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23 May 2006 | By Ellen Moens-Go Yanko, Office Manager, EHEDG
2005 was a busy year for EHEDG with much achieved and many developments made. Dr Matilda Freund, EHEDG President and Director Global Microbiology and Food Safety, Kraft Foods, sums up the past year’s achievements...
23 May 2006 | By Dave Cruickshank, Chocolate Development Manager, Cadbury Trebor Bassett
Tempering and cooling are best regarded as two parts of the same process: the solidification of chocolate.There are interactions between the two processes and they both need to be carried out correctly in order to ensure an efficient process and create a high quality product.This article examines these processes and…
23 May 2006 | By Dr Gijs Calliauw, Chemical Engineer, De Smet-Ballestra
In the oils and fats industry, there is an ever increasing demand for products with very special physical properties for food applications and this demand propels improvement and new developments in oil modification techniques.The constant evolution in technology and process knowledge makes it possible to modify the textural properties of…
23 May 2006 | By Marjeta Candek-Potokar,Agricultural Institute of Slovenia
Use of near infrared (NIR) spectrum as an analytical tool has been established for some time, however it became popular only after the invention of high performance spectrophotometers associated with multivariate data analysis.Today NIR spectroscopy is also widely and successfully used in food analysis. First attempts to use NIR spectroscopy…
23 May 2006 | By Dr Terence Child CSci CChem FRSC, Hygiene Consultant
The application of antimicrobial surfaces in the food industry is creating considerable interest in all aspects of food processing operations.The objective of this article is to review and put into perspective the main technologies currently available for applications in this area. Fully embedded systems and surface coated systems will be…
23 May 2006 | By Iekje Berg, Hetty Jongbloed, Leo van Boxtel, TNO Quality of Life, Zeist
Micro-organisms are the main cause of food spoilage (spoilage organisms) and food-borne diseases (pathogens).Traditional methods to control the growth of micro-organisms include heating (blanching, pasteurisation and sterilisation), freezing and the use of preservative agents. However, consumer demands are changing and they are now asking for fresh, healthy food combined with…
23 May 2006 | By Professor Christopher Elliott, Institute of Agri-Food and Land Use, Queen’s University, Belfast
Over the past decade, the presence of chemical contaminants in foods has probably had a greater impact on the global food trade than any other food-related issue.The reasons for the continued attention directed towards chemical contaminants are complex and associated with a number of separate, yet interrelated factors.
23 May 2006 | By Mr Ollie Tossavainen, Research Manager, Valio Ltd, Finland
In April 2006 Valio won a Gold European FoodTec Award at Anuga Foodtec for their lactose-free milk technology, used to process such products as Valio Lactose free milk drink, Emmi Lactose free milk drink and Kaiku Lactose free milk drink.The technology completely eliminates lactose from milk without affecting the taste…
9 March 2006 | By Pierre Schuck, Science et Technologie du Lait et de l'CEuf, Inra-Agrocampus
Milk is extremely perishable and yet, for a number of reasons, it has to be preserved for later consumption. The removal of water prevents the growth of micro-organisms and facilitates preservation and storage of milk constituents. Spray drying is one of the most convenient techniques for producing milk powders and…
9 March 2006 | By Peter de Jong and Meike te Giffel, NIZO food research, The Netherlands
In the food industry the operation costs are governed by fouling. Typically, processes applied in the dairy industry that operate below 80°C are limited by adherence and growth of micro-organisms in the equipment. Above 80°C the run time is limited by deposition of proteins and minerals. Besides the limited run…
9 March 2006 | By Wolfgang Hoffmann, Federal Research Centre for Nutrition and Food, Location Kiel, Katja Borcherding, G.C. Hahn & Co., Lübeck, Matthias Denker, Marijana Parat-Wilhelms, Andrea Luger and Hans Steinhart, Department of Food Chemistry, University of Hamburg, Germany
The popularity of milky coffee beverages is based on its energising effect and special flavour. This is particularly true with younger consumers, who reject traditional beverages with evaporated milk or coffee cream, and prefer products with relatively high amounts of milk as it softens the bitter coffee taste effectively. Numerous…
9 March 2006 | By Huub L.M. Lelieveld
To have food available all year round, preservation is essential. However, traditional preservation methods such as drying, salting, acidifying, fermenting and heat treatments, whilst providing specific advantages, also have drawbacks. These include negative effects on colour, flavour and concentration of nutrients such as vitamins. New methods are emerging and one…
9 March 2006 | By Mike Gray, Manufacturing Support Advisor, Nestle Product Technology Centre
Chocolate conching is not a precisely defined process and there are still elements of skill in producing a good flavoursome chocolate with the right viscosity for making sweets. This article is an introduction to what goes on in the conche and demonstrates how complex a process conching is. A conche,…
9 March 2006 | By Eric Schmoyer, R&D Laboratory Manager, R.M. Palmer
Determining the cause of line problems and correcting them without creating excessive down time can be a trying experience. This article will cover some of the more common problems found in chocolate and coating production of hollow, solid, one shot, and enrobed items from pre-molding considerations to demolding of finished…
9 March 2006 | By Emma West, Meat Industry Inspection Specialist, EFSIS
The meat industry has, deservedly or not, been the subject of much adverse media comment in recent years. Recognised standards, inspected by independent third party auditors, are a key tool in building and maintaining consumer confidence. This article examines how standards work in the modern meat processing sector.
