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Efficient loading and unloading of a food cold store

23 December 2014 | By Kostadin Fikiin and Detelin Markov, University of Sofia

The efficiency of a cold store depends not only on the type and performance of its refrigeration system, the building properties and climatic conditions, but it is also strongly affected by the cold store functioning in terms of its internal and interface (storage-transport) logistics operations.

Partially hydrogenated oils: A blessing and a curse

23 December 2014 | By Chad Gray, R&D Food Technologist – Lipids Division, Kerry

A new food era was born in America on 8 November 2013, when the Food and Drug Administration (FDA) made a tentative announcement that the presence of partially hydrogenated oils (PHOs) in food and beverage offerings will no longer be ‘generally recognised as safe’.

Quaternary ammonium compound maximum residue levels

23 December 2014 | By John Holah, Jim Taylour and Steven Ackers Holchem Laboratories Ltd

In Europe, disinfectants (biocides) used in the food industry are controlled by a range of legislation, but two are key in determining the level of disinfectant that can be taken up by foodstuffs after the disinfectant’s legitimate use. Regulation (EC) No 396/20051 on maximum residue levels of pesticides in or…

Mass spectrometry for determining food contamination

23 December 2014 | By Angela Calder, Senior Scientist, Leatherhead Food Research

One of the constant headaches of the food industry is the issue of contamination. This may be as the result of contaminants in the environment or deliberate tampering of food products; the underhand practice of food adulteration is a threat wherever costs can be cut. To identify such deliberate contamination…

Issue #5 2014 – Digital edition

30 October 2014 | By

In this issue: Beverage Processing, Food Fraud, Contaminants, Microbiology, High Pressure Processing, Listeria, Extrusion, Viscosity, Chocolate Processing, plus much more...

Nutrifoods 2.0: The impetus towards functional foods and nutraceuticals to face the 21st century

29 October 2014 | By Francesc Puiggròs, Ignasi Papell and Lluís Arola, Technology Centre of Nutrition and Health, Universitat Rovira i Virgili

It is widely accepted today that multifactorial aetiologies characterise many chronic diseases, including metabolic syndrome, menopause, and general ageing, and that a lifestyle full of homeostatic disturbances and even shift work can lead to obesity. To combat such diseases and adverse health conditions, an increasing number of functional foods and…

Current advances in food freezing

27 October 2014 | By Christian James and 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. The frozen food market in seven of the major Western European Economies was valued at €83.51 billion in 2013 and is expected to grow in value by 10.89 per cent by 20161.…

Hygienic design of conveyor systems – new EHEDG Guideline shows the way

27 October 2014 | By Jon J. Kold, Chairman, EHEDG Conveyer Systems Subgroup

With a new guideline on hygienic design of belt conveyors for the food industry, the European Hygienic Engineering & Design Group (EHEDG) addresses two of the major challenges in safe food production. First, how to avoid contamination of food through inadequately designed processing equipment. Second, how to improve food safety without operating costs…

Food fraud prevention – beyond adulterants and to decision-making

27 October 2014 | By John Spink, Assistant Professor and Director of the Food Fraud Initiative, Michigan State University / Douglas C. Moyer, Assistant Professor, Program in Public Health, Michigan State University

Food Fraud is a very hot topic at the moment and the development of a ‘Food Fraud Vulnerability Assessment’ is the next important step. There are several major projects underway that will shape our industry. Fortunately, project teams are collaborative and many of the same thought leaders are working together.…

Food Contaminants: Definitions, acceptability and EU contaminant legislation

27 October 2014 | By Sarah Howarth, Scientific Committee Member, IFST

If we were to ask a lay person to provide a definition of food contaminants, we would expect something along the lines of: a product which cannot be eaten or used; something which is harmful; a material which should not be present; poisonous; and polluted. These definitions communicate a rather…

Microbiological criteria and testing: Dos and don’ts

27 October 2014 | By François Bourdichon, Corporate Food Safety, Microbiology and Hygiene Manager, Barry Callebaut

Following the food scandals of the late-1980s and early-1990s, and the increasing knowledge on foodborne and waterborne pathogen, the Agreement on the Application of Sanitary and Phytosanitary Measures (SPS) was put in place in 1995 to set the framework of all measures taken by a World Trade Organisation (WTO) member…

High Pressure Processing: Opportunities to produce healthy food products and ingredients

27 October 2014 | By Vibeke Orlien, Head of Food Chemistry, Research Station, University of Copenhagen / Francisco J. Barba, Assistant Professor – Food Science and Nutrition, University of Valencia / Roman Buckow, Stream Leader, CSIRO / Netsanet Shiferaw Terefe, Research Scientist, CSIRO Animal, Food and Health Sciences Division

High pressure processing (HPP) has emerged as a new, non-thermal, and additive-free preservation technology with a wide range of applications in the food industry. The next stage is to identify the opportunities HPP presents for the production of healthy and safe food products and ingredients. This article is a short…

INPROFOOD project: Exploring new ways to establish dialogue and mutual learning

27 October 2014 | By INPROFOOD

In the debate on food and health, the INPROFOOD project, an EU-funded initiative, has explored new ways to establish dialogue and mutual learning between the scientific community and society, developing practical guidelines – in the form of a roadmap for action – for inclusive, sustainable research designs.

Listeria and produce: a troublesome liaison

27 October 2014 | By Reha O. Azizoglu, Lisa Gorski and Sophia Kathariou, North Carolina State University

Human illness due to Listeria monocytogenes (listeriosis) has been mostly frequently attributed to highly processed, cold-stored, ready-to-eat foods such as deli meats, seafood, soft cheeses and other dairy products. However, the first outbreak of listeriosis to confirm foodborne transmission of L. monocytogenes (Maritime Provinces outbreak, 1977-1981) involved produce (coleslaw). In…