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Articles

Winning consumer preference via extrusion cooking of nutritious cereals (©‎ Eduardo Rocha / Shutterstock.com)
Winning consumer preference via extrusion cooking of nutritious cereals (©‎ Eduardo Rocha / Shutterstock.com)

Winning consumer preference via extrusion cooking of nutritious cereals

1 May 2014 | By Frédéric Robin, Christophe Dautremont and Hélène Chanvrier, Nestlé Product Technology Center

Extrusion cooking is extensively used by the food industry to deliver light and delightful cereal-based products. Improving the nutrition of extruded cereal products while maintaining consumer preference can be achieved by incorporating health-promoting ingredients. These nutritious food components have a significant impact on a product’s organoleptic properties and can lead…

Stewart Reynolds, Senior Scientist, Food Quality and Safety Programme, Food and Environment Research Agency
Stewart Reynolds, Senior Scientist, Food Quality and Safety Programme, Food and Environment Research Agency

Monitoring and control of pesticide residues in food within the European Union

1 May 2014 | By Stewart Reynolds Senior Scientist, Food Quality and Safety Programme, Food and Environment Research Agency

Information about pesticide residues in the food we produce, import, sell and consume is important to anyone involved in the food industry and to us all as consumers of food. Each year throughout the European Union, around 100,000 samples of food are collected and tested for pesticide residues. This is…

Cadbury Dairy Milk Bar
Cadbury Dairy Milk Bar

Assessing the influence of shape and sound symbolism on the consumer’s response to chocolate

1 May 2014 | By Charles Spence, Crossmodal Research Laboratory, Oxford University

The new rounded Cadbury’s Dairy Milk chocolate bar has got many consumers agitated because they say it tastes sweeter than the original more rectangular bar. But the company says that the formulation hasn’t changed. Who is right? This furore can perhaps be explained with reference to the literature on shape…

The many styles of wine fermentation
The many styles of wine fermentation

The many styles of wine fermentation

1 May 2014 | By Linda F. Bisson, Professor & Geneticist, Department of Viticulture and Enology, University of California, Davis

Wine production is inherently a microbial process wherein components of the grape are transformed into flavour and aroma characteristics of the wine. If wine is a symphony of sensorial experiences then the grape precursors are the instruments and the microbes are the members of the orchestra. Wine fermentations may be…

Lauryn Bailey, AB Sciex
Lauryn Bailey, AB Sciex

In a nutshell with Lauryn Bailey, AB SCIEX

1 May 2014 | By Lauryn Bailey, Global Marketing Manager - Food & Environmental Markets, AB SCIEX

Lauryn Bailey, PhD, Global Marketing Manager – Food & Environmental Markets, AB SCIEX, discusses analytical trends in the food testing industry.

New Food Issue 1 2014
New Food Issue 1 2014

Issue #1 2014 – Digital edition

6 March 2014 | By

In this issue: Packaging, Dairy Processing, Food Safety, Fats & Oils, Sugar Reduction, Enrobing, Food Grade Lubricants, Near Infrared and Mass Spectrometry...

Food Grade Lubricants supplement 2014

6 March 2014 | By

Ashlee Breitner from NSF International explains why the use of ISO 21469 is on the rise, and New Food explains how food grade lubrication certification provides best practice...

Food Safety Supplement 2014
Food Safety Supplement 2014

Food Safety supplement 2014

6 March 2014 | By

Barry Callebaut's François Bourdichon looks at Listeria monocytogenes and what we’ve learned from the last 30 years, while Lilia M. Santiago-Connolly and Raghu Ramaswamy from Heinz look at the need for risk assessment and validation in frozen food manufacturing...

New research set to overturn the UK’s 10-day rule on fresh chilled meat
New research set to overturn the UK’s 10-day rule on fresh chilled meat

New research gives further insights on O2-ingress in food packaging

5 March 2014 | By Peter Ragaert & An Vermeulen, Pack4Food and Mieke Buntinx & Roos Peeters, Research Group Packaging Technology & VerpakkingsCentrum, University Hasselt

Diversity in food packaging has become increasingly important in the last few decades due to different trends such as globalisation and convenience. This has resulted in an increased need for certain barrier properties in order to guarantee the desired shelf-life of the packaged food product. In the case of gas…

Victorian flood dairy cows
Victorian flood dairy cows

Advanced microbial modelling techniques and risk-based management applied to aseptic-UHT process

5 March 2014 | By Laure Pujol and Jeanne-Marie Membré, INRA, UMR1014 Secalim and LUNAM Université, Oniris

Ultra High Temperature (UHT)-type products are ambient stable products, with a long shelf life (three to six months). Since they do not require any cold chain storage and can be consumed immediately, they are consumed extensively everywhere on the globe. They are defined as commercially sterile meaning that the product…

A novel approach to reducing the total and saturated fat content of baked goods
A novel approach to reducing the total and saturated fat content of baked goods

A novel approach to reducing the total and saturated fat content of baked goods

5 March 2014 | By Charles Speirs, Bakery Science Manager, Campden BRI

In 2008, the Food and Agricultural Organisation and the World Health Organisation reviewed their recommendations on dietary fat and fatty acids in view of the growing evidence on dietary fatty acids and health outcomes1. The key recommendation was that our diet type should change to limit the saturated fatty acid…

Reducing sugar and sweetness in products intended for infants
Reducing sugar and sweetness in products intended for infants

The relevance of reducing sugar and sweetness in products intended for infants and young children

5 March 2014 | By Martine Alles, Director Developmental Physiology & Nutrition and Simone Eussen, Nutrition Scientist, Nutricia Research

The early years of life are a period of very rapid growth and development. Many organs including the gastrointestinal tract, pancreas, adipose tissue and the brain are still under development in infancy and toddlerhood. Body size doubles and body weight increases five-fold in this period of time. Two grams of…

Quality Street: An example of enrobed confectionery
Quality Street: An example of enrobed confectionery

Enrobing in the confectionery industry

5 March 2014 | By Ramana Sundara, Ángel Máñez and Josélio Vieira, Nestlé Product Technology Centre

Enrobing is a process that involves covering a confection or snack with chocolate or chocolate coatings. Traditionally, this process was slow and involved manually dipping the pieces into melted chocolate by hand. As demand for chocolate-coated sweets increased, it became impractical or impossible to employ enough people to dip sweets…