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30 April 2012 | By Matteo Campagnoli, Research Manager, Barilla G&R Fratelli
Nowadays in the food industry, there are innovative technologies with some very interesting applications on an industrial scale and finished products on the market. In spite of this, heat remains the main process used to preserve foods. The aim of this article is to give an overview of the main…
30 April 2012 | By Helen Difford, Editor, New Food
Helen Difford, Editor, speaks exclusively to Holger Schmidt, Global Industry Manager Food & Beverage, Endress+Hauser...
6 March 2012 | By Lilia Ahrné, Coordinator, ProPraline and Director Process and Technology Development at SIK – Swedish Institute for Food and Biotechnology
The ProPraline project is now finalised and after three years of intensive research, the project has delivered a number of solutions. Four booklets containing scientific information to help SMEs to produce pralines of high quality and extended shelf-life have been developed during the project and are now available to download…
6 March 2012 | By Dr. Lene Meinert, Consultant, Department of Raw Meat Quality, Danish Meat Research Institute
Imagine that you have found a new and cheaper supplier of spice mixes for one of your popular products. Imagine too that you want to change the raw material composition of the product. Indeed, there are many parameters that could be modified. But how do you get an easy and…
6 March 2012 | By Garmt Dijksterhuis, Sensation, Perception & Behaviour, Unilever R&D Vlaardingen
Traditionally, much food research focuses on the physical and chemical product characteristics, using the so called ‘hard-sciences’. The consumer science side of the product, its use, its perception and its choice rely on the psychological sciences. In the ‘harder’ sciences, a number of recent insights appear which we introduce in…
6 March 2012 | By Astrid Stevik, Research Scientist, SINTEF
In 2007, the Norwegian Research Council and several other funders enabled the (so far) largest competence building project in Norway within superchilling of fresh food, KMB Competitive Food Processing in Norway. SINTEF Energy Research has conducted the work together with dedicated industrial and research partners, and after five years of…
5 March 2012 | By Jens Petter Wold, Nofima AS
In the meat industry, the profit margins are small and profitability depends on optimal utilisation of the carcasses. From slaughter to final product, the industry controls much of the production according to certain quality criteria such as muscle quality, fat and connective tissue content. One of the main products from…
5 March 2012 | By Anett Winkler and Dirk Nikoleski, EHEDG Members
Water is used in food processing for many different purposes. Among other applications it is used in direct contact with the food or food contact surfaces (as an ingredient, steam, etc) or indirectly as a processing aid. Therefore, water quality used in a food manufacturing plant has to be managed…
5 March 2012 | By Ariette Matser, Charon Zondervan and Andrea Seleljova, Wageningen UR; Fabien Boulier, Agropolis International; and Emma Holtz, SIK
Technology transfer or knowledge exchange is considered to be very important for increasing the innovation potential of the food industry in Europe. Reaching the large group of small and medium enterprises (SMEs) in Europe with state-of-the-art knowledge available in universities and research organisations is considered especially essential, but also very…
5 March 2012 | By Jon Wilson, Projects and CI Manager, National Starch and Simon Mason, Site Manager, National Starch
National Starch Food Innovation is a leading global supplier of nature-based functional and nutritional ingredients, starch and sweetener solutions to the food and beverage industries. With more than 10,000 employees, the company is active in approximately 50 countries, operating a worldwide network of manufacturing facilities, ingredient development centres and sales…
27 February 2012 | By Jessica Evans, Gun Wirtanen, Satu Salo, Ricardo F. Luna
How are lubricants affected by food safety regulations? (Jessica Evans, Business Unit Manager, Nonfood Compounds, NSF International)Microbial limits for food processing surfaces (Gun Wirtanen & Satu Salo, VTT Expert Devices)Past, present and future of food safety (Ricardo F. Luna, Senior Quality Specialist, Nestec SA)
6 January 2012 | By
Helen Difford, Editor of New Food magazine, speaks exclusively to Tim Lawruk, Market Manager Food Safety, SDIX...
5 January 2012 | By Jos Oostendorp, Packaging Specialist, Royal Grolsch Brewery / Josef Kerler and Luigi Poisson, Aroma and Taste Modulation Group, Nestlé Product Technology Centre / Jim Wilson, Director Product Commercialisation, Coca-Cola Refreshments
Has the role of packaging changed? (Jos Oostendorp, Packaging Specialist, Royal Grolsch Brewery)Understanding coffee aroma for new product development (Josef Kerler and Luigi Poisson, Aroma and Taste Modulation Group, Nestlé Product Technology Centre)Taking a closer look at soft drink processing (Jim Wilson, Director Product Commercialisation, Coca-Cola Refreshments)
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…
