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24 June 2013 | By Robert D. Hall, Amparo Gamero Lluna, Catrienus de Jong
Plant metabolomics – a new opportunity for quality analyses (Robert D. Hall, Managing Director, Centre for Biosystems Genomics, Group Leader Metabolic Regulation, Plant Research International)Novel yeasts, novel flavours (Amparo Gamero Lluna and Catrienus de Jong NIZO food research B.V.)
19 June 2013 | By Maarten Schutyser and Jimmy Perdana, Food Process Engineering Group, Wageningen UR, Martijn Fox, NIZO Food Research
Many food ingredients, such as enzymes and probiotics, are spray dried to provide a longer shelf life. A major hurdle when applying spray drying is the extensive optimisa tion required for formulation and drying conditions to obtain powders of acceptable quality. Therefore, a high-throughput screening platform based on single droplet…
19 June 2013 | By Evangelina Komitopoulou, SGS, Larry Beuchat, Center for Food Safety, University of Georgia
Until recently, there has been a common belief that low numbers of microbial food contaminants should not be a major issue in low-water activity (aw) foods where growth does not occur. However, depending on its end usage or target population, low numbers of pathogens can lead to foodborne illness, hence…
19 June 2013 | By Eugenio Bortone, Senior Scientist, Extrusion Innovation Team, Frito-Lay North America
The extrusion process can involve simple formulations such as the ones used for snack foods consisting of simple starch or very complex formulations as the ones used in pet food diets which involve several ingredients. The latter are designed specifically to meet the nutritional requirements of the target species. In…
19 June 2013 | By Danny Bayliss, New Technology Specialist, Department of Food Manufacturing Technologies, Campden BRI
Consumers expect that the food they consume is safe to eat. In addition, the consumer also wants their food to have high nutritional value with minimal preparation times, as evidenced by the growth in products such as convenience ready-to-eat (RTE) foods and minimally processed fresh produce. In order to meet…
19 June 2013 | By
From 13 – 16 July 2013, the IFT Annual Meeting & Expo will be held at McCormick Place South in Chicago, Illinois. Food professionals from more than 50 countries around the world will be attending this year’s event, plus exhibitors from more than 30 countries will be showcasing the latest…
19 June 2013 | By Professor Donald J. McMahon, Western Dairy, Utah State University
Health regulators seek to reduce dietary fat intake and sodium intake by stipulating that cheeses should be made with lower fat and lower salt contents. However, both fat and salt contribute to cheese flavour, and fat especially impacts cheese appearance, texture and melting. Cheese is adversely affected by fat and…
19 June 2013 | By Roger Scheffler, EHEDG Member
Conveyor belts are an essential component of industrial food manufacturing. They can be found in almost every part of the production process – from the receiving area of raw products / live animals up to the area where finished products are packaged. Belts must be easy to clean if they…
19 June 2013 | By Luca Ruini, Cesare Ronchi
Barilla has released its study on the environmental impacts of pasta conducted with the life cycle assessment methodology through the publication of the Environmental Product Declaration. If we don’t consider the home cooking phase, which does not fall under company dominion, durum wheat cultivation is responsible for more than 80…
We talk to Brian Plattner, Process Engineering Manager at Wenger Manufacturing, about extrusion and its benefits for the food industry for the creation of products with nutritional fortification and dietary supplementation.
26 April 2013 | By
In this issue: Foreign Body Detection, Meat Processing, Process Analytical Technology, Sensory Science, Nuclear Magnetic Resonance, Colours & Flavours, Allergens, Drying & Roasting, Freezing...
26 April 2013 | By Martina Lapierre, Vitafoods Europe, Colette Jermann
Flavours: When performance and packaging are no longer compatible Martina Lapierre (Flavour Technologist, PepsiCo)Vitafoods 2013 Preview (Vitafoods Europe, the global nutraceutical event)How novel technologies can help you to use clean label colours Colette Jermann (Department of Food Manufacturing Technologies, Campden BRI)
In this supplement: Pork quality and carcass chilling; Preventing another horsemeat scandal; Enhancing the perceived saltiness of meat products with juiciness...
26 April 2013 | By Mike Edwards, Microscopy Section, Department of Chemistry and Biochemistry, Campden BRI and EHEDG affiliate
Foreign bodies form the biggest single cause of consumer complaints received by many food and drink manufacturers, retailers and enforcement authorities. The accidental inclusion of unwanted items may sometimes occur in even the bestmanaged processes. Foreign bodies in foods are therefore quite rightly a matter of concern to all food…
26 April 2013 | By Lars Kristensen, Section Manager, Danish Meat Research Institute
Chilling of hot carcasses is an important process in the meat production chain, and the rate of chilling especially has a major impact on meat quality, chill loss, shelf-life and microbial safety. The carcass temperature just before chilling is normally in the range of 39 – 40°C, and the goal…
