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2 September 2014 | By Dr E. Allen Foegeding, William Neal Reynolds Distinguished Professor, North Carolina State University
The world food supply is constantly transforming to meet consumer needs that vary from culture to culture. Lowering the fat content in certain foods has been a goal for several decades due to either a desire to reduce overall calories or avoiding certain types of fat, or fat in general.…
2 September 2014 | By Wolfgang Danzl, Brewing Engineer, Technical University of Munich and Dr Gottfried Ziegleder, Senior Scientist, University of Applied Science, Weihenstephan
For decades, there have been theoretical considerations about the causes of the aroma improvement during conching of chocolates. Conching is highly important for the sensory quality but is also very time- and energyconsuming, and therefore represents the most expensive step of chocolate manufacturing.
In this issue: Toxins, Quality control, Meat processing, Beer stability, Dairy microbiology, Mycotoxins, EHEDG gaskets and seals, plus much more...
Targeted to untargeted detection of contaminants and foreign bodies in food and feed using NIR spectroscopy, Quantitative determination of taurine in energy drinks by 1H NMR spectroscopy, and Quality Control Roundtable...
In this free-to-view Meat Processing supplement: A look at pH development in meat, and a discussion on how to determine shelf life of chill-stored fresh meat...
23 June 2014 | By Gian Paolo Rossini, Università di Modena e Reggio Emilia
Fishery and aquaculture have been increasing in already exploited parts of the sea, as well as new areas, following the strong demand of food on global and regional scales. The possible contamination of fishery products due to toxins of microalgal origin is a matter of concern for fishery and aquaculture…
23 June 2014 | By Helen Joyner (Melito), School of Food Science, University of Idaho
Rheology is a powerful tool that can help link food physicochemical properties, structure, and sensory texture to form a cohesive, fundamental understanding of structural and physicochemical contributions to food texture. Yield stresses, fluid flow profiles, and fracture properties of firm solids are relatively easily determined with standard rheometry. However, there…
23 June 2014 | By New Food
Novel food products and technologies sometimes fail in the marketplace due to a lack of communication between food product/technology experts and consumer insight experts in the innovation process. The objective of Connect4Action is to improve communication between consumers, consumer scientists, food technology developers, and other key players in the new…
23 June 2014 | By Patricia Aron, Senior Hops Chemist, MillerCoors
The educated beer consumer’s heightened expectations have changed the game in terms of beer quality. Today’s beer drinkers are more sophisticated, fickle and less forgiving when it comes to beer flavour. Consequently, flavour instability is now one of the most critical quality problems faced by the brewing industry. Achieving beer…
23 June 2014 | By Ferdinand Schwabe, Hygienic Design Consultant
You rarely find people talking enthusiastically about seals and gaskets – usually they are only the subject of interest if there is an obvious failure in an application, such as slippery oil puddles on a floor or hot steam spray from a leaking heat exchanger. However, it is the silent…
23 June 2014 | By Mickaël Boyer and Jing Geng, Danone Nutricia Research
Today’s consumers have greater expectations than ever before regarding food. They expect not only safe, good quality and value-based products but also a real commitment of the food company toward social responsibility to the community, e.g. regarding nutritional education, sustainable development and adaptation to local geographical specifications. Those expectations are…
23 June 2014 | By Petr Karlovsky, Head of the Molecular Phytopathology and Mycotoxin Research Unit, University of Göttingen
Mycotoxins are poisonous fungal metabolites that occur in food commodities colonised with filamentous fungi and in food products contaminated during processing and storage. Intake of mycotoxins with food poses a health risk to the consumer and legal limits for maximum levels of major mycotoxins in food have therefore been established…
In this issue: Colours, Dairy, Flavours, Coffee Processing, Extrusion, Processing and Packaging, Pesticide Residues, Sensory Perception, Wine Processing, Foreign body contamination...
Satu Salo compares conveyor belt materials, Koni Grob discusses recent progress on mineral oil from recycled paperboard, and Bart Roodenburg looks at in-pack electrical mild preservation techniques for liquid food products...
1 May 2014 | By Ashok Patel, Vandemoortele Centre for Lipid Science & Technology, Ghent University
Food colouring plays a determining role in the manufacturing of food products because the appearance of products is very critical for attracting new consumers and influencing their food choices. Food colouring involves the use of food grade colourants that belong to one of three categories: synthetic, nature-identical or natural colourants…
