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15 December 2010 | By Juliane Honisch, EHEDG Secretariat
Founded in 1989, the European Hygienic Engineering & Design Group (EHEDG) is a consortium of equipment manufacturers, food industries and research institutes as well as public health authorities. From then to now, the group has come a long way. The principal goal of EHEDG is the promotion of safe food…
15 December 2010 | By Christine Faille, INRA, UR638 Interface processes and hygiene of materials
Cleaning In Place (CIP) procedures have to ensure hygiene in food processing lines by the complete removal of bacteria from surfaces. However, a significant number of residual microorganisms are often still observed following CIP. At INRA, we put forward the hypothesis that some of the detached micro-organisms might re-adhere downstream.…
15 December 2010 | By Bürkert Fluid Control Systems
New Food editor Helen Difford spoke to Bürkert Fluid Control Systems’ Steam Segment Manager and New Food blogger Greg Sutcliffe regarding Bürkert’s new ELEMENT range of process control valves.
15 December 2010 | By Marc Cwikowski, Senior Manager Commercialisation – Global Quality and Product Integrity, The Coca-Cola Company
In December 2009, The Coca-Cola Company (TCCC) held a food safety conference in Shanghai. This was a landmark event for our Company and for the entire food and beverage industry. It involved capability building at all steps in our supply chain, including suppliers and sub-suppliers, and it embraced sharing knowledge…
15 December 2010 | By Steve Tolliday, Principal Product Technologist, Nestlé Product and Technology Centre
Colour in food is important. It is one of the drivers for the consumer in selecting specific foods and when combined with flavour and texture, adds to the overall enjoyment of the consumption of food. Historically, confectionery has been full of bright, exciting colours to ensure its appeal to the…
15 December 2010 | By Sarab Sahi, Principal Research Officer, Baking & Cereal Processing Department, Campden BRI
Enzymes are widely used in the cereals industry to improve processing performance1 and product quality in a range of food products. Industrial baking in particular uses microbial enzymes as processing aids to improve dough properties as well as to improve product quality and shelf-life, and is an area where there…
15 December 2010 | By Gerry Broski, Food Safety Director, Thermo Fisher Scientific and Renzo Boni, Laboratory Manager, Conserve Italia
There are currently over one thousand recognised pesticides utilised in the production of foodstuffs worldwide, with the requirement for pesticide usage growing as consumer demand for food at a low cost and out of season increases. With pesticides such as lindane and carbendazim linked with cancer, fertility problems and hormone…
15 December 2010 | By Peter van Grinsven, Cocoa Sustainability Field Research Manager, Mars Nederland B.V.
At Mars, the sustainability of the cocoa industry is part of the strategy and business practices, with the focus on the viability of smallholder cocoa production systems and the needs of cocoa communities. This fits the company’s principle of mutuality, but there is also a realisation that the future of…
15 December 2010 | By Maria Ambrogina Pagani, Professor of Cereal Technology, University of Milan
Pasta, the Italian food par excellence, is one of the most interesting products obtained from wheat. Dried pasta has a long shelf-life before being cooked, thanks to its low water content and highly compact texture. Its macromolecules have exceptional hydrating capacities which enable it to increase its weight two-fold and…
15 December 2010 | By Antonietta La Storia, Gianluigi Mauriello, Francesco Villani & Danilo Ercolini, Department of Food Science, University of Naples Federico II
The SYMBIOSIS-EU project is a small collaborative project granted by the EU within the 7th frame programme and brings together 14 beneficiaries from six EU countries (plus one each from NZ and US) to study meat quality and safety. The list of partners contributing to the project is reported in…
15 December 2010 | By Toyota Material Handling Europe
Forklift trucks have been the established method for moving and storing goods in the food and beverage industry for decades, and while the basic concept of a unit load conveyed by two forks has largely remained constant, the types of truck employed have evolved in the quest for improved use…
