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4 January 2012 | By Hugo de Vries, Director of the Joint Research Centre on Biopolymers and Emerging Technologies, INRA
There is only one earth, a planet inhabited by a wide range of living organisms. There is only one primary energy source, the sun. Thanks to the sun, the earth is able to renew its resources on a temporal basis. Some may describe this as a cyclic process. However, a…
4 January 2012 | By John Holah and Edyta Margas, Campden BRI and Robert Hagburg, Benjamin Warren, Judy Fraser-Heaps and Sara Mortimore, Land O’Lakes
This article introduces concepts and ideas about the nature and potential control of microbiological cross-contamination in a food manufacturing environment. The concepts and opinions shared do not necessarily represent the policies and/or programs used by the companies represented by the authors. Microbiological cross-contamination has been a contributing factor to several…
4 January 2012 | By Brigitte Carpentier, Senior Scientist, ANSES and Olivier Cerf, Professor Emeritus, Alfort Veterinary School
Severe listeriosis (which can cause meningitis, septicemia, or still birth) is an infrequent foodborne illness. Yet, because of its high lethality (between 15 and 30 per cent) its causal agent, Listeria monocytogenes, is perceived as a major threat. Outbreaks of listeriosis were not overly common over the last 30 years,…
4 January 2012 | By Alan F. Wolfschoon-Pombo, Research Principal, Cheese and Dairy Technology, Kraft Foods
The food industry, and within it the dairy industry, is experiencing a noticeable change. Novel processing technologies and sustainability are trendy terms. Also, the following concepts are under the same trend: efficient use of raw materials (increased yield), less waste generation, reduction of product losses during manufacturing and overall food…
4 January 2012 | By Mark A.E. Auty, Vivian L. Gee and Christian I. Ciron, Teagasc Food Research Centre
Improving creaminess in food products, whilst simultaneously decreasing fat, remains a challenge for food manufacturers worldwide. Yoghurts are inherently perceived as healthy food products and can be made even healthier by reducing fat. However, reducing fat in yoghurt without compromising desirable textural characteristics like creaminess is difficult to achieve. One…
4 January 2012 | By John Hammond, Head of Information & Legislation, Campden BRI
Food legislation is highly complex and impacts on all aspects of the food industry from production, packaging to distribution and marketing. Food laws are a vital element in industrialised and developing countries alike, ensuring the food that consumers purchase and eat is safe and has been marketed honestly. It is…
4 January 2012 | By John Coupland, Professor of Food Science, Penn State University
Very often, the most important ingredients in food are those present in the smallest quantities. Flavours, phytochemicals and micronutrients compounds may only be added at parts per million levels but their presence is essential to determining the functional properties of the food. While these molecules differ in both structure and…
4 January 2012 | By Susanna Buratti and Gabriella Giovanelli, Department of Food Science and Technology, University of Milan
The rapid pace of change in the wine industry calls for fast methods providing real time information in order to assure the quality of the final product. NIR and MIR spectroscopy combined with sensory-instrumental methods (electronic nose and electronic tongue) can provide an ideal solution to monitor molecular and sensory…
4 January 2012 | By Ulf Thiessen and Matthias Schäfer, EHEDG Subgroup Valves
The major objective of hygienic design is to avoid product contamination by microbes, particles and chemicals. European legislation (i.e. the Machinery Directive) is forcing machinery suppliers to design their machines which are used in the production of food, pharmaceuticals and cosmetics according to some so-called hygienic design criteria. The common…
4 January 2012 | By Dr. Till Riehm, EHEDG Subgroup Seals
Plant operation managers are ultimately responsible for the quality of the products they manufacture. Every food item, pharmaceutical, or cosmetic product must be shipped in perfect condition and safe for humans and animals. Neither toxic substances nor microorganisms should be present at levels that could affect the product quality or…
4 January 2012 | By Tim Lawruk, Market Manager Food Safety, SDIX
SDIX is a biotechnology company, founded in 1990, whose portfolio includes food safety, supplying rapid pathogen test technologies. SDIX also designs, develops and commercially produces antibodies. In the life science market, SDIX’s technology and capabilities are being used to help discover disease mechanisms, facilitate development of new drugs, and provide…
2 November 2011 | By Lionel Jublot, Supriya Varma
Pushing boundaries of flavour analysis (Lionel Jublot, Project Leader and Flavour Scientist, Unilever Research and Development) Maximising the health benefits of lycopene isomers (Supriya Varma, Food Scientist, Frito-Lay, a division of PepsiCo) Preview of FiEurope and Ni2011
2 November 2011 | By Rudolf Krska, Kurt Brunner, Terry Koerner, Laurence Blayo
Rapid methods for food analysis (Rudolf Krska & Kurt Brunner, Center for Analytical Chemistry, Department for Agrobiotechnology (IFA-Tulln) University of Natural Resources and Life Sciences Vienna, Vienna University of Technology and Terry Koerner, Food Research Division, Bureau of Chemical Safety, Food Directorate, Health Canada) Investing in people to face the…
1 November 2011 | By Dr. Katherine Flynn, Lead Editor, People, Planet, Prosperity and the Food Chain
Huub Lelieveld and I first discussed People, Planet, Prosperity and the Food Chain when we found we were the only two vegetarians at a fixed plate dinner where the main course was chicken. Soon we were discussing the need for a 360 degree paradigm shift in the way not only…
1 November 2011 | By Laura Stenhouse, UK Seasoning and Systems Manager, PepsiCo
Interest in the role of whole grain consumption has increased substantially over the past few years due to their health benefits. Despite the reported benefits of whole grain intake, namely stating that regular consumption of whole grain foods are associated with a reduction in the incidence of chronic disease states,…
