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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.








Contents
Development of new single-step process for alpha-lactalbumin manufacture from whey

College Hill, London, UK

A leading developer of customised industrial-scale separation technologies recently announced the development of a novel process for the efficient isolation of the protein α-lactalbumin from whey.
New era for risk management in the food and drink industry

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.
The rheological magnifying glass

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.
Analysis of vitamins using innovative test kits and methods

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.
An overview of hazards and risks in food contact materials

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.
A general introduction to food nanotechnology

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.
Nutrigenomics, harmonisation and health claims

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.
Turning the trend – increasing potato consumption through segmentation

Øydis Ueland, Nofima Food, Norway

With the increasing availability of foods and new food choices, the role of the potato as an undisputable part of the dinner meal has been replaced by other staples such as rice, pasta, and breads.
New food review: dips and spreads get a health makeover

Datamonitor, New York, USA

Manufacturers are continuing to embrace health trends, with healthy ingredients such as omega-3 and probiotics featuring in an array of foodstuffs.
Consumers are engaging in more moderate week-round drinking

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.
New drinks review: ethical beverages continue to court favour

Datamonitor, New York, USA

The recently published Productscan new drinks review (produced by Datamonitor) finds that ethical drinks are increasingly being introduced to the market.
Heat resistant fungi in the food industry: importance and control measures.

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.
Obesity: can children escape from it?

Datamonitor, London, UK

In a new report, Datamonitor forecasts that over 35% of European children aged 5-13 will be overweight or obese by 2012.
New drinks review: Coffee reaches innovation high

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.
Sanitising systems for the food processing industry

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.
Health-conscious consumers boost sales of bottled water

Datamonitor, London, UK

According to a new report from independent market analyst, Datamonitor, British consumers have increased their consumption of bottled water at the fastest rate in Europe over the past five years.
Grocery products costing consumers £514m more a month

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.
Texture analysis: the key to optimum product formulation

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.
Liberalisation set to revolutionise French retailing

Datamonitor, London, UK

A new report published in April 2008 by retail analysts Verdict Research, part of the Datamonitor Group, finds that a growth revolution for French retail could be on the cards
The mycotoxin patulin: a concern for apple juice processing and products

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.
Functional food, drinks and ingredients: consumer attitudes and trends

Datamonitor, London, UK

The functional food and drinks market in the US, Western Europe and Asia-Pacific is entering a critical era, with a number of inhibitors threatening to impact on the impressive growth rates that the global market is currently experiencing.
No man is an island: categorising the individual in contemporary nutrition science

Bart Penders, University of Maastricht, The Netherlands

Use of genetic techniques, which allows the measurement of tens of thousands of gene expression values simultaneously, has encouraged the development of ‘personalised diets’, or ‘personalised nutrition’.
Soft drinks losing their fizz

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.
Ten trends to watch in packaged goods in 2008

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.
Children's diets: looking at the bigger picture

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.
An appetite for automation?

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
UK leads in energy drinks. Global growth favours palatinose™

Claudia Meissner, Palatinit, Germany

The UK has one of the largest energy drink markets in Europe. Along with Germany, it shares combined sales of over £2.5 billion.
Getting it right: design and optimisation of food refrigeration systems

Christian James and Stephen J. James, University of Bristol, UK

For many food products, temperature is by far the most important parameter governing their safety, quality and shelf-life.
Organohalogen taints in foods: a continuing global problem

Gordon L. Robertson, Brisbane, Australia

Organohalogens are responsible for many of the unpleasant tastes and odours found in fresh, processed and packaged foods, often leading to the recall and destruction of the food.
How much fat? The desire to moderate 'bad' nutrients intensifies as consumers increasingly scrutinise groceries

Datamonitor, London, UK

Despite the growing interest and desire to eat healthier, more nutrient-rich food and drinks, consumers still attach considerable importance to moderating fat, sugar, salt and carbohydrates consumption.
Food and beverage makers give high fructose corn syrup the cold shoulder

Datamonitor, London, UK

In an effort to market foods and beverages that are perceived to be ‘better for you,’ more packaged food and drink producers are dumping high fructose corn syrup, a popular sweetener in soft drinks and food products.
Consumers have become too busy to sit down for a meal

Datamonitor, London, UK

A recent report by independent analyst firm Datamonitor says that the frequency by which consumers eat and drink on-the-go is increasing due to the hectic lives led by consumers.
Healthy snacking: consumers look for snacks that answer their health, convenience and indulgence needs

Datamonitor, London, UK

Health-conscious consumers want to eat better but often perceive healthy food as inconvenient and lacking in indulgent qualities.
Plastic packaging and food safety

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.
Effects of homogenisation on the health properties of market milk

Marie-Caroline Michalski, INRA, France

This article briefly reviews the literature on the impact of homogenisation on milk structure, together with the possible effects of homogenisation on the health properties of cow’s milk.
Drinking habits changing

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.
Anti-ageing nutraceuticals

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.
Freshly-squeezed milk: effects of high pressure processing on bacteria in milk

Elaine P. Black et al., University College, Cork, Ireland

In recent years, high-pressure processing (HPP) has become a successful alternative to thermal processing for a range of foods.
The thirty-somethings and food: gender differences, life-course changes and eating behaviour
Amelia Lake, University of Newcastle, UK

Our relationships with foods are based on complex interactions throughout our life-course.  Diet and health are inextricably linked and habitual dietary patterns influence chronic disease risk.  Food choices evolve from infancy throughout the life-course and are therefore seen as a dynamic and ever-changing phenomenon.
Natural preservation of foods using bacterial metabolites and live addition of bacteria

Joss Delves-Broughton et al., Danisco Innovation, UK

Use of bacterial metabolites and live bacteria is set to become an increasingly important component in food preservation. The reason for this is that consumers are increasingly rejecting the use of chemical preservatives but still demand foods with an acceptable shelf-life.
Challenges of in-process food viscosity measurement

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. 
General misconceptions about the wormwood-flavoured spirit absinthe

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.
Microbiological safety of minimally processed vegetables

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.
Food safety and the need for effective risk communication in Ireland

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.
Food fantasies, magic and the postmodern or why people don’t listen to food scientists.

Peter Belton, University of East Anglia, Norwich, UK

Food professionals often feel that unreasonable statements made in connection with the food industry are nonsense and that it is impossible to have any kind of sensible dialogue with the authors. However, given the prevalence of such attitudes, simply ignoring them is not an option.
Emerging functional ingredients: catechins

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.
Is dietary alkali supplementation the way forward for preventing osteoporosis?

S. Lanham-New and R.H.T. Gannon, University of Surrey, UK

Current estimates for osteoporosis on a global scale are that 1 in 3 women and 1 in 12 men older than 55 years will suffer from osteoporosis in their lifetime.
New efforts to reduce childhood obesity

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.
Sugar-free driving international confectionery sales growth

Malcolm McIntyre, UK

Figures indicate not only a fast-growing international market for the sugar-free sector, but also an even greater sales potential in new markets such as Poland, Russia, Turkey, Greece, China and South America.
Food aeration – creating novelty and profit out of thin air

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.
Salt consumption by vegetarian, primigravid women during pregnancy and post partum

Olga Tuffery, St John's School, Marlborough, UK

This article examines the nutrient consumption of 2 vegetarian women both during pregnancy and post partum.
Food safety and control

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.
Time at the bar: the changing face of high street pubs and bars in the UK
A new Mintel report highlights that, in addition to attempting to improve relationships with their customers, high street pubs and bars in the UK are currently in the position of having to cope with several major changes affecting the licensed trade.
Cutting manufacturing costs: quick-response decision making

A. Mousavi, Brunel University, Uxbridge, UK

The e-Track concept aims to provide a quick response, cost-effective decision-making tool for production management and, in particular, line managers in the food industry.
Food hypersensitivity: definitions, diagnosis and management

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.
Knowledge management and information – the continuous phase in the ‘emulsion’ that is food science

Jeremy Selman, IFIS Publishing, Reading, UK

There is a growing awareness worldwide for the need for everyone to have good information literacy skills, and basic Information Technology (IT) skills, in order to be able to handle information and communicate clearly, and ideally at high speed. 
Post-market monitoring: why? What? How?

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.
New fish species: the 3-way challenge of supply, adding value and consumer acceptance

Ronan Gormley, Ashtown Food Research Centre, Dublin, Ireland

There is an increasing demand for fish worldwide as consumers become more aware of the health benefits associated with fish consumption. This places pressure on supply at a time when conventional wild fish stocks are dwindling due to over-fishing and the imposition of quotas.
Functional foods and nutraceuticals

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.
Metabolic heat of vegetables: a tool for quality control and process optimization

Federico Gómez Galindo, University of Lund, Sweden

Recent investigations have suggested the versatility of isothermal calorimetry as a tool to conduct fundamental metabolic studies during different stages in the post-harvest and processing life of vegetables.
Long-chain omega-3 oils in wild and farmed Australian seafood

Peter Nichols, CSIRO, Australia

Omega-3 long-chain polyunsaturated fatty acids are beneficial against many disorders. The modern diet in many western societies is generally considered to be lacking in these fatty acids. 
New dairy foods
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.