 
Measuring texture of baked foods
Standardised and cost-effective tools to control product quality will be provided following recent research into the instrumental measurement of the texture of baked foods. The primary criterion with such instrumental methods is that they must correlate with sensory results. Using a commercially available texture analyser with a variety of head probes, a series of texture measurements were calibrated against sensory descriptions. It was found that there was good correlation between sensory and instrumental results for several texture attributes. With biscuits it proved to be easier to measure firmness and crunchiness than crispness, crumbliness and breakdown. Encouraging results were obtained for the measurement of bread crumb firmness, and of the dense, firm, moist and crumbly properties of cakes. In general, attributes such as softness, resilience, dryness, firmness, brittleness and crunchiness all lent themselves to instrumental analysis. Different probes were suitable for different texture attributes. However, similar attributes in different products, e.g. cake and bread crumb, could be assessed in the same way. As probe type is independent of equipment design, it is likely that various makes of analyser would be suitable for use. These results indicate the basis of standard instrumental tests for bakery product texture that could be used by the whole industry. Contact: Muhammad Bhatti (Tel: +44 (0)1386 842144) e-mail m.bhatti@campden.co.uk Meeting the challenges of nutrition 
Changing products to meet customers' specific nutritional requirements, whether in terms of nutrient composition or bioavailability, may have knock-on effects on processing parameters and product quality and acceptability. What at first looks like a simple reformulation to meet a particular market requirement can have adverse consequences on production costs and overall sales. Experience at CCFRA has shown that many problems can be avoided through practical trials and informed advice. "CCFRA provides a one-stop-shop involving nutritional, processing, analytical, sensory and marketing resources to undertake practical investigations on designing or reformulating products to meet specific nutritional requirements" says Dr. Anton Alldrick, Nutrition and Food Safety Manager. "It doesn't matter whether the product is for humans, pets or livestock, we have the knowledge and facilities to research and evaluate process optimisation and product acceptability. Trials and audits are carried out on a confidential basis, and advice can be given on nutritional implications and any legislative restrictions. We are also further developing links with expert organisations such as the British Nutrition Foundation and the Food Standards Agency to reinforce the advice which can be given to clients.". Recently, member-funded research has looked at the problems encountered in attempting to reformulate cakes and biscuits with reduced fat contents and fat substitutes. In some cases there was both a decrease in consumer acceptability ratings and increased difficulties in processing. Anton Alldrick: +44 (0)1386 842127 e-mail a.alldrick@campden.co.uk 
Pesticide MRL services
Information on what pesticides are permitted for use on various crops, and limits on maximum levels that are permitted on the crop when it enters the food chain has become increasingly important for many food companies in recent years. CCFRA maintains a comprehensive database of pesticide MRLs. This is available to clients through a wide range of services tailored to clients' specific needs. We are able to supply full details of pesticide maximum residue levels set in UK and/or EU legislation as well as those listed in Codex Alimentarius Commission guidelines. Clients are able to specify the crops or active ingredients in which they are interested and receive full information on these via a spreadsheet e-mail or in printed format. Also available on annual subscription are alerts to changes to legal or recommended MRLs and relevant news relating to pesticide MRLs, including reports of exceedances. CCFRA provides a tailored consultancy service, investigating MRL related issues world-wide, and advice on permitted uses of pesticides. This is a particularly important service for exporters and could include issues concerning specific national MRLs.
Contact: Chrisn Ivin Pan-European conference on food safety and quality C&C Hungary is recognised as a major source of expertise in training and consultancy for the food industry in Eastern Europe, particularly with regard to product safety and quality. As a result, the organisers of the 'Pan-European Conference for Food Safety and Quality', the United Nations Food and Agriculture Organisation and the World Health Organisation, requested that Professor András Sebök, from C&C Hungary, contributed a paper entitled "Experiences in application of HACCP systems in small and medium sized businesses in Hungary" at the conference held for the first time in Budapest. The conference attracted leading figures from industry, governments and consumer organisations across 48 countries, and discussed the upgrading of food surveillance systems, increased transparency within the food chain, control and legislation and the expansion of a rapid Alert System to deal with food scares. Contact: András Sebök(e-mail: a.sebok@campdenkht.co.uk ) Hot topics in food microbiology Following on from last year's highly successful 'Hot Topics' conference organised in conjunction with bioMérieux, a further conference is to be held this year on 5-6 September. As before, the conference will be sponsored by bioMérieux, and concentrate on some of the most important microbiological concerns of the moment. Key sessions will cover toxigenic microorganisms, animal viruses and prion diseases, vegetative bacteria such as E.coli and Streptococcus, and microbiological monitoring approaches, including molecular methods and the tracing of contamination in the processing environment.
Contact: Joy Gaze Reducing steam use during venting of batch steam retorts CCFRA is leading a new ETSU project in collaboration with six major UK food industry companies, to reduce steam loss during retort venting, and so reduce energy costs. Steam retorts are essential components in the heat processed foods sector, in that they offer excellent heat transfer to foods in metal cans. The introduction of steam/air retorts in the 1980's provided a processing option for glass and semi-rigid containers. For food companies, saving steam had been low on the priority list because of relatively low steam costs when compared with those for raw materials. However, the introduction of the climate change levy (CCL) in 2001 moved energy saving up the priority list. The major source of steam energy waste occurs during the venting period, which is a fixed time period where the retorts operate with the steam inlet and vent valves fully open. The aim of the vent procedure is to force out residual air from around the cans, leaving an environment with excellent temperature distribution and assurance of heat transfer. Since this is a wasteful procedure, an alternative method is desirable, such as to fill the retort with hot water and displace this with steam or to evacuate the retort with a vacuum pump. The aim of this project is develop such a method, demonstrate its effectiveness and safety, and quantify the energy, water and cost savings that could accrue.
Contact: Gary Tucker CCFRA to provide technical support to food authorities CCFRA has just been commissioned by the Food Standards Agency to provide technical support to all the Food Authorities in the whole of the United Kingdom. Following consultation with the various coordinating bodies and parent associations, over 500 local authorities including Environmental Health Departments, Trading Standards Departments and Port Health Authorities are now taking full advantage of this comprehensive and unique package, which includes the provision of technical, scientific and legislation information (advice, consultancy and publications) as well as regional briefing workshops and specialist training courses.
Contact: Bertrand Emond Key topics in food science and technology - a role in education Food and food production have never had a higher media profile, while food related educational opportunities have never been greater. Despite this there is widespread misunderstanding of food what it is, where it comes from, how it is produced and its role in our lives. Key Topics in Food Science & Technology is a series of short books designed to meet a need both within the food industry and educational sector for industrially relevant introductory guides to specific aspects of food science and technology. Although aimed primarily at industry recruits, trainees and students, the series is also proving of interest to established industrial and enforcement personnel seeking a 'refresher' on specific topics. It is also now widely used in schools by teachers of A and A/S level food technology. Titles published to date include:
Further titles are under development including, for example, an introduction to food composition and its industrial significance. Each title is priced at £25 per copy for members, with a 20% discount if all five are purchased together.
Further information and orders Mrs. Carol Newman,Publications Officer, Tel: +44(0)1386 842048 Fax:+44(0)1386
842100 e-mail:
pubs@campden.co.uk |