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15 December 2010 | By Maria Ambrogina Pagani, Professor of Cereal Technology, University of Milan
Pasta, the Italian food par excellence, is one of the most interesting products obtained from wheat. Dried pasta has a long shelf-life before being cooked, thanks to its low water content and highly compact texture. Its macromolecules have exceptional hydrating capacities which enable it to increase its weight two-fold and…
15 December 2010 | By Toyota Material Handling Europe
Forklift trucks have been the established method for moving and storing goods in the food and beverage industry for decades, and while the basic concept of a unit load conveyed by two forks has largely remained constant, the types of truck employed have evolved in the quest for improved use…
5 November 2010 | By François Bourdichon & Mohamed Hedi Ben Cheikh, Food Safety Centre, Danone Corporate
Mathematics is everywhere. One might go into the field of biology to avoid numbers and equations, yet they are still there, helping food technologists to decipher the behaviour of micro-organisms in different food matrices and along the process chain. Since the negation of the spontaneous generation theory by Louis Pasteur…
4 November 2010 | By Edyta Margas & John Holah, Campden BRI and Alexander Milanov & Lilia Ahrné, SIK
The hygienic design of food processing equipment is a critical factor in determining the quality and safety of foods produced. It involves the selection of suitable materials of construction, their fabrication into a functional piece of equipment, the ability of constructed equipment to produce food hygienically and the maintenance of…
4 November 2010 | By Anders Pettersson, SlK and John O. Gray, IIT
Food production constitutes the largest European manufacturing sector, employing some four million people and generating an annual turnover of approximately EUR 850 billion of which EUR 50 billion products are exported. The sector is unusual in that a large percentage of its output still depends on manual operations; a situation…
31 August 2010 | By Nestlé
Nestlé has launched the Nescafé Plan in Mexico City, bringing together Nestlé's commitments on coffee farming, production and consumption.
26 August 2010 | By Astrid Stevik, Research Scientist, SINTEF
The discussion of the energy crisis for a steadily growing population is often limited to scarce amounts of electric power based on more or less environmentally friendly energy sources. However, lack of food, and in particular fresh food, is also part of the current energy crisis. Fresh food is one…
26 August 2010 | By Sarah Krol, General Manager, NSF Internatinal
For decades, manufacturers, retailers and trade organisations have emphasised voluntary compliance of government food safety standards with a strong focus on product safety. Today, global retailers and manufacturers are working to find common ground with schemes that focus on the quality and effectiveness of the underlying management systems involved in…
26 August 2010 | By Mian N. Riaz, Head of Extrusion Technology Program, Texas A&M University
The world cereal yield was 2,219 million tons in 2009, according to the United Nations Food and Agriculture Organisation1. Cereal grains are grown all over the world and provide more food energy than any other type of crop, they are therefore staple crops. Cereals can be consumed in their natural…
26 August 2010 | By Brian McKenna, EFFoST
Currently serving his second term as President of EFFoST, the European Federation of Food Science & Technology, Brian McKenna sat down with New Food editor Helen Difford to talk about the group. Brian, can you give some insight into who and what EFFoST is?
30 June 2010 | By Byron Brehm-Stecher, Assistant Professor, Rapid Microbial Detection and Control Laboratory, Iowa State University
Today’s food production and distribution networks are extremely efficient. We are able to move food from the field to the table rapidly and effectively – on a global scale – under conditions that maximise quality, visual appeal and nutritional content. Unfortunately, toxigenic or infectious microbes may also come along for…
30 June 2010 | By Toyota Material Handling
The harsh working environment of Norway’s fish production industry means that forklift trucks must be built to the highest order to survive and thrive. Enter Toyota Material Handling Norway. Strictly speaking, Fjordlaks Aqua AS (Fjordlaks means ‘Fjord Salmon’ in Norwegian) should not really be called Fjordlaks at all. It neither…
15 June 2010 | By Oxoid
Oxoid reports that its agar for identifying Bacillus cereus can accurately test food and beverages for this illness-causing micro-organism.
12 May 2010 | By Christian H. Grün & Hans-Gerd Janssen, Unilever Research and Development, Advanced Measurement & Data Modelling
The human body is designed for effectively extracting nutrients from the food we eat. The nutrients provide the body with energy, but in addition, they also provide the building blocks for cell growth. More recently, it has also been realised that specific food ingredients can be associated with a direct…
12 May 2010 | By Nina Veflen Olsen (Nofima Mat) and Anne-Mette Sonne (MAPP)
New products and processing techniques are continuously being developed within the food industry. While food scientists may focus on the technical novelty and applaud the progress of science, consumers are often more conservative and sceptical about changes. From earlier experiences with gene modification and irradiation, we have learnt that advantages…
