May 2012

All the glitters

Following recent media attention on an edible cake glitter, Sandra Cox, of Cornelius Group, sets the record straight

Ratty’s refections

Richard Ratcliffe works the room at this year’s Foodex

Don’t get knocked for six

The latest BRC Global Standard for Food Safety contains a number of significant changes, as Richard Leathers and Dr John Holah, of Campden BRI, explain.

Keeping the dairy industry sweet

Michael vom Dorp, of Cargill Sweetness, looks at stevia’s potential for dairy products

A sensitive situation

Jo Paxton, of food and safety insurance firm NSF-CMi, explains how manufacturers can rise to the challenge of allergen control.

Pick and mix

Today’s mixing applications allow the food industry to develop more recipes and pack formats than ever before, says Ry Bruen, commercial director at Yamato Scale Dataweigh

Step in the right direction 

The lowdown on flooring options for the food industry.

Science matters

The IFST looks at a major cause of foodborne illness.

April 2012

The pressure’s on (HPP, that is)

The need for new processing and preservation techniques has never been greater. Campden BRI experts Craig Leadley and Edyta Margas explain.

Time to lighten up

What does the future hold for plastic milk bottle packaging? James Crick, business development director at Nampak Plastics, reveals all.

Good health

Vitafoods Europe returns to Geneva next month for its 15th anniversary.

Let them eat (healthier) cake

No matter how effectively bakers slash saturated fat, if a product doesn’t meet consumer expectations, it won’t sell. Dr Charles Speirs, baking science manager at Campden BRI, examines the cake conundrum…

The easy way to clean up the costs

Manufacturers can benefit from outsourcing specialist cleaning and hygiene services, says Anthony Thompson, director of ISS Facility Services’ food manufacturing division.

Science matters

In the sixth of a series of cut-out-and-keep fact sheets, the IFST looks at the sports nutrition market.

March 2012

Ratty’s reflections

As Queen Elizabeth II prepares to commemorate her Diamond Jubilee, Richard Ratcliffe turns back the clock

Running scared

Food safety expert James Cook reveals the questions most frequently asked of a third-party laboratory…and the answers.

How to avoid fallout from frozen asset 

Cold storage plays an essential part in food manufacture but downtime due to safety issues can dent profitability

Dried and tested

The safety of dried food and ingredients relies on the best technological solutions available.

Anuga FoodTec set for ‘record turnout’

Show organisers are set to welcome visitors and exhibitors from more than 35 countries

Security that sticks

When it comes to product authentication and tamper-evidence, there is a simple solution, says Julie Lejeune, managing director of global self-adhesive labelling association Finat

Science matters

In the fifth series of the cut-out-and-keep fact sheets, the IFST  (Institute of Food Science and Technology) examines the difference between food allergy and intolerance.

February 2012

Farmers square up for EU cage fight

1 January this year signalled a new era in egg production as a ban against the use of battery farm cages came into force. However, 13 out of 27 EU member states have refused to make the necessary changes.

Time to turn over a new leaf?

Just weeks after stevia gained EU approval, Leanne Fisher, looks at other ‘natural’ sweetener options waiting in the wings…

The biscuit and the cake makers doing a fat lot of good

Denise Crane, technical director of the Food & Drinks Federation’s Biscuit, Cake, Chocolate & Confectionary sector group, examines the progress made in the reformulation work.

A weigh of life

Technological advances will play a pivotal role in the food packing lines of the future, says Torsten Giese, marketing manager of Ishida Europe.

New opportunities at NutraFormulate

UK-based functional food show and conference promises innovation and industry expertise.

Putting ingredients to the test

Food safety technologist James Cook reveals why proper auditing is essential.

Science matters

In the fourth series of the cut-out-and-keep fact series, the IFST look at the fats on food irradiation.

December 2011/January 2012

Ratty’s reflections

Richard Ratcliffe looks back at the last 12 months, and to the future…

Microsopy

When it comes to dealing with foreign body incidents, it’s important to act quickly, but not overreact, says Dr Mike Edwards.

Preservatives

Why changing consumer attitudes towards synthetic and natural additives is both a driver and a barrier for the preservatives market.

Supplier profiles 2012

Process control & automation

Science matters

In the third of the series of cut-out-and-keep fact sheets, the IFST explores the issues surrounding cholesterol.

November 2011

Sweeteners

Will stevia live up to the hype? Having gained EU approval, food innovation consultant Alice Pegg goes in the search of the answer to the all-important question.

You batter believe it

New research projects at Campden BRI are helping to shed light on the functionality of bakery ingredients. Dr Sarab Sahi explains.

Regulatory update 

New regulations on the labelling of foodstuffs containing gluten are soon to come into force. Barbara Hirst, RSSL laboratory manager (DNA and protein), examines the implications.

FIE preview

In its 25th anniversary year, organisers are all set to welcome Food Ingredients Europe to Paris later this month.

Science matters

In the second of the series of cut-out-and-keep fact sheets, the IFST explores the issues surrounding salt.

October 2011

Rattys’s reflections

Industry stalwart Richard Ratcliffe offers an inimitable view on an array of industry topics. This month, it’s sausages…

The eyes have it

In a never-ending quest for commercial success, product benchmarking and consumer research have never been more important. Janetta Hylands, of Campden BRI explains.

Spicing up school dinners

Herb and spice company McCormick reveals a passion for flavour – and kids’ lunch menus

Colour stability: a shady area?

Calculation colour stability in beverages can be a tricky business. Annie Teoh, of Leatherhead Food Research, explains.

Single-minded solution

An integrated control approach for manufacturing processes using automation solutions can bring benefits for the food industry, says Simon Ellam, of Siemens Industry Automation.

Nurturing natural antioxidants

Meeting consumer demand for freshness while extending shelf life and meeting clean label needs is an ongoing challenge, says Campden BRI’s John Dooley.

Fresh produce safely

The IFST looks at the science behind key industry issues.

September 2011

Revealing the power of perception

Cindy Beeren, head of sensory and consumer at Leatherhead Food Research, examines the various influences of consumer purchasing.

Staying powder

Bénédicte Pascalie, marketing manager for Cargill Flavour Systems, explains the thinking behind the company’s latest flavour concept…

A net of complex issues

The Food and Drink Federation’s director of sustainability an competitiveness, Andrew Kuyk, examines the reform of the Common Fisheries policy

Protecting liquid assets

It’s vital for manufacturing facilities to understand, measure and reduce their ‘water footprint’, says Jo Collins, marketing manager of Puresep.

A valid part of the process

Simon Flanagan, senior food safety consultant at RSSL, reveals why cleaning must be viewed as an integral part of food and drink manufacture.

Leaders if the pack

The countdown has begun for one of the year’s most important dates in the processing and packing industry’s diary…

July/August 2011

‘We believe in treading lightly on the planet’

Michelle Maynard reveals why UK brewery Adnams is raising a glass to energy efficiency.

The formulation factor

Wayne Morley, head of food innovation at Leatherhead Food Research, offers a step-by-step guide to emulsions and emulsifiers.

A picture of health

Rising consumer interest in health and naturalness is being strongly reflected in new product activity in the global soft drinks market, according to new research from Innova Market Insights.

‘Changes will come at cost’

Barbara Gallini, director of food safety and science at the Food and Drink Federation, considers the implications of the Food Information Regulation.

Searching for a solution to surplus

Using surplus foodstuffs as in animal feed is subject to comprehensive EU legislation. But such controls should be proportionate, says Denise Crane, technical director of the Biscuit, Cake, Chocolate & Confectionary sector group.

Standing up for sterols

Robert G Griffiths, of oils and fats laboratory at RSSL, reveals how phytosterols can give products a heart health boost.

Distillery drinks for ERP software

Tropos is now embedded in our organisation, says Bruichladdich boss.

June 2011

Rising to the risk management challenge

With allergen issues responsible for 60 per cent of all supermarket recalls, proper management is vital.

Adjusting to new legislation

Joy Hardings explores the complex key provisions of EU regulation 1334/2008.

Closing the deal

Closures play a large role in building brand loyalty, says Chris Ramsey, innovation manager at Crown Europe.

Thirst for new ideas

From new caramels to reduced-calorie, beverage innovations continue aplenty.

Storming ahead 

Attendance at Vitafoods grew by more than 25% this year…

The facts on friction

John Sander, vice-president of technology at Lubrication Engineers, reveals a simple, energy-saving solution.

When oil can spoil

Why are some manufacturers still risking oil contamination of manufacturing process? Paul O’Neil poses the question.

Waxing lyrical on eSourcing solutions

Paul Layzell, director of sourcing at Wax Digital, explains the importance of sourcing sustainably while retaining best value.

May 2011

Waiting in the wings

Abigail Birch, innovation manager of RSSL’s product and ingredient innovation division, ask whether European approval of stevia will open the door to other intense sweeteners.

Room for improvement 

John Holah and Alicja Malinowska, of Campden BRI, explain the pros and cons of whole room disinfection.

No corner cutting for Müller Dairy

A new x-ray system has been a boon for a UK dairy’s most popular yogurt product.

Going green

Increased potency is giving tea manufacturers a premium marketing opportunity.

Breakthrough solution for fragile food processing

When it comes to embracing the benefits of Non-Contact Transfer systems, the food and beverage sector has been slow to respond, claims Trever Osborne, of Bosch Rexroth. But, he says, that may be about to change…

Up your game

Daneel de Villiers, managing director of De Villiers Walton explains how getting to the root of difficulties with IT systems has benefited leading players in the grocery industry.

April 2011

Avoiding bad taste traumas

Kathy Ridgeway, of the taints laboratory at RSSL, reveals why food manufacturers must be on their guard in order to protect both profits and reputation.

Fresh new image for frozen food

Stretched consumer products and targeted media campaigns mean frozen food is no longer getting a chilly reception.

‘The perception of natural is far from clear’

‘Natural’ is one of the biggest grey areas currently affecting the choice of gums. food expert Alice Pegg explains.

‘We aim to exceed everyone’s expectations’

Organisers say this year’s Vitafoods Europe and Finished Products Expo will be the biggest and best yet.

Ahead of the pack

As Interpack prepares to open its doors, organisers are looking forward to welcoming exhibitors from over 60 countries.