Managing late nitrogen application in wheat The development of a fast and effective on-farm method for predicting grain protein content and quality will allow accurate decision making for late nitrogen fertiliser application. Optimising nitrogen input to meet quality requirements for breadmaking wheat for maximum return remains a problem for the farmer. Correct use of such fertilisers is essential for reducing costs and minimising pollution. Currently available diagnostic or predictive systems for determining late nitrogen requirements for wheat are imprecise. This four-year project is exploiting recent advances in portable non-filter type FT (Fourier Transform)-NIR technology to provide a rapid, practical method. Sets of grain samples from the growing crop and post-harvest obtained from four ADAS trial sites have been used to develop rapid protocols for sample processing. Scans have been made on the Matrix-I machine on roughly chopped wheat (ears and whole plant) taken at Growth Stage 71. The effects of sample storage and drying treatments, using microwave and conventional ovens, are being investigated. The results to date show that the portable Matrix-I can provide good spectral data from crudely-processed, dried immature wheat material. The spectra from microwave-dried, chopped ears of wheat, in particular, appear to exhibit characteristics consistent with analysis of mature wheat and show potential for the development of NIR calibrations for protein content. This project was sponsored by DEFRA and HGCA through the Sustainable Arable Link Programme. Contact: Dhan Bhandari CCFRA Council and Executive Our Governing Body, the Council, and associated Executive Committee consist of elected representatives from our member companies. They ensure that member interests are properly represented and that our policies and activities are guided to best meet their needs. They also monitor the financial performance and ´health´ of the Association. Council consists of approximately 25 members and Executive has 8 members. Each Group meets three times per year. During 2003 further new members have been elected to Council and its Executive Committee. Council has also agreed that a further five company representatives can be elected during 2004 in order to strengthen representation from a broader cross section of membership and should include representatives from Operations, Marketing and Finance functions to complement the Managing Directors, Technical and Quality functions already on Council. The above developments emphasise the commitment which Council and its members have to CCFRA. We are fortunate to have such a wealth of industrial and business experience. Professor Colin Dennis Rapid detection of contaminants - electronic nose We are partners in an EU project to develop innovative rapid detection systems for undesirable components in foods that indicate where food quality and/or safety are jeopardised. The focus has been on the development and use of electronic noses to detect key spoilage micro-organisms of milk, cheese and bakery products, with several electronic nose-producing companies as participants. Results for each experiment have been evaluated with electronic nose systems as well as the current benchmark technique of Gas Chromatography - Mass Spectroscopy (GC-MS). In addition, the project has produced useful information in related areas such as the detection of mycotoxin and non-mycotoxin-producing moulds, and also detection of preservatives in foodstuffs. As part of the evaluation of the project, due to end in April 2004, and of electronic nose technology, CCFRA will be distributing to interested companies a short questionnaire to assess views. We have already heard from one company who would be interested in trialing any prototype electronic nose produced from this project in their factory. If you wish to ensure that you are included in the mailing of this questionnaire, please Contact: Phil Voysey Research 2004 The CCFRA Research Programme 2004 is now available. This gives a summary of the workplan, and deliverable and commercial benefits of each project, and provides information on sources of funds and timescales with contact details for project managers. The document is available to Members on request, or the programme can be viewed in the research section of our website www.campden.co.uk Contact: Jayne Rogers New applications for enzymes in cakes Beneficial effects on commercial products were demonstrated in a project evaluating the potential application of two enzymes in puff pastry and cakes. In 1998 the UK Bread and Flour Regulations relaxed restrictions on the use of enzymes in baking and created opportunities for using new materials. Transglutaminase, a protein cross-linking enzyme, improved elasticity of puff pastry dough, and use of a new lipase in cake batter produced significant improvements in cake volume and crumb structure. Enzymes use and interactions in bakery products: lipase and transglutaminase in cakes and puff pastry. R&D Report No. 188 is available to CCFRA Members only. Technical Contact: Robin Guy Publication sales: Carol Newman Heat processed foods in pouches 
CCFRA is well placed to guide companies on production and distribution issues in this potentially awkward packaging format, providing guidance on pitfalls with experimental backup for development work. Enquiries from members and feedback from all sectors of the heat preserved foods industry indicate that the market for pouches is expanding, especially in countries such as China and India. Companies are not only switching products to pouches from other packaging formats but also seeking help to start up totally new convenience food concepts. CCFRA´s pilot plant and experimental facilities are available to help companies resolve technical problems at an early stage of the product development cycle, and to clarify overall process costs prior to investment. The facilities have recently been significantly extended with, for example, a Lagarde pilot retort that is ideal for pouch processing in steam/air mixtures or raining water. Pack distortion can affect product shelf life and saleability and is a major technical issue that has to be overcome in the processing of pouches. We can help to minimise this distortion by designing pressure profiles in the heating system using a pack deflection measuring system. In addition heat sealers enable evaluation of the impact of sealing time/temperature and pressure on pouch seals. Finally we can assess overall pack strength using computer-controlled burst testing facilities to assess relative performance of different pouches and the sealing conditions. Please contact Nick May if you require help with establishing pouch technology for production of a pasteurised, sterilised or cook-chill food. Contact: Nick May Award for best paper Martin Whitworth has been presented with a Rank Prize Fund Award for the best paper presented by a young scientist at a recent symposium on ´The assessment of foodstuffs by the eye and by instrumentation´. Martin´s presentation on Measurement of baked product structure by imaging has earned him a well-deserved £500. Contact: Martin Whitworth 12th Cereal & Bread Congress, UCST 2004 23-26 May 2004 Planning for the Congress in Harrogate, UK, is gaining momentum. The Call for Papers has been issued. We have a truly international group of co-chairs from the Cereals community who are working to put together a stimulating programme of papers about recent research into cereals and their products. CCFRA, the conference organiser, has extended an invitation to all Congress attendees to a special Cereals Open Day on 21 May in Chipping Campden. This event is free and so if you are planning on coming to the Congress why not consider visiting our facility, seeing our work and meeting the cereals scientists and baking technologists in our team. Contact: Linda Young Kidney bean haemagglutinin analysis We are one of the few organisations in the UK able to offer a service for checking that toxic haemagglutinins or lectins have been destroyed in the heating process. Haemagglutinins or lectins are found in many types of beans; in most cases they are not a health concern. However, those present in raw kidney beans are toxic and need to be inactivated before the beans are eaten. The general rule of thumb for achieving this is to soak the beans overnight, and then to boil them vigorously for 10 minutes in fresh water. The times and temperatures achieved in the canning process are sufficient to ensure lectin inactivation. However, in some processes that do not involve such a severe heating stage, the food manufacturer may need to confirm that lectin activity has been destroyed. For details of the service, please: Contact: Helen Brown Authenticity - progress in analysis Fish species: a new service 
We are able to offer a new a service for authenticating fish products following successful development work on DNA profiling using chip-based capillary electrophoresis. Our remit was to develop a simple and reliable DNA method that could be used for detection of a wide range of species. Meat species Complementing our existing service on meat species identification, CCFRA is working with four other organisations* evaluating both qualitative and quantitative DNA methods for meat species analysis. The aim is to identify the most suitable DNA extraction and assay protocols that can be used for the analysis of a wide range of meat products. It is anticipated that those identified will be used in future Food Standards Agency surveillance activities. *CSL (Central Science Laboratory), RHM Technology Ltd, Eurofin and VLA (Veterinary Laboratories Agency) Both the above projects are funded by the FSA. Contact: Steve Garrett New members Campden & Chorleywood is delighted to welcome the following new members who joined in December 2003:
Contact: Bertrand Emond or Sally Easton Please notify the Membership Department of any name or address changes with respect to our mailing list. |