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Articles

Lyophilisation: Atmospheric food freeze-drying: challenges and opportunities

2 January 2014 | By Davide Fissore, Mauricio M. Coletto and Antonello A. Barresi, Department of Applied Science and Technology, Politecnico di Torino

Freeze-drying is a process that can be used to remove water from foodstuff, thus increasing their shelf-life, avoiding deterioration of aroma and flavour compounds as well as nutrient degradation. In a vacuum freeze-drying process, product temperature is firstly decreased in such a way that all the free water freezes, then…

Salt Cellar
Salt Cellar

Sodium reduction in ready meals

2 January 2014 | By Martin G. Wilkinson, Department of Life Sciences, University of Limerick

Daily salt intake, mainly in the form of sodium chloride, is obtained from either discretionary (salt cellar) or nondiscretionary sources (processed ready meals, snack foods, restaurants and takeaways). Consumers are now obtaining the vast majority, around 75 per cent, of their sodium intake from non-discretionary sources such as ready meals,…

Figure 1: A selection of commercially available bubble containing products
Figure 1: A selection of commercially available bubble containing products

Confectionery: Creating food structure out of thin air!

2 January 2014 | By K. Niranjan, University of Reading

Bubbles are always perceived to represent the best in food and drink. Their presence and characteristics have dominated our perception of the quality of traditional products such as bread, champagne, ice creams and let’s not forget the good olde beers! In recent years, there has been a constant flow of…

Alexis Freier, Dakota Growers Pasta Company
Alexis Freier, Dakota Growers Pasta Company

Pasta Processing: Pasta production

2 January 2014 | By Alexis Freier, Research & Development and Technical Services Manager, Dakota Growers Pasta Company

The quality of a pasta product is evaluated by dry appearance and cooked texture. ‘Good Pasta’ is defined as having uniform amber colour with an absence of black, brown or white spots, a smooth surface free of streaks or cracks, and a texture that when cooked is neither chewy nor…

Figure 1: X-ray image of bread dough during proving and baking, showing dough at the start and end of proving and at the end of baking
Figure 1: X-ray image of bread dough during proving and baking, showing dough at the start and end of proving and at the end of baking

Temperature and humidity effects on baking

2 January 2014 | By Gary Tucker and Graham Duckworth, Baking and Cereal Processing Department, Campden BRI

The production of baked goods such as bread, cake, biscuits and pastry requires a number of processing steps between which there exists significant interaction. This article considers the influence of temperature and humidity control in industrial or plant bakeries and how this can impact on product quality. The stages of…

Figure 2: The estimated number of users of SODIS applications worldwide, including starting period of projects and countries in which SODIS is implemented as local house water treatment
Figure 2: The estimated number of users of SODIS applications worldwide, including starting period of projects and countries in which SODIS is implemented as local house water treatment

Comparison of applicable technologies to secure safe water supplies

2 January 2014 | By Erik Voigt, Henry Jaeger and Deitrich Knorr, Department of Food Biotechnology and Food Process Engineering, Technische Universitat, Berlin

In the past few years, it has become evident that there are topics that deserve attention, but do not easily fit into existing publications, such as regular scientific journals and scientific book series. The European Federation of Food Science and Technology (EFFoST) therefore decided to initiate a new series of…

Rohit Shroff, Application Specialist, Tecan Schweiz AG
Rohit Shroff, Application Specialist, Tecan Schweiz AG

In a nutshell: An interview with Rohit Shroff, Application Specialist, Tecan Schweiz AG

2 January 2014 | By Rohit Shroff, Application Specialist, Tecan Schweiz AG

Tecan is a global provider of instruments and solutions for laboratory automation in various markets with a broad portfolio for the food testing industry. Founded in 1980 in Switzerland, Tecan now has over 1,100 employees and owns production, research and development sites in both Europe and North America; maintaining a…

New Food magazine Issue 5 2013
New Food magazine Issue 5 2013

Issue #5 2013 – Digital edition

4 November 2013 | By

In this issue: Polymerase Chain Reaction, Functional Ingredients, Conveyor Belts, Mycotoxins, Microbiology, Automation, Food Safety, Rheology...

Functional Ingredients
Functional Ingredients

Functional Ingredients supplement 2013

4 November 2013 | By Supriya Varma, Pretima Titoria, Mia Naprta, Gianluigi Mauriello, Diamante Maresca, Clorinda Malmo, Annachiara De Prisco

Tea innovation around the world An update for gluten-free applications Microencapsulation for functional foods: a focus on the vibrating technology

Automation supplement 2013
Automation supplement 2013

Automation supplement 2013

4 November 2013 | By W. Jeffrey Hurst, Arthur A. Teixeira

Laboratory automation in food analysis (Author: W. Jeffrey Hurst, Hershey Company) Automation in the food canning industry (Author: Arthur A. Teixeira, University of Florida)

Inés María López-Calleja Díaz
Inés María López-Calleja Díaz

Survey of undeclared allergenic peanuts in commercial foods by Taqman real time PCR

4 November 2013 | By Inés María López-Calleja Diaz, Silvia de la Cruz, Nicolette Pegels, Isabel González, Teresa García, and Rosario Martín, Department of Nutrition, Food Science and Food Technology, Complutense University of Madrid

Food allergies are a serious public health problem. Around one to two per cent of the population suffer from some type of food allergy and even higher prevalence levels (up to eight per cent) are estimated for children. Peanut (Arachis hypogaea) allergy is one of the most severe food allergies…

EHEDG: Conveyor Belts – Hygiene in metal conveyor belting

4 November 2013 | By Roger Scheffler, EHEDG Member

Undoubtedly, stainless steel is the best and mostly used material in the food industry. The correct application of specific types mainly depends on the mechanical aspects of an application, the corrosive properties of products, disinfecting and cleaning agents. Its properties overall qualify the material stainless steel to be the preferred…

Determination of mycotoxins

4 November 2013 | By Rudolf Krska and Rainer Schuhmacher, Center for Analytical Chemistry, Department for Agrobiotechnology (IFA-Tulln), University of Natural Resources and Life Sciences Vienna (BOKU)

As a result of the global marketplace, the safety of food and feed has become of increasing concern for consumers, governments and producers. Several highly publicised worldwide incidents related to chemical contaminants such as mycotoxins in food and feed have also attracted much media attention. Mycotoxins are toxic natural secondary…

Francois Bourdichon
Francois Bourdichon

Microbiology: The genus Enterococcus: friend, foe or just passing by?

4 November 2013 | By François Bourdichon, Corporate Food Safety, Microbiology and Hygiene Manager, Barry Callebaut

Taxonomy and classification of microorganisms are based on criteria that do not always, if ever, fit with the complexity of the microbial world. Commensal, starter, probiotic, pathogen? Since the early days of Pasteur and Koch, this approach is not anymore applicable for most of the major foodborne and/or waterborne microorganisms.…

Sigrid Van Boxstael
Sigrid Van Boxstael

Fresh produce rejections at EU border inspection posts

4 November 2013 | By Sigrid Van Boxstael, Liesbeth Jacxsens & Mieke Uyttendaele, Department of Food Safety and Quality, Ghent University

The consumption and coincident international trade of fresh produce has strongly increased during the last few decades. At present, the EU is one of the largest importers and exporters of fresh produce in the world. Despite the beneficial health effects of fresh produce, there is a growing awareness concerning its…