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Issue 6 2011

 

New Food Beverage Supplement Front Cover
New Food Beverage Supplement Front Cover
article

Beverage Supplement 2011

5 January 2012 | By Jos Oostendorp, Packaging Specialist, Royal Grolsch Brewery / Josef Kerler and Luigi Poisson, Aroma and Taste Modulation Group, Nestlé Product Technology Centre / Jim Wilson, Director Product Commercialisation, Coca-Cola Refreshments

Has the role of packaging changed? (Jos Oostendorp, Packaging Specialist, Royal Grolsch Brewery)Understanding coffee aroma for new product development (Josef Kerler and Luigi Poisson, Aroma and Taste Modulation Group, Nestlé Product Technology Centre)Taking a closer look at soft drink processing (Jim Wilson, Director Product Commercialisation, Coca-Cola Refreshments)

article

A border crossing debate for a viable planet

4 January 2012 | By Hugo de Vries, Director of the Joint Research Centre on Biopolymers and Emerging Technologies, INRA

There is only one earth, a planet inhabited by a wide range of living organisms. There is only one primary energy source, the sun. Thanks to the sun, the earth is able to renew its resources on a temporal basis. Some may describe this as a cyclic process. However, a…

article

HACCP: The rise of the prerequisites

4 January 2012 | By John Holah and Edyta Margas, Campden BRI and Robert Hagburg, Benjamin Warren, Judy Fraser-Heaps and Sara Mortimore, Land O’Lakes

This article introduces concepts and ideas about the nature and potential control of microbiological cross-contamination in a food manufacturing environment. The concepts and opinions shared do not necessarily represent the policies and/or programs used by the companies represented by the authors. Microbiological cross-contamination has been a contributing factor to several…

article

Persistence of listeria monocytogenes in equipment and premises

4 January 2012 | By Brigitte Carpentier, Senior Scientist, ANSES and Olivier Cerf, Professor Emeritus, Alfort Veterinary School

Severe listeriosis (which can cause meningitis, septicemia, or still birth) is an infrequent foodborne illness. Yet, because of its high lethality (between 15 and 30 per cent) its causal agent, Listeria monocytogenes, is perceived as a major threat. Outbreaks of listeriosis were not overly common over the last 30 years,…

article

Understanding the present is key for the future in cheese processing

4 January 2012 | By Alan F. Wolfschoon-Pombo, Research Principal, Cheese and Dairy Technology, Kraft Foods

The food industry, and within it the dairy industry, is experiencing a noticeable change. Novel processing technologies and sustainability are trendy terms. Also, the following concepts are under the same trend: efficient use of raw materials (increased yield), less waste generation, reduction of product losses during manufacturing and overall food…

article

Making low-fat yoghurts creamier through dynamic pressure processing

4 January 2012 | By Mark A.E. Auty, Vivian L. Gee and Christian I. Ciron, Teagasc Food Research Centre

Improving creaminess in food products, whilst simultaneously decreasing fat, remains a challenge for food manufacturers worldwide. Yoghurts are inherently perceived as healthy food products and can be made even healthier by reducing fat. However, reducing fat in yoghurt without compromising desirable textural characteristics like creaminess is difficult to achieve. One…

article

The right side of the law

4 January 2012 | By John Hammond, Head of Information & Legislation, Campden BRI

Food legislation is highly complex and impacts on all aspects of the food industry from production, packaging to distribution and marketing. Food laws are a vital element in industrialised and developing countries alike, ensuring the food that consumers purchase and eat is safe and has been marketed honestly. It is…

article

Emulsifiers in food

4 January 2012 | By John Coupland, Professor of Food Science, Penn State University

Very often, the most important ingredients in food are those present in the smallest quantities. Flavours, phytochemicals and micronutrients compounds may only be added at parts per million levels but their presence is essential to determining the functional properties of the food. While these molecules differ in both structure and…

article

Application of non-destructive techniques for the monitoring of red wine fermentation

4 January 2012 | By Susanna Buratti and Gabriella Giovanelli, Department of Food Science and Technology, University of Milan

The rapid pace of change in the wine industry calls for fast methods providing real time information in order to assure the quality of the final product. NIR and MIR spectroscopy combined with sensory-instrumental methods (electronic nose and electronic tongue) can provide an ideal solution to monitor molecular and sensory…

article

Hygienic design requirements for components in hygienic and sterile processes

4 January 2012 | By Ulf Thiessen and Matthias Schäfer, EHEDG Subgroup Valves

The major objective of hygienic design is to avoid product contamination by microbes, particles and chemicals. European legislation (i.e. the Machinery Directive) is forcing machinery suppliers to design their machines which are used in the production of food, pharmaceuticals and cosmetics according to some so-called hygienic design criteria. The common…

article

Seals and seal design for use in the food and beverage industry

4 January 2012 | By Dr. Till Riehm, EHEDG Subgroup Seals

Plant operation managers are ultimately responsible for the quality of the products they manufacture. Every food item, pharmaceutical, or cosmetic product must be shipped in perfect condition and safe for humans and animals. Neither toxic substances nor microorganisms should be present at levels that could affect the product quality or…

article

In a nutshell: Tim Lawruk, Market Manager Food Safety, SDIX

4 January 2012 | By Tim Lawruk, Market Manager Food Safety, SDIX

SDIX is a biotechnology company, founded in 1990, whose portfolio includes food safety, supplying rapid pathogen test technologies. SDIX also designs, develops and commercially produces antibodies. In the life science market, SDIX’s technology and capabilities are being used to help discover disease mechanisms, facilitate development of new drugs, and provide…