Testing authenticity

A new approach will help exporters, importers and manufacturers to screen basmati rice products to assure their authenticity. This is the latest in a series of successful DNA-based methods for assessing authenticity of ingredients and products that include fresh, frozen and canned fish, meat species, gum additives, olive oil and nut species, and detection of genetically modified material. Projects are also underway on authenticity of fruit juices, dairy products and exotic meats such as venison, buffalo and wild boar.

The latest basmati rice work involved evaluating and applying automated, state-of-the-art DNA extraction and detection methods in conjunction with an existing DNA amplification method. The approach can be used to screen for common non-basmati varieties such as Sherbati and Pusa Sughanda, and is now available as a service to industry.

The projects underpinning the DNA authenticity work have been funded by CCFRA members and the Food Standards Agency, and involved collaboration with food companies, molecular biology equipment suppliers and universities, to bring the most appropriate and powerful approaches to bear on issues of concern to industry and enforcement authorities.

Is it permitted?

Establishing the legality of specific ingredients and processes is an essential part of the product development process and one with which we can provide considerable reassurance.

From ascertaining whether a particular ingredient or process might be considered ‘novel‘ by the authorities, to advising on the foods in which an additive can be used and at what levels, CCFRA‘s team of food law specialists can help.

Dr David Leeks from the Legislation section explains:

“With more than 60 years of combined experience, gained in industry, trade associations, official laboratories and enforcement, our advisers will help you understand and interpret legislative controls relevant to your particular products and developments, at any point in the development cycle. Confidentiality is assured including when, with your permission, we are able to consult with the UK Food Standards Agency or other authorities on a ‘no names’ basis as part of our thorough investigation of all relevant issues.

Towards the end of the process we are able to check your label artwork, including advising on potential claims and descriptions and on allergen labelling. With our knowledge of pending changes we are also in a position to advise on wording which ensures that your labels stay legal for longer.”

Colourings

Analysis of foods for ‘difficult’ chemical analytes has been the subject of extensive research and development in recent years – leading to services that help food companies assure the safety and quality of their products.

We have, for example, developed methods based on liquid chromatography-mass spectrometry (LC/MS/MS) for reliable analysis of problematic dyes and colourings such as Sudan dyes and Para-Red.

The approach can be used with a wide range of food products, raw materials and ingredients. It overcomes problems associated with false positives arising from the presence of interfering compounds which occur naturally in many food materials. It also allows detection at very low levels – typically parts per billion – and can often simultaneously detect different chemicals of interest.

In cases where quantitative analysis is particularly problematic, such as the colouring Red 2G, we are able to offer qualitative (presence / absence) analysis.

MoniQA

International trade of food and food products brings many benefits but also poses food safety risks. CCFRA is part of an EU project involving 33 partners from 20 countries, which has as its focus harmonising worldwide food quality and safety monitoring strategies.

The MoniQA NoE (Network of Excellence) will create a ‘virtual laboratory’ for collaborative research, training, dissemination and exchange of scientists. Through MoniQA, existing research will become more integrated to minimise duplication of effort.

New joint research programmes will target gaps in knowledge and encourage exchange of ideas, information, materials and knowledge. ‘Spreading of excellence’ activities will take the benefits beyond the network to other stakeholders including the consumer, food manufacturers, research institutes and regulatory bodies. Further information can be found at moniqa.org

Microbiology training

Nineteen delegates from developing countries recently visited CCFRA to undergo training in microbiological food safety, as part of an EU project. The two week course covered both the theoretical and practical implementation of microbiological standard methods. It also looked at microbiological aspects of thermal processing and canning, food spoilage, European legislation and microbiological criteria, sampling and uncertainty of measurement, rapid methods, food hygiene and factory sampling.

Developing contacts was an important part of the course and one for which the associated social calendar provided plenty of scope – with participants from Argentina, Brazil, Botswana, Mexico, Ghana, Ivory Coast, Malaysia, Thailand, Indonesia, China, Egypt, Morocco, Tunisia, Namibia, India, Russia and Vietnam.

High pressure processing of seafood

The commercial opportunities for high pressure processing in the seafood industry are currently being explored through a large project at CCFRA funded through Defra, the Seafish Industry Authority and Norconserv (Norway). In particular it is studying the effects of high pressure processing on 10 species of seafood including lobsters, crabs, oysters and examples of pelagic and demersal fish.

For example, the shells of lobsters and crabs can be completely removed after pressure treatment in much the same was as after cooking, but the meat stills appears raw (see photograph). This offers the potential for a completely unique product: raw, ready-to-cook lobster. There also appears to be yield benefits because a greater proportion of the meat can be extracted than is achievable by conventional cooking and picking. This could mean significant cost reduction and yield increases for crab and lobster processors, whilst retaining the quality of the end product.

Best speaker

Congratulations to CCFRA student, John Lambourne, who was voted best student speaker by his fellow students at the recent Rothamsted Research PhD Student Symposium. His presentation, entitled "Life as a small glutenin subunit", was one of a series of talks by students and senior guest speakers during the two-day programme of presentations, posters and discussions.

John has a CCFRA sponsored BBSRC Industrial CASE Studentship award to study the role of low-molecular-weight glutenin proteins in determining wheat quality, and will submit his doctoral thesis later this year.

ANUGA

CCFRA staff will be delighted to welcome you to our stand at ANUGA in Cologne, Germany, between 13-17 October. We are in the British Pavilion, Hall 11:2 at stand number G009. More information on the exhibition is at anuga.com

Events

Whole grains and whole foods: health and commercial benefits – 19 September

Developments in food safety training – 21 September

Mycotoxin update – East of England showground (Peterborough) – 28 September

Getting added value from manufacturing meats – 18 October

Thermal processing standards

Harmonisation of standards in thermal processing is the theme for the First European Conference of the Institute for Thermal Processing Specialists (IFTPS), to be held in Porto, Portugal on 30-31 October and actively supported by CCFRA. IFTPS is dedicated to fostering education and training amongst individuals involved in the thermal processing of food.

CCFRA’s Gary Tucker is chairing the first day and presenting on process calculation methods. Nick May will describe harmonisation of approaches between Thailand and the EU, drawing on extensive experience from an EU project on this. Other aspects covered will include modelling and simulation of retort processes, capabilities of commercial retorting systems, advances in instrumentation for thermal processing measurement and novel heating systems. More information can be found at iftps.org

Food safety standard

You can now obtain copies of Food safety management systems - Requirements for any organisation in the food chain (BS EN ISO 22000:2005) directly from CCFRA.

This standard was developed specifically for the food industry. It specifies the requirements for a food safety management system in the food chain where an organisation needs to demonstrate its ability to control food safety hazards. This control will help to provide consistently safe end-products that meet both the requirements agreed with the customer and those applicable to food safety regulations. The standard combines generally recognised key elements to ensure food safety along the food chain, including interactive communication, system management, control of food safety hazards through prerequisite programmes and HACCP plans, and continual improvement and updating of the management system. The standard further clarifies the concept of prerequisite programmes. It is priced at £118 per copy.

Contact by e-mail

You can opt to receive documents such as panel agendas and minutes, research voting papers and other information by e-mail. If you would like to take advantage of this, please contact our ,Membership Department stating your e-mail address, name and company name, and site location.

Various documents are also now available by automated e-mail response. To obtain a list of these, simply send an e-mail to auto@campden.co.uk with the subject line: send index

Welcome to New members

CCFRA is delighted to welcome the following new members who joined in June 2007:

• A Rahim Foods (pvt) –a Pakistani manufacturer of breads, cakes and frozen dough
• Bio-Rad Food Science Division –a French provider of tools for microbiological risk control specialising in industrial safety and veterinary diagnostics
• bpi.consumer VMB –a printer and converter of food packaging
• Bristol City Council –a local enforcement authority
• Corporativo Bimbo SA de CV –a Mexican bakery
• H J Nolan Seafood (Dublin) Ltd –an Irish seafood processor
• Kiril Mischeff Ltd –a supplier of ambient, chilled, fresh and frozen fruit and vegetables, dried fruit, fruit juice concentrates and purees, meat, fish, seeds and pulses.
• Leathams plc –a supplier of food products and ingredients to the foodservice,
  manufacturing and retail markets.
• Lundy Foods Ltd –an Irish manufacturer of cooked ham products and of fresh sandwiches,
  rolls and wraps.
• Neville's Bakery –an Irish manufacturer of bread and morning baked goods
• pSiNutria Ltd –a firm specialising in controlled nutrition release and functional packaging
• Take 'N' Bake Ltd –a Northern Irish manufacturer of frozen speciality breads
• Vinacan Saigon Packaging Joint Stock Company –a Vietnamese manufacturer of cans

Please notify the Membership Department of any name or address changes with respect to our mailing list.