List view / Grid view

Articles

 

Cleaner greener production at Tayto Ireland

29 July 2005 | By John Donnelly, Technical Director, Tayto Limited

Tayto, Ireland’s leading snack food company, participated in a scheme led by the Irish Environmental Protection Agency to reduce the impact of manufacturing companies on the environment. Tayto improved environmental performance and reduced manufacturing costs as a result of success with a number of projects.

Where is the nut oil in chocolate?

29 July 2005 | By Greg Ziegler and Kristin Szlachetka,Cocoa, Chocolate and Confectionery Research Group, Department of Food Science, Penn State University

Oil migration is responsible for the poor keeping qualities of many composite confectionery products with nut-based centres, coated biscuits, or nut inclusions. Quality defects arising from oil migration include softening of the coating; hardening of the filling; deterioration in sensory quality and a greater tendency to fat bloom. For this…

What’s new in an old product?

29 July 2005 | By H. Douglas Goff, Ph.D., Professor of Food Science, University of Guelph, Canada

Ice cream and related desserts have been manufactured for centuries, the history of which is a fascinating tale replete with old-fashioned imagery of wholesomeness, tradition, family fun and folklore1. Today, though, ice cream is a very large global business that is anything but standing still in tradition. This paper will…

Implementing food safety and hygiene

29 July 2005 | By Dr Ken Burgess, Technical Director, Dairy Crest

Responsibility for safety from ‘farm to fork’ is obviously shared between farmers, manufacturers and processors, distributors, consumers and various government authorities. The perspective of the manufacturer is in ensuring that known food safety risks are managed and controlled, while the areas of new and emerging food safety risk have traditionally…

Fruitful improvements in dairy hygiene

29 July 2005 | By Gun Wirtanen and Satu Salo, VTT Biotechnology, Espoo, Finland

The project ‘DairyNET – Hygiene control in dairies’ was built both on common synergy tasks performed in all Nordic countries and on national research studies. The synergy tasks dealt with rapid detection of cleaning agents and disinfectants residues, detection of organic soil in processing equipment hot spots and detection of…

Protecting quality of sliced meats

29 July 2005 | By Jens Stoumann Jensen, Project Manager, M.Sc. Food Science and Technology, Danish Meat Research Institute

Manufacturers of cured and cooked sliced meats are met with increasing demands on shelf life and safety. Improved knowledge and understanding of the interactions between the packaging parameters and their influence on colour stability, sensory perception, microbial safety and shelf life will be indispensable if they want to stay in…

Genomics in microbial food quality and safety

29 July 2005 | By Jos van der Vossen, Frank Schuren and Roy Montijn, TNO Quality of Life, The Netherlands

The food industry is assisted optima forma when a clear and rapid insight could be given into the presence and behavior of microorganisms in ingredients, processing, final product and health. A clear insight regarding the microbiology of food products and production is essential for prediction and management of food quality…

Responding to traceability needs

29 July 2005 | By Dr Robert Madge, President, IDtrack

Consumers fear the food they eat. These fears have grown as food production and processing has become more industrialised and food sources more distant. The scale and impact of food scares in recent years – from mad cow disease to dioxins and most recently Sudan I – have fuelled the…

The basis for a common approach

29 July 2005 | By Bo Boye Busk Jensen, FBE, BioCentrum-DTU, Hilde Cnossen, Jacques Kastelein, TNO Quality of Life and Roland Cocker, Cocker Consulting

Research continues in the area of hygienic engineering and design, particularly in innovative techniques using safe construction materials to develop functional as well as easily cleanable equipment for handling, processing and packing foodstuffs. This is the motivation behind the work of the European Hygienic Engineering & Design Group (EHEDG), which…

Magnetic Resonance Imaging for cereal products

3 May 2005 | By John van Duynhoven and Gerard van Dalen, Foods Research Centre, Unilever R&D, Vlaardingen (NL), Ales Mohoric and Henk van As, Wageningen University and Research Center (NL), Pedro Ramos Cabrer, Utrecht University (NL) and Klaas Nicolay, Utrecht University (NL) and current affiliation Eindhoven University of Technology

How does the microstructure of a food product behave during processing? And what events take place during the shelf life of food products? New developments in Magnetic Resonance Imaging (MRI) enable cereal food technologists to address such questions within the context of product innovation. In the food industry, pressure to…

Monitoring energy at United Biscuits

3 May 2005 | By Dr Rob Rolston, Thermal Process Development Manager and Geoff Townsend, Process Technology Controller, United Biscuits Ltd

We are all increasingly aware of the rising cost of energy – both personally and professionally – and the need to conserve it. However, accurate measurement of energy is equally important for the effective control of our heating and cooling processes, as well as the consistency and quality of the…

Spanish flavour for latest seminar

3 May 2005 | By Ellen Moens-Go Yanko, Office Manager, Secretariat, EHEDG

Integrated approach Guideline development work is now clustered into four coherent groups: a) Principles b) Equipment and Components c) Processing, Services and Utilities d) Training and Education Each cluster consolidates related topics, elements, equipment and processes that were previously dealt with by the 20-odd separate subgroups. This approach facilitates cross-referencing…

Traditional and modern biotechnology

3 May 2005 | By Annika Wilhelmson, Anu Kaukovirta-Norja and Silja Home, VTT Biotechnology

The brewing industry has changed from local, small breweries to global companies and fully automated plants. Our knowledge on biological processes of the barley-to-beer chain and tools to control the process and product quality, benefit from the development of basic sciences and engineering. Beer has been brewed for thousands of…

Evaluating chocolate blends

3 May 2005 | By S.J. Millar and A.G. Hall, Baking and Cereals Processing Department, Campden & Chorleywood Food Research Association

Chocolate is widely appreciated globally as a luxury food. Although its introduction to Europe and the rest of the world occurred some 500 years ago, the cocoa bean had been recognised as a highly significant plant in South America for thousands of years prior to that – having been cultivated…

The benefits of automated pathogen testing

3 May 2005 | By Eric Maucci, Food Hygiene Technical Manager, Laboratoire Inter-Départemental des Analyses Laitières (LIDAL)

Renowned for its ‘postcard’ lake-side setting surrounded by snow-capped mountains, the beautiful French town of Annecy is perhaps less well known as the home of famous regional raw cows’ milk cheeses, such as Reblochon and Tomme. Controlling the quality of these cheeses and the raw milk used to produce them,…

Send this to a friend