GMO analysis: towards global harmonisation
GMO detection and analysis in its broader sense is an integral part of GMO development, breeding programmes and of subsequent seed verification programmes. It is applied in both the export and import...
View ArticleA farm to fork approach to lower acrylamide in food
In 2002, Swedish researchers discovered that within certain foods, significant levels of acrylamide, a probable human carcinogen formed during heating processes such as frying, roasting or baking. Free...
View ArticleSmall NMR in food innovation
NMR is a versatile tool for structural assessment of food materials and this pertains in particular for its benchtop and hand-held implementations. Such “small NMR” equipment can literally be deployed...
View ArticleUtilisation of durum wheat for yellow alkaline noodles
Durum wheat (Triticum durum Desf) is a tetraploid wheat that is believed to have arisen from ancient emmer wheat (Triticum dicoccum) in the Mediterranean areas of Asia, Africa and Europe (Abdel-Aal et...
View ArticleHygienic pump design
In this article, a glimpse of theory and basic information regarding the pump data assumptions, together with the hygienic features of its elements, has been considered. It has been stressed that the...
View ArticleMaintaining quality
As food safety rises to the top of the agenda of food and beverage manufacturers, regulatory bodies and governments again and again, Eduard Stempfel, Shell’s Food Sector Product Application Specialist...
View ArticleStill key to safety in processing
Increasingly, food safety regulators worldwide are increasing the enforcement of safety and hygiene requirements at the processor level. In recent years, food contaminations occurring at processing...
View ArticleConveyor belt hygiene
Conveying is a unit operation of food process engineering that aims at carrying raw materials, intermediate products or end products. This operation is therefore largely used in the food processing...
View ArticleIFR: the future on a plate
IFR is publicly funded and can undertake the kind of long term fundamental research that cannot economically be undertaken by industry, but will lead to product and processing innovations in years to...
View ArticleInnovation directions
Pasta is recognised as a family menu staple because it offers a number of unique benefits that other foods do not, such as a broad taste appeal, the versatility of usage, the convenience of preparation...
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