The food manufacturing industry is no different from any other manufacturing industry in that it makes its money by producing items that people want to buy. Whilst it may be possible to expand the volume of sales of an individual product through marketing activities, virtually every product has its upper sales limit and many will go through a cycle of market growth and subsequent decline. All manufacturers will be competing for a relatively stable market size, and so will have to be innovative in order to keep up with everyone else. The eagerly awaited second edition of CCFRA's Product Development Guide (Guideline No. 8) provides the reader with a straightforward guide to the types of thought processes that those involved in product development need to go through. This basic guide is backed up by a substantial and expanded factual reference manual. Revisions to the Guideline section reflect the major changes that have occurred since 1996 in people's lifestyles, including the types of food they want to eat, and how and when they want to eat it, as well as the transformations induced by the internet and other technological advances in communications technology. The reference manual section has been reformatted and updated to reflect new legislation, and to include new sections on HACCP, product costing, packaging, chemical and ingredient issues, consumer, sensory and statistical tools, and software tools, in addition to the revised sections on microbiology and sources of information. Price per copy: £50 (members of CCFRA) and £75 (non-members) Research publications The following R&D Reports have recently been published. Copies of these are availablbe free of charge to members (up to 3 copies per company) and, for those reports not confidential to members, £30 per copy for non-members. A full list of reports can be accessed in the Research Section of the CCFRA website Modelling vitamin stability in fortified foods and beverages to predict shelf life. Predicting the microbial spoilage of fresh produce: production of predictive models Research summary sheets Electronic new technologies bulletin Published twice a year, the New Technologies Bulletin provides a valuable source of information on the latest developments in food processing technology. Each issue incorporates a main review topic, a technology newsfile section, containing summaries of reports from the trade and scientific press, and a patent review section. To receive the latest issue electronically, send a blank e-mail with the phrase send NTB34 in the subject field to auto@campden.co.uk. A pdf version (approx 1.2MB) will then be sent to you. CCFRA distributes the guides of the European Hygienic Engineering Design Group (EHEDG). For a full list of these visit CCFRA's publications section or e-mail pubs@campden.co.uk. The most recent titles are: 07-47 Document 36 - Hygienic engineering of transfer systems for dry particulate materials Price per copy: The text of the 29th Annual Campden Lecture, given by Dame Dierdre Hutton, Chair of the Food Standards Agency, on 6th June 2007 has been published. Entitled The Science of Food Regulation, it is free to both members and non-members. Campden Specifications are designed to provide internationally recognised quality standards for a range of raw materials, quick frozen foods and canned foods. They are widely used by industry as a basis for trading, by providing set criteria for quality attributes and, where appropriate, definitions of quality grades. The Specifications are priced at £30 per copy (members) and £55 per copy (non-members). The following documents have been issued: 07-50 Canned corned beef (L49/4) (revision) 07-51 Canned peeled potatoes (L63/3) (revision) 07-52 Canned dark red kidney beans (L70/3) (revision) 07-53 Canned carrots (L73/3) (revision) 07-54 Canned processed peas (excluding marrowfat) (L85/3) (revision) 07-55 Canned marrowfat processed peas (L98/3) (revision) Aseptic technology is the manufacture of food products which are separately sterilised from the packaging material and then filled and sealed within a sterile environment. Guidelines on the safe production of aseptically processed and packaged foods (Guideline 53), which completely updates and supersedes Technical Manual 11 (1986) (Good manufacturing practice guidelines for the processing and aseptic packaging of low acid foods), highlights key aspects such as system design, installation, maintenance, control and operation, and discusses the need for adequate records of production and quality control tests. The factors that determine the safety of aseptic food processing technology cannot be compromised without the risk of serious commercial loss: these factors are also dealt with in these guidelines. Price per copy: Real food systems present a challenging situation when determining inherent physical properties as well as the change in these properties when different treatments are applied. Measurements are required that are able to provide more information about raw materials' performance during processing and provide insight into potential interactions between food components when present in more complex systems. Rheological and other techniques and methods used in the characterisation of food systems (Review No. 57) covers techniques and methods that have traditionally been used to characterise the physical properties of raw materials and food systems as well as examining a number of alternative techniques that have the potential to be applied to food systems in order to provide more detailed information about material properties and their likely interactions. Price per copy: Other publishers books, to view please click here. For a complete listing of all publications, please click here. For more details on any of CCFRA’s publications
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