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Download the final edition of the year, Issue 4, 2023 of New Food is out now!

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Issue 4 2010

 

article

The smell of coffee – an analytical perspective

26 August 2010 | By Chahan Yeretzian, Alexia Glöss, Sergio Petrozzi, Lucio D’Ambrosio, Kaja Knöpfli-Lengweiler, Flurin Wieland, Andrea Fridolin Wild and Ruedi Anliker, Coffee Research Group, Zürich University of Applied Sciences

Within the last century, coffee has become one of the world’s most popular beverages and represents a major economic factor for many coffee-producing countries and a significant business sector in consuming countries. The success of this fascinating brew has been overwhelming and its future seems even more exciting1,2. The ever…

article

Ice fraction assessment by near infrared spectroscopy

26 August 2010 | By Astrid Stevik, Research Scientist, SINTEF

The discussion of the energy crisis for a steadily growing population is often limited to scarce amounts of electric power based on more or less environmentally friendly energy sources. However, lack of food, and in particular fresh food, is also part of the current energy crisis. Fresh food is one…

article

New types of milk-based products by high pressure

26 August 2010 | By Vibeke Orlien, Head of Research Group Food Chemistry, University of Copenhagen

High pressure technology offers new opportunities for nutritional and healthy milk products. Based on skim milk and added whey protein or hydrocolloids, high pressure makes it possible to produce milk products ranging from yoghurtlike to pudding-like, but without the sour taste and with less sugar. Moreover, high pressure is a…

article

Preparing for the safety issues surrounding genetically modified animals that are to be used for producing foods

26 August 2010 | By Gijs A. Kleter, RIKILT – Institute of Food Safety, Wageningen University and Research Centre

Genetically modified (GM) crops that are used for producing human food and animal feed are grown on a continuously increasing scale around the globe. Their worldwide acreage reached 134 million hectares in 2009, most of which was located in North and South America, China, India and South Africa, and growth…

article

Polydextrose: No compromise with taste or texture

26 August 2010 | By Dr. Jérôme Tauzin, Product Manager Fibres, Tate & Lyle

Polydextrose is a soluble fibre with prebiotic properties that is very well tolerated, has a low glycemic response, is clean-tasting and easy to use. With only one kcal/g, it is also a premium, low-calorie bulking agent used to provide body and texture in reduced-calorie, no added and sugar free foods.…

article

Knowledge transfer of the scientific results in Pathogen- Combat to European SMEs

26 August 2010 | By Klaus Hadwiger & Susanne Braun, University of Stuttgart, Institute of Economics and Law

PathogenCombat is an integrated project under the EU 6th Framework Programme which uses a holistic, multidisciplinary approach towards threats from new/emerging pathogens in the entire food chain. The project started on 1 April 2005 and ran until April 2010 with the full title: “Control and prevention of emerging and future…

article

Benefit of chewing: Current evidence and future direction

26 August 2010 | By Taichi Inui, Technology Scientist, Wrigley Science Institute

Oral stimuli, such as flavour, taste and mastication, have been suggested to impact both oral and systemic health. Chewing gum, as a non-nutritive source of such oral stimuli, may serve as a food surrogate and help control adverse health conditions related to food intake, such as caries and obesity. Recent…

article

The DNA of safer lubricants: product and systems certification

26 August 2010 | By Sarah Krol, General Manager, NSF Internatinal

For decades, manufacturers, retailers and trade organisations have emphasised voluntary compliance of government food safety standards with a strong focus on product safety. Today, global retailers and manufacturers are working to find common ground with schemes that focus on the quality and effectiveness of the underlying management systems involved in…

Cereals
Cereals
article

Extrusion of cereals

26 August 2010 | By Mian N. Riaz, Head of Extrusion Technology Program, Texas A&M University

The world cereal yield was 2,219 million tons in 2009, according to the United Nations Food and Agriculture Organisation1. Cereal grains are grown all over the world and provide more food energy than any other type of crop, they are therefore staple crops. Cereals can be consumed in their natural…

article

An interview with Brian McKenna, President of EFFoST

26 August 2010 | By Brian McKenna, EFFoST

Currently serving his second term as President of EFFoST, the European Federation of Food Science & Technology, Brian McKenna sat down with New Food editor Helen Difford to talk about the group. Brian, can you give some insight into who and what EFFoST is?