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Issue 5 2014

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Current advances in food freezing

27 October 2014 | By Christian James and Stephen J. James, Food Refrigeration and Process Engineering Research Centre, Grimsby Institute of Further and Higher Education

Frozen food is one of the largest sectors of the food industry and its value is increasing throughout the world. The frozen food market in seven of the major Western European Economies was valued at €83.51 billion in 2013 and is expected to grow in value by 10.89 per cent by 20161.…

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Hygienic design of conveyor systems – new EHEDG Guideline shows the way

27 October 2014 | By Jon J. Kold, Chairman, EHEDG Conveyer Systems Subgroup

With a new guideline on hygienic design of belt conveyors for the food industry, the European Hygienic Engineering & Design Group (EHEDG) addresses two of the major challenges in safe food production. First, how to avoid contamination of food through inadequately designed processing equipment. Second, how to improve food safety without operating costs…

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Food fraud prevention – beyond adulterants and to decision-making

27 October 2014 | By John Spink, Assistant Professor and Director of the Food Fraud Initiative, Michigan State University / Douglas C. Moyer, Assistant Professor, Program in Public Health, Michigan State University

Food Fraud is a very hot topic at the moment and the development of a ‘Food Fraud Vulnerability Assessment’ is the next important step. There are several major projects underway that will shape our industry. Fortunately, project teams are collaborative and many of the same thought leaders are working together.…

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Food Contaminants: Definitions, acceptability and EU contaminant legislation

27 October 2014 | By Sarah Howarth, Scientific Committee Member, IFST

If we were to ask a lay person to provide a definition of food contaminants, we would expect something along the lines of: a product which cannot be eaten or used; something which is harmful; a material which should not be present; poisonous; and polluted. These definitions communicate a rather…

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Microbiological criteria and testing: Dos and don’ts

27 October 2014 | By François Bourdichon, Corporate Food Safety, Microbiology and Hygiene Manager, Barry Callebaut

Following the food scandals of the late-1980s and early-1990s, and the increasing knowledge on foodborne and waterborne pathogen, the Agreement on the Application of Sanitary and Phytosanitary Measures (SPS) was put in place in 1995 to set the framework of all measures taken by a World Trade Organisation (WTO) member…

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High Pressure Processing: Opportunities to produce healthy food products and ingredients

27 October 2014 | By Vibeke Orlien, Head of Food Chemistry, Research Station, University of Copenhagen / Francisco J. Barba, Assistant Professor – Food Science and Nutrition, University of Valencia / Roman Buckow, Stream Leader, CSIRO / Netsanet Shiferaw Terefe, Research Scientist, CSIRO Animal, Food and Health Sciences Division

High pressure processing (HPP) has emerged as a new, non-thermal, and additive-free preservation technology with a wide range of applications in the food industry. The next stage is to identify the opportunities HPP presents for the production of healthy and safe food products and ingredients. This article is a short…

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Listeria and produce: a troublesome liaison

27 October 2014 | By Reha O. Azizoglu, Lisa Gorski and Sophia Kathariou, North Carolina State University

Human illness due to Listeria monocytogenes (listeriosis) has been mostly frequently attributed to highly processed, cold-stored, ready-to-eat foods such as deli meats, seafood, soft cheeses and other dairy products. However, the first outbreak of listeriosis to confirm foodborne transmission of L. monocytogenes (Maritime Provinces outbreak, 1977-1981) involved produce (coleslaw). In…

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Pasta extrusion: Conversion of semolina into pasta

27 October 2014 | By Frank A. Manthey and Elena de la Peña, North Dakota State University

Formation of gluten-based dough requires the presence of gluten proteins, gliadin and glutenin, moisture, and energy. Gliadin and glutenin proteins are storage proteins that accumulate in wheat endosperm cells during grain filling. Gliadins are a heterogenous group of single chain proteins that are responsible for dough cohesiveness. Gliadin proteins can…

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Viscosity measurements in food products and manufacturing

27 October 2014 | By

Viscosity is an important property of fluid foods. It is defined as the internal friction of a liquid or its ability to resist flow. The internal friction in a fluid can be easily demonstrated by observing a liquid that has been vigorously stirred to create a vortex. Once the stirring…