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Articles

NIRS of chocolate and its chemometric analysis

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…

Non-digestible polysaccharides for gut and immune health

11 January 2013 | By Dr. Jurriaan J. Mes, Senior Scientist, Food & BioBased Research WUR & Project Coordinator, FibeBiotics

Food fibres are good for our health. Some fibres have clearly demonstrated lowering or maintaining normal blood cholesterol levels, have shown to regulate glucose levels and can contribute to a good stool (increase in faecal bulk). EFSA has recognised these health effects by approving claims for some specific fibres for…

Lean manufacturing in the food industry

11 January 2013 | By Mike Dudbridge, Principal Lecturer, Food Manufacturing, National Centre for Food Manufacturing, University of Lincoln

The overall aim of Lean manufacturing is to help people in the food industry to make improvements in performance. For things to improve, a recognition and under - standing of improvement is required. This will ensure that the right improvement is chosen for the right reasons, obviously without sacrificing quality…

The impact of natural ingredients on the manufacture of soft drinks

11 January 2013 | By Cheryl Walker, Analytical Development Technologist, Britvic Soft Drinks Ltd

The soft drinks industry used to be fairly straightforward – there was a core group of products that were traditionally made and they were generally coloured and flavoured with synthetic materials, contained a lot of sugar and were preserved with sodium benzoate and / or sulphur dioxide. They were bottled…

New and emerging sources of vegetable fats and oils

11 January 2013 | By Guillermo Napolitano, Expert Scientist, Department of Science and Nutrition, Nestlé Product Technology Center

The science and technology of fats and oils is an extraordinarily active field for a number of good reasons. First, it includes a diverse collection of raw materials for a constantly evolving food industry. In addition, fats and oils ingredients influence every aspect of foods, from the mundane caloric content…

Water reuse and recycling in the food industry

11 January 2013 | By Anke Fendler, Environmental & Innovative Technologies Specialist, Campden BRI

Water is an essential resource for food and drink production. With water scarcity worldwide a serious concern, there is a need for industry to address the impact of its water consumption and consider ways in which it can optimise water use in the future whilst ensuring the safety and wholesomeness…

Extrusion of rice analogue

11 January 2013 | By Mian N Riaz, Head of Extrusion Technology Program, Food Protein R&D Center, Texas A&M University

Today, rice is one of the most important food crops in developing countries and it is considered staple food in many parts of the world. Rice is also becoming much more important in the United States, Europe, Asia and Middle East. However, concerns have been raised because it is high…

New Food Mass Spectrometry Supplement
New Food Mass Spectrometry Supplement

Mass Spectrometry supplement 2012

13 December 2012 | By José Bernal del Nozal, Pilar Manzano, Juan Carlos Diego, María Jesús Nozal, Carmen Ferrer, Amadeo R. Fernández-Alba

Studying the influence of the potato variety and frying oil on fatty acid content of commercial potato crisps (José Bernal del Nozal, Pilar Manzano, Juan Carlos Diego and María Jesús Nozal - IU CINQUIMA, Analytical Chemistry Group, University of Valladolid)LC-MS/MS and pesticide residue analysis in food (Carmen Ferrer and Amadeo…

Ingredients supplement 2012

8 November 2012 | By Sandra Caldeira / Petros Maragkoudakis / Dr Evangelia Komitopoulou

Natural and artificial sweeteners – what are the health issues? (Sandra Caldeira - Project Manager, Nutrition and Health, IHCP, European Commission / Petros Maragkoudakis - Scientific/Technical Project Officer, Nutrition and Health, IHCP, European Commission)Available in vitro methodologies for prebiotic and probiotic functionality (Dr Evangelia Komitopoulou - Head of Food Safety,…

15 Anniversary supplement New Food
15 Anniversary supplement New Food

15th Anniversary Supplement

8 November 2012 | By Albert Zwijgers / Lilia Ahrné / Petra Wissenburg / Supriya Varma

This free to view 15th Anniversary Supplement is sponsored by

Over and above quotas

6 November 2012 | By Mike Mitchell, Director of Quality and Corporate Responsibility, Young’s Seafood

The subject of sustainable seafood seems to be continually in the news. In this short article, we look at how today’s seafood brands and processors are rising to the challenge, we discuss why good marine stewardship is important and explore why future growth of the seafood market depends on factors…

Plastic packaging for fish and seafood

6 November 2012 | By Kata Galić, Faculty of Food Technology and Biotechnology, University of Zagreb

In the past few decades, there has been a significant increase in the amount of plastics being used in food packaging applications. This is because plastics bring in enormous advantages, such as thermosealability, flexibility in thermal and mechanical properties, permit integrated processes (i.e. plastic packages can be formed, filled and…

The chemistry of beer

6 November 2012 | By Charles W. Bamforth, Anheuser-Busch Endowed Professor of Malting & Brewing Sciences at UC Davis

It has variously been estimated that there are between 1,000 and 2,000 different chemical species in beer, probably twice as many as are present in wine. It is an extraordinarily complex liquid. Not all of those chemical components make a substantial contribution to the quality of beer, but many do.…