List view / Grid view
26 April 2013 | By René Crevel, Science Leader, Unilever Safety & Environmental Assurance Centre
Food allergies have long been known as a clinical phenomenon, with welldocumented case studies as far back as the 1920s. Their recognition as a food safety issue only arose in the 1990s partly in the wake of the remarkable increase in prevalence of general allergic diseases. In order to protect…
26 April 2013 | By Moreno Faina
Coffee roasting, at first glance, appears to be a simple process: applying heat to raw coffee beans. It is important to generate and control the correct temperatures at the right time, and then stop the process when the colour of the coffee is homogenous throughout the whole bean and the…
26 April 2013 | By Guo Chen, Jan Swenson, Roel Van der Meulen, Sofie Villman (Karlsson)
Water is a principal constituent of dough and bread, at 40 per cent of the total mass. Ice forms when dough and bread are subjected to sub-zero temperatures. The activities of water and ice shape many aspects of the dough/bread characters. Here we sketch several of these activities, looking at…
26 April 2013 | By Helen Difford, Editor
An interview with Sofie De Lathouwer, Marketing Director Food Manufacturers Western Europe, Barry Callebaut...
28 February 2013 | By Federico Marini, Department of Chemistry, University of Rome ‘La Sapienza’
In the last 30 years, there has been increasing attention paid to the possibility of using Near Infrared (NIR) spectroscopy to deal with different aspects of food quality assessment. Indeed, the intrinsic characteristics of this technique, which, requiring little or no sample pretreatment, allows high throughput analyses in a rapid…
28 February 2013 | By Marc Anton, INRA, UR1268 Biopolymères Interactions Assemblages
Hen egg yolk low-density lipoproteins (LDL), natural nanoemulsions of 30 nanometres in diameter, are the main contributors to egg yolk interfacial and emulsifying properties. These properties are clearly due to the LDL structure through interactions between amphiphilic apoproteins and phospholipids. This structure allows transport through the aqueous phase and until…
28 February 2013 | By Jane Parker, Flavour Centre, Reading University
The flavour of processed foods has changed significantly over the last 50 years. Think back to the days of the early stock cubes or the original powdered desserts which bore only a passing resemblance to the real flavour. Since then, the food industry has been involved in a continuous programme…
28 February 2013 | By Mihaelos N. Mihalos, Mondelēz International
There have been many articles, textbooks and literature in general that have dealt with the topic of oven baking technology, particularly for cookies, crackers and snacks. This particular article will focus on the effects and fundamental understanding of using different oven modes and how product attributes can be manipulated to…
28 February 2013 | By David Green, Faculty of Food, Bioprocessing and Nutrition Sciences, North Carolina State University
With growing labour costs in Asia, a renewed focus on reducing food waste and worldwide demand for seafood due to its high protein content, health promoting omega-3s and rich source of micronutrients, seafood processors are looking for innovative ways to internally cut costs and automation may just hold the key.…
27 February 2013 | By Geneviève Gésan-Guiziou, Research Director at the French Institute for Agricultural Research, INRA
Membrane applications in the dairy industry date back to the late 1960s with the concentration of milk proteins using the MMV process named after its inventors, Maubois, Mocquot and Vassal. Since then, membrane applications in the dairy sector have not stopped growing and nowadays, the presence of membrane equipments in…
27 February 2013 | By David Minsk, President US Sales, Hanna Instruments
David Minsk, President of US Sales at Hanna Instruments, highlights the fact that the company is vertically integrated, with everything manufactured internally...
26 February 2013 | By Dr Hilde Kruse, Helen Bahia, Knuth Lorenzen
Dispelling the myths surrounding food grade lubricants (Sarah Krol, Managing Director, Food Equipment & Nonfood Compounds, NSF International)Certifying food grade lubricants as halal (Kamarul Aznam Kamarozaman, Editor, HalalMedia.net)Food Grade Lubricants Roundtable
22 February 2013 | By Dr Hilde Kruse, Helen Bahia, Knuth Lorenzen
Antibiotic resistance: a major concern for food safety (Dr Hilde Kruse, Programme Manager Food Safety, WHO Regional Office for Europe)Meat contamination in Europe (Helen Bahia, Editor, New Food)CIP tank farm arrangements (Knuth Lorenzen, EHEDG President)
11 January 2013 | By Ramana Sundara, John Rasburn and Josélio Vieira, Nestlé Product Technology Centre
In-line control elements are an increasing development in the pursuit of efficient processes in a wide range of manufacturing sectors. Advances in sensor technology and computing power are now providing instruments which can greatly improve the efficiency and accuracy of manufacturing, and at a cost which is moderate in comparison…
11 January 2013 | By Jürgen Stohner, Brenno Zucchetti, Fabian Deuber and Fabian Hobi, ZHAW Zurich University of Applied Sciences, ICBC Institute of Chemistry and Biological Chemistry and Bernhard Lukas and Manfred Suter, Max Felchlin AG
In today’s modern society, chocolate has been established as a premium lifestyle food product. Besides oil and coffee, cocoa is one of the most valuable commodities of global trade. About four per cent of cocoa beans traded on the world market originate from the noble criollo bean and are the…
