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The total product experience and the position of the sensory and consumer sciences: More than meets the tongue

6 March 2012 | By Garmt Dijksterhuis, Sensation, Perception & Behaviour, Unilever R&D Vlaardingen

Traditionally, much food research focuses on the physical and chemical product characteristics, using the so called ‘hard-sciences’. The consumer science side of the product, its use, its perception and its choice rely on the psychological sciences. In the ‘harder’ sciences, a number of recent insights appear which we introduce in…

Research for industrial implementation

6 March 2012 | By Astrid Stevik, Research Scientist, SINTEF

In 2007, the Norwegian Research Council and several other funders enabled the (so far) largest competence building project in Norway within superchilling of fresh food, KMB Competitive Food Processing in Norway. SINTEF Energy Research has conducted the work together with dedicated industrial and research partners, and after five years of…

On-line NIR for monitoring and control of fat in batches of meat trimmings

5 March 2012 | By Jens Petter Wold, Nofima AS

In the meat industry, the profit margins are small and profitability depends on optimal utilisation of the carcasses. From slaughter to final product, the industry controls much of the production according to certain quality criteria such as muscle quality, fat and connective tissue content. One of the main products from…

Ensuring water quality in food processing

5 March 2012 | By Anett Winkler and Dirk Nikoleski, EHEDG Members

Water is used in food processing for many different purposes. Among other applications it is used in direct contact with the food or food contact surfaces (as an ingredient, steam, etc) or indirectly as a processing aid. Therefore, water quality used in a food manufacturing plant has to be managed…

Cooperation in Europe to enhance technology transfer

5 March 2012 | By Ariette Matser, Charon Zondervan and Andrea Seleljova, Wageningen UR; Fabien Boulier, Agropolis International; and Emma Holtz, SIK

Technology transfer or knowledge exchange is considered to be very important for increasing the innovation potential of the food industry in Europe. Reaching the large group of small and medium enterprises (SMEs) in Europe with state-of-the-art knowledge available in universities and research organisations is considered especially essential, but also very…

National Starch: Goole Operations

5 March 2012 | By Jon Wilson, Projects and CI Manager, National Starch and Simon Mason, Site Manager, National Starch

National Starch Food Innovation is a leading global supplier of nature-based functional and nutritional ingredients, starch and sweetener solutions to the food and beverage industries. With more than 10,000 employees, the company is active in approximately 50 countries, operating a worldwide network of manufacturing facilities, ingredient development centres and sales…

Food Safety Supplement 2012

27 February 2012 | By Jessica Evans, Gun Wirtanen, Satu Salo, Ricardo F. Luna

How are lubricants affected by food safety regulations? (Jessica Evans, Business Unit Manager, Nonfood Compounds, NSF International)Microbial limits for food processing surfaces (Gun Wirtanen & Satu Salo, VTT Expert Devices)Past, present and future of food safety (Ricardo F. Luna, Senior Quality Specialist, Nestec SA)

In a nutshell: Tim Lawruk, SDIX

6 January 2012 | By

Helen Difford, Editor of New Food magazine, speaks exclusively to Tim Lawruk, Market Manager Food Safety, SDIX...

Beverage Supplement 2011

5 January 2012 | By Jos Oostendorp, Packaging Specialist, Royal Grolsch Brewery / Josef Kerler and Luigi Poisson, Aroma and Taste Modulation Group, Nestlé Product Technology Centre / Jim Wilson, Director Product Commercialisation, Coca-Cola Refreshments

Has the role of packaging changed? (Jos Oostendorp, Packaging Specialist, Royal Grolsch Brewery)Understanding coffee aroma for new product development (Josef Kerler and Luigi Poisson, Aroma and Taste Modulation Group, Nestlé Product Technology Centre)Taking a closer look at soft drink processing (Jim Wilson, Director Product Commercialisation, Coca-Cola Refreshments)

A border crossing debate for a viable planet

4 January 2012 | By Hugo de Vries, Director of the Joint Research Centre on Biopolymers and Emerging Technologies, INRA

There is only one earth, a planet inhabited by a wide range of living organisms. There is only one primary energy source, the sun. Thanks to the sun, the earth is able to renew its resources on a temporal basis. Some may describe this as a cyclic process. However, a…

HACCP: The rise of the prerequisites

4 January 2012 | By John Holah and Edyta Margas, Campden BRI and Robert Hagburg, Benjamin Warren, Judy Fraser-Heaps and Sara Mortimore, Land O’Lakes

This article introduces concepts and ideas about the nature and potential control of microbiological cross-contamination in a food manufacturing environment. The concepts and opinions shared do not necessarily represent the policies and/or programs used by the companies represented by the authors. Microbiological cross-contamination has been a contributing factor to several…

Persistence of listeria monocytogenes in equipment and premises

4 January 2012 | By Brigitte Carpentier, Senior Scientist, ANSES and Olivier Cerf, Professor Emeritus, Alfort Veterinary School

Severe listeriosis (which can cause meningitis, septicemia, or still birth) is an infrequent foodborne illness. Yet, because of its high lethality (between 15 and 30 per cent) its causal agent, Listeria monocytogenes, is perceived as a major threat. Outbreaks of listeriosis were not overly common over the last 30 years,…

Understanding the present is key for the future in cheese processing

4 January 2012 | By Alan F. Wolfschoon-Pombo, Research Principal, Cheese and Dairy Technology, Kraft Foods

The food industry, and within it the dairy industry, is experiencing a noticeable change. Novel processing technologies and sustainability are trendy terms. Also, the following concepts are under the same trend: efficient use of raw materials (increased yield), less waste generation, reduction of product losses during manufacturing and overall food…

Making low-fat yoghurts creamier through dynamic pressure processing

4 January 2012 | By Mark A.E. Auty, Vivian L. Gee and Christian I. Ciron, Teagasc Food Research Centre

Improving creaminess in food products, whilst simultaneously decreasing fat, remains a challenge for food manufacturers worldwide. Yoghurts are inherently perceived as healthy food products and can be made even healthier by reducing fat. However, reducing fat in yoghurt without compromising desirable textural characteristics like creaminess is difficult to achieve. One…

The right side of the law

4 January 2012 | By John Hammond, Head of Information & Legislation, Campden BRI

Food legislation is highly complex and impacts on all aspects of the food industry from production, packaging to distribution and marketing. Food laws are a vital element in industrialised and developing countries alike, ensuring the food that consumers purchase and eat is safe and has been marketed honestly. It is…