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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)
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…
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…
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…
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.…
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…
4 November 2013 | By Wolfgang Danzl, Head of Laboratory of Chocolate Technology, Fraunhofer IVV and Dr Gottfried Ziegleder, University of Applied Science
Chocolate can be described as a suspension consisting of non-fat particles (sugar, cocoa solids and milk powder particles) dispersed in cocoa butter and a portion of milk fat as a continuous phase. Its unique pleasant taste is produced by a complex interaction of odour-active volatile compounds, which are supplementary to…
4 November 2013 | By New Food
ToxiMet was borne out of a need for an affordable, user-friendly and robust procedure enabling non-scientists to accurately measure food toxins, especially mycotoxins, throughout the global food supply chain...
2 September 2013 | By
In this issue: Pumps, Updated EHEDG guideline Doc. 17, Raman Spectroscopy, Infrared Spectroscopy, Food Grafe Lubricants, Fats & Oils, Rheology, Sweeteners, Beverage Processing...
2 September 2013 | By Marvin Johnson, Nicholas Dege
Choosing the right beverage process based on beverage characteristics (Marvin Johnson, Principal Engineer, The Coca Cola Company)Quality processes for bottled water (Nicholas Dege, Director of Quality Assurance, Nestlé Waters North America)Curtain up: Technology trends at drinktec 2013
2 September 2013 | By Ashlee Breitner, Muhammad Munir Chaudry
Ashlee Breitner explains how to avoid labelling confusion, Muhammad Munir Chaudry discusses halal certification guidelines for food grade lubricants, and food grade lubricant experts discuss the latest developments in our roundtable...
28 August 2013 | By Ralf Stahlkopf, Chairman of the Subgroup Pumps, Homogenisers and Dampening Devices, EHEDG
The third revised edition of EHEDG Guideline Doc. 17 was finalised and published in spring 2013. This article highlights and summarises the contents of the updated document which was drafted by a team of 20 international EHEDG experts from equipment manufacturers, the food industry and academia. For more details, please…
28 August 2013 | By Kay Sowoidnich, Institute of Optics and Atomic Physics, Technical University Berlin
It is no easy task to judge the freshness of meat products – either for consumers or for food inspectors. To obtain detailed results about spoilage status, sophisticated and expensive laboratory analyses are required. As an alternative, non-destructive optical inspection methods are very attractive. At Technical University Berlin, a portable…
28 August 2013 | By Daniel Cozzolino School of Agriculture, Food and Wine, University of Adelaide
The term Process Analytical Technologies (PAT) describes the field of process analysis and measurement technologies that have been expanded to include several physical, chemical, mathematical and other analytical tools used to characterise chemical and biological processes. Over the past few years, on- in- and at-line analysis, the so-called PAT technologies,…
28 August 2013 | By M. S. Alam Head of Fats and Oils Program, Food Protein R&D Center, Texas A&M University
Fats and oils are major sources of energy, providing nine kilocalories per gram compared to carbohydrates and proteins which provide only four kilocalories per gram and 3.8 kcal/g of energy, respectively. The two major sources of edible fats and oils are plants and animals. Plant sources or vegetable oils are…
