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1 May 2014 | By Wim J.M. Engels, Senior Project Manager and Scientist, NIZO food research
Fermented low salt and low fat dairy foods, such as cheese and yoghurt, with great taste – this is possible with the rational design of improved, tailor-made industrial cultures with attractive flavour forming properties. Various tools and model systems for directed screening for flavour producing (starter) organisms are now available…
1 May 2014 | By Karsten Ranitzsch, Head of Coffee, Nestlé Nespresso SA
One of the biggest challenges facing a company that manufactures goods from an agricultural resource is delivering a consistent, finished product year after year. For food and beverage manufacturers, this challenge is amplified by the subjective nature of a consumer’s sense of taste and smell. Nespresso knows these challenges only…
1 May 2014 | By Frédéric Robin, Christophe Dautremont and Hélène Chanvrier, Nestlé Product Technology Center
Extrusion cooking is extensively used by the food industry to deliver light and delightful cereal-based products. Improving the nutrition of extruded cereal products while maintaining consumer preference can be achieved by incorporating health-promoting ingredients. These nutritious food components have a significant impact on a product’s organoleptic properties and can lead…
1 May 2014 | By Stewart Reynolds Senior Scientist, Food Quality and Safety Programme, Food and Environment Research Agency
Information about pesticide residues in the food we produce, import, sell and consume is important to anyone involved in the food industry and to us all as consumers of food. Each year throughout the European Union, around 100,000 samples of food are collected and tested for pesticide residues. This is…
1 May 2014 | By Charles Spence, Crossmodal Research Laboratory, Oxford University
The new rounded Cadbury’s Dairy Milk chocolate bar has got many consumers agitated because they say it tastes sweeter than the original more rectangular bar. But the company says that the formulation hasn’t changed. Who is right? This furore can perhaps be explained with reference to the literature on shape…
1 May 2014 | By Linda F. Bisson, Professor & Geneticist, Department of Viticulture and Enology, University of California, Davis
Wine production is inherently a microbial process wherein components of the grape are transformed into flavour and aroma characteristics of the wine. If wine is a symphony of sensorial experiences then the grape precursors are the instruments and the microbes are the members of the orchestra. Wine fermentations may be…
1 May 2014 | By Duncan Goodwin, Director of Technical Services, NSF Supply Chain Assurance Division
‘Foreign body’ is a technical term which refers to any extraneous matter, whether of a physical, chemical or biological nature, found in food. Usually foreign bodies render the food unfit for human consumption.
1 May 2014 | By Lauryn Bailey, Global Marketing Manager - Food & Environmental Markets, AB SCIEX
Lauryn Bailey, PhD, Global Marketing Manager – Food & Environmental Markets, AB SCIEX, discusses analytical trends in the food testing industry.
In this issue: Near Infrared, Food Grade Lubricants supplement, Emulsions, Flavours, Baking, Enrobing, Seafood Processing, Dairy Processing...
In this issue: Packaging, Dairy Processing, Food Safety, Fats & Oils, Sugar Reduction, Enrobing, Food Grade Lubricants, Near Infrared and Mass Spectrometry...
Ashlee Breitner from NSF International explains why the use of ISO 21469 is on the rise, and New Food explains how food grade lubrication certification provides best practice...
Barry Callebaut's François Bourdichon looks at Listeria monocytogenes and what we’ve learned from the last 30 years, while Lilia M. Santiago-Connolly and Raghu Ramaswamy from Heinz look at the need for risk assessment and validation in frozen food manufacturing...
5 March 2014 | By Peter Ragaert & An Vermeulen, Pack4Food and Mieke Buntinx & Roos Peeters, Research Group Packaging Technology & VerpakkingsCentrum, University Hasselt
Diversity in food packaging has become increasingly important in the last few decades due to different trends such as globalisation and convenience. This has resulted in an increased need for certain barrier properties in order to guarantee the desired shelf-life of the packaged food product. In the case of gas…
5 March 2014 | By Laure Pujol and Jeanne-Marie Membré, INRA, UMR1014 Secalim and LUNAM Université, Oniris
Ultra High Temperature (UHT)-type products are ambient stable products, with a long shelf life (three to six months). Since they do not require any cold chain storage and can be consumed immediately, they are consumed extensively everywhere on the globe. They are defined as commercially sterile meaning that the product…
5 March 2014 | By Charles Speirs, Bakery Science Manager, Campden BRI
In 2008, the Food and Agricultural Organisation and the World Health Organisation reviewed their recommendations on dietary fat and fatty acids in view of the growing evidence on dietary fatty acids and health outcomes1. The key recommendation was that our diet type should change to limit the saturated fatty acid…
