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Quantitative consumer data from an Internet survey
Collection of consumer information via Internet questionnaires shows promise in offering rapid and relatively inexpensive access to public opinion on specific food products or food-related issues.
To assess the potential usefulness of the Internet in quantitative consumer research, we compared a traditional quantitative survey method (hall test) with an Internet approach. The aim of the survey was to investigate the needs of a target group of consumers
(females aged between 30 and 50 years). regarding energy/stimulant drinks. The recruitment criteria and quotas aimed for were successfully achieved using both methods, with the numbers of consumers recruited exceeding requirements in both cases, thus offering an effective safety net.
Hayley Newsholme Consumer views on food additive information A qualitative survey, sponsored by the Food Standards Agency, is being undertaken to examine consumer requirements for information on food additives. This was commissioned following reports showing that consumer concerns regarding the presence of additives in food persist, despite attempts to provide improved ingredient information. This has stemmed from an increased interest in diet and health, and the growing complexity and increased range of foods now on the market. The survey will involve a series of 12 focus groups, to be carried out throughout the UK. The project will investigate attitudes towards a range of information sources, such as food packaging, government agencies, in-store information, media and magazines. The results of this study will facilitate a deeper understanding of the specific information needs that enable consumers to make informed choices. It will also help product developers to make informed decisions on the use of different additives in relation to consumer acceptability. Deborah Allen A European first Andrew Timperley has become the first European Certified Conformance Evaluator certified by 3-A Sanitary Standards Inc. This enables him to conduct independent verification that equipment or systems showing the 3-A symbol conform to 3-A standards for sanitary equipment design, fabrication and construction materials. To obtain the certificate, Andrew had to meet specific criteria for knowledge and industry experience, verifiable work experience and high professional integrity. The comprehensive exam required interpretation of engineering drawings pertaining to manufacturing equipment and instrumentation for the food processing industries, and the ability to review and evaluate complex processes. For information on how CCFRA can help your company with hygienic equipment and design, contact Andrew Timperley Defra - invitation to consult on strategic research Senior representatives from the farming and food chain are invited by Defra to attend workshops to identify issues that are likely to influence the farming and food industries in 10 years time, and thus the R&D required to address these. These interactive workshops are being organised by the Sustainable Farming and Food Research Priorities Group (RPG). Professor Colin Dennis, Director-General of CCFRA, is a member of this RPG. For further details on each workshop together with a registration form, click here
Hygienic engineering The European Hygienic Engineering and Design Group (EHEDG), formed in 1989, comprises members from equipment manufacturers, food industries, research institutes and public health authorities. The aim of EHEDG is to provide best practice guidance on hygienic engineering during the processing and packing of foodstuffs and close links have been established with European standards committees over many years. A recent initiative is the EHEDG 'EL' scheme for equipment designed to be cleaned with liquids. This scheme enables equipment manufacturers to gain accreditation for their products based on hygienic design and cleanability, and also demonstrates 'due diligence' in design, together with the opportunity to apply the 'EL' logo. The food industry is already specifying EHEDG criteria for new equipment and it is in the interests of all food equipment manufacturers and suppliers to be aware of this development. A seminar 'EHEDG - the benefits of partnership between equipment suppliers and food and drink manufacturers' will be held on Thursday 10 June 2004 at CCFRA. This seminar will provide delegates with an overview of the work already undertaken by EHEDG, including design principles, test methods, and case studies from food and equipment manufacturers. EHEDG has published an extensive range of guideline documents available from CCFRA (pubs@campden.co.uk or www.campden.co.uk ). Delegates attending the seminar will be able to purchase or order EHEDG or CCFRA publications at 20% discount. EHEDG: Andrew Timperley Seminar: Daphne Llewellyn Davies Estimating uncertainty in microbiological measurement 
Estimating the accuracy of a particular result from a microbiological analysis is often difficult, requiring expert help and guidance. To complement a recently released guideline document (Microbiological measurement uncertainty: a practical guide - Guideline No. 47), CCFRA offers a consultancy service to help microbiologists unravel the complexities of the task. In charge of the service is Keith Jewell, CCFRA's Consultant Statistician, and he explains the factors involved in the service and the guideline document: 'No measurement is perfect - it has associated uncertainty arising from many factors. Understanding this uncertainty - its extent, how it arises and how contributing factors affect it - is essential for the correct interpretation of a result, as uncertainty is an important indicator of a measurement's quality. Consequently, ISO 17025, which covers the accreditation of measurement and testing laboratories, requires such laboratories to have and apply procedures for estimating uncertainty of measurement. However, until now there has been little guidance for microbiologists on how they should evaluate measurement uncertainty in microbiological analysis. Authoritative sources have recognised that microbiology requires special approaches, but available guidance has either been highly mathematical and difficult for microbiologists to apply routinely, or has not fully met the requirements of ISO 17025.' Because the collection of microbiological data can be difficult and time-consuming, the approach advocated makes optimum use of data generated during routine internal and external laboratory quality assurance. Many laboratories will find that they do not need to conduct extra analyses or generate additional data to make use of the advice and guidelines given. Keith Jewell Microbiological methods - an information forum Developments and advances in microbiological methods offer new techniques which can have significant advantages over standard tests in giving faster, automated, more sensitive or more specific results. They provide industry with potential for greater productivity, faster results and more economic testing. CCFRA's Microbiological Methods Forum provides regular updates on new and developing methods through meetings and newsletters, and stimulates the development, acceptance and use of new methods. Trade displays at the meetings demonstrate developments from leading biotechnology, diagnostic and media manufacturers. Recently invited speakers contributed information on emerging issues, ultra-rapid pathogen detection, yeast identification strategies and an automated rapid pathogen test system. Newsletters cover new developments, method validations, latest references and forthcoming international meetings. Recent issues included items on new methods for Salmonella detection and control; bacteria inactivation by shock waves; water microbiology; and 'name that mould'. For information on membership of the Forum please contact Technology of pastry proposal 
We are formulating a proposal for a LINK-funded project to produce practical information and data for pastry users and manufacturers. Typical areas to be addressed will include:
The project will provide participating companies with valuable knowledge on the manufacture, handling and associated technology of producing pastry for today's diversifying markets. If your company is interested in being involved with this project please contact Contact Phil Voysey New members Campden & Chorleywood is delighted to welcome the following new members who joined in February 2004
Contact: Bertrand Emond or Sally Easton Please notify the Membership Department of any name or address changes with respect to our mailing list. |
