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Articles

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…

Meat Crime Scene
Meat Crime Scene

Near Infrared: Food fraud and NIRS

5 March 2014 | By Saskia van Ruth, Head of Authenticity & Novel Foods Business Unit & Professor of Food Authenticity and Integrity and Rob Frankhuizen, Scientist, State Institute for Quality Control of Agricultural Products, RIKILT Wageningen University and Research Centre

Nowadays foods and ingredients are sourced from many different parts of the globe. Since the 1960s, global food transport has been increasing at an exponential rate, faster than food production itself. For certain countries, this network ensures access to any food item regardless of season or origin. The number of…

Coffee Beans
Coffee Beans

Understanding the dark side of food: the analysis of processed food by modern mass spectrometry

5 March 2014 | By Nikolai Kuhnert, School of Engineering and Science, Jacobs University Bremen

Do we actually know what we eat? How well do we really understand the chemical composition of our daily food? These are two questions of utmost importance for consumers, food manufacturers and the scientific community involved in food research. The answer to that question is anything but straightforward. Our knowledge…

NF Issue 6 2013
NF Issue 6 2013

Issue #6 2013 – Digital edition

2 January 2014 | By

In this issue: Lyophilisation, Sodium reduction in ready meals, Rapid Methods & Mass Spectrometry supplement, Confectionery, Pasta Processing, Effects of temperature and humidity on baking, Safe water supplies...

Rapid Methods 2013 supplement
Rapid Methods 2013 supplement

Rapid Methods & Mass Spectrometry supplement 2013

2 January 2014 | By

Back-tracing environmental toxicants in an animal-derived food chain based on food metabolomics Detecting bacteria in food: harder than searching for a needle in a haystack? Rapid detection methods for chemical hazards in foods Mass spectrometry for the food industry

Lyophilisation: Atmospheric food freeze-drying: challenges and opportunities

2 January 2014 | By Davide Fissore, Mauricio M. Coletto and Antonello A. Barresi, Department of Applied Science and Technology, Politecnico di Torino

Freeze-drying is a process that can be used to remove water from foodstuff, thus increasing their shelf-life, avoiding deterioration of aroma and flavour compounds as well as nutrient degradation. In a vacuum freeze-drying process, product temperature is firstly decreased in such a way that all the free water freezes, then…

Salt Cellar
Salt Cellar

Sodium reduction in ready meals

2 January 2014 | By Martin G. Wilkinson, Department of Life Sciences, University of Limerick

Daily salt intake, mainly in the form of sodium chloride, is obtained from either discretionary (salt cellar) or nondiscretionary sources (processed ready meals, snack foods, restaurants and takeaways). Consumers are now obtaining the vast majority, around 75 per cent, of their sodium intake from non-discretionary sources such as ready meals,…

Figure 1: A selection of commercially available bubble containing products
Figure 1: A selection of commercially available bubble containing products

Confectionery: Creating food structure out of thin air!

2 January 2014 | By K. Niranjan, University of Reading

Bubbles are always perceived to represent the best in food and drink. Their presence and characteristics have dominated our perception of the quality of traditional products such as bread, champagne, ice creams and let’s not forget the good olde beers! In recent years, there has been a constant flow of…

Alexis Freier, Dakota Growers Pasta Company
Alexis Freier, Dakota Growers Pasta Company

Pasta Processing: Pasta production

2 January 2014 | By Alexis Freier, Research & Development and Technical Services Manager, Dakota Growers Pasta Company

The quality of a pasta product is evaluated by dry appearance and cooked texture. ‘Good Pasta’ is defined as having uniform amber colour with an absence of black, brown or white spots, a smooth surface free of streaks or cracks, and a texture that when cooked is neither chewy nor…

Figure 1: X-ray image of bread dough during proving and baking, showing dough at the start and end of proving and at the end of baking
Figure 1: X-ray image of bread dough during proving and baking, showing dough at the start and end of proving and at the end of baking

Temperature and humidity effects on baking

2 January 2014 | By Gary Tucker and Graham Duckworth, Baking and Cereal Processing Department, Campden BRI

The production of baked goods such as bread, cake, biscuits and pastry requires a number of processing steps between which there exists significant interaction. This article considers the influence of temperature and humidity control in industrial or plant bakeries and how this can impact on product quality. The stages of…

Figure 2: The estimated number of users of SODIS applications worldwide, including starting period of projects and countries in which SODIS is implemented as local house water treatment
Figure 2: The estimated number of users of SODIS applications worldwide, including starting period of projects and countries in which SODIS is implemented as local house water treatment

Comparison of applicable technologies to secure safe water supplies

2 January 2014 | By Erik Voigt, Henry Jaeger and Deitrich Knorr, Department of Food Biotechnology and Food Process Engineering, Technische Universitat, Berlin

In the past few years, it has become evident that there are topics that deserve attention, but do not easily fit into existing publications, such as regular scientific journals and scientific book series. The European Federation of Food Science and Technology (EFFoST) therefore decided to initiate a new series of…

Rohit Shroff, Application Specialist, Tecan Schweiz AG
Rohit Shroff, Application Specialist, Tecan Schweiz AG

In a nutshell: An interview with Rohit Shroff, Application Specialist, Tecan Schweiz AG

2 January 2014 | By Rohit Shroff, Application Specialist, Tecan Schweiz AG

Tecan is a global provider of instruments and solutions for laboratory automation in various markets with a broad portfolio for the food testing industry. Founded in 1980 in Switzerland, Tecan now has over 1,100 employees and owns production, research and development sites in both Europe and North America; maintaining a…

New Food magazine Issue 5 2013
New Food magazine Issue 5 2013

Issue #5 2013 – Digital edition

4 November 2013 | By

In this issue: Polymerase Chain Reaction, Functional Ingredients, Conveyor Belts, Mycotoxins, Microbiology, Automation, Food Safety, Rheology...

Functional Ingredients
Functional Ingredients

Functional Ingredients supplement 2013

4 November 2013 | By Supriya Varma, Pretima Titoria, Mia Naprta, Gianluigi Mauriello, Diamante Maresca, Clorinda Malmo, Annachiara De Prisco

Tea innovation around the world An update for gluten-free applications Microencapsulation for functional foods: a focus on the vibrating technology