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Manufacturing

 

Coffee Beans
Coffee Beans
article

Understanding the dark side of food: the analysis of processed food by modern mass spectrometry

5 March 2014 | By Nikolai Kuhnert, School of Engineering and Science, Jacobs University Bremen

Do we actually know what we eat? How well do we really understand the chemical composition of our daily food? These are two questions of utmost importance for consumers, food manufacturers and the scientific community involved in food research. The answer to that question is anything but straightforward. Our knowledge…

EFSA logo
EFSA logo
news

Campylobacter decreases slightly, Salmonella down, Listeria up

21 February 2014 | By The European Food Safety Authority

Human cases of campylobacteriosis decreased slightly in 2012 for the first time in five years, but campylobacteriosis remains the most commonly reported zoonotic disease and it is premature to suggest that this is the beginning of a downward trend...

Rapid Methods 2013 supplement
Rapid Methods 2013 supplement
article

Rapid Methods & Mass Spectrometry supplement 2013

2 January 2014 | By

Back-tracing environmental toxicants in an animal-derived food chain based on food metabolomics Detecting bacteria in food: harder than searching for a needle in a haystack? Rapid detection methods for chemical hazards in foods Mass spectrometry for the food industry

Alexis Freier, Dakota Growers Pasta Company
Alexis Freier, Dakota Growers Pasta Company
article

Pasta Processing: Pasta production

2 January 2014 | By Alexis Freier, Research & Development and Technical Services Manager, Dakota Growers Pasta Company

The quality of a pasta product is evaluated by dry appearance and cooked texture. ‘Good Pasta’ is defined as having uniform amber colour with an absence of black, brown or white spots, a smooth surface free of streaks or cracks, and a texture that when cooked is neither chewy nor…

Rohit Shroff, Application Specialist, Tecan Schweiz AG
Rohit Shroff, Application Specialist, Tecan Schweiz AG
article

In a nutshell: An interview with Rohit Shroff, Application Specialist, Tecan Schweiz AG

2 January 2014 | By Rohit Shroff, Application Specialist, Tecan Schweiz AG

Tecan is a global provider of instruments and solutions for laboratory automation in various markets with a broad portfolio for the food testing industry. Founded in 1980 in Switzerland, Tecan now has over 1,100 employees and owns production, research and development sites in both Europe and North America; maintaining a…

EFSA Antimicrobial Resistance Infographic
EFSA Antimicrobial Resistance Infographic
news

Infographic: Europe’s fight against antimicrobial resistance

18 November 2013 | By European Food Safety Authority

In recognition of European Antibiotic Awareness Day on 18 November, EFSA has produced an infographic which highlights the issue of antimicrobial resistance and how EFSA is working with other EU agencies to combat the problem...

Functional Ingredients
Functional Ingredients
article

Functional Ingredients supplement 2013

4 November 2013 | By Supriya Varma, Pretima Titoria, Mia Naprta, Gianluigi Mauriello, Diamante Maresca, Clorinda Malmo, Annachiara De Prisco

Tea innovation around the world An update for gluten-free applications Microencapsulation for functional foods: a focus on the vibrating technology

Automation supplement 2013
Automation supplement 2013
article

Automation supplement 2013

4 November 2013 | By W. Jeffrey Hurst, Arthur A. Teixeira

Laboratory automation in food analysis (Author: W. Jeffrey Hurst, Hershey Company) Automation in the food canning industry (Author: Arthur A. Teixeira, University of Florida)

article

EHEDG: Conveyor Belts – Hygiene in metal conveyor belting

4 November 2013 | By Roger Scheffler, EHEDG Member

Undoubtedly, stainless steel is the best and mostly used material in the food industry. The correct application of specific types mainly depends on the mechanical aspects of an application, the corrosive properties of products, disinfecting and cleaning agents. Its properties overall qualify the material stainless steel to be the preferred…

Francois Bourdichon
Francois Bourdichon
article

Microbiology: The genus Enterococcus: friend, foe or just passing by?

4 November 2013 | By François Bourdichon, Corporate Food Safety, Microbiology and Hygiene Manager, Barry Callebaut

Taxonomy and classification of microorganisms are based on criteria that do not always, if ever, fit with the complexity of the microbial world. Commensal, starter, probiotic, pathogen? Since the early days of Pasteur and Koch, this approach is not anymore applicable for most of the major foodborne and/or waterborne microorganisms.…

Buchi logo
Buchi logo
webinar

Whatever it takes for protein analysis: Kjeldahl, Dumas, or NIR

30 September 2013 | By François Bourdichon (Barry Callebaut ), William Ickes, Jürgen Müller & Giovanni Campolongo (BÜCHI)

Whereas Kjeldahl is a proven method for all kind of sample matrices, Dumas excels in unattended processing at high throughput, and NIR is matchless in terms of immediate and comprehensive multi-component analysis. BUCHI introduces you to the Master series, which includes the KjelMaster, DuMaster, and NIRMaster instruments for protein analysis...

Food Grade Lubricants supplement 2013
Food Grade Lubricants supplement 2013
article

Food Grade Lubricants supplement 2013

2 September 2013 | By Ashlee Breitner, Muhammad Munir Chaudry

Ashlee Breitner explains how to avoid labelling confusion, Muhammad Munir Chaudry discusses halal certification guidelines for food grade lubricants, and food grade lubricant experts discuss the latest developments in our roundtable...