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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…
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…
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…
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…
11 August 2006 | By Pat Presswood, Business Unit Manager, Nonfood Compounds Registration Program, NSF International
According to a recent research survey by Gantz Wiley Research, two of the leading issues facing the food processing industry today are regulations and food safety. As economies continue to grow, the need to move and supply safe food will also increase. With this said, regulations and programs must evolve…
11 August 2006 | By Chris Ing, Quality Assurance Manager, Wall’s UK
All year we look forward with anticipation to the summer; when the days are longer and warmer and we can enjoy a long-awaited holiday in the sun. Throughout Europe each region enjoys its own celebration of the season with barbeques, chilled drinks by the sea and picnics with friends, but…
11 August 2006 | By Larry Murrin, Chief Executive, Dawn Farm Foods
The Minister for Enterprise, Trade and Employment in the Republic of Ireland, Mr Micheál Martin, recently announced a major investment of €28m by Dawn Farm Foods Ltd. in Naas, Co. Kildare, with the support of Enterprise Ireland. The investment relates to the development of a state-of-the-art meat science innovation centre…
11 August 2006 | By Richard Frazier, Lecturer, School of Food Biosciences, University of Reading and Rebecca Green, Lecturer, School of Pharmacy, University of Reading
Evidence has been reported that dietary consumption of plants and plant products that are rich in tannins, such as cocoa, wine, tea and berries, can be related to protective effects against cardiovascular disease and certain forms of cancer. These protective effects are assumed to stem from the antioxidant activity of…
11 August 2006 | By Katervina Demnerová and Kamila Zdenvková, Department of Biochemistry and Microbiology, Institute of Chemical Technology Prague and Jaroslava Ovesná, 2Reference Laboratory for the Identification of Genes in Genetically Modified Organisms, Research Institute of Crop Production, Prague-Ruzynev
Genetically modified organisms (GMO) are the products of modern biotechnologies. The name GMO was first used years ago to describe micro-organisms that had genes from other species transferred into their genetic material by the transformation. Applied to crops, the term refers to any genetic plant type that has had one…
11 August 2006 | By P A Voysey, Campden and Chorleywood Food Research Association
Listeria monocytogenes is a pathogenic bacterium and one of six species belonging to the genus Listeria. This species is the only one believed to be pathogenic to man; however, not all L. monocytogenes serotypes have been linked with illness. The bacterium is very common in the environment. It has been…
23 May 2006 | By Dipl.-LM-Ing.Achim Claus, Prof. Dr. Reinhold Carle and PD Dr.Andreas Schieber, University of Hohenheim, Institute of Food Technology, Section Plant Foodstuff Technology
Acrylamide is a food-borne toxicant mainly present in roasted, baked and deep-fried foods. To minimise acrylamide levels in bakery products, a comprehensive knowledge of the factors affecting its formation is indispensable. Based on this knowledge technological strategies may be developed. Due to the potential carcinogenic properties of acrylamide1 the announcement…
23 May 2006 | By Jari Rautio, Reetta Satokari, Kari Kataja,Anne Huuskonen, Heikki Vuokko,Arja Laitila,Annika Wilhelmson, Silja Home, Hans Söderlund and John Londesborough,VTT Technical Research Centre of Finland
VTT’s novel TRAC system is a rapid, accurate and economic method to quantitate specific messenger RNA molecules and other gene transcripts. In the barley-beer chain, it can be used to characterise yeast condition, to monitor fermentation and malting and to measure the levels of harmful and beneficial microorganisms through the…
23 May 2006 | By Sabine Paulussen and Dirk Vangeneugden, Materials Technology Department, Flemish Institute for Technological Research, Belgium
The use of polymer films for food packaging has drastically increased during the course of several decades. However, the specifications demanded for these polymer films have increased simultaneously, as well as the pressure surrounding environmental impact and production cost.Today, one of the key challenges is the development of food packaging…
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…
