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Articles

Helen Joyner (Melito), School of Food Science, University of Idaho
Helen Joyner (Melito), School of Food Science, University of Idaho

Tribology: a new tool for the food rheologist’s toolbox

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…

Connect4Action
Connect4Action

Connect4Action: Improving communication between key players in the food innovation process

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…

Patricia Aron, Senior Hops Chemist, MillerCoors
Patricia Aron, Senior Hops Chemist, MillerCoors

Beer Stability: A perspective on beer flavour stability

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…

Ferdinand Schwabe, Hygienic Design Consultant
Ferdinand Schwabe, Hygienic Design Consultant

EHEDG: Gaskets and seals for food equipment

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…

Mickaël Boyer, Danone Nutricia Research
Mickaël Boyer, Danone Nutricia Research

Advancing analytical microbiology in the dairy industry

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…

Petr Karlovsky, Head of the Molecular Phytopathology and Mycotoxin Research Unit, University of Göttingen
Petr Karlovsky, Head of the Molecular Phytopathology and Mycotoxin Research Unit, University of Göttingen

Enzymatic detoxification of mycotoxins for healthy food

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…

New Food Issue #2 2014
New Food Issue #2 2014

Issue #2 2014 – Digital edition

2 May 2014 | By

In this issue: Colours, Dairy, Flavours, Coffee Processing, Extrusion, Processing and Packaging, Pesticide Residues, Sensory Perception, Wine Processing, Foreign body contamination...

Processing & Packaging supplement 2014

2 May 2014 | By

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...

Ashok Patel, Vandemoortele Centre for Lipid Science & Technology, Ghent University
Ashok Patel, Vandemoortele Centre for Lipid Science & Technology, Ghent University

Going green: Tuneable colloidal colour blends from natural colourants

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…

Dairy Processing (©‎ Nalentyn Volkov / Shutterstock.com)
Dairy Processing (©‎ Nalentyn Volkov / Shutterstock.com)

Analytical methods a key focus for the dairy sector: IDF/ISO strategic plan

1 May 2014 | By Jaap Evers, Chair / Aurelie Dubois, IDF / Sophie More, ISO TC34/SC5 / Steve Holroyd, Chair Analytical Methods for Composition / Christian Baumgartner, Chair Analytical Methods for Additives & Contaminants / Jackie Page, Chair Analytical Methods for Processing Aids & Indicators / Jerome Combrisson, Former Chair Analytical Methods for Dairy Microorganisms / Barbara Gerten, Chair Harmonisation of Microbiological Methods / Silvia Orlandini, Chair Statistics and Automation, IDF/ISO Methods Standards Steering Group

The International Dairy Federation (IDF) is a science-based, non-profit private sector organisation which represents the interests of various stakeholders in dairy (including dairy farmers, dairy processing industries, dairy suppliers, academics and governments/food control authorities) at the international level. IDF aims to identify, elaborate and disseminate best practice at the international…

Wim J.M. Engels, Senior Project Manager and Scientist, NIZO food research
Wim J.M. Engels, Senior Project Manager and Scientist, NIZO food research

Selection of starters for flavour formation in dairy foods

1 May 2014 | By Wim J.M. Engels, Senior Project Manager and Scientist, NIZO food research

Fermented low salt and low fat dairy foods, such as cheese and yoghurt, with great taste – this is possible with the rational design of improved, tailor-made industrial cultures with attractive flavour forming properties. Various tools and model systems for directed screening for flavour producing (starter) organisms are now available…

Karsten Ranitzsch, Head of Coffee, Nestlé Nespresso SA
Karsten Ranitzsch, Head of Coffee, Nestlé Nespresso SA

Coffee sourcing: Linking quality and sustainability

1 May 2014 | By Karsten Ranitzsch, Head of Coffee, Nestlé Nespresso SA

One of the biggest challenges facing a company that manufactures goods from an agricultural resource is delivering a consistent, finished product year after year. For food and beverage manufacturers, this challenge is amplified by the subjective nature of a consumer’s sense of taste and smell. Nespresso knows these challenges only…

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…