Recommended

[NEW EVENT] Food Integrity Global 2024 – Register Your Interest Now!
Read our first New Food Core Report on Supply Chains, featuring studies from Nestle, EFRA, and Food Chain ID
Download your free copy of “How Colour Impacts the Food and Beverage Experience” today and embark on a vibrant journey into the science of colour!
[NEW PODCAST] Episode 52: Committing to ethical sourcing Part 2 with Waleed Nasir and Grant Lang… Listen here
[WEBINAR] Launch your career in food: How to navigate the food career network to ensure your success
[NEW REPORT NOW OUT] Dive Deeper: Food Integrity Global 2023 recap now available! Download today
Want to advertise with us? Download our 2024 Media Planner here
Download the final edition of the year, Issue 4, 2023 of New Food is out now!

List view / Grid view

Issue 3 2008

 

Kit Kats
Kit Kats
article

Nestlé cocoa processing and chocolate manufacturing

18 August 2008 | By Klaus Zimmermann, Head of Product Technology Centres and R&D Centres, Nestec S.A. and Hilary Green, Head of R&D Communications, Nestlé S.A.

Nestlé Chocolate Processing Research and Development has a long 100 year history, and is an important part of Nestlé’s rich innovation heritage. The ‘grandfathers’ of Nestlé’s chocolate history were François-Louis Cailler, Charles-Amédée Kohler and Daniel Peter. The history of Swiss innovation in chocolate started in the 19th century with Daniel…

article

Optimal drying is no easy task

18 August 2008 | By Maarten Schutyser, Maykel Verschueren, Han Straatsma, Hadiyanto, Coen Akkerman, Peter de Jong, NIZO food research

Drying processes in the food industry often operate at a suboptimal level. The most important reason for this is that to obtain optimal drying, a complex balance must be found among variables such as energy costs, product quality, dryer design and safety. Therefore, there is a need for a systematic…

article

Measurement of water dynamics by low-field NMR

18 August 2008 | By Dr Hanne Christine Bertram. Senior Project Scientist, University of Aarhus

Water is a major constituent in many foods. For example, in several of our basic food items such as muscle-based foods and vegetables, water is the dominating component and is in many ways of primary importance for the quality of these products. Low-field proton NMR relaxometry is an excellent technique…

article

Mapping food composition using NIR hyperspectral imaging

18 August 2008 | By S.J. Millar, M.B. Whitworth, A. Chau, Campden & Chorleywood Food Research Association and J.R. Gilchrist, Gilden Photonics Ltd

Near infrared (NIR) spectroscopy is widely used in the global agri-food industry for the non-destructive assessment of both the compositional and physical characteristics of a wide range of raw materials and finished products. This is particularly so in the cereals and related industries where, following the commercial development of suitable…

article

A perspective on actual technologies and future developments

18 August 2008 | By Giuseppe Mensitieri, University of Naples Federico II and Giovanna Giuliana Buonocore, Institute for Composite and Biomedical Materials – National Research Council

In this contribution, the topic of Modified Atmosphere Packaging (MAP) is reviewed by describing the actual status of this technology and its possible developments, which are mainly related to the combination of MAP with other preservation technologies. Among them, particular attention is devoted to active packaging with antimicrobial properties.

article

The risks of psychrotrophic Clostridium botulinum in MAP and vacuum packed chilled foods

18 August 2008 | By Greg Jones, Senior Research Officer for the Preservation, Processing and Spoilage Group, Campden & Chorleywood Food Research Association

Foodborne botulism is a severe illness that is caused by the consumption of foods containing a neurotoxin produced by a bacterium called Clostridium botulinum. Very little of this toxin is required to cause illness; for example, in 2002, a 35 year old man put a piece of baked potato in…

article

Major boost for food and drink industry

18 August 2008 | By Martin Lowe, Managing Director, CenFRA Ltd

Figures suggest that since the start of the 21st century, there has been a three-fold increase in the use of automation and robots in the global food sector. However, many food and beverage producers in the UK appear reluctant to adopt this technological advance.

article

A new generation of natural and nutritious pleasure-foods

18 August 2008 | By Joy Wilkinson, Mark Berry, Peter McClure and Susie Turan, Unilever Plc

Key driving forces for new foods are naturalness and nutrition. Consumers also expect pleasurable eating experiences. Unilever have recently launched “Frusi” , a completely new concept in ice cream that addresses the ‘enjoyment versus health’ paradox – the idea that something that tastes good cannot be healthy and vice versa.…

article

An introduction to food safety and HACCP law

18 August 2008 | By Carol Wallace, Principal Lecturer, University of Central Lancashire and Sue Powell, Co-ordinator for the North West Teaching Public Health Network

All businesses need to make sure that they operate within the law for a wide range of measures, including health & safety, environmental issues, weights and measures, et cetera. For food businesses, it is crucial that the food sold does not endanger public health, therefore adequate control systems must be…

article

Breathing new life into hydrocolloids

18 August 2008 | By Dr Pretima M. Titoria, Section Manager: Ingredients, Leatherhead Food International

Food and drink manufacturers are under relentless pressure from consumers to produce products that can not only deliver exciting textures and tastes, but can also be healthy and shelf-life stable. This is then reflected in the challenge posed to the hydrocolloid suppliers and manufacturers, who must deliver thickeners, stabilising agents…