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Metabolomics as a new technique for nutritional claims discovery and validation

23 April 2015 | By Claudio Luchinat and Claudio Santucci, CERM (Magnetic Resonance Center), University of Florence and Leonardo Tenori, FiorGen Foundation

Metabolites are the final products of cellular activities and their levels in a living organism can change according to genetic or environmental factors. The set of metabolites synthesised by a biological system is called ‘metabolome’1. Metabolomics is a further ‘omics’ discipline which deals with the analysis of metabolic responses of living systems…

Gluten free oat manufacturing

23 April 2015 | By Derek Croucher, Technical Director, Morning Foods

The gluten free category undoubtedly presents major opportunities to food manufacturers and significant health benefits to consumers, but there are many challenges relating to gluten free legislation and the realities of the oat supply chain. The onus is therefore on manufacturers, like Morning Foods, to ensure a strict supply chain…

Refrigeration: Can magnetism improve the storage of foods?

23 April 2015 | By Christian James, Graham Purnell & Stephen J James, Food Refrigeration and Process Engineering Research Centre, Grimsby Institute of Further and Higher Education

Frozen food is one of the largest sectors of the food industry and its value is increasing throughout the world. According to market research by Food For Thought, the frozen food market in seven of the major Western European economies was valued at €83.51 billion in 2013 and is expected…

Mechanically separated meat and meat structure

23 April 2015 | By Kathy Groves, Manager – Microscopy & Food Innovation, Leatherhead Food Research

Mechanically separated meat (MSM), or mechanically recovered meat (MRM) is a topic of debate within the EU as to whether it should be considered as meat in Quantitative Ingredient Declarations (QUID) terms. The current regulatory position is that MSM cannot count towards the meat content and must be declared on…

The art of oil processing consistency

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…

Pulsed light applications in food processing

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…

New technologies for pasteurisation of low water activity foods

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.

Barrier packaging materials

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 in the coffee industry

23 April 2015 | By Davide Fissore

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…

Issue #1 2015 – Digital edition

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...

Food Grade Lubricants supplement 2015

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...

Processing & Sensor Technology supplement 2015

9 March 2015 | By New Food

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...

Food Safety supplement 2015

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...

Food safety comes to the fore in our latest issue of New Food

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…

Food Safety Summit Preview

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’...

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