New Food Magazine – Issues & Supplements

Issue #4 2016

Here’s a summary of what you’ll find in the next issue of New Food:

FOOD GRADE SUPPLEMENT:

• Food grade lubricants – a food industry perspectiveRicardo F Luna, Senior Quality Specialist, NestleThe aim of this article is to review the impact of the Food Grade Lubricants (FGL) in the food industry and the implications for the manufacturers of FGL with the ISO 21469:2006 ‘Safety of machinery-Lubricants with incidental product contact-Hygiene requirements’ as well as the compliance with relevant legislations…
• What’s driving the need for registered food grade lubricants and cleaning products?Ashlee Breitner, Business Unit Manager, NSFG
  FSI…FSMA…HACCP…FSCS… All of these used to be buzz words in the food industry but are no longer just buzz words; they are now all key drivers behind ensuring chemical products, specifically 
• lubricants and cleaners, are safe to use in the food processing environment. Over the past five to 10 years, product registrations for H1 (incidental contact lubricants) and A1 (general use cleaning products) used in food processing facilities have grown consistently, as food safety and risk mitigation have become increasingly important…
DAIRY PROCESSING SUPPLEMENT:
• Facing the challenges in Acid Whey processingThom Huppertz, Scientist Dairy Technology &Ingredients, NIZO Food Research BV
  Nowadays acid whey typically refers to the ever expanding amounts of whey originating from Greek style yoghurt. However, not every acid whey is the same. As lactose crystallisation in acid whey is complex and affected by many factors, including the presence of lactic acid, minerals and proteins, it is more challenging to prepare non-hydroscopic powders from acid whey than from sweet whey. Improvement of whey (permeate) powders of industrially available inhomogeneous whey streams requires understanding of the complex interactions of whey composition and applied processing…
• Nutrition behind dairyAnne Mullen, Director of Nutrition, The Dairy Council
BAKING SUPPLEMENT:

• Mould free shelf life (MFSL), preservatives and new technologiesCampden BRI
• An interview with SAN GIORGIO SpA
COFFEE PROCESSING:
• The Process of Coffee Production: From Seed to CupLorenzo Agostinelli, Company Director, Gimoka CoffeeCoffee is one of the most beloved beverages worldwide. Part of its success has been attributed to the fact that coffee has higher caffeine content than most naturally produced beverages such as tea and cocoa. In this article, we will look at the process of coffee production from seed to your cup…
PACKAGING:
• Packaging materials and methods for dairy applicationsProf Kata Galic, Faculty of Food Technology and Biotechnology, University of ZagrebMilk is the best example of food product which, due to processing technology, packaging material and method, extended its shelf-life from hours into weeks and months. The first packaging of milk came with the introduction of the process for sterilised milk in which the glass bottle formed an integral part. The glass bottle as the retail package for milk remained until the 1930’s when the waxed paper was introduced. The development and introduction of plastic materials, alone and in combination with paper, resulted in a wide range of containers suitable for dairy products packaging…
REGULATION:
• Framework Reformulation: Integration of four disciplines: Nutrition & Health, Legislation, Food technology and Consumer scienceFred van de Velde, Principal scientist Texture perception, HAS University of Applied ScienceObesity and other lifestyle-related diseases are, amongst others, the result of an unbalanced diet and lifestyle. Therefore, a healthier food intake (diet) is needed. But when is a food product healthier? From a nutritional perspective it is clear: the lower the levels of nutrients with a negative public health impact, the better the product fits in a healthy diet. When it comes to improving the health impact of the food supply through reformulation, other aspects are important as well. This article describes the ‘Framework for product reformulation’, which integrates four essential disciplines: Nutrition & health, Food technology, Legislation and Consumer’s perspective…
ALLERGENS
• Certification and manufacturing processLois Andrews Thornleys Natural Foods Limited 
SNACKS:
• Texturising dehydrated snacks with new ingredients and technologiesClara Talens, Researcher, New Food, AZTIIn the analysis of consumer trends, it is essential to go beyond examining the patterns of behaviour. The research must be broadened to include the lifestyle of consumers to understand their motivations and the effect of their lifestyle on consumption trends. AZTI have been extensively analysing these trends1 for some time. They have been classified into nine types: Transient Food, Sustain Food, Better for Me, My Universe, Simple & Smart, Local, Eatertainment, Social & Sharing, and Emphatic/Human…
ALLERGEN TESTING:
• Food allergens in the food fraud chainValerie Tear, food safety consultant
  Food fraud is a challenge to food businesses and consumers, and is a growing concern worldwide. Couple this with introducing allergens into the food fraud supply chain, and the results can lead to devastating consequences. The impact of food allergens entering foods undetected through food fraud can be life-threatening or even fatal…
WASTE:
• The application of seafood processing by-products in food industryReza Tahergorabi, Ph.D. Assistant Research Professor, Department of Family and Consumer Sciences, North Carolina A&T State University
  It has been reported by numerous popular media that fish stocks are declining and several commercial fisheries are currently over-exploited and will collapse by the mid-century. On the other hand, similar to other foods, seafood processing generates large quantities of by-products. A typical example is fish filleting to recover boneless and skinless marketable fillets. The frames, heads, and viscera would be typical by-products and the fillets would be considered the main product. When fish are processed for fillets, the by-products account for 60–70% and fish meat and oil left on the by-products account for 20–30% and 5–15% of the whole fish weight, respectively…
SUGAR REDUCTION:
• Stevia: an ally to healthy lifestylesChris Peterson, Communications Manager, International Stevia CouncilThe world is facing a global obesity epidemic. While widespread, the good news is that obesity is a problem that can be contained. Faced with less-than-healthy diets, in recent years individuals and regulatory groups are making a positive pivot. As a natural, zero-calorie high-intensity sweetener, Stevia appears to hold much promise as consumers adapt to healthier lifestyles…