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Articles

The new frontier in foodomics: the perspective of nuclear magnetic resonance spectroscopy

26 April 2013 | By Francesco Capozzi, Foodomics Laboratory, Department of Agro-Food Science and Technology, University of Bologna

Nuclear magnetic resonance (NMR) spectroscopy is an investigation technique to study matter. It is based on the properties of magnetically active nuclei, which respond to a perturbation induced in a sample by applying a radio wave pulse. The nuclei, if immersed in an intense magnetic field, respond to the pulse…

Flavours: When performance and packaging are no longer compatible

26 April 2013 | By Martina Lapierre, Flavour Technologist, PepsiCo

“The sensory threshold for difference detection can be considered to occur when there is a 30 per cent decrease in the concentration of a flavourant”. Flavourings are concentrated aroma chemical systems used in food and beverage formulations and as such are important in the provision of aroma and taste. Their…

Show preview: Vitafoods Europe 2013

26 April 2013 | By Helen Bahia

Nutraceutical products are big business. Despite the tough economic climate and unstable raw material costs, the nutraceutical industry has shown resilience with the Freedonia Group predicting the sector will grow at 7.2 per cent annually until at least 2015.

How novel technologies can help you to use clean label colours

26 April 2013 | By Colette Jermann, Department of Food Manufacturing Technologies, Campden BRI

The trend for clean label products has been growing since the 1980s. In 2007, the well-known University of Southampton study linked certain artificial colours (tartrazine, quinoline yellow, sunset yellow, carmoisine, ponceau 4R and allura red) and the preservative benzoate to hyperactivity and attention deficit disorders in children. Since then, interest…

Food allergens: identifying thresholds and assessing the risk to consumers

26 April 2013 | By René Crevel, Science Leader, Unilever Safety & Environmental Assurance Centre

Food allergies have long been known as a clinical phenomenon, with welldocumented case studies as far back as the 1920s. Their recognition as a food safety issue only arose in the 1990s partly in the wake of the remarkable increase in prevalence of general allergic diseases. In order to protect…

The complexity of coffee processing

26 April 2013 | By Moreno Faina

Coffee roasting, at first glance, appears to be a simple process: applying heat to raw coffee beans. It is important to generate and control the correct temperatures at the right time, and then stop the process when the colour of the coffee is homogenous throughout the whole bean and the…

Frozen dough and bread: the activities of water and ice crystals

26 April 2013 | By Guo Chen, Jan Swenson, Roel Van der Meulen, Sofie Villman (Karlsson)

Water is a principal constituent of dough and bread, at 40 per cent of the total mass. Ice forms when dough and bread are subjected to sub-zero temperatures. The activities of water and ice shape many aspects of the dough/bread characters. Here we sketch several of these activities, looking at…

Coupling NIR spectroscopy and chemometrics for the assessment of food quality

28 February 2013 | By Federico Marini, Department of Chemistry, University of Rome ‘La Sapienza’

In the last 30 years, there has been increasing attention paid to the possibility of using Near Infrared (NIR) spectroscopy to deal with different aspects of food quality assessment. Indeed, the intrinsic characteristics of this technique, which, requiring little or no sample pretreatment, allows high throughput analyses in a rapid…

Low-density lipoproteins from egg yolk: A natural carrier of highly emulsifying species

28 February 2013 | By Marc Anton, INRA, UR1268 Biopolymères Interactions Assemblages

Hen egg yolk low-density lipoproteins (LDL), natural nanoemulsions of 30 nanometres in diameter, are the main contributors to egg yolk interfacial and emulsifying properties. These properties are clearly due to the LDL structure through interactions between amphiphilic apoproteins and phospholipids. This structure allows transport through the aqueous phase and until…

Natural flavour ingredients

28 February 2013 | By Jane Parker, Flavour Centre, Reading University

The flavour of processed foods has changed significantly over the last 50 years. Think back to the days of the early stock cubes or the original powdered desserts which bore only a passing resemblance to the real flavour. Since then, the food industry has been involved in a continuous programme…

Effect of oven modes on baking unit operations

28 February 2013 | By Mihaelos N. Mihalos, Mondelēz International

There have been many articles, textbooks and literature in general that have dealt with the topic of oven baking technology, particularly for cookies, crackers and snacks. This particular article will focus on the effects and fundamental understanding of using different oven modes and how product attributes can be manipulated to…

Emerging technologies with automation

28 February 2013 | By David Green, Faculty of Food, Bioprocessing and Nutrition Sciences, North Carolina State University

With growing labour costs in Asia, a renewed focus on reducing food waste and worldwide demand for seafood due to its high protein content, health promoting omega-3s and rich source of micronutrients, seafood processors are looking for innovative ways to internally cut costs and automation may just hold the key.…

Microfiltration: Applications and potentialities in the dairy industry

27 February 2013 | By Geneviève Gésan-Guiziou, Research Director at the French Institute for Agricultural Research, INRA

Membrane applications in the dairy industry date back to the late 1960s with the concentration of milk proteins using the MMV process named after its inventors, Maubois, Mocquot and Vassal. Since then, membrane applications in the dairy sector have not stopped growing and nowadays, the presence of membrane equipments in…

David Minsk, President of US Sales at Hanna Instruments
David Minsk, President of US Sales at Hanna Instruments

Taking ownership of the production process

27 February 2013 | By David Minsk, President US Sales, Hanna Instruments

David Minsk, President of US Sales at Hanna Instruments, highlights the fact that the company is vertically integrated, with everything manufactured internally...