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Clean label starches 
Work is underway to help companies assess starches in relation to the way they have to be declared on the product label. Starches are widely used to modify the rheological properties of foods, and changes in the starch or the process can have significant effects on product properties such as mouthfeel, processing characteristics and product stability. Native starches have limited functionality as they are not tolerant to low pH, high shear or freeze/thaw. Physically modified starches are available to help overcome these problems and, unlike chemically modified starches, can be declared as ‘starch’, giving a ‘clean label’. Work has been carried out to compare the characteristics of native, physically modified and chemically modified starches in formulated microwaveable starch-based sauces - a lower pH tomato sauce, a higher fat cheese sauce and a high sugar toffee sauce. Rapid visco analysis was used to measure starch gelation and behaviour, and differential scanning calorimetry (DSC) to measure the heat needed to melt the crystalline regions. The work has yielded data on the properties of the starches which will be of use to manufacturers developing ‘clean label’ products. Contact: Sarah Chapman Post-harvest services 
In pursuit of fresh produce safety and quality, we work closely with clients within the food supply chain and their support industries to offer a range of services covering post-harvest treatments, storage and post-harvest handling technologies. As Chris Ivin of CCFRA’s Agriculture Department explains "We have expertise in the wide range of technologies used to maintain the quality of fresh produce during storage, distribution and retail display through to consumer usage. We have temperature and humidity controlled facilities that can replicate conditions during storage, transport, retail display and consumer storage and offer both traditional and new postharvest treatments." Chris adds "By calling upon colleagues who are experts in related fields we can offer a total solution. We work with our packaging technologists to cover packaging design and modified atmospheres, with sensory and consumer scientists to assess colour, flavour, texture and odour, including assessments of consumer acceptability. We make instrumental measurements of colour using our 'Digieye' systems and Minolta chroma meters. We are also active in providing physical measurements, such as texture attributes, and compositional analysis to measure nutritional and compositional changes during post-harvest storage and shelf life." Contact: Chris Ivin DNA chips with everything Following successful transfer to government control laboratories of our lab-on-a-chip based DNA profiling assays for fish authenticity, the Food Standards Agency is using the approach for surveillance of fish from catering outlets. Meanwhile, our UKAS accredited method is being extended to include profiles for a wider range of fish and seafoods. Also, reductions in analysis time from two days to two hours could result from use of automated DNA extraction and rapid DNA amplification and digestion. 
This work along with other FSA and RA funded lab-on-a-chip projects on genetically modified foods, basmati rice and fruit juice is putting CCFRA at the forefront of developing rapid DNA-based food authenticity tests which are suitable for quality control checks. We will be pleased to advise member companies interested in adopting rapid DNA tests for their own in-house screening purposes. Contact: Steve Garrett Grain storage link project CCFRA is delighted to be part of a new Defra Link project on defining and managing risks to safety and quality during food and feed grain storage. The project involves a consortium of ten companies and organisations, drawn from industry and research. The main aim of the project is to research the key knowledge gaps regarding the hazards, controls, critical limits and monitoring required during the grain storage process from intake to outloading and despatch. Contact: Chris Knight Research overview Research Programme 2007 provides a concise overview of CCFRA research projects. It includes projects funded by member subscriptions, government departments and agencies such as Defra, the Food Standards Agency and the European Union, as well as studentships and Club projects (funded by consortia of CCFRA members). 
Projects are grouped by the strategic themes identified by RA members as being of major importance to the food, drink and related industries over the next 3-5 years. This emphasis on industrial relevance is reinforced by the active involvement of our members in debating and selecting research proposals for member subscription funding. Each entry includes a summary of the project, as well as details on funding body, duration and CCFRA contact for further information. It is available on paper, or via the web as browsable pages or pdf download Contact: Carol Newman Panels 2007 Participating in our Technical Advisory Panels can help you get the most from your membership. Through them you can:
All full RA members are eligible to join one or more of the 14 panels. Each panel meets three times per year and attendance at these meetings is free of charge. The 14 panels are:
The dates for 2007 panel meetings Contact: IATC tender winner We are delighted to have been appointed as Associate Partner of the International Agriculture & Technology Centre (IATC) based at Stoneleigh Park, Warwickshire, UK. IATC offers support and advice to UK companies in the agriculture and related technologies sector who are looking for new market opportunities across the globe. CCFRA will provide technical and industry expertise to support the IATC team and help to proactively promote international trade development and opportunities, recruiting UK companies for events, international business visits and other IATC or industry led activities. Contact: Bertrand Emond European Fish and Seafood Conference 
This event, on 22-23 March 2007, will now take place in London, at the ICO Conference Centre, Berners Street, so that it can incorporate the Seafood Awards 2007 Ceremony and Dinner, through which Seafish recognises technical excellence. Contact: Daphne Llewellyn Davies 25 years service Twenty-five year service awards were presented to three staff in December by Professor Colin Dennis, Director General, who thanked them for their loyalty to CCFRA and dedication to delivering high quality services. 
Elaine Allchurch Elaine is the Data Support Services Manager in the Department of Consumer and Sensory Science, where she provides support and guidance to both the consumer and sensory teams with a wide range of data processing and data analysis services. This includes sensory data from panels and survey data from market research activities. 
Mike Jeffries Mike is Head of Engineering Services, a department which is essential to the day-to-day smooth running of the RA’s buildings, grounds and infrastructure. The services that are perhaps most conspicuous to visitors include the setting up of rooms for meetings and conferences, and much of the logistics associated with events such as Campden Day when the department co-ordinates facilities such as the marquees and traffic flow. 
Sally Easton Sally works as Membership Manager in the Department of Membership and Training. Her career at CCFRA began in the Microbiology Department, where she was appointed to the then newly created industrial services section. Her current responsibilities involve liaising with members on a range of day-to-day membership issues and she is perhaps best known by many members and other visitors for her guided tours of the site. 
Colin Dennis Earlier in the year, on Campden Day, CCFRA’s Chairman Guy Bowman presented Colin with his twenty-five year service award and thanked him for his enormous contribution to the development of CCFRA. He cited numerous landmarks and quoted various statistics that illustrated how the RA had developed over the last 25 years, including the 18 years in which Colin had been Director General - a three-fold increase in staff, an eight-fold increase in members and twelve-fold increase in turnover. Whilst recognising the role of all the staff at CCFRA, Guy concluded: "But it is Colin’s leadership and vision that have put CCFRA very firmly on the map as the largest membership based food research association in the world." Welcome to New members CCFRA is delighted to welcome the following new members who joined in November 2006:
Contact: Bertrand Emond Please notify the Membership Department of any name oraddress changes with respect to our mailing list. |