Ingredient identity - October 2008

The identity of ingredients is an important aspect of authenticity assurance and, in the case of allergenic materials, safety assurance. Through a series of research projects we have developed or evaluated DNA-based tests for verifying the identity of a range of raw materials and ingredients. This includes, for example, the species of origin of meats including some exotic species, the identity of fresh, frozen and canned fish, the species of origin of cheeses, the identity of basmati rice, authenticity of fruit juices, the detection of hazelnut oil in olive oil, and most recently the detection of celery and mustard - which, as allergens, must be declared on product labels if present. In addition to these applications, we are always happy to discuss requirements for new or further tests for ingredient identification.

Fruits, vegetables and nutrients - October 2008

Fruits and vegetables are widely used as ingredients, and are seen as important components of a healthy diet. The many factors that affect the nutrients that fruit and vegetables contain are described in a new review. Nutritional status of fruit and vegetable crops (Review No. 61) covers the impact of varieties, agronomy, plant breeding, crop treatments and post-harvest storage on nutrient levels, as well as the legislation relating to nutritional and health benefit claims on foods. It also suggests possible ways in which the levels of certain plant compounds could be increased. It is priced at £50 per copy (members) and £75 per copy (non-members).

Antioxidant capacity - August 2008

How to maximise the antioxidant capacity of food products and maintain this over product shelf-life is the focus of a new research project at CCFRA. The work will complement and develop the analytical services we already offer for the objective measurement of antioxidant capacity. These include ORAC (oxygen radical absorbance capacity) and total polyphenol measurement - both of which can enable valuable comparative assessment of antioxidant capacity over time or between different products. Collectively our work in this area supports companies using antioxidant capacity as a basis for new product development or considerations of marketing claims, and can also support nutritionists looking for data to compare products.

Reduced fat cakes - August 2008

Working on behalf of a member, National Starch Food Innovation, we investigated the efficacy of a starch-based blend as a fat substitute in low ratio (pound) and high ratio cakes. The objective was to develop recipes which delivered both calorie and fat reduced cakes whilst retaining the eating qualities of the products. Cakes were made with a fat reduction of at least 65% and a calorie reduction of 25% with the addition of the blend and extra water. Compared with the full fat controls, the products gave similar volume, colour and crumb structure, and had good organoleptic properties. A case study based on this approach will be presented at 'Baking for a healthier diet'.

Gluten-free foods - August 2008

The UK Food Standards Agency (FSA) has commissioned CCFRA to conduct an independent comparison of two methods for the determination of gluten in foods. The findings will underpin the FSA's contribution to the development of a revised Codex Alimentarius Commission standard 'Foods for special dietary use for persons intolerant to gluten'. As well as holding UKAS accreditation for the two methods for assessing the gluten content and gluten-free status of raw materials and products, we advise companies on formulation of gluten-free products and on Good Manufacturing Practice to avoid cross-contamination with gluten-containing materials.

Go to work on an egg - join our club - June 2008

We have developed instrument-based methods to help predict the contribution and suitability for use of egg materials in baked goods such as cakes, quiches, pasta and noodles, Yorkshire pudding and biscuits (see front page). Using RVA (rapid visco analysis) to measure viscosity changes can provide insight into why some batches of material, which appear to be within specification, do not perform as well as expected. Egg suppliers and users are invited to join a club to form a project to develop robust measurements for egg quality in order to predict performance in finished products.

Ingredients and satiety - June 2008

Increasing the satiating effect of products without increasing their calorific content is seen as one approach to reducing consumer obesity and its associated problems. A new review from CCFRA looks at how different foods and ingredients can affect satiety and therefore subsequent energy intake. A review of ingredients, physiological mechanisms and measurements involved in the enhancement of satiation (Review No. 60) aims to provide information to the food industry about how food products can be formulated to maximise satiety and provides an insight into how satiety and satiating effects of these food products can be measured. It also reviews ways of measuring satiety in human feeding trials. It is priced at £50 per copy (members) and £75 (non-members).