COVAD - the continuous vacuum dough process The novel application of pressure and vacuum during continuous dough mixing/ kneading operations could provide manufacturers with a new way of optimising the quality of a wide range of bakery products. In batch mixing processes, such as the Chorleywood Bread Process, pressure and vacuum can be used during mixing to control bubble creation and dough oxidation, and thus allow dough properties to be modified to provide different bread structures for different end uses, such as baguette and sandwich-type breads. In an EU-funded CRAFT project, a prototype COVAD machine has been produced by the addition of pressure/vacuum facilities to an existing continuous screw-type machine and adapting the screw configuration to achieve the same results for batch processes. Initial trials have indicated that the system can be used to produce a wide range of product types and textures. Significantly different final product attributes are obtained by appropriate control of pressure/vacuum settings and adjusting the recipe. Amongst the different products produced so far are sandwich bread, soft buns, mixed wheat-rye bread, baguettes, and bread for breadcrumbs and croutons. As a result of the development of COVAD, bakers will have access to a breadmaking process in which dough structure is controlled and optimised continuously, with possible reduction in processing time. Juan Alava Packing and processing trials Comprehensive and confidential packing trials can be undertaken at CCFRA with a wide range of on-site supporting services, including package integrity testing; microbial, taint and materials analyses; and advice on both food and environmental legislation. A range of packing and processing equipment is available for trials. This includes retorts for all kinds of heat processed containers including pouches, a small carbonation filling system for soft drinks, a glass capper, and MAP equipment for both trays and bags. Cost-effective trials can, for example, be carried out on 
Further information on how to make best use of these facilities and services can be obtained from Alan Campbell Nutrition analysis for labelling 
Nutrition labelling of foods has become widespread in recent years, as consumers have become more aware of and interested in the composition of foods that they eat. To complement the legislative advice that CCFRA is able to offer on when and how this labelling should be carried out, we can also offer a full range of analytical services to help ensure that the data used is both accurate and meaningful. Paul Drake, Head of the Food Composition Section at CCFRA, explains recent developments: "This year we have expanded the range of vitamin assays we are able to perform and the scope of UKAS accreditation for these assays. This is in addition to the services for mineral analyses and proximate composition that we have offered for many years. There have also been developments in the latter, with improved capabilities in fat and moisture analysis, using state-of-the-art NMR equipment that determines both analytes in the same sample in just a few minutes. One of the strengths of our service is our understanding of the science behind the analyses, meaning that we can interpret and explain the significance of results to clients." Nick Byrd, Head of the Chromatography Section at CCFRA, adds: "CCFRA now has UKAS accreditation for analysis of vitamins A, D and E as well as vitamin C. Analysis is also available for thiamin, niacin and other B vitamins, for which we have regular requests. As part of CCFRA´s ongoing analytical service improvement program, we are currently developing liquid chromatography-mass spectrometry multi-vitamin assays. As part of this program we are intending to develop fat soluble and water soluble vitamin screens as well as a robust procedure for the determination of folates." Paul Drake Business excellence award for CCFRA 
CCFRA has won a prestigious regional award for Outstanding People Development and was highly commended in the Customer Focus sector. The announcement was made at the National Business Award´s ceremony for the Midlands & East of England finalists. In order to win CCFRA had to demonstrate how its people development strategies have improved its performance and created a committed, motivated and effective workforce. The judges noted that "The success of CCFRA is critically dependent upon the ability of its staff to deliver a broad array of customised services to a highly diverse client base. The company clearly believes business success is directly attributable to its people development." Recent PhD - Predicting bacterial spoilage Dr Gail Betts has been awarded a PhD by the University of Surrey for her thesis on Predicting the bacterial spoilage of meat products*. Focussing on ready-to-eat sliced meat products, Gail showed how predictive models can be used for shelf-life prediction, allowing for formulation, process and storage variables. This speeds up the development process and significantly reduces the amount of microbiological testing required. The meat spoilage model developed during her PhD is available for use by the food industry via the FORECAST service, which also contains models for fish products and major food spoilage organisms. Gail began at CCFRA 20 years ago. She obtained an HNC in Applied Biology before progressing to her PhD. She has wide experience in industrial food microbiology and will be well known to many members as author and/or editor of several CCFRA Guidelines as well as numerous research reports. Gail now manages CCFRA´s research and service programmes relating to processing, preservation and spoilage microbiology. Shelf-life determination, particularly with regard to the effects of new preservation systems, is a core service requested by clients, making her thesis highly relevant to current industrial requirements. *Industrial supervisor Dr Steven Walker Contact: Gail Betts Tel: +44(0) 1386 842071 New projects Ready-to-eat-produce - improving safety and quality New work has begun on improving the microbiological safety and quality of ready-to-eat produce. The project has two aspects. First, a better understanding of how pathogen contaminants behave in the presence of the naturally occurring microbial flora prior to harvest and also following post-harvest operations such as chopping, washing and storage. Second, to examine the effects of novel washing approaches aimed at biofilm disruption to make washing more efficient. Enzymes will be used to disrupt the biofilm in conjunction with oxidants. This is a Defra FoodLINK project, led by CCFRA with 7 other participating organisations: University of Nottingham, Northern Foods plc, Marks & Spencer plc, Vitacress Salads Ltd, G´s Marketing Ltd, Waterwise Technology Ltd, Clearwater Technology Ltd. For further information please contact David Dawson +44(0)1386 842043 Hygiene Risks of Clean Filling The main objectives of this RA funded project are to evaluate and understand the risks associated with clean filling of food products into bottles, sachets, pouches, trays and cartons; to investigate solutions for prevention of microbial airborne contamination of filler zones and for improved flow of product to nozzles; and to predict the effectiveness of Clean-In-Place. We are seeking
Contact Keith Brown +44(0)1386 842042 Risk Assessment of Microbial Recontamination Most published risk assessments have dealt with the growth or survival of specific pathogens in specific food groups. Relatively few have tackled the complex but vital area of recontamination during and following processing. This RA funded project involves definition of sources of microbial recontamination of product and of vectors of transfer and collation of information on rates of transfer. Models will be developed to quantify transfer of micro-organisms from sources via vectors to product that will be tested in both laboratory and factory trials as appropriate. We are seeking
Contact: Keith Brown Tel: +44(0) 1386 842042 New members Campden & Chorleywood is delighted to welcome the following new members who joined in June 2004
Contact: Bertrand Emond or Sally Easton Please notify the Membership Department of any name or address changes with respect to our mailing list. |