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Food grade lubricants and the ELGI – NLGI

3 December 2008 | By Anuj Mistry, TLP Development Manager, Bel-Ray Company, Inc. and Chairman of ELGI- NLGI Food Grade Lubricants Working Group

Lubricants to be used in the production, processing, packaging and distribution of food, beverages, pharmaceuticals, personal care products and any other ‘clean’ products may be registered as meeting certain criteria that make them safe for use in these industries. A lubricant qualifies as food grade when, in the event of…

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Potential benefits of micro and nanotechnology for the food industry: does size matter?

3 December 2008 | By Kathy Groves, Principal Microscopist, Leatherhead Food International

Nanotechnology is an emerging science. Its implementation in the food and drink industry is predicted to grow rapidly due to the benefits it can bring for both industry and the consumer in terms of structure and texture control, health benefits, and safety and quality.

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Nanotechnology in the food industry

3 December 2008 | By NF

Applications of nanotechnology in the food industry mean different things to different people and this influences the perception of benefits and risks of nanotechnology. Nanotechnology is not a discrete area, but rather a broad spectrum of applications concerned with the rational modification of food structures at the molecular or macromolecular…

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Nestlé cocoa processing and chocolate manufacturing

18 August 2008 | By Klaus Zimmermann, Head of Product Technology Centres and R&D Centres, Nestec S.A. and Hilary Green, Head of R&D Communications, Nestlé S.A.

Nestlé Chocolate Processing Research and Development has a long 100 year history, and is an important part of Nestlé’s rich innovation heritage. The ‘grandfathers’ of Nestlé’s chocolate history were François-Louis Cailler, Charles-Amédée Kohler and Daniel Peter. The history of Swiss innovation in chocolate started in the 19th century with Daniel…

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Mapping food composition using NIR hyperspectral imaging

18 August 2008 | By S.J. Millar, M.B. Whitworth, A. Chau, Campden & Chorleywood Food Research Association and J.R. Gilchrist, Gilden Photonics Ltd

Near infrared (NIR) spectroscopy is widely used in the global agri-food industry for the non-destructive assessment of both the compositional and physical characteristics of a wide range of raw materials and finished products. This is particularly so in the cereals and related industries where, following the commercial development of suitable…

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Major boost for food and drink industry

18 August 2008 | By Martin Lowe, Managing Director, CenFRA Ltd

Figures suggest that since the start of the 21st century, there has been a three-fold increase in the use of automation and robots in the global food sector. However, many food and beverage producers in the UK appear reluctant to adopt this technological advance.

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New Colony Counting Software and Validation Procedures from Synbiosis

15 August 2008 | By Synbiosys

Synbiosis, a world-leading manufacturer of automated microbiological systems, is delighted to announce the availability of new ProtoCOL software for automatic colony and inhibition zone analysis, as well as full validation information for its entire range of automated colony counters. The combined use of software and validation protocols will provide a…

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Innovation directions

13 June 2008 | By Francesco Pantò, Roberto Ranieri and Renzo Rizzo, R&D, Barilla G. e R. Fratelli

Pasta is recognised as a family menu staple because it offers a number of unique benefits that other foods do not, such as a broad taste appeal, the versatility of usage, the convenience of preparation and being an inexpensive alternative to other main entrees.

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Conveyor belt hygiene

13 June 2008 | By Albert Amgar, General Manager, ASEPT

Conveying is a unit operation of food process engineering that aims at carrying raw materials, intermediate products or end products. This operation is therefore largely used in the food processing industry.

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Still key to safety in processing

13 June 2008 | By Sarah Krol, Business Unit Manager, NSF International

Increasingly, food safety regulators worldwide are increasing the enforcement of safety and hygiene requirements at the processor level. In recent years, food contaminations occurring at processing facilities have heightened public concerns about widespread foodborne illness outbreaks resulting from a single contamination incident.

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Maintaining quality

13 June 2008 | By Eduard Stempfel, Product Application Specialist, Team Leader R&D Services Bern, Shell Global Solutions

As food safety rises to the top of the agenda of food and beverage manufacturers, regulatory bodies and governments again and again, Eduard Stempfel, Shell’s Food Sector Product Application Specialist discusses the lubricants industry’s response to these trends for food grade lubricants and the need for the new ISO 21469…

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Hygienic pump design

13 June 2008 | By Tadeusz Matuszek, Gdansk University of Technology

In this article, a glimpse of theory and basic information regarding the pump data assumptions, together with the hygienic features of its elements, has been considered. It has been stressed that the main criteria for the decision taken with respect to the practical application of the variety of hygienic pump…

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Utilisation of durum wheat for yellow alkaline noodles

13 June 2008 | By David W. Hatcher and James E. Dexter, Canadian Grain Commission Grain Research Laboratory

Durum wheat (Triticum durum Desf) is a tetraploid wheat that is believed to have arisen from ancient emmer wheat (Triticum dicoccum) in the Mediterranean areas of Asia, Africa and Europe (Abdel-Aal et al, 1998) in approximately 300 B.C. Durum wheat has hard kernels and is usually milled into coarse flour,…

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Novel(Q) robotics to handle food – sensitive and hygienic grippers

13 June 2008 | By Anders Pettersson, SIK

In 2006, at the Institute for Food and Biotechnology, SIK, in Gothenburg, a research project was started as a part of NovelQ1. The focus of this project is to develop a robot workstation with high flexibility and hygiene that can handle soft, variable and fragile products; in other words, to…

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Testing NIR Spectroscopy for drip loss prediction

28 February 2008 | By Marjeta Candek-Potokar, Agricultural Institute of Slovenia and Maja Prevolnik, University of Maribor, Faculty of Agriculture, Maribor, Slovenia

Meat quality has many different meanings. To some, quality refers to aspects of the carcass in respect to weight, fat cover and distribution, muscling/conformation and bruising. To others, quality refers to aspects such as chiller assessment attributes ie. meat colour, intermuscular fat colour and marbling. In pork, the attention of…

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