List view / Grid view

Articles

Hygienic design of conveyor systems – new EHEDG Guideline shows the way

27 October 2014 | By Jon J. Kold, Chairman, EHEDG Conveyer Systems Subgroup

With a new guideline on hygienic design of belt conveyors for the food industry, the European Hygienic Engineering & Design Group (EHEDG) addresses two of the major challenges in safe food production. First, how to avoid contamination of food through inadequately designed processing equipment. Second, how to improve food safety without operating costs…

Food fraud prevention – beyond adulterants and to decision-making

27 October 2014 | By John Spink, Assistant Professor and Director of the Food Fraud Initiative, Michigan State University / Douglas C. Moyer, Assistant Professor, Program in Public Health, Michigan State University

Food Fraud is a very hot topic at the moment and the development of a ‘Food Fraud Vulnerability Assessment’ is the next important step. There are several major projects underway that will shape our industry. Fortunately, project teams are collaborative and many of the same thought leaders are working together.…

Food Contaminants: Definitions, acceptability and EU contaminant legislation

27 October 2014 | By Sarah Howarth, Scientific Committee Member, IFST

If we were to ask a lay person to provide a definition of food contaminants, we would expect something along the lines of: a product which cannot be eaten or used; something which is harmful; a material which should not be present; poisonous; and polluted. These definitions communicate a rather…

Microbiological criteria and testing: Dos and don’ts

27 October 2014 | By François Bourdichon, Corporate Food Safety, Microbiology and Hygiene Manager, Barry Callebaut

Following the food scandals of the late-1980s and early-1990s, and the increasing knowledge on foodborne and waterborne pathogen, the Agreement on the Application of Sanitary and Phytosanitary Measures (SPS) was put in place in 1995 to set the framework of all measures taken by a World Trade Organisation (WTO) member…

High Pressure Processing: Opportunities to produce healthy food products and ingredients

27 October 2014 | By Vibeke Orlien, Head of Food Chemistry, Research Station, University of Copenhagen / Francisco J. Barba, Assistant Professor – Food Science and Nutrition, University of Valencia / Roman Buckow, Stream Leader, CSIRO / Netsanet Shiferaw Terefe, Research Scientist, CSIRO Animal, Food and Health Sciences Division

High pressure processing (HPP) has emerged as a new, non-thermal, and additive-free preservation technology with a wide range of applications in the food industry. The next stage is to identify the opportunities HPP presents for the production of healthy and safe food products and ingredients. This article is a short…

INPROFOOD project: Exploring new ways to establish dialogue and mutual learning

27 October 2014 | By INPROFOOD

In the debate on food and health, the INPROFOOD project, an EU-funded initiative, has explored new ways to establish dialogue and mutual learning between the scientific community and society, developing practical guidelines – in the form of a roadmap for action – for inclusive, sustainable research designs.

Listeria and produce: a troublesome liaison

27 October 2014 | By Reha O. Azizoglu, Lisa Gorski and Sophia Kathariou, North Carolina State University

Human illness due to Listeria monocytogenes (listeriosis) has been mostly frequently attributed to highly processed, cold-stored, ready-to-eat foods such as deli meats, seafood, soft cheeses and other dairy products. However, the first outbreak of listeriosis to confirm foodborne transmission of L. monocytogenes (Maritime Provinces outbreak, 1977-1981) involved produce (coleslaw). In…

Pasta extrusion: Conversion of semolina into pasta

27 October 2014 | By Frank A. Manthey and Elena de la Peña, North Dakota State University

Formation of gluten-based dough requires the presence of gluten proteins, gliadin and glutenin, moisture, and energy. Gliadin and glutenin proteins are storage proteins that accumulate in wheat endosperm cells during grain filling. Gliadins are a heterogenous group of single chain proteins that are responsible for dough cohesiveness. Gliadin proteins can…

Viscosity measurements in food products and manufacturing

27 October 2014 | By Sarab Sahi

Viscosity is an important property of fluid foods. It is defined as the internal friction of a liquid or its ability to resist flow. The internal friction in a fluid can be easily demonstrated by observing a liquid that has been vigorously stirred to create a vortex. Once the stirring…

Chocolate mass – an overview on current and alternative processing technologies

27 October 2014 | By Siegfried Bolenz

A lot of time has passed since the first refiner conches were built to make chocolate. At that stage all necessary processing steps were done in the same machine, which sometimes took a week to get the final product. This paper is not intended to summarise all the technical developments…

In a nutshell… Doug Baldwin, Vice President of the Food and Industrial Products Division at Wenger Manufacturing Inc.

27 October 2014 | By New Food

Recognised as a world leader with nearly 80 years of experience in providing technologies for extruded grains and cereals, Wenger Manufacturing continues to explore possibilities and bring new innovations to the industry. Recent developments have expanded the role extrusion can play in replacing traditional cereal processing methods...

Tackling food fraud: Why it’s got to be led from the top

10 October 2014 | By Jude Mason, Technical Services Director at NSF

Jude Mason, Technical Services Director at NSF, considers in more detail why tackling food fraud needs leadership, coordination and liaison across the business – and that means it demands board level attention...

Issue #4 2014 – Digital edition

11 September 2014 | By New Food

In this issue: Chromatography, Food Grade Lubricants, Rheology, Rapid Methods, Ingredients, Chocolate Processing, plus much more...

CHANCE project develops new foods that are tasty, more nutritious and cheaper to manufacture

11 September 2014 | By European Food Information Council

According to a report by the European Commission Directorate-General, EUROSTAT, over 125 million people in Europe were at risk of poverty or social exclusion in 2012. The Commission has pledged to bring at least 20 million people out of poverty and social exclusion by 2020. Research programmes in this area…

Duncan Goodwin, Director of Technical Services, NSF Supply Chain Assurance Division

Food Fraud and the Risk Management Context

9 September 2014 | By Duncan Goodwin, Technical Services Director at NSF International

It’s already six days since publication of the Elliott report and things are moving fast, with numerous responses, services, webinars and training courses being developed by industry suppliers and consultants to address various aspects of the fraud ‘problem’...

Page 147 of 185
<
1
...
142
143
144
145
146
147
148
149
150
151
...
185
>

Cookie	Description
cookielawinfo-checkbox-advertising-targeting	The cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Advertising & Targeting".
cookielawinfo-checkbox-analytics	This cookie is set by GDPR Cookie Consent WordPress Plugin. The cookie is used to remember the user consent for the cookies under the category "Analytics".
cookielawinfo-checkbox-necessary	This cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Necessary".
cookielawinfo-checkbox-performance	This cookie is set by GDPR Cookie Consent WordPress Plugin. The cookie is used to remember the user consent for the cookies under the category "Performance".
PHPSESSID	This cookie is native to PHP applications. The cookie is used to store and identify a users' unique session ID for the purpose of managing user session on the website. The cookie is a session cookies and is deleted when all the browser windows are closed.
viewed_cookie_policy	The cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. It does not store any personal data.
zmember_logged	This session cookie is served by our membership/subscription system and controls whether you are able to see content which is only available to logged in users.

Cookie	Description
cf_ob_info	This cookie is set by Cloudflare content delivery network and, in conjunction with the cookie 'cf_use_ob', is used to determine whether it should continue serving “Always Online” until the cookie expires.
cf_use_ob	This cookie is set by Cloudflare content delivery network and is used to determine whether it should continue serving “Always Online” until the cookie expires.
free_subscription_only	This session cookie is served by our membership/subscription system and controls which types of content you are able to access.
ls_smartpush	This cookie is set by Litespeed Server and allows the server to store settings to help improve performance of the site.
one_signal_sdk_db	This cookie is set by OneSignal push notifications and is used for storing user preferences in connection with their notification permission status.
YSC	This cookie is set by Youtube and is used to track the views of embedded videos.

Cookie	Description
bcookie	This cookie is set by LinkedIn. The purpose of the cookie is to enable LinkedIn functionalities on the page.
GPS	This cookie is set by YouTube and registers a unique ID for tracking users based on their geographical location
lang	This cookie is set by LinkedIn and is used to store the language preferences of a user to serve up content in that stored language the next time user visit the website.
lidc	This cookie is set by LinkedIn and used for routing.
lissc	This cookie is set by LinkedIn share Buttons and ad tags.
vuid	We embed videos from our official Vimeo channel. When you press play, Vimeo will drop third party cookies to enable the video to play and to see how long a viewer has watched the video. This cookie does not track individuals.
wow.anonymousId	This cookie is set by Spotler and tracks an anonymous visitor ID.
wow.schedule	This cookie is set by Spotler and enables it to track the Load Balance Session Queue.
wow.session	This cookie is set by Spotler to track the Internet Information Services (IIS) session state.
wow.utmvalues	This cookie is set by Spotler and stores the UTM values for the session. UTM values are specific text strings that are appended to URLs that allow Communigator to track the URLs and the UTM values when they get clicked on.
_ga	This cookie is set by Google Analytics and is used to calculate visitor, session, campaign data and keep track of site usage for the site's analytics report. It stores information anonymously and assign a randomly generated number to identify unique visitors.
_gat	This cookies is set by Google Universal Analytics to throttle the request rate to limit the collection of data on high traffic sites.
_gid	This cookie is set by Google Analytics and is used to store information of how visitors use a website and helps in creating an analytics report of how the website is doing. The data collected including the number visitors, the source where they have come from, and the pages visited in an anonymous form.

Cookie	Description
advanced_ads_browser_width	This cookie is set by Advanced Ads and measures the browser width.
advanced_ads_page_impressions	This cookie is set by Advanced Ads and measures the number of previous page impressions.
advanced_ads_pro_server_info	This cookie is set by Advanced Ads and sets geo-location, user role and user capabilities. It is used by cache busting in Advanced Ads Pro when the appropriate visitor conditions are used.
advanced_ads_pro_visitor_referrer	This cookie is set by Advanced Ads and sets the referrer URL.
bscookie	This cookie is a browser ID cookie set by LinkedIn share Buttons and ad tags.
IDE	This cookie is set by Google DoubleClick and stores information about how the user uses the website and any other advertisement before visiting the website. This is used to present users with ads that are relevant to them according to the user profile.
li_sugr	This cookie is set by LinkedIn and is used for tracking.
UserMatchHistory	This cookie is set by Linkedin and is used to track visitors on multiple websites, in order to present relevant advertisement based on the visitor's preferences.
VISITOR_INFO1_LIVE	This cookie is set by YouTube. Used to track the information of the embedded YouTube videos on a website.

Recommended

Articles