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Partially hydrogenated oils: A blessing and a curse

23 December 2014 | By Chad Gray, R&D Food Technologist – Lipids Division, Kerry

A new food era was born in America on 8 November 2013, when the Food and Drug Administration (FDA) made a tentative announcement that the presence of partially hydrogenated oils (PHOs) in food and beverage offerings will no longer be ‘generally recognised as safe’.

NBPOL: Update on cash takeover offer from Sime Darby Plantation

18 November 2014 | By New Britain Palm Oil Limited

New Britain Palm Oil Limited, one of the world's largest fully integrated producers of sustainable palm oil, provides the following update regarding the cash offer by Sime Darby Plantation Sdn Bhd (“Sime Darby Plantation”) for all the issued and to be issued shares in NBPOL at a price of GBP…

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.…

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…

Viscosity measurements in food products and manufacturing

27 October 2014 | By

Viscosity is an important property of fluid foods. It is defined as the internal friction of a liquid or its ability to resist flow. The internal friction in a fluid can be easily demonstrated by observing a liquid that has been vigorously stirred to create a vortex. Once the stirring…

Rising demand for natural sweeteners

8 October 2014 | By Canadean

The concerns about obesity and related health problems plus sugar taxes in many countries have stimulated the market for non-caloric sweeteners...

Rheology as a design tool for novel food concepts

2 September 2014 | By Leonard M. C. Sagis and Elke Scholten, Physics and Physical Chemistry of Food, Wageningen University

The rheological properties of food products are very important in the production, preparation, and consumption of food. Rheological measurements are therefore a highly useful tool in the design of novel food concepts. Here we discuss the use of rheological techniques to develop and characterise pasta and noodle products, with high…

New EU law on food information to consumers

31 July 2014 | By Ferrero

The new EU regulation 1169/2011 on the provision of food information to consumers changes existing legislation on food labelling in the EU countries. This is due to come into force 13 December 2014...

Tribology: a new tool for the food rheologist’s toolbox

23 June 2014 | By Helen Joyner (Melito), School of Food Science, University of Idaho

Rheology is a powerful tool that can help link food physicochemical properties, structure, and sensory texture to form a cohesive, fundamental understanding of structural and physicochemical contributions to food texture. Yield stresses, fluid flow profiles, and fracture properties of firm solids are relatively easily determined with standard rheometry. However, there…

FDA approves new high-intensity sweetener advantame

21 May 2014 | By The Food and Drug Administration

The Food and Drug Administration announced the new food additive, advantame, is safe for use as a general-purpose sweetener and flavor enhancer in food, except meat and poultry...