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Food Grade Lubricants supplement 2013

2 September 2013 | By Ashlee Breitner, Muhammad Munir Chaudry

Ashlee Breitner explains how to avoid labelling confusion, Muhammad Munir Chaudry discusses halal certification guidelines for food grade lubricants, and food grade lubricant experts discuss the latest developments in our roundtable...

Hygienic design of pumps, homogenisers and dampening devices: Updated EHEDG guideline Doc. 17 (Third Edition, April 2013)

28 August 2013 | By Ralf Stahlkopf, Chairman of the Subgroup Pumps, Homogenisers and Dampening Devices, EHEDG

The third revised edition of EHEDG Guideline Doc. 17 was finalised and published in spring 2013. This article highlights and summarises the contents of the updated document which was drafted by a team of 20 international EHEDG experts from equipment manufacturers, the food industry and academia. For more details, please…

A portable Raman system for non-invasive in situ meat spoilage detection

28 August 2013 | By Kay Sowoidnich, Institute of Optics and Atomic Physics, Technical University Berlin

It is no easy task to judge the freshness of meat products – either for consumers or for food inspectors. To obtain detailed results about spoilage status, sophisticated and expensive laboratory analyses are required. As an alternative, non-destructive optical inspection methods are very attractive. At Technical University Berlin, a portable…

Infrared spectroscopy and its role to monitor wine fermentation

28 August 2013 | By Daniel Cozzolino School of Agriculture, Food and Wine, University of Adelaide

The term Process Analytical Technologies (PAT) describes the field of process analysis and measurement technologies that have been expanded to include several physical, chemical, mathematical and other analytical tools used to characterise chemical and biological processes. Over the past few years, on- in- and at-line analysis, the so-called PAT technologies,…

Trans fats in foods and the commercial challenges

28 August 2013 | By M. S. Alam Head of Fats and Oils Program, Food Protein R&D Center, Texas A&M University

Fats and oils are major sources of energy, providing nine kilocalories per gram compared to carbohydrates and proteins which provide only four kilocalories per gram and 3.8 kcal/g of energy, respectively. The two major sources of edible fats and oils are plants and animals. Plant sources or vegetable oils are…

Rheological aspects of chocolate with an improved health profile

28 August 2013 | By Isabella Van Damme, Material Science Program Manager R&D, Mars Chocolate

Chocolate is adored by people around the world for its unique flavour and smooth, luxurious texture. It provides an indulgent pleasure with the added benefit that cocoa flavanols promote a range of health benefits. Is it possible to improve the nutritional profile of chocolate while still maintaining the quality aspects…

Low calorie sweeteners: Consumer perceptions of safety and use in weight control

28 August 2013 | By Helena Gibson-Moore Nutrition Scientist, British Nutrition Foundation

This article presents an update on low calorie sweeteners including results from consumer research which examined attitudes towards low calorie sweeteners, the European Food Safety Authority’s (EFSA) consultation on the safety of aspartame, Stevia in the marketplace and the role of low calorie sweeteners in weight management. A preference for…

Issue #3 2013 – Digital version

25 June 2013 | By

In this issue: Spray Drying, Low-Water Activity Foods, Metabolomics, Extrusion, Plasma, Pesticides & Contaminants, Cheese Processing, Conveyor belts, Sustainability...

Pesticides & Contaminants supplement 2013

24 June 2013 | By Carl K. Winter, Markus Lipp, Jeffrey Moore

Pesticide biomonitoring: applications and limitations for food safety risk assessment (Carl K. Winter Department of Food Science and Technology, University of California, Davis)Novel yeasts, novel flavours (Markus Lipp and Jeffrey Moore US Pharmacopeial Convention)

Metabolomics supplement 2013

24 June 2013 | By Robert D. Hall, Amparo Gamero Lluna, Catrienus de Jong

Plant metabolomics – a new opportunity for quality analyses (Robert D. Hall, Managing Director, Centre for Biosystems Genomics, Group Leader Metabolic Regulation, Plant Research International)Novel yeasts, novel flavours (Amparo Gamero Lluna and Catrienus de Jong NIZO food research B.V.)

Screening platform for optimal spray drying of enzymes and probiotics

19 June 2013 | By Maarten Schutyser and Jimmy Perdana, Food Process Engineering Group, Wageningen UR, Martijn Fox, NIZO Food Research

Many food ingredients, such as enzymes and probiotics, are spray dried to provide a longer shelf life. A major hurdle when applying spray drying is the extensive optimisa tion required for formulation and drying conditions to obtain powders of acceptable quality. Therefore, a high-throughput screening platform based on single droplet…

Potential vehicles of foodbone pathogens

19 June 2013 | By Evangelina Komitopoulou, SGS, Larry Beuchat, Center for Food Safety, University of Georgia

Until recently, there has been a common belief that low numbers of microbial food contaminants should not be a major issue in low-water activity (aw) foods where growth does not occur. However, depending on its end usage or target population, low numbers of pathogens can lead to foodborne illness, hence…

Ingedient functionality

19 June 2013 | By Eugenio Bortone, Senior Scientist, Extrusion Innovation Team, Frito-Lay North America

The extrusion process can involve simple formulations such as the ones used for snack foods consisting of simple starch or very complex formulations as the ones used in pet food diets which involve several ingredients. The latter are designed specifically to meet the nutritional requirements of the target species. In…

Cold atmospheric plasma – A new tool for food manufacturers

19 June 2013 | By Danny Bayliss, New Technology Specialist, Department of Food Manufacturing Technologies, Campden BRI

Consumers expect that the food they consume is safe to eat. In addition, the consumer also wants their food to have high nutritional value with minimal preparation times, as evidenced by the growth in products such as convenience ready-to-eat (RTE) foods and minimally processed fresh produce. In order to meet…

Show Preview: IFT Annual meeting & Food Expo

19 June 2013 | By

From 13 – 16 July 2013, the IFT Annual Meeting & Expo will be held at McCormick Place South in Chicago, Illinois. Food professionals from more than 50 countries around the world will be attending this year’s event, plus exhibitors from more than 30 countries will be showcasing the latest…