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Issue 3 2011



Sustainability supplement 2011

7 July 2011 | By Alessandro Cagli, Corporate Social Responsibility Director, Ferrero and Jean-Christophe Bligny, Environmental Director, Danone Waters

Featuring articles: "The consumer is king" - an interview with Alessandro Cagli, Corporate Social Responsibility Director, Ferrero"Sustainable water use in the food and beverage industry" by Jean-Christophe Bligny, Environmental Director, Danone Waters


Pasteurisation of liquid whole egg with pulsed electric fields

7 July 2011 | By Silvia Monfort, Santiago Condón, Javier Raso & Ignacio Álvarez Tecnología de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza

In literature, there are many publications related to the microbial inactivation by PEF in LWE. However, there is not yet an answer to the question: is it possible to pasteurise liquid whole egg with pulsed electric fields? This could be due to the difficulties in comparing results since different treatment…


The key role played by microbiological testing within a cocoa manufacturing plant

7 July 2011 | By Maurizio Pagano, Microbiology Laboratory Analyst, Quality Department, Kraft Foods UK

Food microorganisms and humans have had a long association whose origins pre-date recorded history. Food, providing nutrients for us, is an ideal culture medium for the growth of microorganisms. Microbial growth is controlled by factors related to the food itself, and also to the environment where the food is being…


Same-day PCR testing of Salmonellain meat: From research to routine application at slaughterhouses

7 July 2011 | By J. Hoorfar, C. Löfström & M.H. Josefsen, National Food Institute, Technical University of Denmark and F. Hansen & S. Mansdal, Danish Meat Research Institute and J. Andersen, Danish Crown A/S and G. Pedersen, TiCan amba

Due to the very short shelf-life of fresh (especially ground) meat, slaughterhouses benefit from faster screening tests to dispatch Salmonella-free meat as soon as possible after slaughter. An increasing number of European countries require that the meat is tested as free for Salmonella before it is imported. This is currently…


Current trends in spray drying research: Understanding the development of particle stickiness enables controlling agglomeration during dehydration

7 July 2011 | By Alessandro Gianfrancesco & Stefan Palzer, Nestle

Spray drying is a widely used technique to produce a broad range of industrial powders. For instance, within Nestle, the largest product volumes such as powdered infant formulas (e.g. NAN®) and pure soluble coffee (Nescafe®) are manufactured through spray drying. The goal for manufacturers of such powders is to make…


Cakes and biscuits; I know what I mean!

7 July 2011 | By Paul Catterall, Bakery Technology Manager, Campden BRI

Rules. We all need rules to exist in our complicated lives. Speed limits are a good example. Very important, they keep us safe on the roads. But we all have our own version of rules: in a 70 mph limit, it’s okay for me to drive at 74 mph, but…


Industry’s approaches to reduce acrylamide formation in French fries

7 July 2011 | By Raquel Medeiros Vinci, Frédéric Mestdagh & Bruno De Meulenaer. NutriFOODchem Unit, Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University

In 2002, The Swedish National Food Administration reported relevant amounts of acrylamide in several carbohydrate rich foods when baked at high temperatures (> 120°C) upon frying, baking and roasting. Toxicological studies demonstrated the carcinogenicity of acrylamide in animals and thus indicated potential health risks for humans. Consequently, in 1994, the…


A new EU fisheries policy: Aligning market forces for conservation

7 July 2011 | By Mogens Schou, Advisor to the Danish Minister for Food

The Common Fisheries Policy (CFP) is up for revision. On approaching the CFP’s 30th birthday, the EU imports an increasing 60 per cent of the fish consumed, excess quantities of our marine food potential is wasted, many fishing communities are economically underperforming and years of successive tightening of fisheries regulations…


Natural antimicrobials derived from the cultivated hop (Humulus lupulusL.)

7 July 2011 | By Paul Hughes, School of Life Sciences, Heriot-Watt University

To many, consumers and non-consumers alike, there is an understanding that hops are an essential ingredient for the production of beer. However, the history of hop usage for beer production is not as venerable as beer production itself. The hop plant, Humulus lupulus L., was mentioned as early as the…