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Articles

Rapid and automated screening of priority β-agonists in urine using high resolution LC-MS technology

6 September 2011 | By Thorsten Bernsmann and Peter Fürst, Chemical and Veterinary Analytical Institute, and Michal Godula, Thermo Fisher Scientific

Beta-agonists (β-agonists) are synthetically produced compounds that are widely known for their bronchodilatory and tocolytic effects. At higher doses, these substances also have anabolic effects and can promote live weight gain in food producing animals. Clenbuterol is the most commonly used β-agonist for growth-promoting purposes, despite the fact that there…

In a nutshell: Mario Becker, Sartorius Group

6 September 2011 | By Mario Becker, VP Marketing and Product Management, PAT & Automation, Sartorius Group

Founded in 1870, the Sartorius Group is an international leading laboratory and process technology provider focused on the biopharma, pharma and food and beverage industries. In their strategy to help customers efficiently implement complex lab and production processes, Process Analytical Technology (PAT) is an essential contribution to process and quality…

Sustainability Supplement Digital Magazine Front Cover
Sustainability Supplement Digital Magazine Front Cover

Sustainability supplement 2011

7 July 2011 | By Alessandro Cagli, Corporate Social Responsibility Director, Ferrero and Jean-Christophe Bligny, Environmental Director, Danone Waters

Featuring articles: "The consumer is king" - an interview with Alessandro Cagli, Corporate Social Responsibility Director, Ferrero"Sustainable water use in the food and beverage industry" by Jean-Christophe Bligny, Environmental Director, Danone Waters

Pasteurisation of liquid whole egg with pulsed electric fields

7 July 2011 | By Silvia Monfort, Santiago Condón, Javier Raso & Ignacio Álvarez Tecnología de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza

In literature, there are many publications related to the microbial inactivation by PEF in LWE. However, there is not yet an answer to the question: is it possible to pasteurise liquid whole egg with pulsed electric fields? This could be due to the difficulties in comparing results since different treatment…

The key role played by microbiological testing within a cocoa manufacturing plant

7 July 2011 | By Maurizio Pagano, Microbiology Laboratory Analyst, Quality Department, Kraft Foods UK

Food microorganisms and humans have had a long association whose origins pre-date recorded history. Food, providing nutrients for us, is an ideal culture medium for the growth of microorganisms. Microbial growth is controlled by factors related to the food itself, and also to the environment where the food is being…

Same-day PCR testing of Salmonellain meat: From research to routine application at slaughterhouses

7 July 2011 | By J. Hoorfar, C. Löfström & M.H. Josefsen, National Food Institute, Technical University of Denmark and F. Hansen & S. Mansdal, Danish Meat Research Institute and J. Andersen, Danish Crown A/S and G. Pedersen, TiCan amba

Due to the very short shelf-life of fresh (especially ground) meat, slaughterhouses benefit from faster screening tests to dispatch Salmonella-free meat as soon as possible after slaughter. An increasing number of European countries require that the meat is tested as free for Salmonella before it is imported. This is currently…

Current trends in spray drying research: Understanding the development of particle stickiness enables controlling agglomeration during dehydration

7 July 2011 | By Alessandro Gianfrancesco & Stefan Palzer, Nestle

Spray drying is a widely used technique to produce a broad range of industrial powders. For instance, within Nestle, the largest product volumes such as powdered infant formulas (e.g. NAN®) and pure soluble coffee (Nescafe®) are manufactured through spray drying. The goal for manufacturers of such powders is to make…

Cakes and biscuits; I know what I mean!

7 July 2011 | By Paul Catterall, Bakery Technology Manager, Campden BRI

Rules. We all need rules to exist in our complicated lives. Speed limits are a good example. Very important, they keep us safe on the roads. But we all have our own version of rules: in a 70 mph limit, it’s okay for me to drive at 74 mph, but…

Industry’s approaches to reduce acrylamide formation in French fries

7 July 2011 | By Raquel Medeiros Vinci, Frédéric Mestdagh & Bruno De Meulenaer. NutriFOODchem Unit, Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University

In 2002, The Swedish National Food Administration reported relevant amounts of acrylamide in several carbohydrate rich foods when baked at high temperatures (> 120°C) upon frying, baking and roasting. Toxicological studies demonstrated the carcinogenicity of acrylamide in animals and thus indicated potential health risks for humans. Consequently, in 1994, the…

A new EU fisheries policy: Aligning market forces for conservation

7 July 2011 | By Mogens Schou, Advisor to the Danish Minister for Food

The Common Fisheries Policy (CFP) is up for revision. On approaching the CFP’s 30th birthday, the EU imports an increasing 60 per cent of the fish consumed, excess quantities of our marine food potential is wasted, many fishing communities are economically underperforming and years of successive tightening of fisheries regulations…

Natural antimicrobials derived from the cultivated hop (Humulus lupulusL.)

7 July 2011 | By Paul Hughes, School of Life Sciences, Heriot-Watt University

To many, consumers and non-consumers alike, there is an understanding that hops are an essential ingredient for the production of beer. However, the history of hop usage for beer production is not as venerable as beer production itself. The hop plant, Humulus lupulus L., was mentioned as early as the…

From waste product to food ingredient: The extraction of abundant plant protein RuBisCo

13 May 2011 | By Fred van de Velde, Group Leader Ingredient Technology, and Arno Alting, Project Manager Applied Protein Technology, and Laurice Pouvreau, Project Manager Vegetable – Derived Ingredients, NIZO Protein Centre, NIZO food research

Due to an ever-growing population, proteins extracted from existing agricultural side-streams are of high interest for food processors. RuBisCO, being the most abundant protein in the world, is a very good candidate for food applications. However, up to now, the greenish colour associated with RuBisCO preparations made consumer acceptance very…

anaerobic digestion
anaerobic digestion

Rheological properties of chocolate

13 May 2011 | By Bettina Wolf, Division of Food Sciences, School of Biosciences, University of Nottingham

Chocolate is a multiphase confectionary product which is consumed as a treat or in-between meals to overcome hunger. The popularity of chocolate is almost certainly due to its unique eating characteristics. It melts in the mouth, imparting a sensation of cooling. The surfaces of the oral cavity are coated by…

Open innovation and technology scouting

13 May 2011 | By Simon Woolford, Jasper Peters & Matt Hogan, Mars

Open innovation has grown as a topic of interest over the last few years – the phrase is broad and ambiguous enough that many people have claimed its importance for doing business in the new millennium, while at the same time drawing very different meanings from the term. Chesborough coined…

Emerging technologies for food refrigeration applications

13 May 2011 | By Savvas Tassou, Head of School of Engineering and Design, Brunel University

Refrigeration is used in all stages of the food chain, from food processing to distribution, retail and final consumption in the home. The food industry employs both chilling and freezing processes where the food is cooled from ambient to temperatures above 0°C in the former and between -18°C and -35°C…