrigerated warehouses

Temperature control strategies for smarter energy use in refrigerated warehouses

1 September 2015 | By Kostadin Fikiin, Refrigeration Science and Technology, Technical University of Sofia (Bulgaria), Chairman of the EHEDG Working Group ‘Food Refrigeration Equipment’

Temperature is generally considered as the single most important factor for determining food quality and safety. This definition means that a lot of other process parameters or storage conditions may more or less influence upon the food product in different industrial situations, but temperature is the main physical value as…

Fudge Kitchen: the sweet spot between industrial and artisan
Fudge Kitchen: the sweet spot between industrial and artisan

Fudge Kitchen: the sweet spot between industrial and artisan

1 September 2015 | By Sian Holt, Managing Director, Fudge Kitchen and Lisa Jones, Dandelion PR

Reportedly, fudge came into being after a teacher in Virginia, USA bodged a toffee-making demonstration in the 1800s. Hence the verb ‘to fudge,’ meaning to make a mistake. There has clearly been no fudging behind the stratospheric growth of gourmet Kentish fudge producers, Fudge Kitchen, for whom keeping true to…

Issue-3-2015
Issue-3-2015

Issue #3 2015 – Digital edition

30 June 2015 | By

In this issue: Ingredient replacement in low fat mayonnaise, Sensory Science Supplement, The RESFOOD Project, Live monitoring of mycotoxin risk in wheat crops during flowering, Food Safety Supplement, Plus lots more…

Food Safety supplement 2015
Food Safety supplement 2015

Food Safety supplement 2015

30 June 2015 | By New Food magazine

In this supplement: contributions from Leatherhead Food Research on novel techniques for meat speciation testing; Fera Science Ltd on preventing virus transmission in fresh produce; and Campden BRI on low moisture food decontamination techniques...

Hygiene supplement 2015
Hygiene supplement 2015

Hygiene supplement 2015

30 June 2015 | By New Food magazine

In our latest Hygiene supplement: contributions from the EHEDG on hygienic design for food factories; and Vikan on decontamination of food industry cleaning brushware...

Sensory Science supplement 2015
Sensory Science supplement 2015

Sensory Science supplement 2015

30 June 2015 | By New Food magazine

In this supplement: Sensory and analytical relationships in cocoa-based products; improving the sensory characteristics of whole wheat pasta; developing ASTM standards for sensory evaluation; and a preview of the 11th Pangborn Sensory Science Symposium...

Ingredient replacement in low fat mayonnaise: Going with the flow

30 June 2015 | By Dr Bogdan Dobraszczyk and John Cawkwell, Physical Sciences Group, RSSL

We discuss the microstructure and some rheological aspects of commercial mayonnaises, ranging from a traditional mayonnaise to lower fat content mayonnaises and finally a low cost supermarket own brand mayonnaise...

Managing foreign body contamination risk in the food chain

30 June 2015 | By Simon Lott, Commissioning Editor, New Food

In May, UK supermarkets including Sainsbury’s, Tesco, Morrisons and Waitrose were forced to recall a variety of products with potato ingredients due to the presence of small metal pieces. While in this instance, this did not lead to any public health problems, such incidents are a constant concern for manufacturers…

Strawberries and blackberries
Strawberries and blackberries

The RESFOOD Project: Resource efficiency in the food chain

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

The increasing demand for healthy and nutritious food requires an efficient use of the natural resources allocated to food production and processing. The EU funded project RESFOOD develops technologies and tools to overcome the barriers to a resource efficient food chain, leading to a reduction of water and energy use…

Optimising efficiency at the world’s largest dairy processing plant

30 June 2015 | By Arla Foods

In May 2014, Arla Foods officially opened its ‘zero carbon’ dairy processing plant in Aylesbury. The facility, which is a world first and the UK’s largest, brings together a number of innovative features and in doing so, acts as a showcase for the development of efficient and environmentally friendly design in…

Live monitoring of mycotoxin risk in wheat crops during flowering

30 June 2015 | By Sarah Wynn and Rebecca Carter, ADAS UK Ltd

Mycotoxins are a human health risk even at low concentrations, but cereals which can contain mycotoxins are a major dietary source, particularly wheat and maize. In this article, we describe monitoring methods that can be practically used in crop production to minimise the risk of contaminated grain reaching the food…

In a nutshell with Katherine Stenerson, Sigma Aldrich
In a nutshell with Katherine Stenerson, Sigma Aldrich

In a nutshell with Katherine Stenerson, Sigma-Alrich

30 June 2015 | By New Food

Katherine Stenerson, Principal Applications Scientist at the Applied R&D Group, Sigma-Aldrich discusses the analysis of pesticides in fatty foods using zirconia-based sorbents for sample cleanup.