Rancidity in meat products
Recent research will help meat manufacturers to determine the point at which rancidity develops in pork products and the product becomes unacceptable. Rancidity is a sensory phenomenon, which is related to a number of changes in the chemical nature of the fats in a foodstuff, although the exact relationship varies from one product to another. Several analytical methods exist for the measurement of rancidity, but the majority of these were designed for use with pure fats and oils, rather than fat-containing foods. Samples of belly pork, streaky bacon and cooked crispy bacon were analysed at various stages of freshness for peroxide value, free fatty acid content and thiobarbituric acid number (all measures of changes that are linked with rancidity development). The data were then related to the findings of a sensory panel to identify the analytical values indicating rancidity development. Although at least one of the chemical measures could potentially be used to distinguish between acceptable and rancid products in each of the three products, there was much variation between replicate samples, which could lead to a high risk of mis-classifying a product as acceptable or unacceptable. In order to reduce this risk, data from more than one chemical test should be used in combination to determine the cut-off point for acceptable product. Robert Levermore Campden Day A day to remember 
HRH the Princess Royal meeting RA staff on Campden Day Attendance of over 360 senior representatives from all sectors of the food and drink industries, as well as government and academia, reflected their tremendous support and active participation in the work of CCFRA. Members and guests were able to view nearly 100 exhibits, meet and talk with staff, and appreciate the benefits that our first class activities and expertise can bring to their organisations. The President, Lord Plumb of Coleshill, paid tribute to the staff in demonstrating their professionalism and skills and commented on the wonderful facilities that have resulted from years of continuing investment. Role of Food in Social Change 
Iain Ferguson, Group Chief Executive of Tate and Lyle plc, presenting the 26th Campden Lecture The role of food in social change Printed copies of the lecture are available from pubs@campden.co.uk, or can be accessed in the news section of our website. Quality and authenticity of wheat Heinz Travelling Scholarship, presented by HRH The Princess Royal Dhan Bhandari was awarded this prize for his innovative development work on checking the quality and authenticity of wheat. Dhan"s wide experience as a biochemist enabled him to draw together, develop and refine cutting-edge technologies to benefit both farmers and millers. His work will lead to reliable in-field techniques enabling wheat farmers to predict protein quality, and an innovative analytical approach will make drastic reductions in diagnostic time for mill intake laboratories. Dhan explains "It could take up to two days to get suspect incoming wheat checked for both authenticity and quality, using methods that required skilled operatives to interpret data. Now they will be able do their own tests in less than an hour and make acceptance/rejection decisions with confidence". In addition, Dhan is furthering knowledge on the relationship between protein composition and hardness of wheat relevant to milling and baking quality. Dhan plans to use his prize money to meet leading cereals scientists in Australia and the USA to exchange knowledge on wheat quality and authenticity analysis. 
Dhan Bhandari The Heinz Travelling Scholarship is awarded to an employee of the CCFRA Group who demonstrates scientific and technical excellence Dhan Bhandari with Andy Keatings, European Technical Director, H.J. Heinz Co. Ltd Getting to the heart of the consumer - a co-ordinated approach to consumer insights Marks and Spencer Millennium Team Prize, presented by HRH The Princess Royal. Chantal Gilbert and Sally Godfrey were awarded this prize for their teamwork approach to best practice in consumer insight studies. "Our strength is in using our complementary skills" says Chantal Gilbert. "Sally has the experience in the practical applications of consumer research, while as sensory statistician I do research into the best methods in consumer and sensory sciences that will provide reliable data. The result is a best practice approach for the client that will give meaningful information on which to base commercial decisions." The team is able to advise clients on the most relevant, beneficial and cost-effective approach to understanding their consumers. Sally will use her prize fund to look at different software and training systems to enhance expertise on qualitative methods of consumer research. Chantal is to visit a research institute in New Zealand for exchange of ideas and to identify the potential for joint research. The Marks and Spencer Millennium Prize is awarded to a team of young CCFRA scientists, technologists, engineers and technicians that demonstrates enhanced scientific or technical development and/or extended scope and quality of service for the benefit of the food industry. 
Chantal Gilbert Sally Godfrey Chantal Gilbert, Sally Godfrey and David Gregory, Head of Food Technology, Marks and Spencer plc Food Law Alert on the web Use our website to check developments relevant to your business and products It is almost five years since CCFRA relaunched its long-established Food Law Alert as an entirely electronic product. Since then, this fortnightly e-mail, sent free of charge to any RA member on request, has quickly and concisely reported developments in UK and EU food and environment legislation. It has been widely appreciated as a reliable and convenient way to identify issues of potential importance and then explore in detail those of most interest. A common challenge for readers, however, is - what to do with each Alert, once the initial need for the information that it contains has passed? Similarly, when a company develops new interests, what is the quickest way of reviewing recent events, understanding current issues and identifying future developments? It is to meet this twin need that each item in Food Law Alert is carefully and precisely categorised by subject. The result is a unique and valuable resource, housed on the member-only section of CCFRA"s website, which can be used to locate items and track issues which have been covered in Food Law Alert since 1999. To access this archive all that is needed is your CCFRA member identification and password, both of which are available from membership@campden.co.uk on 01386 842061 To receive Food Law Alert, or for more information about the archive, please contact: +44(0)1386 842210 legislation@campden.co.uk www.campden.co.uk International Assocation for Cereal Science and Technology Stan Cauvain, Director of Cereals and Cereal Processing at CCFRA, was awarded the prestigious Friedrich Schweitzer Medal at the ICC Cereal and Bread Congress held in Harrogate in May. This is a personal award for distinguished service in the furtherance of the aims and ideals of ICC. The principal tasks of the association are to
In receiving the award Stan paid tribute to his cereal science and technology team at CCFRA who are highly regarded throughout industry. Stan was organiser and chairman of the congress which was being held in the UK for the first time. The theme Using Cereal Science Technology for the Benefit of Consumers attracted 275 delegates from 38 countries, with 93 presentations as well as scientific posters and trade exhibits. The event fulfilled the aims of the ICC in its role in ensuring that the best information is shared by those active in the field of cereal science for the well being of all people. Contact: Stan Cauvain Tel: +44(0) 1386 842135 New members Campden & Chorleywood is delighted to welcome the following new members who joined in April 2004
Contact: Bertrand Emond or Sally Easton Please notify the Membership Department of any name or address changes with respect to our mailing list. |