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Issue 5 2016


Issue #5 2016 – Digital version

14 October 2016 | By

In this issue: Distilling; Water Contaminants; Coffee Processing; Brewing Supplement; Future Protein; Food Fraud; Allergens; Ingredients Supplement; Novel Technology; Sustainability; Hygiene; and much more...

Brewing supplement

14 October 2016 | By

In this Brewing supplement: Industrial uses of yeast - brewing and distilling; Science of sake; BrauBeviale 2016 show preview...

Ingredients supplement 2016

14 October 2016 | By

In this Ingredients supplement: Supercritical fluid extraction and application of bio active ingredients from plant materials; Nutritional properties of seaweeds...

The global diversity of distilled spirits

14 October 2016 | By Paul Hughes, Assistant Professor of Distilling, Oregon State University

Paul Hughes, Assistant Professor of Distilling, Oregon State University gives us an excellent insight into the diffusion and diversity of spirits...

Emerging contaminants in the water we drink

14 October 2016 | By Dr. Ulrich Kreuter, Technical Manager, NSF

People consume water from a wide variety of sources within the aquatic ecosystem and the control of contamination is an important issue, not only for human health, but also for the environment as a whole. The role fertilisers and pesticides play in changing aquatic ecosystems across the world is such…

The journey to sustainable protein for the future

14 October 2016 | By Ivana Gazibara, Head of Futures, Forum for the Future

Amidst an increasingly uncertain political, economic and environmental landscape, food (and protein) security is a key issue that has grown exponentially in interest and momentum over the past year. It has permeated not just the wider debates on climate change action and the future of the UK, but also individual…

Making sense of allergens; a confusing path from product to consumer

14 October 2016 | By Ioana Lock

The incidence of food allergy reporting is increasing and the cause can be multifactorial but is generally still fundamentally unknown. It is suspected that genetic and environmental factors may have an increasing impact on allergy occurrence. The world of food allergens is mostly misunderstood by consumers and food producers, which…

Nutritional properties of seaweeds

14 October 2016 | By

The Webster’s Dictionary defines food as “a material consisting of protein, carbohydrate, and fat used in the body of an organism to sustain growth, repair, and vital processes, and to furnish energy” and as such, the foods we eat affect our overall health, development and well-being. 

Innovating under pressure: the influence of soft factors in the diffusion of novel technologies

14 October 2016 | By Ariette Matser, Senior Scientist UR Food & Biobased Research, Wageningen University; Bob Mulder, Lecturer Strategic Communication, Wageningen University; Maaike Spuij, Sub-department Communication, Philosophy and Technology, Wageningen University

Novel food processing technologies have the potential to improve or replace existing processes, but the diffusion of these innovations is not straightforward. Besides obvious factors such as costs and regulations we have found that soft aspects influence the spreading of novel food processing technologies. According to stakeholders from the food…