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Articles

Solubility of carbon dioxide in meat

6 November 2006 | By Marianne Jakobsen, Department of Food Science, Food Chemistry, The Royal Veterinary and Agricultural University, Denmark

Marianne Jakobsen, Department of Food Science, Food Chemistry, The Royal Veterinary and Agricultural University, Denmark Modified atmosphere packaging (MAP) is widely used for the packaging of meat. In MAP, carbon dioxide (CO2) is primarily used due to its ability to inhibit the growth of a wide range of microorganisms (Farber…

Measuring meat colour

6 November 2006 | By Bruce W. Moss, Agri-Food & Biosciences Institute, Northern Ireland

When fresh food is purchased it may be possible to obtain a small sample for tasting, for example, cheese at a dairy counter. In the majority of cases, however, the only indicator of final eating quality is the appearance of the food. Consumers have associations based on previous experience, for…

Global harmonisation of food regulations

6 November 2006 | By Huub Lelieveld, Larry Keener and Christine Boisrobert

Scientists have decided that the time has come to put an end to disparities in food regulations between countries. There is no reason why food safety should be different depending on where a person lives. The following article provides an explanation on the why and – most importantly – the…

Conveyors unite

6 November 2006 | By Olaf Heide, EHEDG Conveyors subgroup member

On June 21 2006 the new European Hygienic Engineering & Design Group (EHEDG) subgroup ‘Conveyors’ was chartered in Amsterdam. The initial meeting was led by Jacques Kastelein, EHEDG Executive Committee member and chairman of the Equipment and Components group. Team members are delegates from different companies which are each involved…

A prime example

6 November 2006 | By Graeme Jardine, Microbiology Laboratory Manager, RHM Group Ltd

Technological advances in the field of food microbiology are a common occurrence. A great deal of research and validation is put into improving established methodologies and utilising new rapid approaches to isolation and detection. However, established ‘conventional testing’ is still the main stay of most food microbiology laboratories with the…

Examining crust problems of frozen bread

11 August 2006 | By Pr Alain Le BAIL, Nasser Hamdami, Vanessa Jury and Jean-Yves Monteau, ENITIAA – France, Armel Davenel and Tiphaine Lucas, CEMAGREF, France and Pablo. D. Ribotta, Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba, Argentina

While overall bread consumption remains more or less constant, Bake Off Technology (BOT) is increasing its market share every year with an annual growth rate close to 10 per cent. BOT consists of producing bread from industrial refrigerated, frozen or non-frozen bakery goods and selling them in bakeries or making…

A source of guidance

11 August 2006 | By Ellen Moens-Go Yanko, Office Manager, EHEDG

The EHEDG has been busy recently. Two new guidelines have been published and the new Conveyors subgroup has had its first meeting. Read more about the Group’s quarterly achievements Two new guidelines are now available: * Integration of Hygienic and Aseptic systems, March 2006 Hygienic and/or aseptic systems comprise inter…

Visual language: the driving force of packaging development

11 August 2006 | By Riikka Salokannel, Design Manager, Oy Sinebrychoff Ab, Carlsberg Breweries

The requirement of all packaging is to protect, help with delivery, and pass on information about the product. This task must be achieved with the least amount of effort and as effectively as possible. There are millions of variations of making this possible and this article outlines some recent trends…

A bright outlook for robotics

11 August 2006 | By Jonas Westlund, Consulting Analyst, Frost & Sullivan

The European market for material handling robots has grown to approximately $800 million in 2005. More interestingly, forecast growth for 2006 of around 15 per cent shows that robots are playing an increasingly important role in the European food and beverage sector. The implementation of robots help food processors meet…

Using science to make the best chocolate

11 August 2006 | By Dr Stephen T. Beckett, Nestlé PTC York, UK

When Fry had his first chocolate factory in Bristol in 1847 (Figure 1), it produced the only manufactured chocolate bar and so was obviously the best one. Looking around the world today, things have changed a lot. In the USA the largest selling chocolate bar is produced by the Hershey…

Introducing food ingredients

11 August 2006 | By Hilde Cnossen and Heereluurt Heeres, TNO Quality of Life, Food Legislation Affairs

Food legislation is a complex matter. Since the publication of the White Paper on Food Safety in 2000, a considerable number of Regulations, Directives and Guidelines on the safety of food and feed – including ingredients – have been published. For companies involved in food and feed and ingredients production,…

Savouring global growth in flavours

11 August 2006 | By Jonathan Thomas, Senior Market Analyst, LFI

The international flavours industry is highly competitive, even more so in recent times as the world’s leading food companies become larger and exert more control over their ingredients purchasing arrangements. In line with this, the flavours sector has itself consolidated, creating larger numbers of flavour giants with more diverse product…

Formulating toothfriendly beverages

11 August 2006 | By Albert Bär, Toothfriendly International, Basel, Switzerland

Ongoing discussions about diet and health; calls of politicians and consumers for healthier foods and debates about the benefit of advertising bans and restrictions of distribution, for example in schools, particularly threatens the manufacturers of beverages and confectionery. Such products are often loaded with sugar and are, therefore, destined to…

Insights from Finland’s top dairy

11 August 2006 | By Tanja Virtanen-Leppä, Packaging Development Manager at Valio Ltd

With the multitude of products on today’s supermarket shelves, there is increasing pressure among manufacturers to set themselves apart in the eyes of the consumer. Packaging has the crucial task of making that all-important first impression, which can mean the difference between a sale or not. It must be attractive…

The quicker, the better

11 August 2006 | By MC te Giffel, NIZO food research, Department of Health & Safety, The Netherlands

Control of production processes in the food industry has always focused on examination of end products. However, feedback of test results to the production process is generally not possible because it takes too long before the results of the analyses are known. Moreover, high numbers of samples have to be…