 
New method testing for cereals
Improved methods for wheat and flour quality evaluation will enable millers and bakers to more effectively assess quality,functionality and fitness for particular end uses. The industry is continually seeking such improvements, either through the evaluation and modification of existing procedures and instrumentation, or through research into fundamentally new methods. Recently developed new methods have included measuring hectolitre weight using a 1-litre Kern chondrometer, the Single Kernel Characterisation System for determining grain hardness, and a revised protocol for sieving to test that grinders are producing material of the required particle size. Other methods that have been developed include the use of the Megazyme Ceralpha test kit to measure alpha-amylase activity, and the Dumas combustion technique for determining protein content. An alternative method for measuring damaged starch has been explored, and new research has been undertaken to develop a rapid test for flour protein quality using a Reomixer (a computerised pin-mixer similar to a Mixograph). Fully validated industry-wide standard methods are published in CCFRA Guideline No. 3 'Manual Methods for Wheat and Flour Testing' the latest edition of which is expected later in 2002. This provides an authoritative method reference source that enables improved supplier-customer relationships. Contact: Campbell Anderson (Tel: +44 (0)1386 842146) e-mail c.anderson@campden.co.uk Cooking and re-heating instructions 
Providing consumers with the right information on cooking and re-heating ready meals requires a combination of specialist knowledge, tools and experience. Ensuring product safety and uniform heating, and satisfying due diligence records are challenging criteria in the fast-developing market for convenience ready meals and recipe dishes. CCFRA offers a solution through its service in helping industry to formulate cooking instructions. Greg Hooper, technologist in charge of CCFRA's unique service, explains: 'The primary requirement is to concentrate on safety factors, and in particular to ensure that the cooking instructions provide adequate advice to inactivate food poisoning organisms, if present. We use a range of tools to assess individual products and, additionally, are able to apply knowledge from the research that we have done on factors affecting heating uniformity.The need and demand for this service is growing fast as the ready-meal sector leads the way in new product development". Practical tests are carried out using:
Training on instruction development is also offered and can be undertaken at CCFRA or on-site at company premises. Greg Hooper: +44 (0)1386 842039 e-mail g.hooper@campden.co.uk 
New equipment for juice extraction
Companies wishing to undertake fruit juice product or process development will benefit from our newly installed equipment. The FMC Multi-Juicer can be used for the full range of citrus fruits. It operates on the whole fruit extraction principle used in commercial citrus juicing. It results in only a small amount of peel oil being released into the juice during the extraction, producing sweeter juice with high juice yields. Juice produced can be used in New Product Development, for further processing and in GLP processing studies. If you are interested in using this equipment, possibly in combination with our wide range of fruit and beverage processing equipment, please contact:
Contact: Sarah Chapman Training materials on CD-ROM- latest addition Training materials on the Chorleywood Bread Process have joined our family of tools for the baking industry available in electronic format. The material, in the form of a PowerPoint presentation with slides and tutor's notes, explains the essential features of the process and expands information about ingredients, control of dough consistency and dough processing. It also contains information about bread production using pressure-vacuum mixers and the range of bread cell structure types that can be achieved. The material is aimed at bakery technologists wanting to understand and expand their own knowledge about the Chorleywood Bread Process, which is one of the major bread production methods used throughout the world.
Contact: Linda Young Thermal processing: validation challenges 27-28 June 2002 Despite the growing interest in non-thermal methods of extending the shelf-life of packaged foods, conventional preservation by heat remains of paramount importance. In fact, the heat preserved foods sector has maintained its market share by the adoption of advanced thermal processing techniques coupled with innovations in product and package development. Such developments still require the processor to prove the microbiological safety of the packaged food products. This seminar, to be held on 27-28 June, follows on from the very successful first seminar held in October 1999 on Thermal Processing: New Insights and Approaches, and will focus on methods for validating the microbiological safety of both in-container and continuous thermal processes.
Contact: Gary Tucker Microbiological technique for screening of irradiated food A method for the detection of irradiated food, first developed and published by CCFRA, has been issued as a British Standard. The method, which compares the number of living microorganisms in a product with the total number of cells present (living and dead), was developed in the late 1980's by Dr. Roy Betts (now Head of the Microbiology Department) and colleagues, and has been the subject of several papers in refereed journals since. The method can be used in the verification that foods have or have not been irradiated. For details on the method: BS EN 13783: 2001 Detection of irradiated food using Direct Epifluorescent Filter Techniques/ Aerobic Plate Count (DEFT/APC) - Screening method'.
Contact: Roy Betts EFSIS launches operation in Spain EFSIS, the inspection and certification specialist jointly owned by CCFRA and the Meat and Livestock Commission, has opened an operation in Madrid, offering Spanish farmers and food manufacturers its full portfolio of services, as well as expertise in the Spanish food industry and a team of fully qualified Spanish-speaking inspectors. Paul Ruocco, EFSIS Business Development Manager, said: "Although we have been carrying out inspections in Spain for several years, a number of factors left us in no doubt that we should look to Spain for further expansion. Spain is one of the most important suppliers of fresh fruit and vegetables in the European Union with over eight million tonnes being exported annually to other member states. It is also a major growth area for EUREPGAP, an internationally recognised body, which has had help and guidance from EFSIS in its development and is committed to creating international standards for agriculture. Finally, EFSIS is a long established company in Europe with years of experience in assisting companies striving for quality products and customer satisfaction. We believe we can utilise this expertise to best effect in Spain."
Contact: Rob Gready, EFSIS Certification Ltd New opinion on tin toxicity High concentrations of tin in food irritate the gastrointestinal tract and may cause stomach upsets in some individuals, with symptoms which include nausea, vomiting, diarrhoea, abdominal cramps, abdominal bloating, fever and headache. These are short-term effects with recovery expected soon after exposure. Long-term effects are not expected from tin in the diet. UK legislation therefore limits the maximum permitted amount of tin in foods to 200mg/kg (Tin in Food Regulations 1992, S.I. 1992 No. 496). Most food materials contain very low levels of tin (<10mg/kg), although foods packed in containers which have internally exposed tin may under certain conditions contain higher levels. 
The Scientific Committee on Food, which advises the European Commission, has recently published a new opinion on the toxicity of tin in canned foods. It concurs that a previous JECFA (Joint FAO/WHO Expert Committee on Food Additives) conclusion that tin levels of 150mg/kg in canned beverages and 250mg/kg in other canned foods may cause gastric irritation in some individuals. There are no data to determine whether infants are more sensitive than older children and adults. So far there is no indication that this opinion will lead to any change in UK legislation on this issue. CCFRA has recently completed a survey of tin in a range of canned fruit and vegetable products for the Food Standards Agency. Results are expected to be published by the FSA in Spring 2002.
Contact: Dr. Mike Edwards |