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5 July 2012 | By Louis Lindenberg, Wayne Daley
Focusing on packaging: the Unilever Sustainable Living Plan (Louis Lindenberg, Global Packaging Sustainability Director, Unilever)Next generation automation systems for food production (Wayne Daley, Principal Research Engineer, Georgia Tech Research Institute)
4 July 2012 | By Monica Anese, Department of Food Science, University of Udine
The discovery in 2002 that cooking of various foods at high temperature (exceeding 100°C) results in the formation of high levels of acrylamide1 has caused considerable concern because this compound has been classified as ‘probably carcinogenic to humans’ by the International Agency for Research on Cancer2. In fact, acrylamide levels…
4 July 2012 | By Kathryn A-M Donnelly, Nofima – Norwegian Institute of Food, Fisheries and Aquaculture Research
Although traceability is often associated with food safety, increasingly the tools provided by a traceability system are being used for much more than food safety. The research carried out into traceability, initially spurred on by concerns over food safety, has expanded to include a wide range of different aspects of…
4 July 2012 | By Chahan Yeretzian, Flurin Wieland & Alexia N. Gloess, Zurich University of Applied Science, Institute of Chemistry and Biological Chemistry and Marco Keller, Andreas Wetzel & Stefan Schenker, Bühler AG
A real-time automated process control tool for coffee roasting was developed to consistently and accurately achieve a targeted roast degree. It is based on timeresolved on-line monitoring of volatile organic compounds (VOC) in the off-gas of a drum roaster, using Proton-Transfer-Reaction Time-of-Flight Mass-Spectrometry (PTR-TOF-MS). These experiments provide a detailed, real-time…
Milk is a highly perishable food so to enable it to be stored and distributed for consumption without spoilage, and without being a health risk through growth of pathogenic bacteria, it is heat treated. The most common type of heat treatment in many parts of the world is pasteurisation, which…
4 July 2012 | By Serge Rezzi, Bioanalytical Science Department, Nestlé Research Centre
Since the pioneer discovery of nuclear magnetic resonance (NMR) spectroscopy by Isidor Rabi in 1938, it has become a central analytical technology in multiple scientific domains of chemistry, physics and biology. Uniquely suited to measure the spin properties of magnetically active nuclei, NMR has emerged as a very popular technique…
4 July 2012 | By Dr Henelyta Ribeiro, Global Project Leader, Unilever
The production of emulsions with very low mechanical stress and a lower energy input than conventional mechanical methods have been developed in recent years and will be presented in this overview, the so-called membrane and microchannel emulsification. They are efficient processes due to their operational flexibility, reproducibility, straightforward upscaling and…
3 July 2012 | By François Bourdichon and Katia Rouzeau, Food Safety Microbiology, Quality and Safety Department, Nestlé Research Centre
‘Something is fishy’ is a widely used expression over a doubtful, suspicious situation, a good example of how mankind has taken advantage of microbial spoilage to assess the wholesomeness of a food product. The reduction of trimethylamine oxide to trimethylamine by bacteria associated primarily with the marine environment (e.g. Alteromonas…
3 July 2012 | By Dr Evangelia Komitopoulou, Head of Food Safety, Leatherhead Food Research
Many bacteria are able to attach to and colonise environmental surfaces by producing a biofilm, which allows the organisms to persist in the environment and resist desiccation, UV light and treatment with antimicrobials and sanitising agents. Biofilms are formed when microbes attach to a solid support and to each other…
3 July 2012 | By Olaf Heide, EHEDG Member
Food conveyor belts can be found in literally every industrial food process. Looking at them as a single item, belts may be just simple components made from steel, fabric or plastic. But they are actually quite important to ensure a smooth and trouble-free process flow. This article focuses on the…
3 July 2012 | By Andy McCormick, Vice President Public Affairs, The Hershey Company
The Hershey Company, famous for its chocolate bars, Hershey Kisses and Reese’s Peanut Butter cups, is actively engaged in a broad range of sustainability initiatives that are making a difference in the livelihoods of cocoa communities across West Africa. In fact, the company’s support for cocoa communities goes back more…
3 July 2012 | By Han de Groot, Executive Director, UTZ CERTIFIED
More and more people are getting familiar with the word sustainability. It is after all everyone’s future that is at stake. Although the concept sustainability is winning terrain, it is still not a ‘reason to buy’ for consumers. Only five per cent are willing to pay more for a product…
3 July 2012 | By Helen Bahia, Editor, New Food
Ruedi Hartmann, Product Group Manager Distillation & Extraction, discusses the Kjeldahl method and how BUCHI are still innovating with a century-old process.
