List view / Grid view
3 May 2005 | By Ellen Moens-Go Yanko, Office Manager, Secretariat, EHEDG
Integrated approach Guideline development work is now clustered into four coherent groups: a) Principles b) Equipment and Components c) Processing, Services and Utilities d) Training and Education Each cluster consolidates related topics, elements, equipment and processes that were previously dealt with by the 20-odd separate subgroups. This approach facilitates cross-referencing…
3 May 2005 | By Annika Wilhelmson, Anu Kaukovirta-Norja and Silja Home, VTT Biotechnology
The brewing industry has changed from local, small breweries to global companies and fully automated plants. Our knowledge on biological processes of the barley-to-beer chain and tools to control the process and product quality, benefit from the development of basic sciences and engineering. Beer has been brewed for thousands of…
3 May 2005 | By S.J. Millar and A.G. Hall, Baking and Cereals Processing Department, Campden & Chorleywood Food Research Association
Chocolate is widely appreciated globally as a luxury food. Although its introduction to Europe and the rest of the world occurred some 500 years ago, the cocoa bean had been recognised as a highly significant plant in South America for thousands of years prior to that – having been cultivated…
3 May 2005 | By Eric Maucci, Food Hygiene Technical Manager, Laboratoire Inter-Départemental des Analyses Laitières (LIDAL)
Renowned for its ‘postcard’ lake-side setting surrounded by snow-capped mountains, the beautiful French town of Annecy is perhaps less well known as the home of famous regional raw cows’ milk cheeses, such as Reblochon and Tomme. Controlling the quality of these cheeses and the raw milk used to produce them,…
3 May 2005 | By Mandy Drabwell, Commissioning Editor, New Food
The UK cheese market is now worth £1.7 billion per annum and, despite being a very mature product that’s already consumed in 98 per cent of UK homes, its growth shows little sign of slowing. The whole category is being driven forward by a wide range of domestic manufacturers producing…
3 May 2005 | By Sabina Burmester, Andrew Russell and Deryck Cebula, Ice Cream Global Technology Centre, Unilever R&D Colworth, U.K.
The process used for commercial ice cream manufacture has changed little in the past 75 years – since the first continuous scraped surface freezer was introduced in the 1930s. In recent years, however, several key technological developments have taken place in the way ice cream is manufactured and these are…
3 May 2005 | By Kevin J. James, Mary Lehane, Brett Hamilton, Ambrose Furey, PROTEOBIO, Mass Spectrometry Centre for Proteomics and Biotoxin Research, Department of Chemistry, Cork Institute of Technology
Toxin contamination has forever been the curse on shellfish production worldwide. Dr Kevin J. James demonstrates how new technology can protect the health of shellfish lovers. PROTEOBIO is at the forefront of food-borne biotoxin research in Europe and specialises in the development of novel methods to address the complex questions…
3 May 2005 | By Anlaug Ådland Hansen, Dept. of Animal and Aquacultural Sciences and Thomas Eie, Dept. Of Chemistry, Biotechnology and Food Science, Matforsk AS, Norwegian Food Research Institute, Norwegian University of Life Sciences
Modified atmosphere packaging (MAP) of fish extends the shelf life of high quality products at low temperatures by inhibiting bacterial growth, oxidative reactions and unwanted components such as TMA (trimethylamine). CO2 is the most important gas used in MAP because of its negative effect on bacterial growth. An initial alteration…
3 May 2005 | By Wouter De Heij and Robert Van den Berg, Agrotechnology and Food Innovations b.v., Ludo Van Schepdael, Solico b.v., Hans Hoogland, Unilever Research Vlaardingen and Harmannus Bijmolt, Resato International b.v.
Increasing microbial safety and extending the shelf-life of packed food and other products sensitive to microbial spoilage is often performed by relatively slow thermal processes. The adverse effects of the corresponding heating periods can be decreased by using technologies that put a vast amount of energy into the product quickly,…
3 May 2005 | By Mandy Drabwell, Commissioning Editor, New Food
Pressure from consumers has forced manufacturers to take greater care and be even more accountable for their products. This requires assurance at every level of the supply chain and particularly within the factory. Mandy Drabwell investigates how food grade lubricant manufacturers are playing their part in meeting the challenge. All…
3 May 2005 | By Dr. Lotte Dock Steenstrup, Dr. Alan Friis, BioCentrum-DTU, The Technical University of Denmark and Dr. Roland Cocker, Cocker Consulting, Netherlands
The demands that are placed on product and process within the food production industry are interconnected. Therefore, it is not appropriate to use a largely sequential approach to designing a production facility, where you first address the primary function of the product, i.e. product quality and then consider other issues…
3 May 2005 | By Frans W.J. van den Berg, Associate Professor, dr. ing., Department of Food Science, Quality and Technology, Spectroscopy and Chemometrics group, The Royal Veterinary and Agricultural University (KVL), Denmark
In recent years a wide-reaching recognition of the importance of production consistency and quality has emerged in the food industry. With the recent recognition by the American Food and Drug Administration (FDA), Process Analytical Technology (PAT) has become the key issue in statistical process design, monitoring and control for pharmaceutical…
3 May 2005 | By Maggie Duke, QA Advisor and Expert in Hygienic Engineering and GMP, Nestle S.A
During the last 25 years, there has been a steady evolution in the way the food industry organised itself to ensure delivery of safe and consistent quality food to the consumer. In the late 1970s, it was still common to see extensive laboratories in factories with large numbers of people…
31 January 2005 | By Ronald J. Triani, Senior Director of Scientific & Regulatory Affairs, Kraft Foods North America
Advances in food science, product development and analytical chemistry continuously drive the need for state-of-the-art food safety evaluations by both the food industry and regulators. Considering the scope and complexities involved in this process, industry and regulators are beginning to form collaborations to enhance the food safety evaluation process and,…
31 January 2005 | By Paul D A Pudney, Measurement Science, Unilever R&D Colworth Laboratory
In trying to understand the functionality of food materials, the microstructure has been universally recognised as important – hence the wide use of various forms of microscopy in food science. Conventional light microscopy is well developed and widely used in characterising food structures (J.G.Vaughan 1979). The next level of information…
