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Diet and health survey results 
A CCFRA survey of consumers' dietary habits will help food and drinks companies support the drive for healthier diets. Responding to growing consumer awareness on the importance of a balanced diet to good health, manufacturers and retailers are developing new product ranges and providing more detailed nutritional information as part of broader marketing strategies. Understanding consumer knowledge and perception of diet and health issues is essential for this. The on-line survey, conducted as part of a member subscription-funded research project, explored the dietary habits and perceptions of over five hundred UK adults from across age and socio-economic groups. It looked at the importance placed by consumers on dietary choices, their knowledge of the health effects of poor diet and the relationship between the desire for ‘healthy eating’ and purchase of fresh and convenience foods. From examination of food choices and purchasing behaviour, the survey identified the principal drivers and main opportunities in the marketplace. Selected aspects of the survey are now being followed up in much greater detail through focus groups, with the combined findings to be published in a consolidated report early in the new year. Contact: Sarah Thomas Testing disinfectant efficacy Disinfectants are essential for maintaining cleanliness of food preparation areas. But how do food companies know which disinfectants to use? And how do disinfectant suppliers demonstrate the effectiveness of their products? Ultimately disinfectant efficacy can be assessed with standard tests – an area in which CCFRA has widely acknowledged expertise. 
John Holah, Head of Food Hygiene, explains “Working with BSI committees we were responsible for developing many of the standard tests – which cover activity against bacteria and their spores, fungi and viruses. As well as having UKAS accreditation for major tests, we are recognised by BSI as the UK Principal Expert, and we test and manage the approved list of disinfectants for a major retailer. We offer the tests as part of a broader advisory service - to take into account the effects of food soil or application method, and advise on disinfectant use as part of integrated cleaning schedules. Business expansion in this area has necessitated a new laboratory to ensure that we can continue to meet the needs of food and disinfectant companies alike. This area of activity is likely to prove particularly important with the development of a ‘positive list’ as part of the EU Biocidal Products Directive.” Contact: John Holah Hand hygiene - new club 
Hands and gloved hands rank highly in terms of microbial contamination transfer to ready-to-eat foods. This finding from CCFRA research warrants further investigation, as it has implications for assurance of food safety and quality. In particular we need to identify the environmental sources of micro-organisms on hands and gloved hands and to investigate their growth, survival and population levels during use. To achieve this we are establishing a club project in which companies are invited to participate. The information generated will be used to confirm best practice for reducing microbial contamination and produce a guideline document to advocate its adoption in the design, implementation, control and monitoring of hand hygiene programs in food production. Contact: Debbie Smith CLAS overseas QK Meats Pty Ltd, a major supplier of meats, recently became the first South African company to achieve accreditation to CLAS - the Campden Laboratory Accreditation Scheme. This reflects the growing international recognition of CLAS, which now includes laboratories from Ireland, Britain and mainland Europe to as far afield as the Maldives. Commenting on the importance to their company of the accreditation, Dr. Sophie Thiebault, Technical Manager at QK Meats said “Because CLAS accreditation is so rigorous and internationally recognised, using it for our laboratory to complement accreditation of our manufacturing facilities demonstrates to our major domestic and European customers that we operate to the highest standards. This is extremely important in a highly competitive international market.” Contact: Christina Oscroft Allergen detection 
Validation of cleaning regimes is one way to demonstrate that adequate controls are in place to manage allergens in food processing environments. Off-the-shelf allergen detection tests, such as immunoassays, can be used as part of this. The effect of cleaning fluids on the performance of these tests is unknown - but is important in case cleaning fluid in samples interferes with the test. This has been addressed as part of a member subscription funded research project which involved both laboratory and factory based trials. The work involved different combinations of test kits (for detection of milk proteins, crustacean residue and soya flour, as well as general protein soil) with typical cleaning fluids at different strengths. It highlighted that the presence of some cleaning fluids can lead to false negative results (allergen not detected when it is known to be present) and false positive results (allergen incorrectly detected as present). The effect observed very much depends on the combination of test kit and cleaning fluid. The work demonstrates that companies using such tests on samples such as rinse waters, need to make allowance for the potential effects of cleaning fluid. Contact: Helen Jones Nanotechnology network A new network, funded by Defra and the Engineering and Physical Sciences Research Council, will provide free access for CCFRA members to information on micro- and nanotechnology. A set of workshops will cover aspects such as:
The workshops will be complemented by summary reports and e-mail alerts on technical developments to transfer knowledge, identify research that meets industry needs, and understand potential impacts and barriers, including legislation, labelling, and consumer attitudes. Contacts: Dean Burfoot DuPont packaging awards CCFRA's commitment to encouraging innovation in food packaging was again demonstrated through our continued involvement in the DuPont Packaging Awards. This annual international event is organised by DuPont Packaging with the co-operation of CCFRA and the USA's Food Products Association. Alan Campbell, CCFRA's Packaging Technology Section Manager commented: “There were some extremely innovative systems submitted, illustrating how creative this sector is. They included developments for better product protection and dispensing, maintaining product quality and freshness, and improving the marketing message. All the examples demonstrate the importance of the package as an integral and functional part of the product – a philosophy we work hard to promote.” The winning entries can be seen on the DuPont packaging awards website Contact: Alan Campbell See you at SIAL If you are attending the SIAL exhibition in Paris (22-26 October) we will be delighted to see you at our stand (2J 029) in the Food from Britain Pavilion, where we will be launching our new brochure, Training 2007. We have some free tickets, available on request. Contact: Daphne Llewellyn Davies Product development 
CCFRA's popular product development course has been restructured and remodelled to reflect current practice. Under the new format, delegates will spend time developing their own recipes and assessing nutritional claims and costings – as well as learning the core principles of product development from product concept to launch. It also includes a new products lunch, looking at and tasting a wide range of new products, and a diagnostic dinner at a local hotel where delegates can test their ingredient identification skills. The course culminates with each delegate producing a product that will be eaten and presented to a mock retail panel. A follow-up course Introduction to Food Additives will be available from April 2007, to cover some aspects in more detail – for example, preservatives, flavours, gums, sweeteners, antioxidants and ‘natural’ alternatives. Delegates registering for both events can do so at a reduced rate. Clare Sant Dr. Arturo Bonet 
Arturo has been awarded a PhD by the University of Valencia for his research entitled Enzymatic treatment to reinforce the protein structure of wheat flour. His work explored the use of treatments with transglutaminase and glucose oxidase to restore structure and functionality of gluten weakened by protein-digesting enzymes from insect pests. This is economically important for millers and farmers in Spain and offers an alternative to chemical oxidation treatments. Arturo joined the Department of Cereals and Milling in 2005, and currently works on a major project exploring the importance of different wheat fractions in flour functionality and breadmaking quality - using flour fractionation and reconstitution methods coupled with small-scale rheological and baking tests. Arturo Bonet Welcome to New members CCFRA is delighted to welcome the following new members who joined in July 2006:
Contact: Bertrand Emond Please notify the Membership Department of any name or address changes with respect to our mailing list. |