List view / Grid view
26 August 2010 | By Astrid Stevik, Research Scientist, SINTEF
The discussion of the energy crisis for a steadily growing population is often limited to scarce amounts of electric power based on more or less environmentally friendly energy sources. However, lack of food, and in particular fresh food, is also part of the current energy crisis. Fresh food is one…
26 August 2010 | By Vibeke Orlien, Head of Research Group Food Chemistry, University of Copenhagen
High pressure technology offers new opportunities for nutritional and healthy milk products. Based on skim milk and added whey protein or hydrocolloids, high pressure makes it possible to produce milk products ranging from yoghurtlike to pudding-like, but without the sour taste and with less sugar. Moreover, high pressure is a…
26 August 2010 | By Gijs A. Kleter, RIKILT – Institute of Food Safety, Wageningen University and Research Centre
Genetically modified (GM) crops that are used for producing human food and animal feed are grown on a continuously increasing scale around the globe. Their worldwide acreage reached 134 million hectares in 2009, most of which was located in North and South America, China, India and South Africa, and growth…
26 August 2010 | By Dr. Jérôme Tauzin, Product Manager Fibres, Tate & Lyle
Polydextrose is a soluble fibre with prebiotic properties that is very well tolerated, has a low glycemic response, is clean-tasting and easy to use. With only one kcal/g, it is also a premium, low-calorie bulking agent used to provide body and texture in reduced-calorie, no added and sugar free foods.…
26 August 2010 | By Klaus Hadwiger & Susanne Braun, University of Stuttgart, Institute of Economics and Law
PathogenCombat is an integrated project under the EU 6th Framework Programme which uses a holistic, multidisciplinary approach towards threats from new/emerging pathogens in the entire food chain. The project started on 1 April 2005 and ran until April 2010 with the full title: “Control and prevention of emerging and future…
26 August 2010 | By Taichi Inui, Technology Scientist, Wrigley Science Institute
Oral stimuli, such as flavour, taste and mastication, have been suggested to impact both oral and systemic health. Chewing gum, as a non-nutritive source of such oral stimuli, may serve as a food surrogate and help control adverse health conditions related to food intake, such as caries and obesity. Recent…
26 August 2010 | By Sarah Krol, General Manager, NSF Internatinal
For decades, manufacturers, retailers and trade organisations have emphasised voluntary compliance of government food safety standards with a strong focus on product safety. Today, global retailers and manufacturers are working to find common ground with schemes that focus on the quality and effectiveness of the underlying management systems involved in…
26 August 2010 | By Mian N. Riaz, Head of Extrusion Technology Program, Texas A&M University
The world cereal yield was 2,219 million tons in 2009, according to the United Nations Food and Agriculture Organisation1. Cereal grains are grown all over the world and provide more food energy than any other type of crop, they are therefore staple crops. Cereals can be consumed in their natural…
26 August 2010 | By Brian McKenna, EFFoST
Currently serving his second term as President of EFFoST, the European Federation of Food Science & Technology, Brian McKenna sat down with New Food editor Helen Difford to talk about the group. Brian, can you give some insight into who and what EFFoST is?
30 June 2010 | By Byron Brehm-Stecher, Assistant Professor, Rapid Microbial Detection and Control Laboratory, Iowa State University
Today’s food production and distribution networks are extremely efficient. We are able to move food from the field to the table rapidly and effectively – on a global scale – under conditions that maximise quality, visual appeal and nutritional content. Unfortunately, toxigenic or infectious microbes may also come along for…
30 June 2010 | By Jeffrey Hoorfar Research Manager & Professor of Food Microbiology, National Food Institute, Technical University of Denmark
PCR testing of pathogens has gained widespread use in quality control laboratories throughout the food industry. Many excellent easy-to-use commercial kits are now available for a wide range of microorganisms. But are there any other potential uses for PCR other than a simple plus/minus response that indicates presence or absence…
30 June 2010 | By Dr. Kerstin Lienemann, Manager DIL Office Brussels, Deutsches Institut für Lebensmitteltechnik e.V. & dr. ir. Iesel Van der Plancken, Senior Researcher, Laboratory of Food Technology, Katholieke Universiteit & Annika Gering Project Manager, ttz Bremerhaven
Bio-, nano- and information and communication technology show high innovative power within high-tech food processing technologies. Excellent research has been carried out but has not always led to substantial innovations on the market. This European Innovation Paradox is at least partly due to a lack of knowledge transfer, especially between…
30 June 2010 | By Jan Bruecklmeier, Senior Aseptic Specialist, Nestlé
The effectiveness of packaging sterilisation devices in an aseptic filling system is often tested during start up and validation of the system. Some publications even classify the different aseptic filling systems with their average logarithmic reduction rate (ALR). According to different publications, the testing seems to be quite easy and…
30 June 2010 | By Andy Wales, Global Head of Sustainable Development, SABMiller
As one of the world’s largest brewers, with brewing interests and distribution agreements across six continents, SABMiller takes its responsibilities seriously, especially when it comes to sustainable development. In 2009, the company announced its intentions to reduce its fossil fuel emissions on its beers by fifty per cent per litre…
30 June 2010 | By José Lopez, Executive Vice President, Nestlé S.A for Operations & Global Business Excellence
As the world’s leading Nutrition, Health and Wellness company (CHF 110 billion sales in 2008), Nestlé recognises that for its business to be successful and sustainable in the long term, it must create value for its shareholders and for society. With this, we need to move beyond more ‘generic’ principles…
