article
Chocolate Processing supplement 2014
In this Chocolate Processing supplement we take a look at Chocolate conching and the caramel taste of milk chocolates, plus the use of aeration to create smooth, light chocolate...
List view / Grid view
Manufacturing
article
Mass spectrometry for determining food contamination
23 December 2014 | By Angela Calder, Senior Scientist, Leatherhead Food Research
One of the constant headaches of the food industry is the issue of contamination. This may be as the result of contaminants in the environment or deliberate tampering of food products; the underhand practice of food adulteration is a threat wherever costs can be cut. To identify such deliberate contamination…
news
EHEDG publishes new hygienic building guidelines for food production
18 December 2014 | By BLÜCHER
The European Hygienic Engineering & Design Group (EHEDG) has released a new set of guidelines on hygienic design principles for food factories...
news
Retail survey on levels of campylobacter in chicken published
27 November 2014 | By The Food Standards Agency
The Food Standards Agency has published the cumulative results from the first two quarters of its year-long survey of campylobacter on fresh chickens...
news
How Campylobacter exploits chicken ‘juice’ highlights need for hygiene
14 November 2014 | By The Institute of Food Research
A study from the Institute of Food Research has shown that Campylobacter’s persistence in food processing sites and the kitchen is boosted by ‘chicken juice.’...
news
FSA reiterates advice about dangers of children consuming raw drinking milk
7 November 2014 | By The Food Standards Agency
In the light of three separate incidents involving six cases of E.coli O157, including five cases in children, potentially linked to the consumption of raw drinking milk, the FSA is reiterating its advice that this sort of milk should not be consumed by children and other vulnerable people...
article
Issue #5 2014 – Digital edition
In this issue: Beverage Processing, Food Fraud, Contaminants, Microbiology, High Pressure Processing, Listeria, Extrusion, Viscosity, Chocolate Processing, plus much more...
article
Current advances in food freezing
27 October 2014 | By Christian James and Stephen J. James, Food Refrigeration and Process Engineering Research Centre, Grimsby Institute of Further and Higher Education
Frozen food is one of the largest sectors of the food industry and its value is increasing throughout the world. The frozen food market in seven of the major Western European Economies was valued at €83.51 billion in 2013 and is expected to grow in value by 10.89 per cent by 20161.…
article
Hygienic design of conveyor systems – new EHEDG Guideline shows the way
27 October 2014 | By Jon J. Kold, Chairman, EHEDG Conveyer Systems Subgroup
With a new guideline on hygienic design of belt conveyors for the food industry, the European Hygienic Engineering & Design Group (EHEDG) addresses two of the major challenges in safe food production. First, how to avoid contamination of food through inadequately designed processing equipment. Second, how to improve food safety without operating costs…
article
Microbiological criteria and testing: Dos and don’ts
27 October 2014 | By François Bourdichon, Corporate Food Safety, Microbiology and Hygiene Manager, Barry Callebaut
Following the food scandals of the late-1980s and early-1990s, and the increasing knowledge on foodborne and waterborne pathogen, the Agreement on the Application of Sanitary and Phytosanitary Measures (SPS) was put in place in 1995 to set the framework of all measures taken by a World Trade Organisation (WTO) member…
article
Pasta extrusion: Conversion of semolina into pasta
27 October 2014 | By Frank A. Manthey and Elena de la Peña, North Dakota State University
Formation of gluten-based dough requires the presence of gluten proteins, gliadin and glutenin, moisture, and energy. Gliadin and glutenin proteins are storage proteins that accumulate in wheat endosperm cells during grain filling. Gliadins are a heterogenous group of single chain proteins that are responsible for dough cohesiveness. Gliadin proteins can…
article
Chocolate mass – an overview on current and alternative processing technologies
A lot of time has passed since the first refiner conches were built to make chocolate. At that stage all necessary processing steps were done in the same machine, which sometimes took a week to get the final product. This paper is not intended to summarise all the technical developments…
article
In a nutshell… Doug Baldwin, Vice President of the Food and Industrial Products Division at Wenger Manufacturing Inc.
Recognised as a world leader with nearly 80 years of experience in providing technologies for extruded grains and cereals, Wenger Manufacturing continues to explore possibilities and bring new innovations to the industry. Recent developments have expanded the role extrusion can play in replacing traditional cereal processing methods...
news
Update on campylobacter survey publication
8 September 2014 | By The Food Standards Agency
The Food Standards Agency has confirmed its plans for publishing the quarterly results from its survey of campylobacter on shop-bought chicken...
article
Rapid Methods supplement 2014
2 September 2014 | By François Bourdichon, Elke de Moor, Cécile Vadier, Adrianne Klijn, Paul in 't Veld, Daniele Sohier, Roy Betts, Philip Feldsine
Featuring an article on microbiology method validation which questions whether alternative methods are as good as the reference method, and an article from Barry Callebaut on defining one’s need to use the most relevant tool...
