Gelling agents in dairy products
Recent work will contribute new knowledge on the sensory and rheological properties of two widely used gelling agents, pectin and gelatin, and the formulation changes that affect sensory properties. Gelatin is not always the preferred gelling agent for chilled dairy desserts following the BSE crisis and alternatives are often sought for specific foods for vegetarians and to suit religious requirements. The specific properties of gelatin make it difficult to replace in certain products. It is a digestible protein and forms a thermo-reversible gel which melts at body temperature, conferring ‘melt-in-the-mouth’ characteristics that affect not only mouthfeel but also flavour release and delivery, thereby affecting a whole range of sensory attributes. Pectin, a high molecular weight polysaccharide, has been used as a successful substitute for gelatin in some products such as fruit desserts. The CCFRA work focussed on comparison of pectin and gelatin in aerated dairy desserts, looking at both sensory and rheological properties as well as microscopic structure. Simple dessert systems were used to gain a better understanding of the properties and interactions of gelatin and pectin with other ingredients such as sugar, acid and milk powder and the effect of the inclusion of air. It was shown that pectin alone is unlikely to be a successful substitute for gelatin in aerated dairy desserts and work is continuing on potential replacements. Sarah Chapman Recent PhD: VTEC – detection in foods 
Dr Chris Baylis has recently been awarded a PhD by the University of Birmingham for his work on Heterogeneity of verocytotoxin-producing Escherichia coli (VTEC) and methods for their detection in foods*. Unlike VTEC O157:H7, the methods for non-O157 VTEC are in their infancy. Chris’s study enabled successful detection using molecular and immunoassay-based methods and contributed to a collaborative validation trial for detection of VTEC in foods. This work has immediate application to the food industry where the low infective dose and severity of infection make VTEC a significant foodborne disease across the food chain. Sources of infection have included undercooked meat products, particularly beef, raw radish sprouts and other foods where cross contamination or under-processing have occurred. Chris is a recognised expert in pathogenic E. coli and has been working in collaboration with leading experts at the UK Health Protection Agency on the development of methods for the detection of Enteroaggregative E.coli in foods. He is currently working on a Food Standards Agency project to review the current state of VTEC research to identify gaps in knowledge. Chris, who has a first class honours degree, brings to his work a wealth of practical knowledge, with over 10 years working in an industrial environment prior to joining CCFRA in 1998. His team, working in specialist facilities at CCFRA, offer a service to clients identifying suspect isolates of VTEC. These facilities also enable them to undertake evaluation of commercial detection kits. * Sponsored by an Industrial Fellowship Award from the Royal Commission for the Exhibition of 1851. Industrial supervisor Dr Roy Betts. Academic supervisor Prof. Charles Penn Chris Baylis Consumer test centre opened in Worksop 
A new consumer test centre, developed by CCFRA in partnerhip with North Nottinghamshire College in Worksop, will be fully operational from early September. The centre provides facilities for full sensory and consumer market research activities, including qualitative research (consumer workshops, group discussions, depth interviews and observational studies) and quantitative research (central location tests) in a state-of-the-art, controlled environment. This initiative complements the current consumer research activity that CCFRA conducts at its Consumer Test Centre at Campden and throughout the UK. The new centre was developed to meet the increasing requirement from members and clients for consumer research and sensory testing. Peter Burgess, of CCFRA’s Sensory and Consumer Science Department, comments: "As well as providing important new facilities, this initiative also demonstrates CCFRA’s support for education and learning." Peter Burgess International support services 
CCFRA has substantial experience in developing, customising and delivering technical assistance to client specification at locations world-wide. In particular, CCFRA has an excellent track record and reputation for the development and delivery of training programmes for personnel from the private and public sectors across the whole food chain in areas related to safety, quality, efficiency and innovation for product, process and packaging. Over recent years, we have been involved in a wide variety of projects with overseas local governments and organisations including reviewing regulatory and enforcement frameworks; introducing effective risk analysis systems; reviewing safety, quality, hygiene and trading standards (including sampling and surveillance); developing effective supervision of food safety through a co-ordinated network of trained inspectors; undertaking technology gap analysis; helping set-up and design technical centres and official laboratories; and training the trainers. We are also organising a growing number of visits by trade delegations and inward missions/study tours to the UK and to Hungary. These expose delegates to best practices such as HACCP, traceability, and GMP/GAP, whilst recognising the needs dictated by local conditions. They also demonstrate how to meet requirements of food and environmental legislation as well as commercial practices and how to increase the understanding of the food chain including the end-consumers. These activities are often undertaken in collaboration with aid agencies and funding bodies. The visit in July to CCFRA of a delegation of UK Trade and Investment Commercial Officers based in British Embassies in 16 different countries highlighted the fact that there is a great demand for CCFRA’s unique capabilities. Study tour for overseas clients We recently welcomed a study group of 14 delegates from Egypt. A number of training courses were arranged at CCFRA, including Microbiology for non-microbiologists; HACCP – the basics for fresh produce; and Supplier quality assurance. Visits to local produce marketing organisations were also arranged as part of the programme. This followed three HACCP training courses that were held by CCFRA in Egypt last year for representatives from the Egyptian food and agriculture industries. The International Institute of Education/Development, Giza funded all programmes, which were developed with representatives from ALEB (Agriculture Led Export Businesses). Bertrand Emond See you at SIAL
17-21 October 2004 CCFRA will be exhibiting at SIAL in Paris as part of the Food from Britain stand. The stand will be located within the International Pavilion, between Halls 1 & 2, and will be manned by Bertrand Emond and Daphne Llewellyn Davies. SIAL, is acknowledged as the worlds biggest gathering of food industry professionals, attracting over 5200 exhibitors from around 100 countries and over 135,000 visitors from nearly 200 countries. (www.sial.fr) If you are visiting SIAL this year, please pop along to the stand (2J026); Bertrand and Daphne will be delighted to see you. Daphne Llewellyn Davies Evaluation of suppliers and subcontractors CCFRA is all too aware of the costs in time and money associated with establishing or evaluating the competence of suppliers and subcontractors. To assist our clients - particularly quality, purchasing and accounting teams - with assessing our competence, we have posted our ISO 9001:2000 Certificate of Registration, our UKAS Accreditation Certificates and our UKAS Schedule of Accredited Tests on our web site - www.campden.co.uk/ccfra/qualityofservice Amanda Roberts New tool for the baking technology toolkit Shelf life extension software A program to help in investigating ways in which the mould-free shelf-life of cakes or fermented products can be extended has been added to the Baking Technology Toolkit family of products. As a start point, you can determine what ERH (equilibrium relative humidity) or Aw (water activity) is needed to achieve the desired mould-free shelf-life. You can explore extending the shelf life using mould inhibitors and determine the minimum levels of application. You can investigate shelf-life extensions using gas flushing with carbon dioxide in modified atmosphere packaging. In addition, fermentation-free shelf-life can be investigated for susceptible products. The product shelf life extension can be built up from different mechanisms and a summary obtained. The software tool is intended for product developers and technologists who are looking to get additional shelf-life and safety for their products. Linda Young Fresh produce washing forum Following a successful second year, the ‘Washing and Decontamination of Fresh Produce’ Forum is set to continue for a further 12 months. The Forum keeps members up to date with the extensive volume of literature being published in this area, stimulates an exchange of ideas on novel and alternative methods, and identifies priorities for future R&D. Members of the Forum receive two newsletters and are entitled to attend two seminars, the first of which will take place on 22 September. For new and renewal membership from September 2004 please Linda Everis New members Campden & Chorleywood is delighted to welcome the following new members who joined in July 2004
Contact: Bertrand Emond or Sally Easton Please notify the Membership Department of any name or address changes with respect to our mailing list. |