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Issue 1 2010

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The food sector and Nuclear Magnetic Resonance Spectroscopy: A 10 year overview

22 February 2010 | By Adrian J. Charlton, Food and Environment Research Agency, Department for Environment, Food & Rural Affairs

For many years, NMR spectroscopy was largely overlooked by the food industry. Maybe this was understandable. The instruments were expensive, the skills required to operate them could at best be described as specialist and there wasn't a broad understanding of the way in which the technology could be applied within…

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NSF Registration

22 February 2010 | By Sarah Krol, General Manager, Nonfood Compounds Registration Program, NSF International

The use of food-grade lubricants has revolutionised the food manufacturing process, making it possible to increase productivity, improve food safety and protect metal surfaces from corrosion and wear. They withstand extreme temperatures and can be designed for specialised applications. So what does the future hold for these Titans of the…

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Dairy Crest: In good shape with consumer focused innovation

22 February 2010 | By Arthur Reeves, External Affairs Director, Dairy Crest

Three years ago, Dairy Crest, the UK's leading dairy company, stepped up its commitment to innovation and adopted new strategies aimed at bringing products to market quicker. The start of a new decade is a good time to evaluate whether this increased focus and change of emphasis has been successful.…

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Refrigeration and Unilever

22 February 2010 | By Rene van Gerwen, Global Lead Engineer Refrigeration & HVAC, Engineering Excellence Team (EET), Unilever Global Supply Chain and Jan Krieg, Expertise Team Leader Systems & Process Engineering, Unilever R&D

Unilever is one of the world's largest FMCG companies, branding, selling and producing food, personal care, cleaning and washing products. The company has a global turnover of more than 40 billion Euros per year (divided equally between the three major regions: Western Europe, the Americas and Africa/Asia/Central-Eastern Europe). Unilever sells…

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Advances in hand hygiene: Reducing contamination to food, people and the work environment

22 February 2010 | By Debra Smith, Research Manager, Food Hygiene Department, Campden BRI

The importance of hand hygiene in the transmission of infection in the medical field has been recognised since Semmelweis's observations in 1847 that the implementation of hand washing brought about a reduction in the deaths of women from puerperal fever1. In the food industry, links between food workers and the…

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PCR as a molecular method in the food industry

22 February 2010 | By Luca Cocolin, Paola Dolci & Kalliopi Rantsiou, DIVAPRA, Agricultural Microbiology and Food Technology Sector, Faculty of Agriculture, University of Turin

The presence of pathogens is a serious problem that industries producing foodstuffs have to face on a daily base. Foodborne pathogens can survive during processing or they can come in contact with the product due to recontamination or cross-contamination. Food products that contain pathogens represent a risk for human health…

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Pasteurisation: Oilseeds, nuts and almonds

22 February 2010 | By Jürgen Fischer, Member of the Executive Board, Bühler Barth AG

Agronomic foods are often naturally contaminated with harmless and pathogenic microorganisms. In most cases, agronomic goods are freshly processed, or appropriately processed to preserve and increase shelf stability. Common preservation techniques include heat pasteurisation or sterilisation, irradiation, disinfestations with gaseous substances etc. In particular, the two latter techniques are rarely…

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How to convert your processing plant to H1 and HT-1 registered food machinery lubricants

22 February 2010 | By Peter Bird, Marketing Advisor, Food Industry Machinery Lubricants, ExxonMobil Lubricants & Specialties

Recalls of food and beverage products due to contamination concerns have risen significantly over the last decade. Considering that recalled products can be devastating to a brand and potentially harmful to consumers, it is not surprising that the U.S. Food Processing 2008 Annual Manufacturing Trends Survey indi­cated that food and…

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The challenge of clean label reformulation

22 February 2010 | By Holly Hughes, Charles Speirs & Sarah Chapman, Campden BRI

With consumers becoming more aware of what is in their diet, there is a growing interest in more ‘natural' and healthy foods free from additives. The UK food industry is under increased pressure to simplify ingredient lists and remove ‘arti­ficial' additives from foods. The increasing popularity of the clean label…

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Cloning: What’s the beef?

22 February 2010 | By Chris Cattini, Senior Scientific Officer, IFIS Publishing

The International Food Information Service (IFIS) produces the FSTA - Food Science and Technology Abstracts® database, a resource specifically developed for the food industry. The database offers unparalleled access to a broad range of food science and technology information relating to every aspect of the food chain, including all the…