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Articles

Reinforcing innovation clusters in the European food industr­y

6 November 2006 | By Bert Vermeire, Xavier Gellynck, Ghent University and Joep Koene, Development Agency East Netherlands NV

Until recently, the food industry was considered to be a traditional industrial sector with a low capacity for innovation, mainly due to the ‘basic’ character of food products. However, the globalisation of the food market in addition to changing consumer preferences profoundly affects the food sector. Nowadays, innovation is put…

Monitoring the shelf life of dairy products

6 November 2006 | By Nicoletta Sinelli, Department of Food Science and Technology, University of Milano

The evaluation of shelf life of perishable foods is a key aspect of modern production and distribution. Food ‘freshness’ is one of the most required attributes by consumers and is strongly influenced by storage conditions – temperature abuse being one of the main factors affecting the shelf life (Labuza, 1982;…

ISO 22000 – around the world

6 November 2006 | By Jacob Færgemand and Jørn Jensen, Bureau Veritas Certification Denmark A/S

The global food safety standard ISO 22000 was launched in September 2005. Since then the standard has been extended to more than 50 countries around the world, and in this way it is the first global standard of food safety. This article outlines some industry experiences from the first year…

Solubility of carbon dioxide in meat

6 November 2006 | By Marianne Jakobsen, Department of Food Science, Food Chemistry, The Royal Veterinary and Agricultural University, Denmark

Marianne Jakobsen, Department of Food Science, Food Chemistry, The Royal Veterinary and Agricultural University, Denmark Modified atmosphere packaging (MAP) is widely used for the packaging of meat. In MAP, carbon dioxide (CO2) is primarily used due to its ability to inhibit the growth of a wide range of microorganisms (Farber…

Measuring meat colour

6 November 2006 | By Bruce W. Moss, Agri-Food & Biosciences Institute, Northern Ireland

When fresh food is purchased it may be possible to obtain a small sample for tasting, for example, cheese at a dairy counter. In the majority of cases, however, the only indicator of final eating quality is the appearance of the food. Consumers have associations based on previous experience, for…

Global harmonisation of food regulations

6 November 2006 | By Huub Lelieveld, Larry Keener and Christine Boisrobert

Scientists have decided that the time has come to put an end to disparities in food regulations between countries. There is no reason why food safety should be different depending on where a person lives. The following article provides an explanation on the why and – most importantly – the…

Conveyors unite

6 November 2006 | By Olaf Heide, EHEDG Conveyors subgroup member

On June 21 2006 the new European Hygienic Engineering & Design Group (EHEDG) subgroup ‘Conveyors’ was chartered in Amsterdam. The initial meeting was led by Jacques Kastelein, EHEDG Executive Committee member and chairman of the Equipment and Components group. Team members are delegates from different companies which are each involved…

A prime example

6 November 2006 | By Graeme Jardine, Microbiology Laboratory Manager, RHM Group Ltd

Technological advances in the field of food microbiology are a common occurrence. A great deal of research and validation is put into improving established methodologies and utilising new rapid approaches to isolation and detection. However, established ‘conventional testing’ is still the main stay of most food microbiology laboratories with the…

Examining crust problems of frozen bread

11 August 2006 | By Pr Alain Le BAIL, Nasser Hamdami, Vanessa Jury and Jean-Yves Monteau, ENITIAA – France, Armel Davenel and Tiphaine Lucas, CEMAGREF, France and Pablo. D. Ribotta, Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba, Argentina

While overall bread consumption remains more or less constant, Bake Off Technology (BOT) is increasing its market share every year with an annual growth rate close to 10 per cent. BOT consists of producing bread from industrial refrigerated, frozen or non-frozen bakery goods and selling them in bakeries or making…

A source of guidance

11 August 2006 | By Ellen Moens-Go Yanko, Office Manager, EHEDG

The EHEDG has been busy recently. Two new guidelines have been published and the new Conveyors subgroup has had its first meeting. Read more about the Group’s quarterly achievements Two new guidelines are now available: * Integration of Hygienic and Aseptic systems, March 2006 Hygienic and/or aseptic systems comprise inter…

Visual language: the driving force of packaging development

11 August 2006 | By Riikka Salokannel, Design Manager, Oy Sinebrychoff Ab, Carlsberg Breweries

The requirement of all packaging is to protect, help with delivery, and pass on information about the product. This task must be achieved with the least amount of effort and as effectively as possible. There are millions of variations of making this possible and this article outlines some recent trends…

A bright outlook for robotics

11 August 2006 | By Jonas Westlund, Consulting Analyst, Frost & Sullivan

The European market for material handling robots has grown to approximately $800 million in 2005. More interestingly, forecast growth for 2006 of around 15 per cent shows that robots are playing an increasingly important role in the European food and beverage sector. The implementation of robots help food processors meet…

Using science to make the best chocolate

11 August 2006 | By Dr Stephen T. Beckett, Nestlé PTC York, UK

When Fry had his first chocolate factory in Bristol in 1847 (Figure 1), it produced the only manufactured chocolate bar and so was obviously the best one. Looking around the world today, things have changed a lot. In the USA the largest selling chocolate bar is produced by the Hershey…

Introducing food ingredients

11 August 2006 | By Hilde Cnossen and Heereluurt Heeres, TNO Quality of Life, Food Legislation Affairs

Food legislation is a complex matter. Since the publication of the White Paper on Food Safety in 2000, a considerable number of Regulations, Directives and Guidelines on the safety of food and feed – including ingredients – have been published. For companies involved in food and feed and ingredients production,…

Savouring global growth in flavours

11 August 2006 | By Jonathan Thomas, Senior Market Analyst, LFI

The international flavours industry is highly competitive, even more so in recent times as the world’s leading food companies become larger and exert more control over their ingredients purchasing arrangements. In line with this, the flavours sector has itself consolidated, creating larger numbers of flavour giants with more diverse product…