List view / Grid view
22 February 2010 | By Holly Hughes, Charles Speirs & Sarah Chapman, Campden BRI
With consumers becoming more aware of what is in their diet, there is a growing interest in more ‘natural' and healthy foods free from additives. The UK food industry is under increased pressure to simplify ingredient lists and remove ‘artificial' additives from foods. The increasing popularity of the clean label…
22 February 2010 | By Chris Cattini, Senior Scientific Officer, IFIS Publishing
The International Food Information Service (IFIS) produces the FSTA - Food Science and Technology Abstracts® database, a resource specifically developed for the food industry. The database offers unparalleled access to a broad range of food science and technology information relating to every aspect of the food chain, including all the…
12 December 2009 | By Dirk Nikoleiski, Quality Manager, Kraft Foods R&D
Launching new products that require new process lines, a facility expansion or even a new plant at a new location are challenging and complex endeavours in the food industry. An example situation and flow might be as follows:
12 December 2009 | By Emma Clarke, Sustainability Manager, PepsiCo UK
PepsiCo UK & Ireland (PIUK) employs over 5,500 people across 13 locations, including the largest crisp manufacturing plant in the world located in Leicester, the Quaker Oats factory at Cupar in Scotland, Copella apple juice bottled at Boxford in Suffolk and a number of other manufacturing, distribution and administration sites.…
12 December 2009 | By Gary Tucker, Head of Bakery & Cereal Processing Department, Campden BRI
At Campden BRI, the Department of Baking & Cereal Processing aims to combine science and technology in order to provide technical support for the international baking and cereal processing industries. The success of the Department is based on a broad, practical experience of cereal and bakery technologies that enables it…
12 December 2009 | By Anett Winkler, Corporate Microbiology, Kraft Foods R&D
For many years, low moisture foods, such as chocolate, were regarded as microbiologically safe due to the inherent product characteristics. Water activity levels below 0.6 would prevent any microbial growth, whereas water activities below 0.85 would prevent proliferation of pathogenic / toxin formation by toxigenic microorganisms[1]. A water activity of…
12 December 2009 | By Richard Dempster, Director, Product and Technological Development, AIB International
Often, we get in the habit of accepting numbers from computerised displays without regard to accuracy or precision, and when we do evaluate a number, we often look at how precise it is. We forget that we can be very precisely wrong. We don't really pay close attention to numbers…
12 December 2009 | By Lars Hinrichsen, Chief Executive, DMRI
While Denmark is renowned for its high-tech agricultural sector, the Danish Meat Research Institute (DMRI) based in Roskilde provides scientific research and consultancy to make better solutions for tomorrow's meat industry. Employing a dedicated team of approximately 100 researchers, DMRI develops advanced knowledge on everything from animal welfare before slaughtering…
12 December 2009 | By Pierre Schuck & Romain Jeantet, INRA and Agrocampus Ouest and Eric Blanchard, Laiterie de Montaigu
The second and concluding instalment of Pierre Schuck and associates' article on spray drying parameters of dairy products discusses the results and conclusions of their research. The most frequently used technique for dehydration of dairy and food products is spray drying. This is an effective method for preserving biological products…
10 September 2009 | By Frédéric Depypere, Claudia Delbaere, Nathalie De Clercq & Koen Dewettinck, Laboratory of Food Technology and Engineering, Ghent University
The European chocolate manufacturing market, comprising over 2,000 companies and employing more than 200,000 people, has an annual turnover of approximately EUR 43 billion and exports chocolate for a value of more than three billion Euros. Specific for the European market is the large proportion (over 90 per cent) of…
10 September 2009 | By Alex Cole, Global Corporate Affairs Director, Cadbury
Talking to ordinary consumers about ethical issues is in Cadbury's DNA. Two hundred years ago, the Cadbury family set out to market hot chocolate as an alternative to alcohol, priced within the reach of the ‘common man' and with a guarantee of purity in an age when adulteration with brick…
10 September 2009 | By A.C.M van Zuijlen & S.J.C.M Oomes, Unilever R&D; P. Vos, Check-Points B.V. and S. Brul, University of Amsterdam
Spores from mesophilic aerobic sporeforming bacteria (Bacillus) are sometimes able to survive the thermal process of commercial sterile products and sporadically cause spoilage or food poisoning. Because of an increasing demand for more fresh products, ideally the processing temperatures should be tailored to inactivate the actual spore load rather than…
10 September 2009 | By Adem Gharsallaoui, Temporary Associate Professor, AgroSup Dijon (France)
The food industry uses more and more purified natural and synthetic fragile substances today, and consequently, there is an increased need to protect these ingredients. Functional food ingredients, such as flavours, vitamins or antioxidants, are sensitive to environmental stress during manufacturing, storage and consumption of the food product. Furthermore, loss…
10 September 2009 | By Pierre Schuck & Romain Jeantet, INRA and Agrocampus Ouest and Eric Blanchard, Laiterie de Montaigu
Pierre Shuck and associates discuss spray drying parameters of dairy products. In part one, featured in this issue of New Food, the authors discuss the rationale behind their studies and introduce a new method of spray drying. Part two will feature in our next issue of New Food and reveal…
10 September 2009 | By Jakob Sloth, Research Scientist, GEA Niro
The ability to test products and processes has always been an essential part of new product development. Until now, food processing companies have had to conduct exhaustive tests to establish the most appropriate formulations to optimise taste and the manufacturing process. But now a new particle analysis process, pioneered by…
