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Refrigeration and Unilever

22 February 2010 | By Rene van Gerwen, Global Lead Engineer Refrigeration & HVAC, Engineering Excellence Team (EET), Unilever Global Supply Chain and Jan Krieg, Expertise Team Leader Systems & Process Engineering, Unilever R&D

Unilever is one of the world's largest FMCG companies, branding, selling and producing food, personal care, cleaning and washing products. The company has a global turnover of more than 40 billion Euros per year (divided equally between the three major regions: Western Europe, the Americas and Africa/Asia/Central-Eastern Europe). Unilever sells…

Advances in hand hygiene: Reducing contamination to food, people and the work environment

22 February 2010 | By Debra Smith, Research Manager, Food Hygiene Department, Campden BRI

The importance of hand hygiene in the transmission of infection in the medical field has been recognised since Semmelweis's observations in 1847 that the implementation of hand washing brought about a reduction in the deaths of women from puerperal fever1. In the food industry, links between food workers and the…

PCR as a molecular method in the food industry

22 February 2010 | By Luca Cocolin, Paola Dolci & Kalliopi Rantsiou, DIVAPRA, Agricultural Microbiology and Food Technology Sector, Faculty of Agriculture, University of Turin

The presence of pathogens is a serious problem that industries producing foodstuffs have to face on a daily base. Foodborne pathogens can survive during processing or they can come in contact with the product due to recontamination or cross-contamination. Food products that contain pathogens represent a risk for human health…

Pasteurisation: Oilseeds, nuts and almonds

22 February 2010 | By Jürgen Fischer, Member of the Executive Board, Bühler Barth AG

Agronomic foods are often naturally contaminated with harmless and pathogenic microorganisms. In most cases, agronomic goods are freshly processed, or appropriately processed to preserve and increase shelf stability. Common preservation techniques include heat pasteurisation or sterilisation, irradiation, disinfestations with gaseous substances etc. In particular, the two latter techniques are rarely…

How to convert your processing plant to H1 and HT-1 registered food machinery lubricants

22 February 2010 | By Peter Bird, Marketing Advisor, Food Industry Machinery Lubricants, ExxonMobil Lubricants & Specialties

Recalls of food and beverage products due to contamination concerns have risen significantly over the last decade. Considering that recalled products can be devastating to a brand and potentially harmful to consumers, it is not surprising that the U.S. Food Processing 2008 Annual Manufacturing Trends Survey indicated that food and…

The implementation of an Advanced Traceability System in a Polish fish processing plant

22 February 2010 | By Olga Szulecka, Sea Fisheries Institute, Gdynia

At present, food safety is one of the main priorities among European Union policies. The very significant element of food safety is traceability, i.e. "the ability to trace and follow a food, feed, food-producing animal or substance intended to be, or expected to be incorporated into a food or feed,…

The challenge of clean label reformulation

22 February 2010 | By Holly Hughes, Charles Speirs & Sarah Chapman, Campden BRI

With consumers becoming more aware of what is in their diet, there is a growing interest in more ‘natural' and healthy foods free from additives. The UK food industry is under increased pressure to simplify ingredient lists and remove ‘artificial' additives from foods. The increasing popularity of the clean label…

Cloning: What’s the beef?

22 February 2010 | By Chris Cattini, Senior Scientific Officer, IFIS Publishing

The International Food Information Service (IFIS) produces the FSTA - Food Science and Technology Abstracts® database, a resource specifically developed for the food industry. The database offers unparalleled access to a broad range of food science and technology information relating to every aspect of the food chain, including all the…

How to ensure hygienic design in projects?

12 December 2009 | By Dirk Nikoleiski, Quality Manager, Kraft Foods R&D

Launching new products that require new process lines, a facility expansion or even a new plant at a new location are challenging and complex endeavours in the food industry. An example situation and flow might be as follows:

Sustainability and PepsiCo UK: meeting the challenge together

12 December 2009 | By Emma Clarke, Sustainability Manager, PepsiCo UK

PepsiCo UK & Ireland (PIUK) employs over 5,500 people across 13 locations, including the largest crisp manufacturing plant in the world located in Leicester, the Quaker Oats factory at Cupar in Scotland, Copella apple juice bottled at Boxford in Suffolk and a number of other manufacturing, distribution and administration sites.…

Recent applied research in baking at Campden BRI

12 December 2009 | By Gary Tucker, Head of Bakery & Cereal Processing Department, Campden BRI

At Campden BRI, the Department of Baking & Cereal Processing aims to combine science and technology in order to provide technical support for the international baking and cereal processing industries. The success of the Department is based on a broad, practical experience of cereal and bakery technologies that enables it…

Microbiological safety of chocolate confectionery products

12 December 2009 | By Anett Winkler, Corporate Microbiology, Kraft Foods R&D

For many years, low moisture foods, such as chocolate, were regarded as microbiologically safe due to the inherent product characteristics. Water activity levels below 0.6 would prevent any microbial growth, whereas water activities below 0.85 would prevent proliferation of pathogenic / toxin formation by toxigenic microorganisms[1]. A water activity of…

The value of a number

12 December 2009 | By Richard Dempster, Director, Product and Technological Development, AIB International

Often, we get in the habit of accepting numbers from computerised displays without regard to accuracy or precision, and when we do evaluate a number, we often look at how precise it is. We forget that we can be very precisely wrong. We don't really pay close attention to numbers…

Danish Meat Research Institute provides innovative solutions for the global meat industry

12 December 2009 | By Lars Hinrichsen, Chief Executive, DMRI

While Denmark is renowned for its high-tech agricultural sector, the Danish Meat Research Institute (DMRI) based in Roskilde provides scientific research and consultancy to make better solutions for tomorrow's meat industry. Employing a dedicated team of approximately 100 researchers, DMRI develops advanced knowledge on everything from animal welfare before slaughtering…

How to determine the spray drying parameters of dairy and food concentrates?

12 December 2009 | By Pierre Schuck & Romain Jeantet, INRA and Agrocampus Ouest and Eric Blanchard, Laiterie de Montaigu

The second and concluding instalment of Pierre Schuck and associates' article on spray drying parameters of dairy products discusses the results and conclusions of their research. The most frequently used technique for dehydration of dairy and food products is spray drying. This is an effective method for preserving biological products…

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