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The Consumer

 

From waste product to food ingredient: The extraction of abundant plant protein RuBisCo

13 May 2011 | By Fred van de Velde, Group Leader Ingredient Technology, and Arno Alting, Project Manager Applied Protein Technology, and Laurice Pouvreau, Project Manager Vegetable – Derived Ingredients, NIZO Protein Centre, NIZO food research

Due to an ever-growing population, proteins extracted from existing agricultural side-streams are of high interest for food processors. RuBisCO, being the most abundant protein in the world, is a very good candidate for food applications. However, up to now, the greenish colour associated with RuBisCO preparations made consumer acceptance very…

Screening of acrylamide contents in potato crisps using VIS and NIR technology

13 May 2011 | By Vegard H. Segtnan and Svein H. Knutsen, Nofima AS, The Norwegian Institute of Food, Fisheries and Aquaculture Research

Acrylamide is considered a potential carcinogen and is present at elevated concentrations in different types of heat-treated foods. It is formed during baking, frying and roasting of raw materials from plant origin, particularly potatoes and cereals. Acrylamide is one of the reaction products in the Maillard reaction between the acrylamide…

Overview of food preservation technologies

13 May 2011 | By Dr Paul Gibbs & Dr Evangelia Komitopoulou, Food Safety, Leatherhead Food Research

The control of microbial access and growth in foods from ‘farm to fork’ is important to ensure consumer health and well-being and minimise losses of foods through spoilage. Whilst it seems almost impossible to achieve a good and consistently hygienic production of raw materials, there are many different ways of…

Flexible solutions for every application

7 March 2011 | By METTLER TOLEDO

With ISO 22000 set to become the global HACCP based international food safety standard, pressure is on food manufacturers to ensure their production lines can meet these demands...

Controlling Microorganisms: Problems at the food safety / risk manager interface

3 March 2011 | By Olivier Cerf, Professor Emertius, Alfort Veterinary School

The present approach to food safety relies upon implementation of good hygiene practices and the application of HACCP principles against hazards in food. In use for some time almost everywhere around the world, these principles are mandatory in many countries and familiar to the European food industry. Now, a new…

Monitoring the shelf life of minced beef meat using NIR and MIR spectroscopy

3 March 2011 | By Nicoletta Sinelli and Ernestina Casiraghi, DiSTAM, Department of Food Science and Technology, Università degli Studi di Milano

The meat processing industry has shown an increasing demand for fast and reliable methods to determine product quality characteristics during the last few decades. Traditional quality analyses based on chemistry and microbiology have several drawbacks, the most significant of which are low speed, use of chemical products, high manual dexterity,…

PCR technologies for the detection of pathogens in the food industry

3 March 2011 | By Geraldine Duffy, Head of Food Safety Department, Teagasc Food Research Centre

Food safety is critically important to the public health of the consumer and the economic sustainability of the agri-food sector. The consumer wants assurance that food is safe and for the food industry the economic implications and loss of goodwill associated with a food poisoning incident or scare has increased…

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