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Keeping check of factory hygiene
Process hygiene is an ongoing issue of considerable importance for the food industry, as the increasing cost pressures placed on manufacturers by the major retailers have to be met, without...
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Food imaging
In trying to understand the functionality of food materials, the microstructure has been universally recognised as important – hence the wide use of various forms of microscopy in food science....
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The evolution of ice cream technology
The process used for commercial ice cream manufacture has changed little in the past 75 years – since the first continuous scraped surface freezer was introduced in the 1930s. In recent years, however,...
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Magnetic Resonance Imaging for cereal products
How does the microstructure of a food product behave during processing? And what events take place during the shelf life of food products? New developments in Magnetic Resonance Imaging (MRI) enable...
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Detecting bacterial spores in soup manufacturing
Spores from mesophilic aerobic sporeforming bacteria (Bacillus) are sometimes able to survive the thermal process of commercial sterile products and sporadically cause spoilage or food poisoning....
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Refrigeration and Unilever
Unilever is one of the world’s largest FMCG companies, branding, selling and producing food, personal care, cleaning and washing products. The company has a global turnover of more than 40 billion...
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Salt reduction and the consumer perspective
In recent years, scientific studies have shown that salt intake can cause high blood pressure and associated heart diseases. Conversely, there is clear evidence that significant reductions of salt...
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Using LC-MS to study the fate of food ingredients in the human body
The human body is designed for effectively extracting nutrients from the food we eat. The nutrients provide the body with energy, but in addition, they also provide the building blocks for cell growth....
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The total product experience and the position of the sensory and consumer...
Traditionally, much food research focuses on the physical and chemical product characteristics, using the so called ‘hard-sciences’. The consumer science side of the product, its use, its perception...
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