Cover story
Dr Jo Gould of the University of Nottingham discusses the potential for incorporating insect proteins into foods as both nutritional and functional ingredients. Introduction
An inspector calls

The Health and Safety Executive (HSE) commenced a programme of unannounced inspections to review health and safety standards in food manufacturing businesses across the country from January 2018[3].

The inspections are focused on two of the main causes of ill-health in the sector:

• occupational asthma from exposure to flour dust in bakeries, cake and biscuit manufacturers and grain mills and

• musculoskeletal disorders (MSDs) – predominantly lower back pain and upper limb disorders from manual handling activities and repetitive tasks across the sector.

Acrylamide legislation

Food business operators (FBOs) in the UK will be required to put in place practical steps to manage acrylamide within their food safety management systems under new EU legislation which will apply from April 2018[2]. The legislation describes practical measures based upon best practice, mitigation measures and benchmark levels for the reduction of acrylamide in food.

Future of food

A new report from the European Academies’ Science Advisory Council (EASAC) is calling for urgent action on food and nutrition security[1]. A team of scientists from 130 science academies across Europe undertook a two-year, extensive analysis on the future of food, nutrition, agriculture and health and concluded that Europe will need to change its diet in the future to address climate change and health.

Food consumption will need to change to improve consumer health:

• A decrease in the consumption of animal protein could be important for both health and the environment.


The FieldFOOD Project - Exploring the use of Pulsed Electric Field (PEF) technology in the food industry

Over the last two decades, scientists have done a lot of research into the use of PEF for foods which improves food quality and food safety, optimises process efficiency, reduces energy costs and stimulates the introduction of new products. The technology is especially fit for small and medium sized food processing companies, however the lack of industrial-scale equipment and the high costs involved have limited its commercial use in the food industry.

Controlling the hardness of ice cream, gelato and similar frozen desserts

Michael Mullan, an independent food and beverages professional, discusses how to control the hardness of ice cream and gelato. Frozen dairy desserts such as ice cream and gelato are consumed when the product is in the partly frozen state. They rely on a combination of mix composition, processing conditions and temperature-control during freezing and final product storage to achieve a product of the required texture.

It’s a kind of magic - Gaining time in food microbiology by the use of MALDI-ToF

Maria Karczmarczyk of Eurofins desrcibes MALDI-ToF diagnostic microbiology method. Introduction

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