List view / Grid view

Articles

Global listing program

31 January 2005 | By Kenji Yano, Ph. D., Business Unit Manager, Nonfood Compounds Registration Program, NSF International

With increased interest from food manufacturers to apply sanitary equipment design principles to their processes, many food processing equip- ment manufacturers now design and construct equipment with food safety in mind. Some of these considerations include the following:

Microbiological standards in cocoa bean processing

31 January 2005 | By Andrew Snelson, Site Microbiologist, Cadbury Trebor Bassett

In a food processing environment, microbiology is an essential focus to ensure the safety of the end food product. In this article Andrew Snelson explains the processes that ensure microbiological safety during cocoa bean processing. Cocoa butter and cocoa liquor are extracted from the seed of the Theobroma cocoa tree.…

Vision for food manufacturing

31 January 2005 | By Professor John O’Gray, Director, Centre for Robotics and Automation, University of Salford

In this article Professor John O’Gray applies his expert knowledge of robotics and automation to the food manufacturing industry and gives a fresh perspective of potential future development. The manufacture and supply of food products comprises one of the largest sectors in the UK economy and is a major employer…

Conveying the truth

31 January 2005 | By Tim Lloyd, New Food

Conveyor belts are the arteries of all food processing sites. They support products from a raw material stage to final packaging and endure all the processes in between. They must be able to work safely and effectively with all manner of different product characteristics, from viscous ingredients to raw meats.…

New era for hygienic food manufacturing

31 January 2005 | By Hilde Cnossen, M.Sc., Jacques Kastelein, Drs. Jan Willem van der Kamp, TNO Nutrition and Food Research, Zeist, Netherlands

The European Network for Hygienic Manufacturing of Food – HYFOMA – was established in 2001 with the aim to provide guidelines and test methods on hygienic design and processing and to disseminate knowledge. The presentations by key stakeholders in the final project meeting, Brussels 30 November 2004, clearly showed that…

Keeping check of factory hygiene

31 January 2005 | By Dr. A.P.M. Hasting, Hygienic Processing Project Manager, Unilever Research Colworth

Process hygiene is an ongoing issue of considerable importance for the food industry, as the increasing cost pressures placed on manufacturers by the major retailers have to be met, without compromising the safety and shelf life of the product. Fouling and cleaning are widely accepted to be the cause of…

Effects of packaging on dairy products

31 January 2005 | By Grith Mortensen, Torben L. Friis and Henrik Skou Pedersen, Arla Foods, Innovation Center Brabrand, Denmark

Many food producers underestimate the effects of packaging on quality deterioration. In order to preserve product quality, it is of paramount importance to thoroughly understand and focus on the interactions taking place between the packaging and the product. It is only by applying this knowledge to tailor packaging to individual…

Those who can…

31 January 2005 | By Dr Francesca Fiorenza, Manager, Process Research Centre, Food Knowledge and Know-how

The invention of the canning process has been ascribed to the French chemist and confectioner Nicolas Appert in the early 1880s. He found that it was possible to prevent the deterioration of food sealed in a glass jar, when subjected to heat. Canning per se started in America in 1819…

Food science and engineering in the IIR

31 January 2005 | By Bart Nicolaï, President of Commission C2 of the International Institute of Refrigeration, Catholic University of Leuven, Belgium

Refrigeration is one of the most important technologies used to extend the storage life of foods. Commission C2 of the Inter­national Institute of Refrigeration (IIR) aims to enhance and disseminate scientific and tech­nical knowledge and economic data concerning refrigeration as related to food science and engineering. This article examines the…