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1 November 2011 | By Giampaolo Betta, Head of Food Science and Technology, University of Parma
Recontamination is responsible for a large percentage of spoilage of canned products1. In addition, it is more and more recognised that, in practise, recontamination with pathogens may be a frequent and important cause of outbreaks of foodborne disease2. Wrapping of food is hence a really tricky operation, particularly in the…
1 November 2011 | By Dr. Seamus O’Mahony, School of Food and Nutritional Sciences, University College Cork
Pasteurisation is a relatively mild heat treatment designed to inactivate vegetative pathogenic microorganisms in milk. Pasteurisation, coupled with refrigerated storage of pasteurised product, makes milk safe for human consumption and also extends the shelf-life of the product. Pasteurised milk is not sterile, with refrigerated storage inhibiting / retarding the growth…
1 November 2011 | By Catherine O’Shaughnessy, Gordon Jackson, Jessica Leclaire and Karin Pawlowsky, Campden BRI
Campden BRI’s instrument assessment service and instrument comparison website enable staff within the food and drink industries keep up-to date with new and forthcoming instruments. The services save users time, money and effort on obtaining information and provides assessment reports that are unavailable elsewhere. New instruments are being developed all…
1 November 2011 | By Robert Marsellés-Fontanet and Olga Martín-Belloso, Department of Food Technology, University of Lleida
Smart and judicious business managers know that innovation is the best tool to overcome difficult situations and envision new opportunities. Food processors have an established history of leadership in research and innovation of both products and processes. In any field, though, wise decisions require as much information as is available.…
1 November 2011 | By Pieter Verboven, BIOSYST-MeBioS, Katholieke Universiteit Leuven
EU FP7 project InsideFood (2009-2013) brings together leading experts in food science, sensor and information technology to the benefit of the food industry. To make significant advances in delivering foods with excellent quality, the role of microstructure and composition must be understood and used in the manufacturing process. This can…
1 November 2011 | By Helen Difford, New Food Editor
Food contact materials are all materials and articles that are intended to come into contact with foodstuffs, as well as those in contact with water intended for human consumption. As a general rule, FDA legislation is based on positive lists and maximum quantities of substances to be used, while EU…
1 November 2011 | By Sandra Luley, Marketing Manager – Applied Testing, QIAGEN
Founded in 1984 as a spin-off company from the University of Düsseldorf, QIAGEN has grown into a market leader for sample and assay technologies. Providing solutions to diagnostic labs, pharmaceutical and biotechnology companies and academics, QIAGEN recently launched their first dedicated food safety test kit at the end of 2010.…
12 September 2011 | By Wouter N. A. Burggraaf, EHEDG
Problems with plate heat exchangers by Wouter N. A. Burggraaf, EHEDG
12 September 2011 | By Jessica Evans, Nonfood Compunds Registration Manager, NSF
Reduce chemical hazards in your food processing facility by Jessica Evans, Nonfood Compunds Registration Manager, NSF
12 September 2011 | By
6 September 2011 | By Professor Gerard Downey, Teagasc Food Research Centre Ashtown
The penetration of on-line NIR equipment in the food processing industries continues to grow as companies realise the full potential of this technique. For the most part, it is deployed to monitor concentrations of key components in a raw material or finished food product and, with the use of feedback…
6 September 2011 | By Gwénaëlle Le Gall, Peter R. Shewry, E.N. Clare Mills and Geraldine A. Toole, Institute of Food Research
Wheat is the most widely grown cereal in the world and is used to make a variety of baked goods, such as bread, biscuits, pasta, noodles and breakfast cereals. On hydration of flour to make a dough, the seed storage proteins form a cohesive mass known as gluten. This protein…
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,…
