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Regular articles to keep you up-to-date with what's happening in key areas of the food science community. Articles are specially commissioned from authors who are experts in their field or are written by specialist in-house scientists.
Registered users of Food Science Central may view all Feature articles, while Guest users may view recent articles only.
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Beyond omega 3-based health benefits of fish – the role of bioactive peptides |
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Z. Ahmed and T. Vasiljevic, Victoria University, Melbourne, Australia
Although health benefits of fish consumption attributed to ω-3 PUFAs are well documented, a limited number of studies has also demonstrated the potential of bioactive peptides liberated from fish proteins to modulate specific physiological functions in the human body.
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Focus on ancient grains |
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Naomi Ely, IFIS Publishing, Shinfield, Reading, UK
More people are beginning to turn to alternative cereals, such as millet, sorghum and ancient wheat varieties, and pseudocereals, such as quinoa, amaranth and buckwheat, to supplement their diet.
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Enhancing product value by taste sensation |
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Camilla Bejerholm, Danish Meat Research Institute, Denmark
A sensory analysis is an objective and standardised measurement and analysis method, which is carried out with trained taste assessors. It can provide food producers with data about the characteristics of their products.
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Opportunities for venture capital investment in food science and technology |
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David Atkinson, Circadia Ventures, London, UK
Traditionally the food sector has attracted little venture capital (VC) investment. However, increasing interest in health and nutrition, as characterised by the growth in the global functional foods market, is leading early stage investors to revisit the sector.
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Webwatch: meat processing |
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Meat is an important sector of the food industry with the UK market for meat and poultry currently worth £24bn. Although meat has a high nutritional value, meat products have come under increasing scrutiny by medical, nutritional and consumer groups.
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Focus on food myths |
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Stephen Buckley, IFIS Publishing, Reading, UK
Despite impressive advances in food science in recent decades, and notably in identifying the role certain foods play in improving health, myths about foods still persist.
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Health messages in Australian advertising |
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Sandra Jones, University of Wollongong, Australia
The use of health messages in food advertising is common and increasing, with evidence that consumers pay attention to claims about the health benefits of food products and are more likely to purchase foods they perceive as ‘healthy’.
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Webwatch: food safety and hygiene |
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Food safety issues are of primary importance to both consumers and to the food industry. The consumer also has a key role to play, since a lack of good food hygiene practices in the home can also result in foodborne illness. This article provides an overview of some of the many Internet sites related to food safety and hygiene.
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3D clearly enhances machine vision capability |
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David Hannaby, SICK (UK) Ltd, St Albans, UK
Machine vision has become a powerful tool for food manufacturers and processors, and 3D vision, using smart cameras, is starting to demonstrate that the extra information and speed of response can deliver significant cost benefits to help improve manufacturing margins.
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The secret behind tender pork |
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Margit Dall Aaslyng, Danish Meat Research Institute, Denmark
Many factors influence tenderness, for example the properties of the live animal, the treatment of the carcasses at the abattoir and the choice of cooking method.
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Webwatch: the dairy industry |
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Milk is one of mankind’s oldest and most essential foods. The earliest evidence of processing milk into butter and yoghurt has been found in Turkey from the seventh millenium BC.
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Webwatch: the bakery industry |
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Bakery products, such as bread, can be traced back to 3000BC, when the Egyptians produced the first loaves using yeast. Today in UK bakeries and supermarkets, you can find bakery products from around the world – French baguettes, German pumpernickel and Indian naan, to mention just a few.
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Mineral sensory perception – metal detectors on the tongue |
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Céline E. Riera and Johannes Le Coutre, Nestlé Research Center, Switzerland
Until recently, it was commonly accepted that taste perception consisted of five distinct taste modalities: sweet, sour, bitter, salty and umami (the savoury taste of monosodium glutamate). However, the possible existence of extra taste sensations which do not fall into these five recognised categories is now being discussed.
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Food grade lubricants: hygiene and hazard control |
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Sarah Krol, NSF International, Ann Arbor, USA
As food production shifts to increasingly automated processes, food grade lubricants are now recognised as being essential components of food handling equipment. Lubricants, greases, oils and hydraulic fluids are needed to protect machinery and moving parts against wear and corrosion, to dissipate heat caused by friction, and to provide sealing effects
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Focus on food adulteration |
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Lyn Murphy, IFIS Publishing, Reading, UK
Unless you live "The Good Life" and practice self-sufficiency, food adulteration is an issue that could affect you. Luckily, for most of us, fraudulent practices in the food industry only affect our taste buds or wallets, such that expensive ingredients or foods are substituted with cheaper alternatives without the consumer being aware.
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Brits embracing the digestive health movement |
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Datamonitor, London, UK
The successful marketing of probiotic yoghurt products means that UK consumers are more aware of the importance of digestive health issues than ever before.
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Food prices ease slightly |
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Verdict Consulting, London, UK
Food prices fell 1.2% from March to April 2009 and were up just 7.6% on the previous year – the slowest increase so far in 2009. The data indicate that food inflation may finally have peaked, something that will be welcomed by hard-pressed shoppers.
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The role of food chain traceability in food risk mitigation: expert and consumer outlook |
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Lynn J. Frewer and Swaroop V. Kher, University of Wageningen, Netherlands
The present article provides an overview of expert and lay perspectives on traceability implementation in the European context. The results of the stakeholder study indicate that both expert and lay stakeholders consider food and ingredient traceability as potentially improving food safety.
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Proteomics as a research tool in meat science |
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Kristin Hollung, Nofima Mat, Oslo, Norway
Proteomics enables the study of hundreds and thousands of different proteins simultaneously, thus unleashing new ways of approaching meat science, as it is possible to study biochemical pathways instead of single proteins, as well as identifying new proteins and pathways that previously have not been associated with meat quality.
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Synbiotics: potential dietary supplements in functional foods |
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Parmjit Panesar et al., Sant Longowal Institute of Engineering and Technology, India
Consumers are becoming more and more interested in foods that have a health benefit beyond basic nutrition and the food industry is trying to fulfil these wishes by developing products with measurable health benefits.
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Focus on slow food |
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Myra Armson, IFIS Publishing, Reading, UK
As awareness grows of issues like obesity, people are beginning to care more about what they eat, and with that comes an interest in how food is produced. These concepts are fundamental to the Slow Food movement, which finds itself gathering pace.
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Putting reliability back into equipment performance |
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Michael Dixey, CGR Associates Ltd, Canterbury, UK
Many companies have invested heavily in recent years in new plant and equipment. Much of this equipment is running at higher speeds and increased throughput rates, and is operating for longer periods - often 24 hours per day.
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Focus on water of life |
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Catherine Morgan, IFIS Publishing, Reading, UK
Water is the largest single constituent of the human body, comprising approximately 50 to 70% of an adult's total body weight. All body tissues - from our blood to our bones and our lean muscle tissue to our body fat - contain water, in varying amounts. Without it we cannot survive more than a week or so, and yet we may live for up to 6 weeks without food.
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Grocers: food providing fuel for growth |
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Datamonitor, London, UK
Verdict Research, part of the Datamonitor group, has reported that that food and grocery is proving much more resilient to the recession than other retail sectors.
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New era for risk management in the food and drink industry |
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Chris Woodcock, Razor Public Relations, Bicester, UK
Business continuity and risk management in the food and drinks industry appear to be in a strange state of flux. On the one hand, things seem to be progressing well: there is increasing regulation and proliferating standards for compliance. At the same time, consumers are demanding more transparency and overt integrity and authorities and auditors require more traceability.
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Probiotics in health and disease |
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Göran Molin, Lund University, Sweden
Humans have eaten large amounts of harmless, live bacteria throughout their existence by consuming lactic acid fermented foods. This is because spontaneous lactic acid fermentation requires a minimum of technical resources and is in many aspects the simplest and safest way to preserve food.
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The rheological magnifying glass |
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Niall Young, Danisco, Denmark
Industrial rheologists must succinctly and precisely communicate their data to audiences of varying backgrounds. They achieve this very effectively by using rheology as a magnifying glass.
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Analysis of vitamins using innovative test kits and methods |
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Carol Donnelly, R-Biopharm Rhone Ltd, Glasgow, UK
Food products are now being enriched and fortified with vitamins in many forms. Food manufacturers, regulatory agencies and commercial laboratories should therefore have analytical methods on hand that allow them to quickly and reliably determine the vitamin content of food.
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An overview of hazards and risks in food contact materials |
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Maria de Fátima Poças and Timothy Hogg, Portuguese Catholic University, Portugal
Chemicals originating from different packaging systems and other food contact materials may migrate into foods at various stages of processing, storage and preparation of the products.
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A general introduction to food nanotechnology |
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Chi-Fai Chau and Gow-Chin Yen, National Chung Hsing University, Taiwan
In the present article, some recent food applications of nanotechnology and risk problems of nanomaterials are discussed from food industry and public safety standpoints, in order to provide the food industry with some issues that will need to be addressed for food nanotechnology to move forward.
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Nutrigenomics, harmonisation and health claims |
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Susan McGinty, South Bank University, UK
The promise of the 2006 Nutrition and Health Claims Regulation (NHCR) is a high level of consumer protection in relation to claims made on food and supplements.
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Consumers are engaging in more moderate week-round drinking |
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Datamonitor, London, UK
According to a recent report from independent market analyst Datamonitor, consumers are increasing their visits to bars, cafés, restaurants and hotels in the week, engaging in more moderate week-round drinking, and moving away from the so-called weekend session drinking.
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Heat resistant fungi in the food industry: importance and control measures. |
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Anderson de Souza Sant'Ana and Alline Artigiani, State University of Campinas, Brazil
This article reviews heat-resistant moulds and summarises the importance of these microorganisms as contaminants in the fruit juice industry. It also discusses the level of pasteurisation required to inactivate these fungi and indicates alternative processes which may be used as control measures, thus guaranteeing high quality and safe fruit juices for consumption.
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New drinks review: Coffee reaches innovation high |
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Datamonitor, New York, USA
The recently published Productscan new drinks review (produced by Datamonitor) focuses on new coffee launches, as a plethora of new beverages have been launched that contain coffee extracts.
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Sanitising systems for the food processing industry |
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Peter Townley, Radical, Stockport, UK
Following the recent UN research project which seeks to set global standards controlling the use of active chlorine in food production and processing, the whole food industry has a pressing need to find effective alternatives to these chemicals currently being used in sanitising procedures across the world.
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Grocery products costing consumers £514m more a month |
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Verdict Research Consulting, London, UK
A typical basket of 100 grocery items in the UK cost 5.8% more in May than it did at the beginning of the year, according to new research from Verdict, in effect adding around £514m a month to the nation’s grocery bill.
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Texture analysis: the key to optimum product formulation |
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Jo Smewing, Stable Micro Systems, Godalming, UK
The texture of food products is key to consumer satisfaction, and can have a significant influence on food sampling, buying and repurchase. Unfortunately, in the quest for the perfect product, good texture can often be compromised.
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The mycotoxin patulin: a concern for apple juice processing and products |
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Anderson de Souza Sant'Ana, State University of Campinas, Brazil
This article summarises the importance of the mycotoxin patulin in apple juice products and particularly, the effects of the juice processing stages and various control measures on the levels of patulin present in the final products.
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Soft drinks losing their fizz |
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Datamonitor, London, UK
A new report by independent market analyst Datamonitor finds that consumers are having a greater number of soft drink occasions, with consumption projected to increase to 2011.
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Ten trends to watch in packaged goods in 2008 |
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Datamonitor, London, UK
With the new year upon us, new product developments promise better health and happier taste buds in 2008. Datamonitor’s Productscan Online takes a look at trends in consumer packaged goods for the coming year.
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Children's diets: looking at the bigger picture |
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Charlotte Musgrove, British Nutrition Foundation, London, UK
Over the last fifty years, concerns about the diet and health of school aged children have changed. Today there is a stronger emphasis on making sure that children are having a varied and balanced diet, and an active lifestyle.
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An appetite for automation? |
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David Hopper, RTS Flexible Systems, Manchester, UK
UK food manufacturers are failing to exploit the potential of automation and robotics to achieve better margins and improve profitability, according to the results of an independent industry survey
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Plastic packaging and food safety |
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A. Silva et al., University of Santiago de Compostela, Spain
Plastic materials/articles intended to come into contact with foodstuffs may contain a variety of substances which can be transferred from the plastic material/article into the food during processing and storage, a process known as migration.
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Drinking habits changing |
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Datamonitor, London, UK
Despite much concern about binge drinking and extensive media coverage on the matter, the consumption of alcohol in the UK, with the exception of wine, has shown sluggish growth.
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Anti-ageing nutraceuticals |
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Joerg Gruenwald, Analyze & Realize, Berlin, Germany
Demand for anti-ageing nutraceuticals is increasing, and since most consumers over 50 have the means to go out and buy the products they want, the health industry has taken note of this profitable market and is attempting to satisfy such demand.
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Challenges of in-process food viscosity measurement |
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Sarah Mason, MediCult a/s, Denmark
Since many food products are complex multiphase mixtures containing particles, and generally behave as non-Newtonian liquids during flow, the in-process viscosity may be difficult to measure and to relate to off-line measurement.
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General misconceptions about the wormwood-flavoured spirit absinthe |
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Dirk Lachenmeier, Chemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, Germany
Absinthe was one of the most popular alcoholic beverages in late 19th century Europe. The emerald green drink was consumed by people from all walks of life, including the bohemian upper class, artists, poets and intellectuals.
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Microbiological safety of minimally processed vegetables |
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Adriano Gomes da Cruz and Anderson de Souza Sant'Ana, Unicamp, Brazil
This article summarizes the principle pathogenic or potentially pathogenic microorganisms that can be transmitted by minimally processed vegetables (MPV), as well as common sources of contamination and the main mishaps associated with transmission of each microorganism by MPV.
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Food safety and the need for effective risk communication in Ireland |
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Jennifer Tobin, Tobin Food Safety Consultants, Co. Wexford, Ireland
Effective risk communication should enable the principles of food safety to become a reality for both adults and children and show them how they can play their part in the prevention of food poisoning, particularly in the home.
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Emerging functional ingredients: catechins |
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Yusuf Yilmaz, Pamukkale University, Turkey
Catechins belong to the group of flavonoids called proanthocyanidins or flavan-3-ols, and are widely present in wine, tea, vegetables, fruits and chocolate.
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New efforts to reduce childhood obesity |
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Caitlin Boon, University of Massachusetts Amherst, Amherst, USA
Anyone who has walked into a school in recent years has probably noticed a disturbing trend – more children seem to be overweight than they used to be. This casual observation has been confirmed by several large-scale surveys.
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Food aeration – creating novelty and profit out of thin air |
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Grant Campbell, University of Manchester, UK
The height of culinary ambition and daring, for domestic chefs or their industrial counterparts, frequently entails mastery over the creation, retention and control of aerated structures in foods.
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Food safety and control |
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Danny McKillop, Danny McKillop Associates, Liverpool, UK
Food scares and public food recalls in the UK continue to erode the public's perception of food processing, despite an ever increasing focus on food safety.
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Food hypersensitivity: definitions, diagnosis and management |
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Carina Venter, David Hide Asthma and Allergy Research Centre, Newport, UK
Food hypersensitivity is the umbrella term recommended by the European Academy for Allergy and Immunology to describe unpleasant and reproducible reactions to certain foods. It includes symptoms caused both by allergy and by non-allergic reactions.
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Post-market monitoring: why? What? How? |
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Claire E. Robertson, University of Westminster, London, UK
Novel food items, food ingredients and genetically modified crops must pass detailed pre-market risk assessment checks prior to market release to ensure that they do not pose any risk for human health. To endorse findings from pre-market risk assessment checks, assurances for consumer safety are sought via post-market monitoring.
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Functional foods and nutraceuticals |
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Rotimi Aluko, University of Manitoba, Canada
Recently, scientists have become focused on the health-promoting effects of foods and there is now abundant evidence that supports the role of various foods/food components in promoting human health.
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New dairy foods |
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Food Science Central has teamed up with Mintel's Global New Products Database (GNPD) to keep you up to date on new food products available around the world. This month, we take a look at new products available in the dairy sector.
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Foods to meet our individual needs |
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Julian Lee, Crop and Food Research, New Zealand
The Personalized Foods research programme at Crop and Food Research covers a wide spectrum – from identifying how foods and food components affect health at the genetic and molecular level, to the development of new functional products and testing their efficacy.
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Food irradiation in the 21st century |
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Eileen Stewart, Queen's University Belfast, UK
Food irradiation is a process by which food is exposed to ionizing radiation in a controlled manner using gamma rays (produced mostly from cobalt 60), electron beams, or x-rays (generated electrically).
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UK consumers splash out on olive oil |
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The latest research from Mintel on the UK retail market for edible oils has highlighted the growth in the liquid oil sector at the expense of the solid fats market.
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Food quality evaluation using computer vision |
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Vilbett Briones and José Miguel Aguilera, Pontificia Universidad Católica de Chile, Chile
Visual inspection, a process of interaction between product, the eyes and the brain, can now be implemented for food quality control using digital cameras, image analysis techniques and classification algorithms implemented as computer software.
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Sweet new products in the confectionery market |
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Food Science Central has teamed up with Mintel's Global New Products Database (GNPD) to keep you up to date on new food products available around the world. This month, we take a look at new products available in the confectionery sector.
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The science and art of brewing |
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Behnam Taidi, Scottish & Newcastle, Edinburgh, UK
There is still a great section of society that is intrigued by and passionate about brewing and beer.
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Cereal thrillers: new breakfast cereals in the Asian market |
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Food Science Central has teamed up with Mintel's Global New Products Database (GNPD) to keep you up to date on new food products available around the world. This month, we take a look at new products available in the Asian breakfast cereals sector.
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Colloidal particles and the structures of foods |
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Douglas G. Dalgleish, University of Guelph, Canada
Foods, especially processed ones, are nearly all composed of small particles. There are huge numbers of emulsions, creams and textured products whose properties depend on the structures and interactions of various microparticles.
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