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Growing consumer awareness and increasingly stringent regulatory demands have resulted in renewed emphasis on the quality of water and selection of disinfectants used for the washing and preparation of vegetables, salads and other fresh produce. Giovanna Cossali explains why she believes ozone is worth considering as a sanitiser.
Troubled by poor peak shape? Our quick video tech tip shows you how to optimise the injection volume and chose the right injection solvent.
Researchers have suggested methods to analyse hazelnuts, for better quality nuts for manufacturers, and to determine nuts with better metabolite profiles...
With over 120 installed systems, Elea is the world’s leading provider of Pulsed Electric Field systems (PEF) to the food, beverage & scientific sectors.
Monitoring contaminants in seafood samples is crucial, but developments in regulations and marine feed mean the situation is constantly changing. Tania Portolés explains her work at the Research Institute for Pesticides and Water (IUPA), Spain, in ensuring food security in such samples.
Lesaffre Ingredients Services (LIS), a Lesaffre Business Unit is pleased to announce...
The European Hygienic Engineering & Design Group World Congress takes place in the UK for the first time in November. Hygiene expert speaker and group member Andy Buchan explains why hygienic design could help save you from a food safety-related product recall.
In your role as a food producer, you’re sure to face questions from the public, especially in the wake of recent high-profile cases of contamination, recalls and mislabelling. The UK’s IFST has produced information to pass on to customers, outlined here.
Commercialisation of fresh sugarcane juice is restricted by the immediate deterioration that occurs after its extraction. Jyoti Nishad reports on new scientific techniques she has been using in a bid to solve the problem.
Mark Sykes, scientific advisor to proficiency testing, Fapas, discusses the importance of testing and reviewing laboratory practices in order to provide a consistent and high-quality end product.
Every business wants to produce the finest quality products at the lowest possible cost. Every business wants to reduce energy consumption to save money and help protect the wider environment.
Brand name alcoholic and non-alcoholic beverages are unique; each aroma and flavor profile is composed from a wide range of volatile and semi-volatile flavor compounds…
This issue looks at the listeriosis outbreak in South Africa and how such tragedies can be prevented in the future, the meat curing process, and ethical drinking.
Compostable biodegradable polymers could be the future of food packaging, with the researchers looking to collaborate to further optimise the product.
