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Climate change threatens some of the world’s best wines
Global warming is affecting the taste and production of wine growing regions across the world. Finding genes better suited to stress and pests can boost resilience.
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Food additive E171: first findings of oral exposure to titanium dioxide nanoparticles
25 January 2017 | By INRA-France
Researchers from INRA and their partners have studied the effects of oral exposure to titanium dioxide, an additive (E171) commonly used in foodstuffs, especially confectionery...
news
Impact on gut microbiota of a fermented milk product containing probiotics revealed by new technology
17 September 2014 | By Danone
Scientists from INRA and Danone Nutricia Research have shown the effect of a fermented milk product containing probiotics on the gut microbiota, using a novel high resolution bioinformatics tool...
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Advanced microbial modelling techniques and risk-based management applied to aseptic-UHT process
5 March 2014 | By Laure Pujol and Jeanne-Marie Membré, INRA, UMR1014 Secalim and LUNAM Université, Oniris
Ultra High Temperature (UHT)-type products are ambient stable products, with a long shelf life (three to six months). Since they do not require any cold chain storage and can be consumed immediately, they are consumed extensively everywhere on the globe. They are defined as commercially sterile meaning that the product…
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Rapid Methods & Mass Spectrometry supplement 2013
Back-tracing environmental toxicants in an animal-derived food chain based on food metabolomics Detecting bacteria in food: harder than searching for a needle in a haystack? Rapid detection methods for chemical hazards in foods Mass spectrometry for the food industry
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An international vision for wheat improvement
16 May 2013 | By INRA
By 2050, a 60% increase in wheat production will be needed to meet the demand of a growing population...
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Low-density lipoproteins from egg yolk: A natural carrier of highly emulsifying species
28 February 2013 | By Marc Anton, INRA, UR1268 Biopolymères Interactions Assemblages
Hen egg yolk low-density lipoproteins (LDL), natural nanoemulsions of 30 nanometres in diameter, are the main contributors to egg yolk interfacial and emulsifying properties. These properties are clearly due to the LDL structure through interactions between amphiphilic apoproteins and phospholipids. This structure allows transport through the aqueous phase and until…
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Microfiltration: Applications and potentialities in the dairy industry
27 February 2013 | By Geneviève Gésan-Guiziou, Research Director at the French Institute for Agricultural Research, INRA
Membrane applications in the dairy industry date back to the late 1960s with the concentration of milk proteins using the MMV process named after its inventors, Maubois, Mocquot and Vassal. Since then, membrane applications in the dairy sector have not stopped growing and nowadays, the presence of membrane equipments in…
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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…
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Re-adhesion of bacterial spores during CIP procedures
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.…
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Novel processed food packaging challenges
4 November 2010 | By Nathalie Gontard, Valérie Guillard, Miguel Mauricio Iglesias, Stéphane Peyron & Sana Raouche Joint Research Unit Agropolymers Engineering and Emerging Technologies – UMR 1208 Montpellier SupAgro, INRA and Salvatore Iannace, Institute of Composite and Biomedical Materials, National Research Council of Italy and Giuseppe Mensitieri & Ernesto Di Maio, Dept. of Materials and Production Engineering, University of Naples Federico II
In the last few years, the fast development of novel processing methods for food preservation to improve safety, quality and shelf life of packaged foods gave place to important gaps of knowledge that must be filled in the area of suitable packaging materials. In particular, in the European Project NovelQ…
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How to determine the spray drying parameters of dairy and food concentrates?
10 September 2009 | By Pierre Schuck & Romain Jeantet, INRA and Agrocampus Ouest and Eric Blanchard, Laiterie de Montaigu
Pierre Shuck and associates discuss spray drying parameters of dairy products. In part one, featured in this issue of New Food, the authors discuss the rationale behind their studies and introduce a new method of spray drying. Part two will feature in our next issue of New Food and reveal…
