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Food processing
Food production: where do we go from here?
Our eating habits have changed dramatically during the 20th century. In the first 50 years, especially in the immediate aftermath of World War II, food was simply a source of energy. Today it is also a sensory, cultural and social phenomenon and technological progress in food manufacturing and recent discoveries in nutritional science have resulted in increasingly high food quality standards and enormous food variety. Read more
The greatest thing since sliced bread? A review of the benefits of processed foods
We all process foods everyday when preparing a meal for ourselves or our family and virtually all foods undergo some form of processing before they are ready to eat. Some foods are even dangerous if eaten without proper processing. The most basic definition of food processing is “a variety of operations by which raw foodstuffs are made suitable for consumption, cooking, or storage”. Food processing includes any action that changes or converts raw plant ... Read more
Labelling foods as 'low in salt’ may not reduce actual salt intakes
Front-of-pack labels which emphasize salt reduction can negatively affect taste perception and salt use, according to researchers from Deakin University, Australia and Unilever R&D, the Netherlands. Read more
Stakeholders advise on essential actions for the catering sector when implementing healthier eating strategies
In an expert workshop, thirty-eight participants from sixteen European countries and representing a wide variety of stakeholders, identified and assessed actions through which the catering sector could be engaged in strategies for healthier eating outside the home. The exercise, which was part of the EU project HECTOR (“Eating Out: Habits, Determinants and Recommendations for Consumers and the European Catering Sector”), revealed possible policy actions that may facilitate healthier eating out-of-home and thus potentially improve dietary intakes of Europeans, and has been analysed and published in the journal Public Health Nutrition. Read more
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Why does cheese have holes?
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Why do foods become brown during cooking/baking?
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What effects would a higher time-temperature combination have on pasteurising skimmed milk?
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We are encouraged to consume lower fat milks for health. Contrary to popular belief, fat removal hardly affects the levels of other nutrients in milk, and processing such as pasteurisation has little impact on milk’s overall nutritional benefits.
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Anecdotal evidence of freeze-drying to preserve foods dates back to the ancient Incas. Today, this technology is used commercially to improve shelf-life whilst maintaining flavour and nutritional quality of a variety of products such as coffee, spices, or trekking meals.
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For many thousands of years, people have used heat to cook foods. However, along with the formation of the desired flavour, odour and colour compounds, the process of heating can also lead to the formation of less favourable substances. One such compound that has received much scientific and media interest over recent years is acrylamide.
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In the food and beverage industries, the precise separation of particles is increasingly important in the production of beer, apple juice and numerous dairy products. Membrane filtration is a good example of a simple and efficient technology used to enhance food quality with excellent future prospects
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Salting and drying are two of the earliest methods of treating foods to help preserve freshness and improve flavour. Over the years, improved techniques for processing foods have resulted in the expansion of our food supply by prolonging keeping times, preventing spoilage and increasing the variety of food products available.
This is the first in a series of articles in which Food Today will look at various technologies used today and the benefits they offer in improving the food supply
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Foods made with fermentation technology have been around for thousands of years. In previous Food Today articles we explained the importance of yeasts and lactic acid bacteria. This time we focus on several less well known micro-organisms, also used in making common foods and food additives.
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New dietary strategies for healthy ageing in Europe
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Affordable, nutritious foods for those at risk of poverty
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Energy Balance
With only some basic data, the energy balance calculator defines your Body Mass Index (BMI), your daily energy requirements and if you are at risk for certain diseases.
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