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9 December 2015 | By Carol Zweep, Manager of Packaging, Food and Label Compliance, NSF-GFTC
Food manufacturers face many challenges in providing safe, quality food products in line with customer demands. Consumers expect to purchase high quality, fresh food. There is also a desire for fewer or no food additives or preservatives along with environmental concerns about food wastage. Manufacturers are pressured to reformulate to…
9 December 2015 | By Kirsten Hesla, Commercial Food Service Programme Manager, EPA’s ENERGY STAR Programme
Commercial kitchens are extremely energy intensive. These establishments encompass everything from restaurants and bars, to school kitchens and hotels, to high volume quick-service restaurants. They can consume between 5-7 times more energy per square foot than other commercial buildings. The Environmental Protection Agency’s (EPA) ENERGY STAR programme estimates that a…
8 December 2015 | By New Food
In this exclusive video interview, John discusses new innovations at Agilent, shares his insights into the key challenges facing the food industry, and explains the impact that Agilent has had on the food industry...
28 October 2015 | By New Food
In this issue: Listeria in ready-to-eat-foods, acrylamide in food, ingredients supplement, a comparison of ATP devices, aquaponic technology, brewing supplement, fat functionality in emulsified foods, traceability audits, developments in mycotoxin analysis, hygienic design of pumps, and much more...
28 October 2015 | By Jim Bungard, Daniel Taylor, Suzie Creighton, Brian Humphreys
Articles in this Brewing supplement: Hanlons Brewery: Pioneering processing technologies; New quality standard for the brewing industry...
28 October 2015 | By Aaron Fanning, Esra Cakir-Fuller, Jurriaan Mes, Svein H. Knutsen
Articles in this Ingredients supplement: A new way of designing high protein products with micro-particulated whey proteins; Innovations in healthy fibres
My original intent was to write an article about how to respond to a regulatory and/or public health crisis involving contamination with Listeria monocytogenes. I will get to that, but first I want to make it clear that the efforts made to avoid Listeria contamination are of the highest importance…
28 October 2015 | By Brett Ira, Key Account Manager, ACO Group / James Marsden, Ph.D., Distinguished Professor Food Safety and Security, Kansas State University
The ACO Group is one of the world market leaders in drainage technology. With its integrated approach, ACO stands for professional drainage, economical cleaning, and the controlled release and reuse of water. In an interview for New Food, James Marsden from Kansas State University, put some questions to Brett Ira,…
28 October 2015 | By Diane Benford, Head of Risk Assessment at the UK Food Standards Agency / Peter Fürst, Director of the Chemical and Veterinary Analytical Institute in Münster / Luisa Ramos Bordajandi Scientific Officer, Unit on Biological Hazards and Contaminants, EFSA
Acrylamide is a chemical that naturally forms in starchy food products during every-day high-temperature cooking, such as frying, baking, roasting and also industrial processing usually above 120°C and low moisture. In view of the known toxic effects, the discovery of its presence in certain foods stimulated new research studies on…
28 October 2015 | By Dr. Tanja Hanke, Product Manager, Retsch GmbH / Jennifer Franz, Graduate student, Food Safety
Graduate student Jennifer Franz has developed a new inspection procedure during her work at the German food producer Lebensgarten GmbH. With the help of sieve analysis the company can now reliably ascertain the fines and dust fractions of incoming cereal flakes; these have a negative influence on the mixing and…
Adenosine triphosphate (ATP) is a compound found in every living cell and can be used as an indicator to determine if a surface was properly sanitised. ATP devices are utilised to detect the presence of bacteria and organic/food residue on surfaces. This study was directed by NSF International, performing comparison…
28 October 2015 | By Sophia Minero, Consultant, AliénorEU
Feeding the growing world population in a sustainable way requires both political and technological solutions. The European Union is at the forefront of the global debate on food security and protection of the natural resources that become scarcer and scarcer. In 2010, the European Union launched the Europe 2020 strategy…
28 October 2015 | By Geoff Talbot, The Fat Consultant
An emulsion is a fine dispersion of liquid droplets in another liquid continuous phase in which the droplets are immiscible or insoluble. In food terms, the two phases are generally oils and water. Food emulsions tend to take one of two forms – either oil in water (O/W), e.g. cream…
28 October 2015 | By Michael Govro, Technical/QA Manager, NSF International
This article discusses the current state of traceability and product recalls, the effects of regulation and voluntary industry standards on traceability, what to expect from a traceability audit and what systems ensure traceability.
28 October 2015 | By Michelangelo Pascale, Senior Researcher at the Institute of Sciences of Food Production (ISPA), National Research Council of Italy (CNR)
Mycotoxins are natural contaminants of several agricultural products and derivatives produced as secondary metabolites by several filamentous fungal species. Their presence in food and feed can cause serious risks to human and animal health due to adverse toxic effects; therefore maximum permitted levels have been fixed for the major occurring…
