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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...
9 March 2015 | By Simon Lott, Commissioning Editor, New Food
There is a safety theme running through our first issue of 2015, including our Food Safety Supplement and our Processing & Sensor Technology Supplement, which focuses on quality control. Our Food Grade Lubricants Supplement also features an article from NSF looking at the safe use of non-food compounds in processing…
9 March 2015 | By Food Safety Summit
The Food Safety Summit Conference and Expo is returning to Baltimore, USA from 28-30 April this year, promising an all-new ‘dynamic, informative and thought provoking educational program’...
9 March 2015 | By International Association for Food Protection
Since 2005, the International Association for Food Protection’s (IAFP) European Symposium on Food Safety has been shaping the future of food safety by providing a forum for the exchange of ideas with colleagues from across Europe working in industry, government and academia. This well-known food safety conference in Europe draws…
9 March 2015 | By Dr Thom Huppertz & Inge Gazi, NIZO Food Research
A look at the wide variety of milk protein concentrate properties that can be achieved by careful control of product-process interactions...
9 March 2015 | By Geoff Talbot; Helga Manson; Krish Bhaggan
In this era of ever more rapid throughput in food processes, maximising aspects such as crystallisation are of major importance. In fat-based products it is not always as easy as simply cooling the product a bit more and hoping that it will speed things up sufficiently because many fats supercool…
9 March 2015 | By Ruud van der Sman, Food & Biobased Research
In the design of food products which are high in protein or fibre, it is important for their various properties to control how much water is held by the food material. This water holding capacity (WHC) relates to many sensory, health, nutritional and convenience properties.
