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Predicting spoilage
Rapid differentiation between different groups of yeasts and moulds may help the food industry to improve the management of spoilage incidents by more rapidly identifying the source of contamination. Although spoilage by yeasts and moulds is a major problem in some sectors of the food industry, the causative organisms are generally not well characterised. Using soft drinks and yoghurt production as example manufacturing areas where such spoilage is a problem, fingerprinting techniques, similar to those that have been used at CCFRA for many years to identify bacterial strains, are being used to characterise the yeast and mould organisms of concern. Their molecular fingerprints are being related to phenotypic characteristics such as the ability to grow at low temperatures or in the presence of preservatives. Yeasts of relevance to soft drinks manufacturing can be classified into three groups: those which are rarely present in the factory environment, but which show osmotolerance and preservative resistance; those that are hygiene indicators, but cannot grow in soft drinks; and those that can both be present in the manufacturing area and grow in product. Initial findings in this Defra LINK-funded project in conjunction with IFR indicate that there are differences in genetic fingerprint between organisms in the three groups and that these could be significant in preventing product spoilage in different food processing situations. David Dawson Hygiene risks of clean filling To complement ongoing research and development work aimed at reducing contamination in clean filling, we are seeking
Contact Keith Brown Campden Day - 9 June 2004 Our member open day is established as one of the premier events in the food industry calendar for companies to network with over 400 delegates and 300 CCFRA staff, keep abreast of the developments and services available to them, and listen to a key speaker providing a highly topical overview. This year our speaker, Iain Ferguson, Group Chief Executive of Tate and Lyle plc, will be addressing the 'The Role of Food in Social Change'. Over 60 displays and demonstrations will illustrate how CCFRA provides industry with innovation, solutions, and best practice guidance on issues affecting their business. This is the occasion when new equipment, techniques and methods can be viewed and the significant range of services available to clients is illustrated. Feedback on Campden Day 2003:
Contact Lynette Lewis
Commitment to quality of service CCFRA (UK) is accredited by UKAS to undertake a wide range of specified tests (UKAS accredited testing laboratory No. 1079; UKAS accredited calibration laboratory No. 0407); complies with the principles of GLP; and is officially recognised to carry out pesticide efficacy trials in the UK. Our Business Management System is 9001:2000 certified and we are a recognised Investor in People. For details see About CCFRA on www.campden.co.uk/ccfra/ccframenu.htm or Contact: Amanda Roberts Food modelling club The Food Modelling Club, based at the University of Leeds, provides a forum for exchange of information and insight into the potential of numerical modelling techniques in food production and research. The Club also aims to take a strong lead in defining the food industry’s generic modelling research needs. CCFRA is a Member of the Club, and further information can be obtained from Contact: Dr. Mike Stringer Hold your seminar at CCFRA We welcome opportunities to collaborate with Member companies in the organisation of conferences, seminars or workshops to suit their specific company requirements. We can provide valuable technical input where appropriate and offer purpose built conference suites in a central location in the Cotswolds. Where required, we can also provide registration facilities and help with organisation of the programme and promotion of any events in which we participate. Contact: Daphne Llewellyn Davies Armed forces feeding 
CCFRA is supporting the Ministry of Defence in setting the requirements for feeding the armed forces in a technical advisory role on a new UK Expert Panel on Armed Forces Feeding (EPAFF (UK)). This is led by the Defence Catering Group and brings the combined expertise of CCFRA and QinetiQ (formerly an agency of the MOD), a supplier of UK military nutrition research, to address the feeding needs of the armed forces in barracks and on operations. The panel will provide a world-class UK military feeding capability by integrating MOD expertise, UK industry and the UK military nutrition research base. The objective of the panel is 'To provide expert guidance on Armed Forces Feeding that meets operational, nutritional and safety requirements, and satisfies the practical, psychological and quality needs demanded by the end user'. It will address military nutrition and operational feeding requirements including performance-related and clinical nutrition, food supplements and fortification. Food safety, quality management and user acceptability are key factors under consideration, together with food packaging and product innovation. Wing Commander Keith Willox, of the Defence Catering Group, comments 'This new expert panel gives us the opportunity to fast-track improvements based on the best science, nutrition and technology in the feeding of soldiers on operations, wherever we are in the future'. David Lyon Helping overseas members Several key providers of horticultural products for the UK market had discussions on the challenges of the integrated food chain with Chris Knight, Head of Agriculture at CCFRA, when visiting an international trade exhibition* in Kenya recently. Chris gave a presentation on the main risk areas and control systems adopted within the food supply chain, and the value of safety and quality systems that address specifications, traceability, codes of practice and food safety management. Chris comments 'CCFRA is providing a full range of services in Kenya, where the industry is very responsive to changing demands and willing to invest in its future. We offer a unique service in which horticulture is linked to the whole food production chain and we can provide advice based on direct experience and knowledge of both food industry and consumer expectations, as well as the relevant legal requirements. Food businesses in the UK and Europe are having to consider their raw materials not just in terms of food safety and quality, but in terms of how they are produced, so we also consider pesticide residue control, HACCP, and social and environmental responsibilities'. *Hortec/Agriflor Africa 2004, Nairobi, Kenya 17-19 March 2004. CCFRA presence was sponsored by the UK government. Contact: Chris Knight Research summary sheets 
One of the industrial benefits of CCFRA's Research and Development programme is the development of skills and knowledge necessary to resolve current and future issues of importance to the food industry, and to demonstrate how new scientific findings can be converted to technology, thus giving members a competitive edge in the marketplace. In order for this to be effective, it is essential that the results and findings from the research are communicated to members; in addition to research reports and other full-length publications, Research Summary Sheets are an effective way of achieving this. Research Summary Sheets are designed to enable the reader to rapidly identify particular topics of interest on which they can seek further information. They are a maximum two pages in length, and briefly describe the background and reason for the research, the main overall findings, with key specific examples, and a note on the significance of the work to the food industry. A Research Summary Sheet is produced each year for each of the research projects being undertaken as part of the CCFRA R&D programme - approximately 90 each year. These projects are funded by the member-subscription R&D programme or by UK government, the European Union and various levy boards. As well as being available in paper form, the Summary Sheets are posted onto the members-only, password-controlled section of the CCFRA website. These are arranged by subject area and archives back to 1996 can be accessed. So far, about 60 Summary Sheets have been posted for research undertaken in 2003; topics range from the effectiveness of various heat exchanger systems, through the washing and decontamination of fresh produce, to the use of the internet for gathering information on consumer preferences relating to food.
www.campden.co.uk/research/summary.htm New members Campden & Chorleywood is delighted to welcome the following new members who joined in March 2004
Contact: Bertrand Emond or Sally Easton Please notify the Membership Department of any name or address changes with respect to our mailing list. |
