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Non-invasive assessment of food quality 
Wider use of non-invasive methods for assessing food quality is a step nearer, following a CCFRA research project. Use of near-infrared (NIR) spectroscopy in assessing meat quality, staling of baked goods, salt levels and flour particle size distribution were all explored - to extend the use of the technique within and beyond sectors where it is already well established, such as flour milling. For example, the sensitivity of NIR to differences in the physical structure of meat allowed changes resulting from freezing to be determined with reasonable accuracy. Changes in starch gels during retrogradation offer possibilities for NIR assessment of staling of baked goods. The interaction between chloride ions and water in a food causes changes detectable by NIR, with the potential for screening the salt level in bread during manufacture. Flours with the same mean particle size but differing particle size distributions were shown to have different NIR spectra - offering an extension to the range of flour quality parameters already assessed by NIR. Whilst some of the applications explored require further development, they demonstrate the potential for wider exploitation of this non-invasive method for the assessment of foods. Contact: Sam Millar Using sensory analysis The success of a product relies heavily on its sensory characteristics. Analysing these objectively enables manufacturers and retailers to harness information about the sensory attributes. This can maximise the chances of a product being successful in the market place and ensure consistency in terms of the quality expected by the consumer. Our accredited sensory science services can help companies achieve this. Lucy Brown, CCFRA’s Sensory Services Manager explains: 
“We offer a variety of sensory testing services to support all aspects of new product development and quality control. Using our trained sensory panels we can help companies evaluate their products objectively against key competitors and/or prototypes, understand the effects of changing a process, ingredient or packaging, and determine product shelf-life.” In addition to this, the services can also be used to troubleshoot when problems arise - for example the presence of taints or off-flavours. In such cases the group can call upon the expertise of chemists, microbiologists and other technical specialists to identify and help eliminate the cause of problems. Contact: Lucy Brown Bioinformatics for business Using the power of computer tools to analyse biological information - or bioinformatics - is an important emerging area with practical applications for the food and drink industry. Geographical origin of fish such as anchovies provides a good example of what can be achieved. Over 60 species of small fish from different geographical locations are commonly termed anchovy. These will have different functional properties when used as ingredients in food products - so accurate identification is essential for consistent product manufacture. 
DNA sequence information was generated by CCFRA from an authentic European anchovy, a reference Argentine sample and several unknown samples. Additional DNA sequences, from a study of 100 anchovies of different geographic origin as well as non-anchovy samples, were obtained from the National Centre for Biotechnology Information database. Bioinformatic analysis grouped the latter into clusters, which reflected their geographical origin. The authentic and reference CCFRA samples fell within the expected clusters, whilst the unknown CCFRA samples could also be allocated to the Peruvian, Japanese or Argentine clusters. This approach is applicable to any plant, animal or microbial species where there is a distinct species or geographic demarcation. And with parallel applications to protein analysis, protein structure prediction and microbial typing, for example, bioinformatics is likely to find a wide range of applications relevant to the food industry. Contact: John Dooley Allergens and protective clothing 
Concern has been expressed that overalls worn by food production operatives in areas where allergens are handled could, via the laundry, contaminate overalls used in allergen-free areas. This has been investigated as part of a member-subscription funded project. Using allergen test kits it was possible to detect almond and prawn residues on overalls worn whilst handling these materials. After laundering, the allergens were not detectable on these overalls, nor on overalls used in allergen-free areas and laundered immediately after the contaminated overalls. In the specific scenarios studied, the laundry is unlikely to be a route for cross-contamination; however, testing of protective clothing for allergen residues following laundry should be considered as part of the validation of allergen control measures in food factories. Contact: Helen Jones Seminars and conferences Fish and seafood The latest developments with fish and seafood products - including market trends, processing technology, product and packaging innovation and quality measurement - will be the focus of attention at an international conference to be held at CCFRA on 22-23 March 2007. Organised in collaboration with Norconserv, the UK Sea Fish Industry Authority and the Norwegian Seafood Association, sponsorship opportunities are available.More information at: Sustainability The increasing importance of sustainable practices is the subject of a major seminar at CCFRA on 17 November, with presentations from Defra, sustainability organisations and companies from all parts of the food supply chain. Organised with Forum for the Future, a sustainable development charity, the day will include discussion and break-out sessions to help companies identify what measures they could adopt to improve their practices and save costs. More information at: Water and waste An update on the latest issues and developments with water and waste is the subject of a two-day conference at CCFRA on 30 November and 1 December. The event will cover legislation, re-use and recovery techniques, practical measures for saving costs and using resources to the best possible effect, as well as wider issues such as channelling surplus foods through charitable organisations. More information at: Groundbreaking academy Sainsbury’s and CCFRA have joined forces to establish the Sainsbury’s Technical Management Academy (TMA) - a leading edge technical development programme. It is designed to deliver Sainsbury’s and their suppliers’ joint vision of having the best technical management in the industry. It will build participants’ knowledge of food quality and safety, facilitate their understanding of Sainsbury’s technical requirements and their implementation, and develop their professional and technical skills. It will also foster networking and help participants share experiences. The Academy consists of three separate two-day workshops to be taken within a year, covering nine modules, as well as an annual reunion at CCFRA for all Academy members, with guest speakers.
More information at: www.campden.co.uk/training/pms7.htm Contact: Bertrand Emond New guides: pesticides and pasteurisation New editions of two well established and widely used CCFRA publications provide updated practical guidance for industry. Pasteurisation: a food industry practical guide (Guideline No. 51) takes account of the greater prominence of pasteurisation in food processing and preservation, covering its application to dairy products, drinks, fruit, vegetables, meat, fish, sauces, meals, baked and extruded products, and multi-component foods. It explains how to establish an appropriate heat process whilst taking account of other preservation factors such as pH and curing, for example. Meanwhile, although the levels of pesticide residues in food materials is tightly controlled through legislation, increasingly, farmers, growers and food businesses must also respond to customer expectations on reducing the use of pesticides and minimising their residues. Managing pesticides in the food chain (Guideline No. 19) is a practical guide which will help farmers, growers, food processors, food manufacturers and retailers to meet these expectations through a risk-based pesticide control system. Price per copy: Pasteurisation guide – £80 members / £120 non-members Pesticide controls – £60 members / £90 non-members Recent R&D reports The main findings from CCFRA’s extensive research programme are published in the form of R&D Reports. Recent reports include:
Copies of each are available free on request to members (up to three copies per member company). R&D Reports are listed in the research section of our website www.campden.co.uk/research/reports.htm Contact: Carol Newman Welcome to New members CCFRA is delighted to welcome the following new members who joined in October 2006:
Contact: Bertrand Emond Please notify the Membership Department of any name or address changes with respect to our mailing list. |