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New Food’s top 10 stories from 2015
28 January 2016 | By Stephanie Anthony, Editor, New Food
New Food magazine have put together our highlights of 2015, based on what our readers have been looking at most...
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Refrigeration and freezing
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The sky’s the limit for frozen foods
21 October 2015 | By Victoria White
Suppliers of frozen foods are being encouraged to consider expanding their business horizons, following research which suggests there is a gap in the airline market for their products...
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Temperature control strategies for smarter energy use in refrigerated warehouses
1 September 2015 | By Kostadin Fikiin, Refrigeration Science and Technology, Technical University of Sofia (Bulgaria), Chairman of the EHEDG Working Group ‘Food Refrigeration Equipment’
Temperature is generally considered as the single most important factor for determining food quality and safety. This definition means that a lot of other process parameters or storage conditions may more or less influence upon the food product in different industrial situations, but temperature is the main physical value as…
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Superchilling can safely extend shelf life by 120%
19 August 2015 | By Victoria White
Research carried out by Campden BRI has shown that superchilling can safely extend the shelf life of chilled foods without any loss of sensory quality...
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Industry experts feature at the highly anticipated Refrigerated Food Safety Forum 2015
15 June 2015 | By Smithers Pira
Full program announced for the Refrigerated Food Safety Forum, taking place from30th September – 1st October 2015, London, UK...
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Refrigeration: Can magnetism improve the storage of foods?
23 April 2015 | By Christian James, Graham Purnell & Stephen J James, Food Refrigeration and Process Engineering Research Centre, Grimsby Institute of Further and Higher Education
Frozen food is one of the largest sectors of the food industry and its value is increasing throughout the world. According to market research by Food For Thought, the frozen food market in seven of the major Western European economies was valued at €83.51 billion in 2013 and is expected…
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Freeze-drying in the coffee industry
Freeze-drying is a process used in food processing to remove water from foodstuffs, with the goal of increasing their shelf life. The process consists of various steps: At first product temperature is lowered, usually to about -40°C, thus causing freezing of the free water. Later, the pressure in the equipment…
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Issue #6 2014 – Digital edition
In this issue: Mass spectrometry, Chocolate Processing, Hygiene, Lipids, Cold Chain, Dairy Processing, Baking, and much more...
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Current advances in food freezing
27 October 2014 | By Christian James and Stephen J. James, Food Refrigeration and Process Engineering Research Centre, Grimsby Institute of Further and Higher Education
Frozen food is one of the largest sectors of the food industry and its value is increasing throughout the world. The frozen food market in seven of the major Western European Economies was valued at €83.51 billion in 2013 and is expected to grow in value by 10.89 per cent by 20161.…
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Wall’s creates world’s most energy efficient cabinets
11 August 2014 | By Unilever
Figures released demonstrate how significant advances in refrigeration technology have resulted in a new generation of ice cream freezer cabinets capable of a 70% energy reduction...
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Lyophilisation: Atmospheric food freeze-drying: challenges and opportunities
2 January 2014 | By Davide Fissore, Mauricio M. Coletto and Antonello A. Barresi, Department of Applied Science and Technology, Politecnico di Torino
Freeze-drying is a process that can be used to remove water from foodstuff, thus increasing their shelf-life, avoiding deterioration of aroma and flavour compounds as well as nutrient degradation. In a vacuum freeze-drying process, product temperature is firstly decreased in such a way that all the free water freezes, then…
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Meat Processing supplement 2013
In this supplement: Pork quality and carcass chilling; Preventing another horsemeat scandal; Enhancing the perceived saltiness of meat products with juiciness...
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Pork quality and carcass chilling
26 April 2013 | By Lars Kristensen, Section Manager, Danish Meat Research Institute
Chilling of hot carcasses is an important process in the meat production chain, and the rate of chilling especially has a major impact on meat quality, chill loss, shelf-life and microbial safety. The carcass temperature just before chilling is normally in the range of 39 – 40°C, and the goal…
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ANDEROL introduces EVEREST™ brand refrigeration lubricants
Today’s refrigeration marketplace demands more energy-efficient compressor equipment, using greener refrigerant gases such as hydrofluorocarbon (HFC) gas. Everest™ refrigeration lubricants are designed to impart optimum performance, lower energy consumption and longer service life to these air-conditioning systems.
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Application of vacuum in the food industry
6 November 2012 | By Frank Moerman, European Hygienic Engineering & Design Group and Nico Desanghere, Sterling Fluid Systems
Vacuum allows processes to be performed that cannot otherwise be done under atmospheric conditions. Moreover, it offers a huge advantage in the processing of heat and oxygen sensitive materials. There are numerous applications in the food industry that rely on vacuum. The vacuum required in the food industry extends in…
