List view / Grid view
11 January 2013 | By Helen Bahia, Editor, New Food
Morten Andersen, Technology Specialist at AarhusKarlshamn AB discusses why lowering trans fats and saturates is important for the confectionery industry.
8 November 2012 | By Sandra Caldeira / Petros Maragkoudakis / Dr Evangelia Komitopoulou
Natural and artificial sweeteners – what are the health issues? (Sandra Caldeira - Project Manager, Nutrition and Health, IHCP, European Commission / Petros Maragkoudakis - Scientific/Technical Project Officer, Nutrition and Health, IHCP, European Commission)Available in vitro methodologies for prebiotic and probiotic functionality (Dr Evangelia Komitopoulou - Head of Food Safety,…
6 November 2012 | By Charles W. Bamforth, Anheuser-Busch Endowed Professor of Malting & Brewing Sciences at UC Davis
It has variously been estimated that there are between 1,000 and 2,000 different chemical species in beer, probably twice as many as are present in wine. It is an extraordinarily complex liquid. Not all of those chemical components make a substantial contribution to the quality of beer, but many do.…
6 November 2012 | By Sergey Melnikov, Lead Technologist and Oil Processing and Fat Blends Team Leader and Hans Zevenbergen, Nutrition & Health Europe and Cross-Category Nutrition & Health Director, Unilever
Trans fats (also known as trans fatty acids, or TFA) are formed in the digestive system of ruminants. In the food industry, a similar process called ‘partial hydrogenation’ is used to convert vegetable oils into solid fats for enhanced functionality and shelf life stability. The main sources of TFA in…
6 November 2012 | By Helen Bahia, Editor, New Food
Dr. Doris Engesser-Sudlow of DuPont Nutrition & Health looks at how customers can benefit from a complete safety and ingredients portfolio.
6 September 2012 | By Angela Ryan and Alison Hemesley, Nestlé Product Technology Centre
It’s been almost 500 years since Aztec Emperor Moctezuma reputedly introduced Hernando Cortéz to his favourite cocoa-based beverage Xocolatl, but our demand for cocoa and more recently chocolate has continued to grow ever since. Today, world cocoa production is estimated to be 3990 million metric tons and the major cocoa…
4 July 2012 | By Monica Anese, Department of Food Science, University of Udine
The discovery in 2002 that cooking of various foods at high temperature (exceeding 100°C) results in the formation of high levels of acrylamide1 has caused considerable concern because this compound has been classified as ‘probably carcinogenic to humans’ by the International Agency for Research on Cancer2. In fact, acrylamide levels…
17 April 2012 | By Food Standards Agency (FSA)
The FSA has published results from its latest study looking at levels of process contaminants acrylamide and furan in a range of UK foods...
2 November 2011 | By Lionel Jublot, Supriya Varma
Pushing boundaries of flavour analysis (Lionel Jublot, Project Leader and Flavour Scientist, Unilever Research and Development) Maximising the health benefits of lycopene isomers (Supriya Varma, Food Scientist, Frito-Lay, a division of PepsiCo) Preview of FiEurope and Ni2011
7 July 2011 | By Raquel Medeiros Vinci, Frédéric Mestdagh & Bruno De Meulenaer. NutriFOODchem Unit, Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University
In 2002, The Swedish National Food Administration reported relevant amounts of acrylamide in several carbohydrate rich foods when baked at high temperatures (> 120°C) upon frying, baking and roasting. Toxicological studies demonstrated the carcinogenicity of acrylamide in animals and thus indicated potential health risks for humans. Consequently, in 1994, the…
14 May 2011 | By General Mills
General Mills and medical partners launch online resource in support of National Celiac Awareness Month...
13 May 2011 | By Fred van de Velde, Group Leader Ingredient Technology, and Arno Alting, Project Manager Applied Protein Technology, and Laurice Pouvreau, Project Manager Vegetable – Derived Ingredients, NIZO Protein Centre, NIZO food research
Due to an ever-growing population, proteins extracted from existing agricultural side-streams are of high interest for food processors. RuBisCO, being the most abundant protein in the world, is a very good candidate for food applications. However, up to now, the greenish colour associated with RuBisCO preparations made consumer acceptance very…
13 May 2011 | By Vegard H. Segtnan and Svein H. Knutsen, Nofima AS, The Norwegian Institute of Food, Fisheries and Aquaculture Research
Acrylamide is considered a potential carcinogen and is present at elevated concentrations in different types of heat-treated foods. It is formed during baking, frying and roasting of raw materials from plant origin, particularly potatoes and cereals. Acrylamide is one of the reaction products in the Maillard reaction between the acrylamide…
12 May 2011 | By Kellogg Company
Starting in June 2011, grocery stores across the U.S. will begin stocking new Kellogg's® Rice Krispies® Gluten Free cereal alongside the original variety.
10 May 2011 | By Tate & Lyle
Tate & Lyle's global optimisation service, OPTIMIZE™, helps food manufacturers to formulate food and drinks recipes which cost less but retain their original taste...
Send this to a friend
Follow: