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Issue 5 2012



Ingredients supplement 2012

8 November 2012 | By Sandra Caldeira / Petros Maragkoudakis / Dr Evangelia Komitopoulou

Natural and artificial sweeteners – what are the health issues? (Sandra Caldeira - Project Manager, Nutrition and Health, IHCP, European Commission / Petros Maragkoudakis - Scientific/Technical Project Officer, Nutrition and Health, IHCP, European Commission)Available in vitro methodologies for prebiotic and probiotic functionality (Dr Evangelia Komitopoulou - Head of Food Safety,…


15th Anniversary Supplement

8 November 2012 | By Albert Zwijgers / Lilia Ahrné / Petra Wissenburg / Supriya Varma

This free to view 15th Anniversary Supplement is sponsored by


Over and above quotas

6 November 2012 | By Mike Mitchell, Director of Quality and Corporate Responsibility, Young’s Seafood

The subject of sustainable seafood seems to be continually in the news. In this short article, we look at how today’s seafood brands and processors are rising to the challenge, we discuss why good marine stewardship is important and explore why future growth of the seafood market depends on factors…


Plastic packaging for fish and seafood

6 November 2012 | By Kata Galić, Faculty of Food Technology and Biotechnology, University of Zagreb

In the past few decades, there has been a significant increase in the amount of plastics being used in food packaging applications. This is because plastics bring in enormous advantages, such as thermosealability, flexibility in thermal and mechanical properties, permit integrated processes (i.e. plastic packages can be formed, filled and…


The chemistry of beer

6 November 2012 | By Charles W. Bamforth, Anheuser-Busch Endowed Professor of Malting & Brewing Sciences at UC Davis

It has variously been estimated that there are between 1,000 and 2,000 different chemical species in beer, probably twice as many as are present in wine. It is an extraordinarily complex liquid. Not all of those chemical components make a substantial contribution to the quality of beer, but many do.…


Implementation of removing trans fatty acids originating from PVHO

6 November 2012 | By Sergey Melnikov, Lead Technologist and Oil Processing and Fat Blends Team Leader and Hans Zevenbergen, Nutrition & Health Europe and Cross-Category Nutrition & Health Director, Unilever

Trans fats (also known as trans fatty acids, or TFA) are formed in the digestive system of ruminants. In the food industry, a similar process called ‘partial hydrogenation’ is used to convert vegetable oils into solid fats for enhanced functionality and shelf life stability. The main sources of TFA in…


Benefit risk assessment of microbial food cultures

6 November 2012 | By François Bourdichon, Nestlé Research Centre; Joerg Seifert, International Dairy Federation and Egon Bech Hansen, Technical University of Denmark

Fermentation as a chemical process was initially described in the mid-19th century by Louis Pasteur as ‘a vie sans l’air’, the metabolic process of deriving energy from organic compounds without the involvement of an exogenous oxidising agent. Fermentation, as a process for manufacturing fermented foods, is today used more broadly…


Application of vacuum in the food industry

6 November 2012 | By Frank Moerman, European Hygienic Engineering & Design Group and Nico Desanghere, Sterling Fluid Systems

Vacuum allows processes to be performed that cannot otherwise be done under atmospheric conditions. Moreover, it offers a huge advantage in the processing of heat and oxygen sensitive materials. There are numerous applications in the food industry that rely on vacuum. The vacuum required in the food industry extends in…