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Product Development

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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…

article

Viscosity measurements in food products and manufacturing

27 October 2014 | By Sarab Sahi

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…

news

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...

article

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…

news

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...

news

Great tasting low-fat cheeses and cakes could soon be on the menu

16 July 2014 | By Heriot-Watt University

Heriot-Watt scientists have been involved in research which could produce low-fat cheeses and cakes that are just as tempting as full-fat equivalents...

article

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…

article

Connect4Action: Improving communication between key players in the food innovation process

23 June 2014 | By New Food

Novel food products and technologies sometimes fail in the marketplace due to a lack of communication between food product/technology experts and consumer insight experts in the innovation process. The objective of Connect4Action is to improve communication between consumers, consumer scientists, food technology developers, and other key players in the new…

news

Ferrero responsible palm oil progress update

2 June 2014 | By Ferrero

Six months after the launch of Ferrero’s Palm Oil Charter, we are pleased to provide an update on our work to implement the Charter across our supplier base...

news

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...

Ashok Patel, Vandemoortele Centre for Lipid Science & Technology, Ghent University

article

Going green: Tuneable colloidal colour blends from natural colourants

1 May 2014 | By Ashok Patel, Vandemoortele Centre for Lipid Science & Technology, Ghent University

Food colouring plays a determining role in the manufacturing of food products because the appearance of products is very critical for attracting new consumers and influencing their food choices. Food colouring involves the use of food grade colourants that belong to one of three categories: synthetic, nature-identical or natural colourants…

Wim J.M. Engels, Senior Project Manager and Scientist, NIZO food research

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Selection of starters for flavour formation in dairy foods

1 May 2014 | By Wim J.M. Engels, Senior Project Manager and Scientist, NIZO food research

Fermented low salt and low fat dairy foods, such as cheese and yoghurt, with great taste – this is possible with the rational design of improved, tailor-made industrial cultures with attractive flavour forming properties. Various tools and model systems for directed screening for flavour producing (starter) organisms are now available…

news

Sustainable palm oil: creating a balance between consumer and environmental needs

21 March 2014 | By European Parliament

Ms Julie Girling, MEP ECR UK welcomed a broad range of stakeholders to engage and debate with leading experts on sustainability and nutrition of palm oil...

article

A novel approach to reducing the total and saturated fat content of baked goods

5 March 2014 | By Charles Speirs, Bakery Science Manager, Campden BRI

In 2008, the Food and Agricultural Organisation and the World Health Organisation reviewed their recommendations on dietary fat and fatty acids in view of the growing evidence on dietary fatty acids and health outcomes1. The key recommendation was that our diet type should change to limit the saturated fatty acid…

news

‘Action on sugar’ formed to reverse obesity epidemic

9 January 2014 | By Consensus Action on Salt and Health

Leading health experts from across the globe have united to form ‘Action On Sugar’ - an unprecedented call to tackle and reverse the obesity and diabetes epidemic...

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