List view / Grid view

Issue 1 2015

Filter the results

 

article

Issue #1 2015 – Digital edition

9 March 2015 | By

In this issue: Dairy Processing, Fats & Oils, Food Grade Lubricants, Water Holding Capacity, Anuga FoodTec preview, Processor & Sensor Technology, Ingredients, Food Safety...

article

Food Grade Lubricants supplement 2015

9 March 2015 | By New Food magazine

In this Food Grade Lubricants supplement, NSFs Ashlee Breitner looks at Non-food Compound Product Registration 101, plus experts discuss Food Grade Lubricants in our roundtable...

article

Processing & Sensor Technology supplement 2015

9 March 2015 | By

In this Processing & Sensor Technology supplement we look at Innovative sensor technologies for the food industry, the use of Vis/NIR spectroscopy to evaluate quality craft beer during fermentation, and industry experts participate in our Processing & Sensor Technology roundtable...

article

Food Safety supplement 2015

9 March 2015 | By New Food magazine

In this Food Safety supplement Sophia Kathariou and Hannah Bolinger discuss the food safety implications of antibiotic resistance in Campylobacter, and François Bourdichon looks at zoning classification in the food processing area...

article

Food safety comes to the fore in our latest issue of New Food

9 March 2015 | By Simon Lott, Commissioning Editor, New Food

There is a safety theme running through our first issue of 2015, including our Food Safety Supplement and our Processing & Sensor Technology Supplement, which focuses on quality control. Our Food Grade Lubricants Supplement also features an article from NSF looking at the safe use of non-food compounds in processing…

article

Food Safety Summit Preview

9 March 2015 | By Food Safety Summit

The Food Safety Summit Conference and Expo is returning to Baltimore, USA from 28-30 April this year, promising an all-new ‘dynamic, informative and thought provoking educational program’...

article

International Association for Food Protection’s (IAFP) European Symposium on Food Safety

9 March 2015 | By International Association for Food Protection

Since 2005, the International Association for Food Protection’s (IAFP) European Symposium on Food Safety has been shaping the future of food safety by providing a forum for the exchange of ideas with colleagues from across Europe working in industry, government and academia. This well-known food safety conference in Europe draws…

article

Eco-friendly fat crystallisation

9 March 2015 | By Geoff Talbot; Helga Manson; Krish Bhaggan

In this era of ever more rapid throughput in food processes, maximising aspects such as crystallisation are of major importance. In fat-based products it is not always as easy as simply cooling the product a bit more and hoping that it will speed things up sufficiently because many fats supercool…

article

Getting a grip on water holding capacity

9 March 2015 | By Ruud van der Sman, Food & Biobased Research

In the design of food products which are high in protein or fibre, it is important for their various properties to control how much water is held by the food material. This water holding capacity (WHC) relates to many sensory, health, nutritional and convenience properties.

article

Science-based precision processing for future healthy, structured and tasty fruit and vegetable-based foods

9 March 2015 | By Ann Van Loey, Professor, Laboratory of Food Technology, KU Leuven

Because of their health-promoting properties, including the decreased risk of chronic diseases, such as arteriosclerosis and certain types of cancer, a daily consumption of 600g of fruit and vegetables is recommended by the WHO and the European Commission. Despite the wealth of scientific evidence for this recommendation, this criterion is…