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Science-based precision processing for future healthy, structured and tasty fruit and vegetable-based foods

9 March 2015 | By Ann Van Loey, Professor, Laboratory of Food Technology, KU Leuven

Because of their health-promoting properties, including the decreased risk of chronic diseases, such as arteriosclerosis and certain types of cancer, a daily consumption of 600g of fruit and vegetables is recommended by the WHO and the European Commission. Despite the wealth of scientific evidence for this recommendation, this criterion is…

Issue #6 2014 – Digital edition

6 January 2015 | By New Food

In this issue: Mass spectrometry, Chocolate Processing, Hygiene, Lipids, Cold Chain, Dairy Processing, Baking, and much more...

Chocolate Processing supplement 2014

6 January 2015 | By New Food

In this Chocolate Processing supplement we take a look at Chocolate conching and the caramel taste of milk chocolates, plus the use of aeration to create smooth, light chocolate...

Dairy Processing supplement 2014

6 January 2015 | By New Food

In this Dairy Processing supplement we take a look at the shelf life and stability of dairy products, and how water reuse and saving represents a new frontier in food manufacturing...

Hygienic processing for the baking industry

23 December 2014 | By Bolletje

With a heritage dating back almost 150 years, Dutch family bakery Bolletje launched in the city of Almelo in 1867 and by 1927 had become one of the largest rusk-making factories in Holland. In today’s market, with sales based throughout Europe and more than 500 employees, Bolletje is one of…

Efficient loading and unloading of a food cold store

23 December 2014 | By Kostadin Fikiin and Detelin Markov, University of Sofia

The efficiency of a cold store depends not only on the type and performance of its refrigeration system, the building properties and climatic conditions, but it is also strongly affected by the cold store functioning in terms of its internal and interface (storage-transport) logistics operations.

Partially hydrogenated oils: A blessing and a curse

23 December 2014 | By Chad Gray, R&D Food Technologist – Lipids Division, Kerry

A new food era was born in America on 8 November 2013, when the Food and Drug Administration (FDA) made a tentative announcement that the presence of partially hydrogenated oils (PHOs) in food and beverage offerings will no longer be ‘generally recognised as safe’.

Quaternary ammonium compound maximum residue levels

23 December 2014 | By John Holah, Jim Taylour and Steven Ackers Holchem Laboratories Ltd

In Europe, disinfectants (biocides) used in the food industry are controlled by a range of legislation, but two are key in determining the level of disinfectant that can be taken up by foodstuffs after the disinfectant’s legitimate use. Regulation (EC) No 396/20051 on maximum residue levels of pesticides in or…

Mass spectrometry for determining food contamination

23 December 2014 | By Angela Calder, Senior Scientist, Leatherhead Food Research

One of the constant headaches of the food industry is the issue of contamination. This may be as the result of contaminants in the environment or deliberate tampering of food products; the underhand practice of food adulteration is a threat wherever costs can be cut. To identify such deliberate contamination…

Issue #5 2014 – Digital edition

30 October 2014 | By New Food

In this issue: Beverage Processing, Food Fraud, Contaminants, Microbiology, High Pressure Processing, Listeria, Extrusion, Viscosity, Chocolate Processing, plus much more...

Beverage Processing supplement 2014

30 October 2014 | By New Food

David Berryman discusses the use of fruit juices as natural colouring agents, and Paul Hughes looks at improving the nonbiological stability of beer...

Nutrifoods 2.0: The impetus towards functional foods and nutraceuticals to face the 21st century

29 October 2014 | By Francesc Puiggròs, Ignasi Papell and Lluís Arola, Technology Centre of Nutrition and Health, Universitat Rovira i Virgili

It is widely accepted today that multifactorial aetiologies characterise many chronic diseases, including metabolic syndrome, menopause, and general ageing, and that a lifestyle full of homeostatic disturbances and even shift work can lead to obesity. To combat such diseases and adverse health conditions, an increasing number of functional foods and…

Current advances in food freezing

27 October 2014 | By Christian James and 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. The frozen food market in seven of the major Western European Economies was valued at €83.51 billion in 2013 and is expected to grow in value by 10.89 per cent by 20161.…

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.…

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