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Issue 4 2015



Issue #4 2015 – Digital edition

1 September 2015 | By

In this issue: Adapting, evolving and innovation at PepsiCo, Baking supplement, RAFA show preview, Food Grade Lubricants supplement, plus lots more…


Food Grade Lubricants supplement 2015

1 September 2015 | By New Food magazine

In this supplement: Rabbi Hillel Royde discusses kosher certification for food grade lubricants, Ashlee Breitner from NSF looks at 360° of safety, and our roundtable discusses contamination risks, regulation, expansion into other markets and allergens...


Baking supplement 2015

1 September 2015 | By New Food magazine

In this supplement: Greg Woodhead discusses the challenges ahead for bakers, experts from Campden BRI explain the relevance of rheology on cereal products, and we preview the upcoming iba exhibition in Munich...


RAFA 2015 preview

1 September 2015 | By New Food magazine

RAFA 2015 symposium will provide an overview of state-of-the-art analytical & bioanalytical food quality and safety control strategies, and introduce the challenges for novel approaches in this field...


Fat & Sugar Reduction: PepsiCo R&D, a catalyst for change in the food and beverage industry

1 September 2015 | By Dr. Mehmood Khan, Vice Chairman and Chief Scientific Officer of Global R&D, PepsiCo

PepsiCo products are enjoyed by consumers one billion times a day in more than 200 countries and territories around the world. To satisfy the world’s appetite, we must constantly adapt, evolve and innovate. Our Global Research and Development (R&D) organisation is a catalyst for change, transforming our company and its…


NIR hyperspectral imaging for detection of nut contamination

1 September 2015 | By Puneet Mishra, Belén Diezma and Pilar Barreiro, Universidad Politécnica de Madrid

‘Nut’ is used to describe a wide range of seeds with a seed coat or shell. Because of high-energy content, micronutrients and positive global health impact, nuts have been present for centuries in human diet. However, over recent decades they have increasingly been found to induce adverse health effects. With…


Packaging Contaminants: Food contact material regulations in Europe

1 September 2015 | By Marinella Vitulli, Laboratory Manager, pH Laboratory, Florence, TÜV SÜD

Food packaging and food contact materials are essential to provide consumers worldwide with safe and nutritious food. Packaging manufacturers must be prepared to deal with a diverse global regulatory landscape, as well as customer procurement requirements based on voluntary standards. This article gives an overview of recent European regulations and…


Contaminants & Drug Residues: Safe seafood consumption for pregnant women and young children

1 September 2015 | By Edward Groth III, Groth Consulting Services

Providing fish consumption advice for pregnant women and young children requires weighing risk-benefit trade-offs. Seafood (I will use the words ‘fish’ and ’seafood’ interchangeably here to include both finfish and shellfish) provides important nutrients, such as the omega-3 polyunsaturated fatty acids (n-3s) docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA), which…


Fusarium mycotoxin contamination in the human food chain

1 September 2015 | By Dr Silvia W. Gratz, Research Fellow at the Rowett Institute of Nutrition and Health, University of Aberdeen / Dr Neil Havis, Researcher in Crop and Soil Systems Group / Dr Fiona Burnett, Head of the Crop and Soil Systems Group, Scotlands Rural College

Mycotoxin contamination poses an intractable problem in agricultural production. WHO estimates that over 25% of global food crops are significantly contaminated with mycotoxins causing annual losses of around 1 billion metric tons of food. Mycotoxins are formed during cereal growth or in post-harvest storage; so this problem may increase as…


Tef – Cultivating a healthy gluten free lifestyle

1 September 2015 | By Dejene Girma and Zerihun Tadele, University of Bern / Kebebew Assefa, Ethiopian Institute of Agricultural Research

Originally domesticated in Ethiopia, tef is a wholegrain cereal that has become a lifestyle food alternative in the West. Its appeal is due to its gluten free qualities and its light and soft texture which can easily be combined with other cuisines. Tef products including tef flour, bread, cookies and…


Temperature control strategies for smarter energy use in refrigerated warehouses

1 September 2015 | By Kostadin Fikiin, Refrigeration Science and Technology, Technical University of Sofia (Bulgaria), Chairman of the EHEDG Working Group ‘Food Refrigeration Equipment’

Temperature is generally considered as the single most important factor for determining food quality and safety. This definition means that a lot of other process parameters or storage conditions may more or less influence upon the food product in different industrial situations, but temperature is the main physical value as…


Fudge Kitchen: the sweet spot between industrial and artisan

1 September 2015 | By Sian Holt, Managing Director, Fudge Kitchen and Lisa Jones, Dandelion PR

Reportedly, fudge came into being after a teacher in Virginia, USA bodged a toffee-making demonstration in the 1800s. Hence the verb ‘to fudge,’ meaning to make a mistake. There has clearly been no fudging behind the stratospheric growth of gourmet Kentish fudge producers, Fudge Kitchen, for whom keeping true to…