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1 September 2015 | By Puneet Mishra, Belén Diezma and Pilar Barreiro, Universidad Politécnica de Madrid
‘Nut’ is used to describe a wide range of seeds with a seed coat or shell. Because of high-energy content, micronutrients and positive global health impact, nuts have been present for centuries in human diet. However, over recent decades they have increasingly been found to induce adverse health effects. With…
30 June 2015 | By New Food magazine
In this supplement: Sensory and analytical relationships in cocoa-based products; improving the sensory characteristics of whole wheat pasta; developing ASTM standards for sensory evaluation; and a preview of the 11th Pangborn Sensory Science Symposium...
20 April 2015 | By Victoria White
New research has revealed that peanut contamination in food products could soon become much easier to detect using NIR hyperspectral imaging (HSI)...
23 December 2014 | By Angela Calder, Senior Scientist, Leatherhead Food Research
One of the constant headaches of the food industry is the issue of contamination. This may be as the result of contaminants in the environment or deliberate tampering of food products; the underhand practice of food adulteration is a threat wherever costs can be cut. To identify such deliberate contamination…
11 September 2014 | By European Food Information Council
According to a report by the European Commission Directorate-General, EUROSTAT, over 125 million people in Europe were at risk of poverty or social exclusion in 2012. The Commission has pledged to bring at least 20 million people out of poverty and social exclusion by 2020. Research programmes in this area…
Targeted to untargeted detection of contaminants and foreign bodies in food and feed using NIR spectroscopy, Quantitative determination of taurine in energy drinks by 1H NMR spectroscopy, and Quality Control Roundtable...
Through unique software control of common laboratory instruments with real-time decision making and analysis.
30 May 2014 | By The Food Standards Agency
MyHACCP offers free step-by-step online guidance to food manufacturing and other food businesses on how to make sure you’ve got effective HACCP-based controls...
1 May 2014 | By Charles Spence, Crossmodal Research Laboratory, Oxford University
The new rounded Cadbury’s Dairy Milk chocolate bar has got many consumers agitated because they say it tastes sweeter than the original more rectangular bar. But the company says that the formulation hasn’t changed. Who is right? This furore can perhaps be explained with reference to the literature on shape…
From salmonella outbreaks to E.coli contamination, when something goes wrong within the food industry, the problem often becomes headline news.
A standard task in the Quality Control (QC) of typical food spreads – like jam, chocolate spread or peanut butter – is the determination of the yield stress in a container.
28 February 2013 | By Federico Marini, Department of Chemistry, University of Rome ‘La Sapienza’
In the last 30 years, there has been increasing attention paid to the possibility of using Near Infrared (NIR) spectroscopy to deal with different aspects of food quality assessment. Indeed, the intrinsic characteristics of this technique, which, requiring little or no sample pretreatment, allows high throughput analyses in a rapid…
8 November 2012 | By Albert Zwijgers / Lilia Ahrné / Petra Wissenburg / Supriya Varma
This free to view 15th Anniversary Supplement is sponsored by
Multivariate data analysis tools help manufacturers get deeper insights and make sense of their complex data, from understanding raw material properties to identifying critical process variables and the relationships between them which affect quality.
3 July 2012 | By Han de Groot, Executive Director, UTZ CERTIFIED
More and more people are getting familiar with the word sustainability. It is after all everyone’s future that is at stake. Although the concept sustainability is winning terrain, it is still not a ‘reason to buy’ for consumers. Only five per cent are willing to pay more for a product…
