List view / Grid view



A prime example

6 November 2006 | By Graeme Jardine, Microbiology Laboratory Manager, RHM Group Ltd

Technological advances in the field of food microbiology are a common occurrence. A great deal of research and validation is put into improving established methodologies and utilising new rapid approaches to isolation and detection. However, established ‘conventional testing’ is still the main stay of most food microbiology laboratories with the…

A bright outlook for robotics

11 August 2006 | By Jonas Westlund, Consulting Analyst, Frost & Sullivan

The European market for material handling robots has grown to approximately $800 million in 2005. More interestingly, forecast growth for 2006 of around 15 per cent shows that robots are playing an increasingly important role in the European food and beverage sector. The implementation of robots help food processors meet…

Certification, the future of food-grade lubricants

11 August 2006 | By Pat Presswood, Business Unit Manager, Nonfood Compounds Registration Program, NSF International

According to a recent research survey by Gantz Wiley Research, two of the leading issues facing the food processing industry today are regulations and food safety. As economies continue to grow, the need to move and supply safe food will also increase. With this said, regulations and programs must evolve…

Listeria monocytogenes – a recent history

11 August 2006 | By P A Voysey, Campden and Chorleywood Food Research Association

Listeria monocytogenes is a pathogenic bacterium and one of six species belonging to the genus Listeria. This species is the only one believed to be pathogenic to man; however, not all L. monocytogenes serotypes have been linked with illness. The bacterium is very common in the environment. It has been…

Creating an atmosphere for food

23 May 2006 | By Sabine Paulussen and Dirk Vangeneugden, Materials Technology Department, Flemish Institute for Technological Research, Belgium

The use of polymer films for food packaging has drastically increased during the course of several decades. However, the specifications demanded for these polymer films have increased simultaneously, as well as the pressure surrounding environmental impact and production cost.Today, one of the key challenges is the development of food packaging…

Innovative uses of NIR to improve baking

21 November 2005 | By Dr. Richard Dempster, American Institute of Baking

Near Infrared Reflection (NIR) is an established and valid measurement method for many specific compounds, (moisture, protein, fat, etc.) within the food industry. Recently, two ideas have emerged from the American Institute of Baking (AIB). The first is to use NIR to monitor processes and the second is to use…

Detecting Salmonella antibodies in pork

21 November 2005 | By René Achterberg, Judith Maneschijn-Bonsing, Rinus Bloemraad, Manon Swanenburg and Kitty Maassen, Animal Sciences Group, Lelystad, The Netherlands

Programs for monitoring Salmonella in the pork production chain have begun in several European countries. For an assay to be used in a monitoring program, it is a prerequisite that the total testing time per sample is short and that regeneration is optimal. In collaboration with a major pork producer…

Evaluating chocolate blends

3 May 2005 | By S.J. Millar and A.G. Hall, Baking and Cereals Processing Department, Campden & Chorleywood Food Research Association

Chocolate is widely appreciated globally as a luxury food. Although its introduction to Europe and the rest of the world occurred some 500 years ago, the cocoa bean had been recognised as a highly significant plant in South America for thousands of years prior to that – having been cultivated…

The benefits of automated pathogen testing

3 May 2005 | By Eric Maucci, Food Hygiene Technical Manager, Laboratoire Inter-Départemental des Analyses Laitières (LIDAL)

Renowned for its ‘postcard’ lake-side setting surrounded by snow-capped mountains, the beautiful French town of Annecy is perhaps less well known as the home of famous regional raw cows’ milk cheeses, such as Reblochon and Tomme. Controlling the quality of these cheeses and the raw milk used to produce them,…

The evolution of ice cream technology

3 May 2005 | By Sabina Burmester, Andrew Russell and Deryck Cebula, Ice Cream Global Technology Centre, Unilever R&D Colworth, U.K.

The process used for commercial ice cream manufacture has changed little in the past 75 years – since the first continuous scraped surface freezer was introduced in the 1930s. In recent years, however, several key technological developments have taken place in the way ice cream is manufactured and these are…

Understanding the needs, meeting the challenge

3 May 2005 | By Mandy Drabwell, Commissioning Editor, New Food

Pressure from consumers has forced manufacturers to take greater care and be even more accountable for their products. This requires assurance at every level of the supply chain and particularly within the factory. Mandy Drabwell investigates how food grade lubricant manufacturers are playing their part in meeting the challenge. All…

What’s inside cheese?

31 January 2005 | By Dr Gerard Downey, TEAGASC, The National Food Centre, Ireland

NIR is widely used in food analysis with application to many sectors. In this article Gerry Downey addresses its value to the dairy industry. The dairy industry is of enormous financial significance in Ireland and many other European countries and it is currently undergoing a period of large scale rationalisation…

Global listing program

31 January 2005 | By Kenji Yano, Ph. D., Business Unit Manager, Nonfood Compounds Registration Program, NSF International

With increased interest from food manufacturers to apply sanitary equipment design principles to their processes, many food processing equip- ment manufacturers now design and construct equipment with food safety in mind. Some of these considerations include the following:

Conveying the truth

31 January 2005 | By Tim Lloyd, New Food

Conveyor belts are the arteries of all food processing sites. They support products from a raw material stage to final packaging and endure all the processes in between. They must be able to work safely and effectively with all manner of different product characteristics, from viscous ingredients to raw meats.…

Send this to a friend