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Articles

Future applications for brewers’ spent grain

10 September 2009 | By Annika Wilhelmson, Pekka Lehtinen, Niklas von Weymarn, Merja Itävaara, Juhani Sibakov, Raija-Liisa Heiniö, Pirkko Forssell & Johanna Buchert, VTT Technical Research Centre of Finland

The brewery by-product Brewers' Spent Grains (BSG) is composed of the insoluble cereal residue that is separated from the mash before fermentation. It is estimated that the annual production of BSG is approximately 30 million tonnes worldwide. BSG consists mainly of the insoluble covering layers of the barley malt, i.e.…

Cisgenesis: a novel way to combat late blight

10 September 2009 | By Anton Haverkort, Senior Researcher, Wageningen University and Research Centre

In most countries with temperate climates, cereal, notably wheat, is the most important arable crop. In a few countries such as the Netherlands, potato dominates. In the European Union, over 50 million hectares of wheat is grown against approximately two million hectares of potato, yielding some 70 million tons of…

Online detection of foreign bodies in packaged foods using ultrasound

10 September 2009 | By Gauri S. Mittal, Professor, School of Engineering, University of Guelph

The presence of foreign bodies (FBs) in processed foods is one of the major concerns of the food industry, and their detection and identification are important in quality assurance and safety. An FB is any undesirable piece of solid matter present in a food product. When foods are manufactured or…

Use of molecular techniques in the food industry

1 June 2009 | By Mieke Uyttendaele and Andreja Rajkovic, Laboratory of Food Microbiology and Food Preservation, Ghent University

Microbial analysis in foods is an integrated part of management of microbial safety in the food chain. Both competent authorities and individual food business operators use microbial analysis for monitoring of the actual situation and trend analysis in order to detect emerging risks. For compliance testing to defined microbiological criteria…

An excellent track record

1 June 2009 | By An interview with Ian Davidson of Exxon Mobil Lubricants & Petroleum Specialities

In the first of a two part series interview, Helen Difford, New Food, speaks with Ian Davidson of Exxon Mobil Lubricants & Petroleum Specialities about the company’s current role in the food industry.

New developments in low field NMR for the characterisation of food microstructure

1 June 2009 | By Matthieu Adam-Berret and François Mariette, Cemagref & Université européenne de Bretagne

Fats are present in most food products and they have a significant importance for fat-containing products such as chocolate and butter. The physical properties of fats depend on the polymorphic behaviour and inter-solubility of their major triacylglycerol components and the phase behaviour of these mixtures is of paramount importance for…

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Membrane emulsification: how to get from basics to business

1 June 2009 | By Jeroen Willemsen, Manager Business Development, Food Technology Centre, Wageningen UR and Verena Eisner Researcher Separation Technology, Food Technology Centre, Wageningen UR

Consumer expectations of product quality for food emulsions drive the industry to continuously invest in new production methods. Membrane emulsification (ME) has been known for many years and its potential is emphasised in numerous scientific publications. ME is said to ensure highly controlled production of particulates and be a more…

Pasta processing and final product characteristics

1 June 2009 | By Antonio Nespoli, Semolina Pasta Industrialisation Responsible, Barilla G e R. Fratelli SpA

Pasta is apparently a very simple food, with one ingredient: semolina of durum wheat and one reactant: water. In its native state, the ingredient has two main constituents, which are proteins and starch. The reactant, together with mechanical and thermal energy, is necessary to modify their structure to obtain the…

The ISO 22000 series – global standards for safe food supply chains

1 June 2009 | By Jacob Færgemand, Sales and Technical Director Food, Bureau Veritas Certification

The launch in September 2005 of the ISO 22000 series, developed by ISO technical committee ISO/TC 34, Food products, signalled the arrival of a truly global option for ensuring safe food supply chains. This article gives a technical overview of the different standards in the series and how they can…

ISO 21469: is it really necessary?

1 June 2009 | By Sid Stone, Managing Director, InS Services

Some of you may have read details of the standard ISO 21469 which covers ‘Safety of Machinery - Lubricants with Incidental Product Contact - Hygiene requirements,' and may wonder why the food industry or the lubricants industry need yet another standard to which they should adhere.

Product innovation by high pressure processing

1 June 2009 | By Dr. Volker Heinz, Dr. Achim Knoch & Thomas Lickert, German Institute of Food Technologies (DIL)

Application of thermal heat in today's industrial scale food production and preservation is still the most commonly used processing technique, yet thermal treatment of foods affects their physical and chemical properties severely, which is often not intended but inevitable in order for sufficient preservation. Usually, sensorial appearance (colour, flavour, structure)…

Sustainability in process technology

1 June 2009 | By Jasper Peters, Mars Nederland BV

The process technology landscape in the chocolate industry has changed markedly over the last decade. Following the key business trends, research and development in most organisations has incorporated all the key ‘buzzwords', with focus given to terms such as efficiency, speed, low cost, flexibility, trade secrets, patentability, open innovation and…

To what extent do microbial enzymes affect the shelf life of food of animal origin?

1 June 2009 | By Dr Peggy Braun, Institute of Food Hygiene, Veterinary Faculty, University of Leipzig

Increasing interest by consumers, producers and retailers in food safety, supported by several regulations of the European Commission (e.g. EC-regulation 178/2002; EC-2073/2005 amended by EC-regulation 1441/2007), gives accurate shelf-life determination of products a new consequence. Although there is rapid progress in food processing and new concepts such as predictive microbiology…

Surface energy analysis of food moulding and demoulding

1 June 2009 | By Jianshe Chen, Senior Lecturer, School of Food Science and Nutrition, University of Leeds

Moulding and demoulding is a processing operation commonly used in the manufacturing of candy and confectionary products for two main purposes: setting and shaping/forming. During moulding, a food material in the form of either flowable fluid (such as a melted sugar solution, a melted gel, etc) or semi-solid (such as…