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The neglected healthy food 
An extensive consumer study of diet, health and food choice will help industry with fish product development and marketing. The study, which was designed to satisfy gender, age and socio-economic criteria, involved both an on-line survey of over 500 consumers and twelve focus groups across England, and revealed some interesting paradoxes. For example, nearly 90% of respondents perceived white and oily fish as extremely healthy. However, the majority also regarded fish as relatively unimportant in achieving a healthy balanced diet. It also explored the reasons for low consumption of fish. These included a lack of culinary skills and other practicalities (e.g. fiddly to eat, fear of bones), the aesthetics (smell, lack of variety), and cost. Interestingly, the main exception group was the over-sixties, who enjoy and consume fish regularly, having established the habit of eating fish in childhood. Recommendations for the fish industry based on the findings include use of educational marketing campaigns, helping consumers acquire the skills to prepare fish, increasing accessibility to fishmongers to help consumers, and development of processing technologies that facilitate cost reduction while enhancing sensory appeal. *R&D Report No. 238 ‘Consumer issues in diet and health’ available to members from Carol Newman +44(0)1386 842048 pubs@campden.co.uk Contact: Sarah Thomas Quality sensor 
An automated multi-sensor system for measuring the quality of durable baked goods such as biscuits, wafers, crackers and crispbreads, has been built at CCFRA. The system was constructed as part of the multi-partner European Project, SENBAK, to develop an integrated at-line system capable of measuring product weight, moisture content, colour and physical dimensions. CCFRA's contribution included laboratory tests and construction of the prototype. This was built by CCFRA's Engineering Services Department, who also designed the electrical system and made several improvements to the original mechanical design. “The aim was to create and test a prototype system to provide small and medium sized enterprises (SMEs) with a low-cost and easy-to-use quality control tool” explained Martin Whitworth, CCFRA's Cereals and Milling Science Manager. “It needed to be flexible enough for use with different products and make all the required measurements automatically in a self-contained unit. Trials in a commercial factory show that the prototype constructed by our engineers fulfils all these criteria. CCFRA and our project partners are looking at how best to exploit the technology.” Contact: Martin Whitworth New product development facilities A fully refurbished product development laboratory in the Food Manufacturing Technologies Department will enable us to provide improved product development support to clients. We provide advice, guidance and technical support all along the product development chain – from idea generation through to the use of pilot plants and manufacturing of consumer samples – and the new laboratory is an important part of this. It is ideal for companies who don't have the time or the facilities to spend on new product development, or who want to undertake work at independent facilities. The new laboratory will be open for viewing on Campden Day (6 June) with plenty of opportunity for visitors to talk to staff about our product development service. Clare Sant of CCFRA's product development team comments “We are absolutely delighted with the result. The new layout, with a separate seating area, is ideal for discussion with clients and for teams of delegates to have designated spaces during training courses.“ These facilities and services complement those offered in the area of bakery product development. Contact: Clare Sant Campden Day 6th June 2007 In addition to the 29th Annual Campden Lecture, during which Dame Deirdre Hutton will address 'The science of food regulation', Campden Day provides an opportunity for members to update themselves with the full breadth of services offered by CCFRA. Contact: Lynette Lewis Distance learning March saw the launch of the first of four distance learning courses developed by the Open University in collaboration with CCFRA. Farm to fork: an overview of food production is aimed at people new to the food industry and with a non-food background. On multimedia DVD with accompanying books and website, it involves around 50 hours of directed study. For further information see Training 
Rapid methods Exhibition space is now available at the forthcoming meeting on rapid and alternative methods in food microbiology, to take place at CCFRA on 12 June 2007. Contact: Daphne Davies Milling for key food ingredients Milling is a key unit operation within dry powder processing which is fundamental to many sectors of the food industry. From wheat, maize and other grain to beans, pulses and novel raw materials, our ability to produce powders to specific standards and with consistent batch-to-batch quality is an essential first step in assessing the quality and properties of raw materials and the impact these have on the end-product. But as Sam Millar, Head of Cereals and Milling, explains, we can help clients achieve much more. 
“Using our Bühler Miag mill with its single roll passage, for example, we can control important milling variables such as speed, roll differential and disposition, to 'dissect' the milling process and understand how it influences particular raw materials. This is supported by the wide range of analytical tools which we can then use to characterise the resulting mill streams. Using UKAS accredited protocols for wheat, we can vary the scale of operation - from grams to around 100kg. The understanding we generate from our integrated and controlled approach helps clients to optimise their process to achieve the desired quality or processing efficiency.” Contact: Sam Millar Promoting UK wheat 
The suitability of UK wheat for overseas bread markets was again demonstrated at the ninth annual International Bread Baking Workshop. Delegates from mainland Europe and North Africa applied their traditional breadmaking processes using UK wheat. The aim of the workshop, organised by the Home Grown Cereals Authority and held at CCFRA, was to inform and educate potential buyers of UK wheat about the quality of the wheats and how these would perform in their own bread market. George Forbes, Chairman of British Cereal Exports Advisory Committee, commented: "HGCA British Cereal Exports is pleased to work with CCFRA on the Bread Baking Workshop, which is a key event for us to demonstrate the quality and suitability of UK wheat in international breadmaking. CCFRA's facilities are world class and they have superb technical staff which contributes enormously towards the success of the event. All of our delegates are impressed with CCFRA and BCE values the support of the organisation." Contact: Kim Little Milk in foods Foods imported from third countries and which contain 50% or more processed animal product (other than meat) by weight of the food, will be subject to checks under forthcoming changes to EU legislation covering imported products of animal origin. The FSA is funding CCFRA to assess the feasibility of using a protein lab-on-a-chip method to measure milk in composite foods at and around 50%, as an example of an animal based ingredient. Contact: Helen Brown New reviews 
Three new literature reviews, presenting technical information of relevance to industry, have recently been published:
Each is priced at £40 (members) and £60 (non-members) Contact: Carol Newman The cod factor 
Meat and fish content of products can be determined analytically, via the nitrogen content and appropriate nitrogen factor. New nitrogen factors have been published for cod, replacing the interim values in use since 1998, and are as follows for cod fish ingredient: 2.75 - if cod fillet fish is known to be the ingredient CCFRA's analysts can provide advice on nitrogen determination, nitrogen factors and meat and fish content calculation. Contact: Brian McLean More profit through skills Improve is the Sector Skills Council for the UK food and drink manufacturing sector. CCFRA is actively supporting Improve's initiatives, including their work on qualifications and national occupational standards, and the establishment of a National Skills Academy and associated training centres. Improve is currently recruiting new Board members and, in particular, is looking for individuals with strong operational and senior executive experience. Contact: Bertrand Emond Welcome to New members CCFRA is delighted to welcome the following new members who joined in February 2007:
Contact: Bertrand Emond Please notify the Membership Department of any name or address changes with respect to our mailing list. |