List view / Grid view
6 September 2011 | By Lene Meinert, Consultant, Danish Meat Research Institute
Freezing is a well-known and widespread preservation method, prolonging the shelf-life of meat and many other food items. Freezing is popular, as it allows meat to keep a close-to-fresh quality for a long time, and it also allows long distance transports. However, depending on the time and temperature combinations during…
6 September 2011 | By Graham G. Stewart, GGStewart Associates and the International Centre of Brewing and Distilling, Heriot-Watt University
While the basic processes of malting, brewing and distilling were established long ago, it was in the late 19th century that the key scientific investigations commenced on beer and its production through the pioneering work of scientists such as Pasteur, Hansen, Sorenson, Brown and decades of subsequent research on process…
6 September 2011 | By Marina Witthuhn, Jörg Hinrichs and Zeynep Atamer, Universität Hohenheim, Institute of Food Science and Biotechnology, Department of Dairy Science and Technology
In order to obtain safe dairy products with a long shelf-life, heating processes have been designed to ensure the necessary inactivation of the indigenous microbial flora. One of the methods is the ultra-high temperature (UHT) processing of milk which has become widespread since the implementation of aseptic packaging processes1. Nowadays,…
6 September 2011 | By Javier Silanes Kenny, Associate Principal Scientist, Soluble Coffee Process Optimisation, Kraft Foods
From its infancy to today, lyophilisation has seen a constant but very slow evolution. Indeed, the techniques that we utilise today differ very little to those used industrially, after its development as a viable technique for the preservation of serum during World War II. Its application to pharmaceuticals and from…
6 September 2011 | By
Helen Difford speaks to Mario Becker, VP Marketing and Product Management, PAT & Automation, Sartorius Group...
6 September 2011 | By Wouter N.A. Burggraaf, Burggraaf & Partners B.V.
In the food industry, plate heat exchangers are often used for cooling or heating liquid food products. Plate heat exchangers are relatively cheap and can also be applied for heat recovery. The industry has tried to solve a number of food safety problems, but it has not succeeded in all…
6 September 2011 | By Phil Hoden, Division Reliability Manager, PepsiCo International
Highly competitive retailers constantly squeezing down prices, rising raw material costs and soaring utility charges in a labour-intensive manufacturing environment; why shouldn’t food manufacturers look towards automating their manufacturing processes? Automating food production can reap many benefits. The ability to replicate the appearance and quality of a product with the…
6 September 2011 | By Josélio Vieira, Principal Research Scientist, Nestlé Product Technology Centre and Venkata R. Sundara, Group Leader for Aerated and Filled Confectionery, Nestlé Product Technology Centre
Bubble inclusion into chocolate results in a foam in which the gas is dispersed in the continuous fat phase of mainly cocoa butter, which also contains sugar, cocoa and milk powder particles. Aeration allows chocolate products to have a low weight in relation to volume, thereby reducing the calories in…
6 September 2011 | By Thorsten Bernsmann and Peter Fürst, Chemical and Veterinary Analytical Institute, and Michal Godula, Thermo Fisher Scientific
Beta-agonists (β-agonists) are synthetically produced compounds that are widely known for their bronchodilatory and tocolytic effects. At higher doses, these substances also have anabolic effects and can promote live weight gain in food producing animals. Clenbuterol is the most commonly used β-agonist for growth-promoting purposes, despite the fact that there…
6 September 2011 | By Mario Becker, VP Marketing and Product Management, PAT & Automation, Sartorius Group
Founded in 1870, the Sartorius Group is an international leading laboratory and process technology provider focused on the biopharma, pharma and food and beverage industries. In their strategy to help customers efficiently implement complex lab and production processes, Process Analytical Technology (PAT) is an essential contribution to process and quality…
7 July 2011 | By Alessandro Cagli, Corporate Social Responsibility Director, Ferrero and Jean-Christophe Bligny, Environmental Director, Danone Waters
Featuring articles: "The consumer is king" - an interview with Alessandro Cagli, Corporate Social Responsibility Director, Ferrero"Sustainable water use in the food and beverage industry" by Jean-Christophe Bligny, Environmental Director, Danone Waters
7 July 2011 | By Silvia Monfort, Santiago Condón, Javier Raso & Ignacio Álvarez Tecnología de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza
In literature, there are many publications related to the microbial inactivation by PEF in LWE. However, there is not yet an answer to the question: is it possible to pasteurise liquid whole egg with pulsed electric fields? This could be due to the difficulties in comparing results since different treatment…
7 July 2011 | By Maurizio Pagano, Microbiology Laboratory Analyst, Quality Department, Kraft Foods UK
Food microorganisms and humans have had a long association whose origins pre-date recorded history. Food, providing nutrients for us, is an ideal culture medium for the growth of microorganisms. Microbial growth is controlled by factors related to the food itself, and also to the environment where the food is being…
7 July 2011 | By J. Hoorfar, C. Löfström & M.H. Josefsen, National Food Institute, Technical University of Denmark and F. Hansen & S. Mansdal, Danish Meat Research Institute and J. Andersen, Danish Crown A/S and G. Pedersen, TiCan amba
Due to the very short shelf-life of fresh (especially ground) meat, slaughterhouses benefit from faster screening tests to dispatch Salmonella-free meat as soon as possible after slaughter. An increasing number of European countries require that the meat is tested as free for Salmonella before it is imported. This is currently…
7 July 2011 | By Alessandro Gianfrancesco & Stefan Palzer, Nestle
Spray drying is a widely used technique to produce a broad range of industrial powders. For instance, within Nestle, the largest product volumes such as powdered infant formulas (e.g. NAN®) and pure soluble coffee (Nescafe®) are manufactured through spray drying. The goal for manufacturers of such powders is to make…
