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23 April 2015 | By New Food magazine
In this Healthy Snacks supplement, Kellogg's Leonnard Ojwang discusses the development of healthy, nourishing snack foods, plus a look at how popping physics can help to reduce salt in snacks...
23 April 2015 | By Dr Sajid Alavi, Department of Grain Science and Industry, Kansas State University
Pasta products such as spaghetti and macaroni are usually made from wheat semolina. Wheat has a unique property of forming an extensible, elastic and cohesive mass when mixed with water due to its gluten proteins, and this lends to pasta the desired strength, integrity of cooked product and low cooking…
23 April 2015 | By Claudio Luchinat and Claudio Santucci, CERM (Magnetic Resonance Center), University of Florence and Leonardo Tenori, FiorGen Foundation
Metabolites are the final products of cellular activities and their levels in a living organism can change according to genetic or environmental factors. The set of metabolites synthesised by a biological system is called ‘metabolome’1. Metabolomics is a further ‘omics’ discipline which deals with the analysis of metabolic responses of living systems…
23 April 2015 | By Derek Croucher, Technical Director, Morning Foods
The gluten free category undoubtedly presents major opportunities to food manufacturers and significant health benefits to consumers, but there are many challenges relating to gluten free legislation and the realities of the oat supply chain. The onus is therefore on manufacturers, like Morning Foods, to ensure a strict supply chain…
23 April 2015 | By Christian James, Graham Purnell & Stephen J James, Food Refrigeration and Process Engineering Research Centre, Grimsby Institute of Further and Higher Education
Frozen food is one of the largest sectors of the food industry and its value is increasing throughout the world. According to market research by Food For Thought, the frozen food market in seven of the major Western European economies was valued at €83.51 billion in 2013 and is expected…
23 April 2015 | By Kathy Groves, Manager – Microscopy & Food Innovation, Leatherhead Food Research
Mechanically separated meat (MSM), or mechanically recovered meat (MRM) is a topic of debate within the EU as to whether it should be considered as meat in Quantitative Ingredient Declarations (QUID) terms. The current regulatory position is that MSM cannot count towards the meat content and must be declared on…
23 April 2015 | By Emma Woods, Technical Manager, Phoenix Speciality Oils
Ensuring consistency during the production of high quality, extra virgin cold pressed oils doesn’t begin at the pressing or filling lines – it starts years before that. The actual process of creating seed oils isn’t that complicated. Seeds get pressed, solids get removed and the remaining oil is then filtered…
23 April 2015 | By 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…
23 April 2015 | By Dr Izabela Palgan and Emma Maguire, Campden BRI
It has long been assumed that dry food and ingredients, by virtue of their low water activity (aw), carry relatively little risk with regards to foodborne pathogens. It has become clear, however, that whilst pathogens are unlikely to grow in dry products, if present they can often survive.
23 April 2015 | By Kata Galić, Faculty of Food Technology and Biotechnology, University of Zagreb
An important requirement in selecting food packaging systems is the barrier properties of the packaging material. Barrier properties include permeability of gases (such as O2, CO2, and N2), water vapour, aroma compounds and light. These are vital factors for maintaining the quality of packaged foods.
Freeze-drying is a process used in food processing to remove water from foodstuffs, with the goal of increasing their shelf life. The process consists of various steps: At first product temperature is lowered, usually to about -40°C, thus causing freezing of the free water. Later, the pressure in the equipment…
9 March 2015 | By
In this issue: Dairy Processing, Fats & Oils, Food Grade Lubricants, Water Holding Capacity, Anuga FoodTec preview, Processor & Sensor Technology, Ingredients, Food Safety...
9 March 2015 | By New Food magazine
In this Food Grade Lubricants supplement, NSFs Ashlee Breitner looks at Non-food Compound Product Registration 101, plus experts discuss Food Grade Lubricants in our roundtable...
In this Processing & Sensor Technology supplement we look at Innovative sensor technologies for the food industry, the use of Vis/NIR spectroscopy to evaluate quality craft beer during fermentation, and industry experts participate in our Processing & Sensor Technology roundtable...
9 March 2015 | By New Food magazine
In this Food Safety supplement Sophia Kathariou and Hannah Bolinger discuss the food safety implications of antibiotic resistance in Campylobacter, and François Bourdichon looks at zoning classification in the food processing area...
