List view / Grid view
30 June 2010 | By David Pendlington, Sustainability Agriculture Programme Coordinator, Unilever
In November 2009, Unilever launched a bold new company vision to inspire people to take small, everyday actions that can add up to make a big difference for the world. Our aim is to double the size of its business while reducing its overall environmental impact. This new vision recognises…
30 June 2010 | By Jane Ince, Policy Advisor, Food Standards Agency
The Food Standards Agency (FSA) undertook research in 2009 on consumer use of country of origin labelling. The findings were published on 14 January 20101. The work reveals some interesting facts about how much this labelling is used in practice and about how, for meat and meat products in particular,…
30 June 2010 | By Catherine Entwisle, Leatherhead Food Research
Since biblical times, the toxic response caused by ingestion of mycotoxins, the secondary metabolites of moulds, has had a significant impact on the health and welfare of human and animal populations. Since the early 1960’s, a wealth of knowledge about mycotoxigenic fungi, such as Aspergillus, Penicillium and Fusarium, and their…
30 June 2010 | By Daniel Donhowe, Expert Engineer, Nestlé PTC Marysville
Freeze drying is considered the benchmark in quality for many dehydrated food products. But is it worth the higher cost compared to cheaper air drying technologies such as spray or fluid bed drying? Freeze drying is a process that usually provides several benefits over competing technologies, such as improved flavour…
30 June 2010 | By Huug de Vries, Project Coordinator, NovelQ
New Food editor Helen Difford spoke with NovelQ Project Coordinator Huug de Vries about the EU-funded integrated project. After five years, the project is drawing to a close and our October issue of New Food will incorporate the NovelQ project findings and what it means for the industry.
30 June 2010 | By Toyota Material Handling
The harsh working environment of Norway’s fish production industry means that forklift trucks must be built to the highest order to survive and thrive. Enter Toyota Material Handling Norway. Strictly speaking, Fjordlaks Aqua AS (Fjordlaks means ‘Fjord Salmon’ in Norwegian) should not really be called Fjordlaks at all. It neither…
1 June 2010 | By Christian James, Research Fellow, Food Refrigeration and Process Engineering Research Centre (FRPERC) and Stephen J. James, Director, Food Refrigeration and Process Engineering Research Centre (FRPERC)
The drive to maximise the storage and display lives of perishable foods has led to increasing interest in holding foods in the region between their freezing point and -12°C. This is a grey area in terms of much international legislation, since food is not usually considered fully ‘frozen' until it…
1 June 2010 | By Dr Peter de Jong, Arjan van Asselt, Dr Martijn Fox & Dr Coen Akkerman, NIZO Food Research
In the food industry, it is possible to use new breakthrough technologies to create a more sustainable production process combined with a substantial decrease of production costs. However, the development of these technologies requires a significant investment of time and money. The latter, in particular, is difficult to secure these…
12 May 2010 | By Christian H. Grün & Hans-Gerd Janssen, Unilever Research and Development, Advanced Measurement & Data Modelling
The human body is designed for effectively extracting nutrients from the food we eat. The nutrients provide the body with energy, but in addition, they also provide the building blocks for cell growth. More recently, it has also been realised that specific food ingredients can be associated with a direct…
12 May 2010 | By François Bourdichon, Food Safety Centre, Danone Corporate
Probiotics are used to bring health benefits to consumers through foods and are defined as "live micro-organisms which, when administered in adequate amounts, confer a health benefit on the host[Ref 18]." Commercialised all around the world since the early 1920's, mostly focused on Bifidobacterium and Lactobacillus genera, in the last…
12 May 2010 | By Dr. Mike Edwards, Microscopy Section, Campden BRI
Consumer complaints regarding foreign bodies are a constant problem for virtually all food companies, and so their prevention and control should be high on the list for all Quality and Technical Managers. The effective management of prevention and control of foreign bodies requires attention to many parts of the business,…
12 May 2010 | By Joe Stout, Consultant (formerly Director of Product Protection & Hygienic Design, Kraft Foods)
In the media recently, we have heard a barrage of information that is most certainly bad news. We hear about earthquakes, national debt, war, real estate foreclosures and unfortunately, it seems that there is always some news about food safety recalls associated with allergens or pathogens which have sickened or…
12 May 2010 | By Dr. Ian Roberts, Director of the Chocolate Centre of Excellence, Nestlé
Cocoa has always held a special status in society. It has evolved from being used to make a beverage featuring at sacrificial ceremonies, travelled via the conquest of the indigenous cultures of Meso-America to the Spanish Royal Court and through high society in France and Italy to find a more…
12 May 2010 | By Nina Veflen Olsen (Nofima Mat) and Anne-Mette Sonne (MAPP)
New products and processing techniques are continuously being developed within the food industry. While food scientists may focus on the technical novelty and applaud the progress of science, consumers are often more conservative and sceptical about changes. From earlier experiences with gene modification and irradiation, we have learnt that advantages…
12 May 2010 | By Renate Thieme and Steve Ladbrook, MICRO-PLUS GmbH
The digestarom poultry concept has been proven worldwide to advantageously influence the performance parameters and, therefore, the profitability of chicken meat production. Small scale institute evaluations have demonstrated improvements to carcass composition and this information is available. It was this latter finding that led to professional taste panel studies on…
