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Issue 4 2016

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Improving the mould free shelf life of bakery products

24 August 2016 | By Michael Adams, Bakery Science Section Manager, Campden BRI and Nicole Maher, Senior Bakery Scientist, Campden BRI

Mould free shelf life (MFSL) is a critical parameter in the bakery industry. Formulation and parameters such as Aw and the use of preservatives such as propionates and sorbates are traditionally used to ensure the length of MFSL is acceptable to consumers, retailers and manufacturers.


Dairy Processing supplement 2016

18 August 2016 | By New Food

In this supplement: Milk, dairy, nutrition and health: focus on cardiometabolic disease and healthy ageing; Unravelling acid whey processing by understanding lactose crystallisation; World Dairy Summit show preview...


Food Grade Lubricants supplement 2016

18 August 2016 | By New Food

In this supplement: A food industry perspective (Ricardo Luna, Nestlé Product Technology Center); What’s driving the need for registered food grade lubricants (Ashlee Breitner, NSF International); Roundtable...


Packaging materials and methods for dairy applications

18 August 2016 | By Professor Kata Galić, Faculty of Food Technology and Biotechnology, University of Zagreb

Professor Kata Galić, Faculty of Food Technology and Biotechnology, University of Zagreb, looks further into the development and introduction of plastic materials, both alone and in combination with paper...


EHEDG guidelines for conveyors for the food processing industry

18 August 2016 | By Jon J. Kold, Chairman, EHEDG Denmark

EHEDG's guidelines for conveyors in food processing discuss good and bad solutions, and focus on production and the cleaning regime. The guideline chapters give input to the various conveyor types and the challenges during food processing.


Baking supplement 2016

18 August 2016 | By New Food

In this Baking supplement: Improving the mould free shelf life of bakery products; Sequences reveal the bacterial composition of an ancient sourdough for making croissants; And much more...


Texturisation of dehydrated snacks

18 August 2016 | By Clara Talens, Food Researcher, / Izaskun Pérez, Senior Researcher / Raquel Rodríguez Senior Researcher, AZTI

The texture of food is mainly perceived in the mouth but also visually, through touch, or even through sound. Regardless of individual texture preferences, certain foods are instinctively associated with certain textures. Conforming to these expectations often determines the product’s acceptability. Well-known examples of food–texture association are aperitifs and snacks…


Framework for product reformulation: The integration of four disciplines; Nutrition & health, Food technology, Legislation and Consumer perspective

18 August 2016 | By Fred van de Velde, Senior Researcher, HAS University of Applied Sciences and Group Principal Scientist of Texture Perception at NIZO Food Research, Annelies van Gunst, Lecturer, HAS University of Applied Sciences and Annet J.C. Roodenburg Associate Professor of Nutrition and Health, HAS University of Applied Sciences

Obesity and other lifestyle-related diseases are, amongst others, the result of an unbalanced diet and lifestyle. Excessive intake of energy, salt, saturated fat and sugar are leading to increased risk of chronic diseases, such as cardiovascular diseases, cancer and diabetes (WHO/FAO). Therefore, a healthier food intake (diet) is needed. But…


Stevia: an ally to healthy lifestyles

18 August 2016 | By Chris Peterson, Communications Manager and Maria Teresa Scardigli, Executive Director, International Stevia Council

The last decade has seen dramatic shifts in public perception of healthy versus unhealthy ingredients. Natural sweeteners, like Stevia, are emerging as a key component of a broader strategy to reduce calories. Stevia product launches have soared over the last few years, and consumer tastes are adapting to lower calorie…


Food allergens in the food fraud chain

18 August 2016 | By Valerie Tear, Food Safety Consultant

Food fraud is a challenge, both to food businesses and consumers, and is a growing concern worldwide. Couple this with the introduction of allergens into the food fraud supply chain and the results can have devastating consequences. The impact of food allergens entering foods undetected through food fraud can be…


The application of seafood processing by-products in the food industry

18 August 2016 | By Dr. Reza Tahergorabi, Assistant Professor, Food and Nutritional Sciences, NC A&T State University (USA)

It has been reported by numerous popular media that fish stocks are declining and several commercial fisheries are currently over-exploited and will collapse by the mid-century. On the other hand, as with other foods, seafood processing generates large quantities of by-products. A typical example is fish filleting to recover boneless…