NewFood 2015 Nr004

www.newfoodmagazine.
com
Research &
Development
Adapting, evolving and innovation at PepsiCo
from Chief Scientific Officer Dr Mehmood Khan
Issue 4 2015
Baking
Including an iba 2015 show preview,
plus articles from Greg Woodhead at
Bakels on the challenges ahead for
bakers, and experts at Campden BRI
assess viscosity measurement
RAFA
Show Preview
A look at what this years
show has to offer
Food Grade
Lubricants
Assessing the benefits of ISO 21469,
plus clarifying kosher certification for FGL
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INTRODUCTION
Founder
Ian Russell
Managing Director
Eventful months ahead
Josh Russell
Commissioning Editor
Stephanie Anthony
Publications Assistant
Molly Quinn
Group Sales Director
Tim Dean
Publication Manager
Claire Singleton
Production Manager
Brian Cloke
Front Cover Artwork
Steve Crisp
Schedule/Subscriptions
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Email: food@russellpublishing.com
Copyright
Its been a busy summer for the food industry, with lots of awards and events taking place. It looks
set to remain a filled calendar, with plenty more events coming up; we have previews in this issue
about iba 2015 (page 25) and the Food Analysis Congress (page 84) to name a few. Plus, on page 35,
we have a special event preview about RAFA 2015, with sneak peeks at some of the exhibitors.
Later in the year events such as Fi Europe and Brau Beviale will take place; New Food will give you a
preview of these in upcoming issues.
In a recent analysis by Frost & Sullivan it was found that innovations in food safety technology
are in demand. Oregano adulteration has been a big topic recently, as well as the flavouring Perilla
aldehyde marked as a safety concern by EFSA, as it has been shown to be genotoxic (damaging to
DNA). It seems even in our modern, scientific age things can still slip through the net, and recent food
product recalls due to contamination/potential health hazards show that this is indeed true.
Dr Edward Groth III of Groth Consulting Services (page 52), and Marinella Vitulli from TV SD
(page 46) both discuss the issue of contaminants in their articles.
In our bakery supplement we have an article on rheological properties from Campden BRI
(page 20), as well as a fascinating piece by Greg Woodhead, of Bakels, (page 16) who gives an insight
into the many challenges bakers face, i.e. gluten free, clean label and the sustainability of palm oil.
Food grade lubricants, always a popular topic, are the focus of our second supplement. We have
an article from Ashlee Breitner of NSF (page 68), discussing the ISO 21469 standard and its
application in the industry. Expanding upon the importance of products that are thoroughly
evaluated, Rabbi Hillel Royde of Manchester Beth Din (page 65) explains kosher certification for food
grade lubricants its importance, relevance and the process of their certification.
This issue also features an article from PepsiCo, on fat and sugar reduction across their product
range, and how their innovative R&D team have made this a success. We also have articles on topics
such as Mycotoxins, Confectionery, and Gluten Free as well as many more.
As always, if you would like to contribute to a future issue of New Food with an end-user article
or an informative news item, please do not hesitate to contact me via the email address below.
Please also bookmark our website www.newfoodmagazine.com where you can find details of
past, current and future issues, daily industry news updates, plus conference and event details.
Dont forget you can also join our groups on LinkedIn, Twitter and Facebook details are opposite.
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Karina Badalyan
Yerevan State University
Supriya Varma
Scientist, Frito-Lay (PepsiCo)
Brian McKenna
Emeritus Professor of
Food Science, UCD
Lilia Ahrn
Director of Process and
Technology Development, SIK
David Acheson
President and CEO,
The Acheson Group
Huub Lelieveld
President,
Global Harmonisation Initiative
Huug de Vries
Director, IATE
Kata Galic
Food Technology and
Biotechnology, University of Zagreb
Franois Bourdichon
Food Safety Analytical
Governance Director, Danone
Dirk Nikoleiski
Production Protection & Hygienic
Design KFE, Mondelez International
No responsibility can be accepted by Russell Publishing Limited, the editor,
staff or any contributors for action taken as a result of the information and
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informed of any of its contents.
Published August 2015
Yasmine Motarjemi
Food Safety Advisor
Duncan Goodwin
Director of Technical Services, NSF
New Food, Volume 18, Issue 4, 2015
Brewery
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itself. Perfect for high process yields
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Multifunction Block:
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under control.
We make ideas flow.
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Contents
11 INTRODUCTION
52 CONTAMINANTS AND DRUG RESIDUES
Eventful months ahead
Safe seafood consumption for

pregnant women and young children
Stephanie Anthony, Commissioning Editor
Dr Edward Groth III, Groth Consulting Services
14 NEWS
56 MYCOTOXINS
18 EVENTS
Fusarium mycotoxin risk in

the human food chain
19 SHOW PREVIEW
Process Expo
10 FAT AND SUGAR REDUCTION
PepsiCo R&D: A catalyst for change
in the food and beverage industry
Dr Silvia W. Gratz, Research Fellow at the Rowett Institute of

Nutrition and Health, University of Aberdeen, Dr Neil Havis,
Researcher in Crop and Soil Systems Group and Dr Fiona Burnett,
Head of the Crop and Soil Systems Group, Scotlands Rural College.
59 GLUTEN FREE
Dr Mehmood Khan, Chief Scientific Officer, Pepsico
Tef: Cultivating a healthy lifestyle

Dejene Girma and Zerihun Tadele, University of Bern
15 BAKING SUPPLEMENT
Featuring an insiders view from Greg Woodhead of Bakels,
discussing the challenges ahead for bakers, plus an article
from Campden BRI on why viscosity should be measured.
63 FOOD GRADE LUBRICANTS
SUPPLEMENT
Rabbi Hillel Royde, from Manchester Beth Din, discusses the
importance of through inspection prior to kosher certification for
food grade lubricants. We also have an article from Ashlee Breitner,
from NSF, on ISO 21469 and how it provides 360 of safety.
This supplement also features a roundtable in which ISO 21469
will be discussed further.
25 SHOW PREVIEW
iba 2015
30 NIR
NIR hyperspectral imaging for
detection of nut contamination
76 REFRIGERATION
Puneet Mishra, Graduate Research Assistant,

Universidad Politecnica de Madrid
Temperature control strategies

for smarter energy use in
refrigerated warehouses
Kostadin Fikiin, Refrigeration Science and Technology,
Technical University of Sofia (Bulgaria), Chairman of the
EHEDG Working Group Food Refrigeration Equipment
80 CONFECTIONERY
Fuge Kitchen: the sweet spot between

industrial and artisan
Sian Holt, MD, Fudge Kitchen
84 SHOW PREVIEW
35 RAFA 2015 EVENT PREVIEW
Food Analysis Congress
An insight into RAFA 2015, plus previews from some

of this years exhibitors.
45 WEBINAR PREVIEW
This issue of New Food is sponsored by Thermo Scientific
Whos to say that there have to

be sensor elements in the measuring
tube of a flowmeter?
46 PACKAGING CONTAMINANTS
Food Contact Materials in Europe
Q Exactive GC Hybrid Quadrupole-Orbitrap GC-MS/MS System

The Thermo Scientific Q Exactive GC system
represents the first-ever combination of
high-resolution gas chromatography and highresolution/accurate-mass (HR/AM) Orbitrap mass
spectrometry to provide the most comprehensive
characterisation of samples for the highest confidence in compound discovery,
identification, and quantitation from an easy-to-use system.
Marinella Vitulli, TV SD
50 SHOW PREVIEW
Learn more at thermoscientific.com/QExactiveGC
EFFoST
UVC light can

kill foodborne
pathogens on fruits
The growing organic produce industry may
soon have a new way to ensure the safety of
fresh fruits. Scientists at Washington State
University have shown that ultraviolet C
(UVC) light is effective against foodborne
pathogens on the surface of certain fruits.
The findings are expected to be welcome
news for organic fruit processors who seek
alternatives to chemical sanitisers to help
prevent food borne illnesses.
After learning from organic farmers and
food processors about a lack of sanitising
options, WSU food safety specialist Shyam
Sablani and his colleagues looked into
alternatives and decided to explore UVC
light. It has a shorter wavelength than
ultraviolet A or B light.
UVC radiation is present in sunlight;
however, it is completely absorbed by the
ozone layer and Earths atmosphere Sablani
explained. It has germicidal properties and
can be effective against bacteria, mold
and viruses.
UVC light, which cannot penetrate opaque,
solid objects, can be effective in sanitising
surfaces. The technology, which has been
around for several years, has been used to
effectively sanitise food contact surfaces as
well as drinking water and contaminated air.
It works on microorganisms by destroying
nucleic acid and disrupting their DNA. But
the light did not affect the chemical or
physical quality of the fruit in the study.
Sablani and his colleagues exposed apples,
pears, strawberries, raspberries and cantaloupe to different doses of UVC to determine
how effective the pathogen-killing light was
against a mix of strains of E. coli and listeria.
They found that the light can inactivate up to
99.9%of pathogens on apples and pears.
However, listeria was more UVC resistant
than E. coli.
If you have smoother skinned fruit, then
this technology is really great, Sablani said.
If the fruits are very rough and if the level of
contamination is low, it also works quite well.
The UVC light inactivated 90% of
pathogens present on rough-surfaced fruit.
Rough surfaces of strawberries, raspberries
and cantaloupe offer places where pathogens
can literally hide, reducing the effects of UVC
light. If bacterial contamination levels are
high, then UVC technology alone may not
be sufficient to achieve the desired level
of effectiveness.
Sablani said research is underway to
increase the effectiveness of UVC light on
fruits with rough surfaces.
Adding UVC lamps to a fruit packing line
does not require major modification. UVC
lamps enclosed behind protective barriers can
be easily set up in a tunnel that exposes fruit to
the light as it passes on a conveyor belt.
www.wsu.edu
Minerva Studio / Shutterstock.com
NEWS
Perilla aldehyde considered a safety concern

The flavouring substance Perilla aldehyde
has been shown to be genotoxic (damaging
to DNA) in a new study on animals, evaluated
by European Food Safety Authority
(EFSA) experts.
In 2002, an international evaluation of Perilla
aldehyde as a food flavouring found it to be no
safety concern at current levels of intake. In
2008, the European Commission asked EFSA to
re-evaluate this substance as part of the
evaluation of all food flavourings authorised for
use in the EU.
The flavouring industry first submitted data
for this flavouring substance in 2012 following
an EFSA request. EFSAs experts then concluded
in 2013 that the substance was potentially
genotoxic and requested an additional study to
determine the potential effects on the liver and
stomach. The new study submitted in 2014 is the
focus of the current EFSA opinion, which
concludes that Perilla aldehyde induces DNA
damage in the liver. EFSAs experts noted,
however, some weaknesses in the historical

control data (i.e. concerning the test animals not
exposed to the specific substance under
examination) of the laboratory that carried out
this test.
Under the EU system devised to evaluate
flavourings, Perilla aldehyde is also a proxy for
evaluating nine other structurally similar chemicals
known collectively as alicyclic aldehydes.
EFSAs experts, therefore, indicate there is also a
potential safety concern for these other substances
unless further evidence proves otherwise.
Perilla aldehyde occurs naturally in the peel of
citrus fruits. It is produced in limited quantities
and added to some baked foods, puddings, meat
products and both alcoholic and non-alcoholic
drinks to produce a pungent citrus smell and a
woody, spicy, citrus taste.
EU risk managers will consider how to best
use EFSAs scientific opinion in weighing up
possible follow-up measures.
www.efsa.europa.eu
Tate & Lyle launches resource to help

manufacturers unlock the benefits of fibre
Ta t e & Ly l e h a s l a u n c h e d a n e w
website dedicated to fibre fortification:
www.tateandlylefibres.com.
The website serves as a resource to help food
and beverage manufacturers meet increasing
demand from consumers globally for fibreenriched food by featuring nutritional
information, consumer research and in-depth
application insights.
"Consumers around the world are not getting
enough fibre in their diets," said Nancy Gaul,
Senior Category Marketing Manager, Health
and Wellness, Tate & Lyle. "This represents a
major opportunity for food and beverage
manufacturers to respond by providing greattasting fibre-fortified products.
Consumers increasingly understand the
health benefits of fibre, with more than half of
consumers globally looking to add more to
their diets. In addition to their health benefits,
such as digestive health, they also have

functional attributes that can help meet
consumer demand for other nutrition claims,
such as reduced sugar and low calorie.
"In todays food and beverage marketplace,
manufacturers are wading through an
ever-changing tide of consumer demand
for healthier and tastier options," said
Courtney Kingery, Director, Global Product
Management, Health and Wellness, Tate &
Lyle. "Consumers are looking for options that
offer digestive health benefits, include fewer
calories from sugar, cleaner labels and the list
goes on. Fibres can actually help manufacturers
meet all of these needs."
A number of resources are available on the
website to enable manufacturers to make
informed decisions when selecting fibre for
their products.
www.tateandlylefibres.com
Get daily news updates on www.newfoodmagazine.com

@NewFoodMag
Cargill to acquire FMCs pectin operations

Cargill has signed an agreement with FMC to
acquire its pectin operations, including a
production site in Milazzo, Sicily.
Pectin is a key component of Cargills
texturising portfolio and the company is keen to
further develop its offering. We took this step
so we can provide food companies around the
world with a strong supply of high quality
pectin available; a label-friendly food
ingredient for which we see a clear growing
demand, said Colleen May, president of
Cargills texturising solutions business. With a
direct access to fresh citrus peel, the facility is
ideally located. It will be a perfect addition to
our existing network of facilities in Europe and
complement our supply chain.
The Milazzo plant is a highly specialised
pectin production facility located in the middle
of the citrus orchards near the Tyrrhenian Sea in
Sicily. Since 1990 the facility produces high
quality HM (high methoxyl) pectin, running

primarily on fresh peel. The site comprises
fresh peel washing and drying equipment, a
pectin production line, dry peel storage silos
and a quality control laboratory. It is operated
by an experienced team with an outstanding
processing and safety record.
Frank Monmont, EMEA regional director of
Cargills texturizing solutions business
explained, This acquisition underlines our
commitment to drive distinctive value for
our stakeholders. We intend to further develop
the relationship with the local lemon pro cessing companies, ultimately to the benefit of
our customers, who seek reliable partners to
meet their growing pectin demand.
The transaction is subject to regulatory
approvals and is expected to close in the next
few months.
www.cargill.com
BIOTECON Diagnostics GmbH

introduces Norovirus Rapid Test allowing
detection of three human pathogenic
genotypes in one reaction
Norovirus is a ubiquitous pathogen that causes
gastroenteritis worldwide. The pathogen is a
RNA virus belonging to the virus family
Caliciviridae. As a highly contagious virus,
there are often major outbreaks, particularly in
cafeteria-style facilities, such as child daycares,
schools, nursing homes and hospitals.
Norovirus can potentially be found contaminating all food prepared under poor
hygienic conditions which was not sufficiently
cooked. Severe outbreaks have been reportedly
caused by contaminated salads, berries, raw
vegetables, raw meat and shellfish. Different
genotypes for norovirus exist. Among them are
three human pathogenic genotypes: GI, GII and

@NewFoodMag
GIV. All of these genotypes are detectable with

the new foodproof Norovirus Detection Kit
(GI, GII, GIV). Simultaneous, qualitative
detection and differentiation of noroviruses
from genogroups I, II and IV is possible with
this kit using a one-step real-time reverse
transcriptase PCR. Based on primers and probes
of the ISO/TS 15216 method and 64 German
Food and Feed Code (LFGB), the foodproof
Norovirus Detection Kit (GI, GII, GIV) contains an additional phage process control.
Contact details
Telephone: +49 (0) 331 2300-200
E-Mail: bcd@bc-diagnostics.com
www.bc-diagnostics.com
Humannet / Shutterstock.com
NEWS
FAO Food Price

Index hits lowest
level since 2009
Prices for major food commodities in July hit
their lowest average monthly level since
September 2009, according to the Food and
Agricultural Organisation of the United Nations
(FAO). Sharp drops in the prices of dairy
products and vegetable oils more than offset
some increases for those of sugar and cereals.
Meat prices, meanwhile, remained stable.
The FAO Food Price Index averaged
164.6 points in July, down 1.0% from June,
and 19.4% from a year earlier.
The trade-weighted index tracks prices on
international markets of five major food
commodity groups: cereals, meat, dairy
products, vegetable oils and sugar.
In July, the dairy price index dropped
7.2% from the previous month, mainly due
to lower import demand from China, the
Middle East and North Africa amid abundant
EU milk production which has resulted in
good availability of dairy products for export.
The July vegetable oil price index was
some 5.5% below its June level, reaching its
lowest value since July 2009. The recent slide
was primarily caused by a fall in international
palm oil prices due to increased production in
Southeast Asia combined with slower exports
especially from Malaysia, and a further
weakening of soy oil prices on ample supplies
for export in South America and a favourable
outlook for global supply in 2015/16.
The cereal price index rose by 2.0% from
June, but was still 10.1% below July last
year's level. For the second consecutive
month, higher wheat and maize prices, in part
due to unfavourable weather in North
America and Europe, kept the cereal index
rising, but rice prices continued to fall.
In July the meat price index remained nearly
unchanged from the previous month. An
increase in international prices of bovine meat
offset a decline for pig meat and ovine
meat, while prices for poultry remained stable.
The sugar price index rose by 2.5% from
June 2015, largely due to less than ideal
harvesting conditions in the main producing
region of Brazil.
www.fao.org
NEWS
Mars has said that the critical challenge of food

safety will only be solved through greater
collaboration between business, government
and NGOs.
Speaking at a Mars co-sponsored panel event
on food safety at the Third International
Conference Financing for Development
Meeting (FFD3), Mars Global Business Advisor
John Cordaro said, We need to be clear that
unsafe food is not food. Food contamination is a
pervasive threat that causes poverty, malnutrition
and death and affects billions of people around
the world.
To tackle this issue, we need industry wide
change thats consistent with regulation. As a
global food business, we have the tools,
expertise and commitment to take the lead. But
were all in this together. Collaboration between
business, government, charities, researchers is
the only way to drive real change.
Dave Crean, Vice President, Corporate
Research and Development at Mars, Incorporated added, As a food business we use some
7 million tons of raw materials annually. With
the work that we do to ensure the safety of those
materials and our products, we have a profound
influence on food safety and therefore food
security. This is a precompetitive area of
responsibility for everybody involved in the
food supply chain, by recognising that and
approaching the challenges we have in
collaboration with all stakeholders we can
positively impact the worlds food supply.
In 2015, Mars will open its new Global
Food Safety Centre with the aim of expanding
global knowledge in food safety management.
Mars is supporting the African Union Commission based Partnership for Aflatoxin Control in
Africa (PACA) to help African farmers control
aflatoxins in food crops such as peanuts and
maize to help reduce health impacts among
women and stunting in children. Also this year,
Mars has partnered with World Food Programme
(WFP) to improve the provision of safe, locally
sourced food to those in need in Africa; and
established a consortium with IBM Research
to use genetic data to better understand and
improve food safety.
The panel event, entitled Uncommon
Partnerships Address Aflatoxins, the World's
Most Urgent Food Safety Challenge, was cosponsored by Mars and PACA. Aflatoxin a
common naturally occurring fungal toxin is
a serious threat to food security and a barrier to
eliminating hunger and malnutrition around the
world. Aflatoxins contaminate 25% of world food
crops, exposing billions of people to food safety
risks and killing thousands each year. Panellists
discussed successful partnerships that have
resulted in progress against food contamination.
www.mars.com
Bukhanovskyy / Shutterstock.com
Mars calls for

action on food
safety issues
Restrictions lifted following avian

flu case in Lancashire
The UK Department for Environment, Food
and Rural Affairs (DEFRA) has announced that
restrictions have been lifted following an
incident of avian flu on a Lancashire farm
in July.
The lifting of the restrictions means that all
poultry keeping farms within the ten kilometre
restriction zone around the infected premises
are now allowed to move poultry and other
animals without restriction.
The high severity case of avian flu was
confirmed in chickens at a farm in Preston on
13 July and robust action was taken to prevent
any spread of the disease, which poses a very
low risk to human health. A restriction zone
was placed around the property.
The restrictions have been lifted 21 days
after the completion of an initial cleaning and
disinfection of the premises, which is the
earliest point allowed under EU rules to

end the controls.
Chief Vet Nigel Gibbens said, Protecting
our country from animal disease is vital for our
economy. Our robust, swift and intensive
approach to tackling this incident, and
confirming the disease was contained to a
single farm, means we have been able to lift
these restrictions at the earliest possible point
allowed by EU law.
The UK remains at a constant low risk of an
incident of avian influenza and this latest case
should serve as a reminder for the poultry
industry of the importance of maintaining strict
biosecurity to minimise the risk of infection.
I also urge keepers to remain vigilant for any
signs of disease and report any suspicions to
their vet immediately.
www.gov.uk
The Kraft Heinz Company

announces completion of merger
Heinz has completed its purchase of Kraft
Foods Group. This historic transaction creates
The Kraft Heinz Company and makes the
third-largest food and beverage company in
North America and the fifth-largest food and
beverage company in the world with an
unparalleled portfolio of iconic brands.
The Kraft Heinz Companys Board of
Directors is comprised of the following 11
directors: Alex Behring (who will serve as
Chairman of the Board), Gregory Abel, Tracy
Britt Cool, Warren Buffett, John T. Cahill (who
will serve as Vice Chairman of the Board),
L. Kevin Cox, Jeanne P. Jackson, Jorge Paulo
Lemann, Mackey J. McDonald, John C. Pope,
and Marcel Telles.
Bernardo Hees is Chief Executive Officer of

The Kraft Heinz Company.
I am honoured and humbled to be the CEO
of The Kraft Heinz Company, said Mr. Hees.
Kraft and Heinz are both world-class
organisations with storied pasts and together,
an even brighter future.
The Company has stated that its immediate
focus is on integrating the two businesses and
establishing a new organisational structure,
while delivering its financial objectives for
2015. The Heinz brand and business will
remain headquartered in Pittsburgh while the
Kraft brand and business will remain in
the Chicago area.
www.kraftheinzcompany.com

@NewFoodMag
NEWS
Merger creates
largest independent
Coca-Cola bottler
Coca-Cola Enterprises (CCE), Coca-Cola
Iberian Partners (CCIP) and CocaCola Erfrischungsgetrnke AG (CCEAG)
announced recently that they have agreed
to combine their businesses into a new
company to be called Coca-Cola European
Partners Plc.
The transformational transaction will
create the worlds largest independent CocaCola bottler based on net revenues.
With more than 50 bottling plants and
approximately 27,000 associates, CocaCola European Partners will serve a
consumer population of over 300 million in
13 countries across Western Europe, including Andorra, Belgium, France, Germany,
Great Britain, Iceland, Luxembourg,
Monaco, Norway, Portugal, Spain, Sweden
and the Netherlands. The combined company
will operate in the four largest markets for
non-alcoholic ready-to-drink beverages in
Western Europe Germany, Spain, Great
Britain and France.
The creation of a larger, unified CocaCola bottling partner in Western Europe
represents an important step in our global
systems evolution, said Muhtar Kent,
Chairman and Chief Executive Officer of
The Coca-Cola Company. We continue to
adapt our business model to innovate, invest
and grow along with the changing demands
of the marketplace. With the strong
leadership that will be assembled from across
the three organisations, Coca-Cola European
Partners will be well-positioned to deliver
better and more effective service to
customers throughout Western Europe and
drive profitable growth across multiple
beverage categories.
Sol Daurella, Executive Chairwoman of
Coca-Cola Iberian Partners, added, As the
single-largest shareowner in this new
business we will play a strong strategic role
in Coca-Cola European Partners, while
continuing to be close to our country,
business, local consumers and customers.
Combining our unique expertise in the onpremise channels, targeted marketing
experience and operational excellence with
the skills of CCE and CCEAG, together we
will drive growth in Western Europe.
The creation of Coca-Cola European
Partners will build on each bottlers
capabilities to create more efficient
operations in their respective markets across
Western Europe, said John Brock,
Chairman and Chief Executive Officer of
Coca-Cola Enterprises. We look forward to
bringing together our world-class supply
chain and sales team with the distinct
strengths offered by CCIP and CCEAG to
capture additional growth opportunities in
each market.
www.coca-colacompany.com

@NewFoodMag
FDF launches gluten labelling guide

The Food & Drink Federation (FDF) has
launched a new best practice guide to support
food manufacturers on the labelling of food
products containing gluten that are intended for
sale in the European Union.
The guide has been launched to help
manufacturers adhere to the Food Information
to Consumers (FIC) Regulation and to provide
consumers with clear and consistent allergens
labelling. The 2014 FIC Regulation brought
changes to the way allergen information is
provided on pre-packaged foods. As part of the
Regulation, allergen information on prepacked
foods must be emphasised in the ingredients list.
'Gluten Labelling Best Practice: How to
label pre-packaged foods which include cereals
containing gluten' has been developed by
the FDF with support from Coeliac UK,
Anaphylaxis Campaign and the British Retail
Consortium. This best practice has been
produced to illustrate examples of the usual as
well as some of the more challenging labelling
situations of gluten containing foods, and it also
covers claims for gluten-free foods. Special
consideration is also given to oats and wheat.
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The guide should make things clearer for

manufacturers so that they remain legally
compliant with the FIC Regulation.
Director of Regulation, Science & Health at
the Food and Drink Federation, Barbara
Gallani said, As consumers are increasingly
seeking clear information about various
allergenic ingredients within the foods they
purchase, it is important that food manu facturers provide labels that are legally
compliant and make it easier for consumers to
find and understand allergen information so
they can make safer food choices. By following
a best-practice approach, we hope that this new
guide will help manufacturers of all sizes make
informed labelling decisions with regard to
cereals containing gluten.
CEO for Coeliac UK, Sarah Sleet, said, "The
Charity supports the new best practice
guidance for the industry and the introduction
of an approach to limit the use of 'may
contain gluten' statements on packaged foods
which will be welcomed by everyone with
coeliac disease.
www.fdf.org.uk
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ADM completes sale

of chocolate business to Cargill
Archer Daniels Midland Company (ADM) has
completed the sale of its global chocolate
business to Cargill.
We are continuing to create shareholder
value, whether through profitable growth such
as the recent expansion of our port network and
the addition to our corn footprint in Europe or
by divesting businesses for which we dont see a
long-term path toward achieving acceptable
returns, said CEO Juan Luciano. I am proud of
the team that identified and delivered on this sale
and others like it including the proposed sale of
our cocoa business which are helping to ensure
that we continue to drive results for our
shareholders and our company.
The sale is valued at about $440 million,
subject to post-closing adjustments. About
670 ADM employees transferred to Cargill with
the business.
I would like to thank the chocolate team for
their dedication, and we of course wish them the

best, Luciano continued.
The acquisition constitutes a milestone
for Cargills chocolate growth strategy.
It strengthens the Companys position as a
leading player in the cocoa and chocolate
industry. The new organisation will expand
Cargills footprint and production capability
significantly, with ADMs sites in North America
and Europe complementing Cargills processing
plants in Belgium, Brazil, Canada, Cte dIvoire,
France, Germany, Ghana, Indonesia, the
Netherlands, UK and the USA. Prior to
the completion of the acquisition Cargill commented on the benefits that their customers will
experience with the new combined chocolate
business and a broader range of high quality
cocoa and chocolate products for confectionery,
bakery, dairy, and other applications.
www.adm.com
NEWS
Mondelz International
and D.E Master
Blenders 1753 complete
coffee merger
Mondelz International and D.E Master Blenders 1753
have completed the transactions to combine their
respective coffee businesses to create Jacobs Douwe
Egberts. The new company will be the world's leading
pure-play coffee company with annual revenues of
more than 5 billion.
Upon closing, Mondelz International received cash
of approximately 3.8 billion and a 44% interest in the
new joint venture. Acorn Holdings, owner of D.E
Master Blenders 1753, will have a 56% share in Jacobs
Douwe Egberts.
The company will be based in the Netherlands and
hold market-leading positions in 18 countries globally
as well as a strong emerging market presence.
Jacobs Douwe Egberts will own some of the world's
leading coffee brands, such as Jacobs, Tassimo,
Moccona, Senseo, L'OR, Douwe Egberts, Kenco,
Pilo and Gevalia.
The cash-and-equity consideration paid to Mondelz
International was reduced proportionally from previous
estimates to reflect Mondelz International retaining its
interest in its Korea-based joint venture, Dongsuh
Foods Corporation.
www.jacobsdouweegberts.com
Statisticians use social media

to track foodborne illness
A biostatistician has used social media to
enhance systems to track foodborne illness
outbreaks. Elaine Nsoesie, a research fellow
in paediatrics at Boston Childrens Hospital,
has developed a method for tracking
foodborne illness and disease outbreaks
using sites such as Twitter and Yelp to
supplement traditional surveillance systems.
Nsoesie unveiled the results during a
presentation at the 2015 Joint Statistical
Meetings in Seattle.
The study's purpose was to assess whether
crowdsourcing via online reviews of
restaurants and other foodservice institutions
can be used as a surveillance tool to augment
the efforts of local public health departments.
These traditional surveillance systems
capture only a fraction of the estimated
48 million foodborne illness cases in the
US each year, primarily because few affected
individuals seek medical care or report their
condition to the appropriate authorities.
Nsoesie and collaborators tested their nontraditional approach to track these outbreaks.
The results showed foods implicated in
foodborne illness reports on Yelp were

similar to those reported in outbreak reports
issued by the US Centres for Disease Control
and Prevention.
"Online reviews of foodservice businesses offer a unique resource for disease
surveillance. Similar to notification or
complaint systems, reports of foodborne
illness on review sites could serve as early
indicators of foodborne disease outbreaks and
spur investigation by local health authorities.
Information gleaned from such novel data
streams could aid traditional surveillance
systems in near real-time monitoring
of foodborne related illnesses," said Nsoesie.
The lack of near real-time reports of
foodborne outbreaks reinforces the need for
alternative data sources to supplement
traditional approaches to foodborne disease
surveillance, explained Nsoesie. She added
Yelp data can be combined with additional
data from other social media sites and
crowdsourced websites to further improve
coverage of foodborne disease reports.
www.amstat.org
EVENTS
SEPTEMBER 2015
Global Food Safety

Date: 8 9 September
Location: Amsterdam, Netherlands
e: jserweta@engevents.com
w: www.engevents.com/
global-food-safety-2015
IBA 2015
Date: 12 17 September
Location: Munich, Germany
w: www.iba.de
Food Analysis
Congress
Location: Cambridge, UK
e: s.spencer@selectbio.com
w: www.selectbiosciences.com/
conferences/index.aspx?conf=FAC2015
Process Expo 2015

Location: Chicago, IL, USA
e: info@fpsa.org
w: www.myprocessexpo.com
International
Dietary (Food)
Supplements Seminar
Date: 16 September
Location: Chicago, IL, USA
e: help@leatherheadfood.com
w: www.leatherheadfood.com/
international-food-supplements
PPMA 2015
Date: 29 September 1 October
Location: Birmingham, UK
w: www.ppmashow.co.uk
Labelexpo Europe
Location: Brussels, Belgium
e: jdavy@labelexpo.com
w: www.labelexpo-europe.com
9th NIZO Dairy Conference

Location: Papendal, the Netherlands
w: www.nizodairyconference.com
OCTOBER 2015
Emulsions & Emulsifiers Scientific

Principles & Applications
Date: 6 8 October
Location: Leatherhead, Surrey, UK
w: www.leatherheadfood.com/
emulsions-and-emulsifiers
Anuga
Date: 10 14 October
Location: Cologne, Germany
e: kms@koelnmesse.de
w: www.anuga.com
Natural Colours and

Applications in Products
Date: 13 14 October
Location: Leatherhead, Surrey, UK
w: www.leatherheadfood.com/natural-colours
NPD Challenges for

Weight Management
Date: 15 October
Location: Chipping Campden, UK
e: daphne.davies@campdenbri.co.uk
w: www.campdenbri.co.uk/weightmanagement-conference.php
NOVEMBER 2015
RAFA 2015
Date: 3 6 November
Location: Prague, Czech Republic
e: rafa2015@vscht.cz
w: www.rafa2015.eu
29th EFFoST
International Conference
Date: 10 12 November
Location: Athens, Greece
e: Sophie.hayward1@btinternet.com
w: www.effostconference.com
DECEMBER 2015
Fi Europe & Ni Europe 2015

Date: 1 3 December
Location: Paris, France
e: swantje.voogdt@ubm.com
w: www.figlobal.com/fieurope/home
If you have an event you wish to
publicise or are interested in
setting up a media partnership,
contact Martine Shirtcliff at:
mshirtcliff@russellpublishing.com

@NewFoodMag
SHOW PREVIEW
PROCESS EXPO 2015

showcases real world solutions,
cutting-edge education
PROCESS EXPO, co-located with the International Dairy Show and InterBev Process, is North Americas largest trade
show fully focused on food and beverage processing and packaging. The three co-located shows will bring together
over 1,000 exhibiting companies and 21,000 industry professionals who come in search of the latest processing and
packaging innovations for the ever-changing food, dairy and beverage industries. Attendees will have unlimited
access to the show floors and educational programs of all three shows.
At PROCESS EXPO youll find:
North Americas largest collection of equipment manufacturers
focused on food and beverage processing
New equipment and the latest technology in processing
and packaging
Food safety experts to assist with any challenge
food safety consideration that the food industry has devoted

considerable resources to over the past 15-20 years to ensure that
undeclared allergens are not inadvertently introduced into the finished
food product. A validated cleaning and sanitation program is one of the
key steps in an allergen control program that can be used to effectively
reduce cross-contact of food allergens on shared processing equipment.
The show brings together exhibitors that provide processing and

packaging solutions throughout the entire cross-section of the food
and beverage industry including meat, seafood, poultry, dairy, bakery,
prepared foods, beverage, and confectionery. Food and beverage
professionals come to PROCESS EXPO because they know theyll find
new technologies from other segments they can apply in theirs for the
first time, giving them a competitive advantage in their business.
PROCESS EXPO University is an integral component of the trade
show event, addressing critical topics of importance to food processors
and beverage manufacturers. These sessions feature academics from
some of the top universities in North America and run throughout the
four-day trade show. Spanish language sessions will be offered as well.
All sessions conveniently take place on the show floor and are free to
registered attendees.
These speakers will address critical topics in the food and beverage
industry and will cover all major industry segments. The following
abstracts are examples of the cutting-edge presentations available to
PROCESS EXPO attendees.
Sensory analyses and QC of processed foods

The use of sensory analyses in a production facility is essential every day.
While most often associated with product development, it is also useful
for quality control, maintenance of flavour identity, substituting
ingredients, and even reverse engineering. A trained sensory panel is a
calibrated tool that utilises the complexity of the human senses of taste,
smell, and mouthfeel that no mechanical or electronic instrument can
replicate. The development and training of a trained sensory panel
can be expensive, but it allows for the translation or consumer sensory
testing with the biochemical laboratory measurements that are essential
to maintaining product quality.
Novel processing technologies for enhancing food safety

Consumers are favouring minimally processed foods with premium
quality and without compromise in food safety. A number of emerging
food processing technologies have the potential of minimising the
adverse quality changes of traditional thermal treatments, while
ensuring the food safety and nutritional and sensory qualities of foods.
These emerging food processing technologies include high pressure
processing (HPP), pulsed light, ultraviolet light, cold plasma, ultrasound,
microwave and ohmic heating.
Advancements in aseptic processing and packaging

Aseptic processing is a thermal processing method that allows
food products to be commercially sterilised separately from the food
packaging material. The commercial aseptic sterilisation process takes
place in a continuous closed system, then the product is inserted into the
package under sterile conditions. This method of food preservation has
allowed the food industry to utilise a wide variety of packaging materials
and package sizes.
See the full list of sessions and register today at ww.myprocessexpo.com

Join your food industry peers at PROCESS EXPO a cant miss
combination of university-level insight and real world experience.
Date 15-18 September 2015
Location Chicago, Illinois
Website www.myprocessexpo.com
Food allergen control strategies

Management of food allergens in the production facility is an important
tiverylucky / Shutterstock.com
FAT AND SUGAR REDUCTION
Dr. Mehmood Khan
PepsiCo Vice Chairman and Chief Scientific Officer of Global R&D
PepsiCo R&D: A catalyst

for change in the food
and beverage industry
PepsiCo products are enjoyed by consumers one billion times a day in more than 200 countries and territories around
the world. To satisfy the worlds appetite, we must constantly adapt, evolve and innovate. Our Global Research and
Development (R&D) organisation is a catalyst for change, transforming our company and its portfolio. That is why
R&D is working closely with our business partners to deliver on todays brand and market priorities as well as the
growth opportunities of tomorrow.
When I joined the company in 2007 as Head of R&D, PepsiCo Chairman
and Chief Executive Officer Indra Nooyi and I were keen to expand the
definition of what a food and beverage company R&D function was
and could accomplish. One of the first things we did to usher in
transformation was to recruit scientific talent no one ever expected to
see inside a traditional food and beverage company. In my own case,
I was trained as an endocrinologist; my R&D team includes experts in
areas such as agronomy, exercise physiology, metabolomics, rheology,
and computational analysis nutrition science, in addition to the

traditional food and beverages science skills we have relied upon for
decades to bring great products to market. With the diverse R&D team we
assembled, a strong signal was sent to the world about our approach to
product development, innovation and design.
This new team allowed us to adopt a more rigorously science-based,
research direction. An R&D function that was for decades focused almost
exclusively on the consumers taste experience began to focus on the
10
Innovation. Knowledge. Expertise.

Its Whats Inside.
Ingredients make up the food we eat, the beverages we drink, and the
supplements we take. But what makes some ingredients fresher, tastier,
and safer than others? Its whats inside that matters. Open the door
to DuPont Nutrition & Health and youll see a team of solvers, providing
the most innovative solutions in the food industry. We start with an
ingredient portfolio thats wider and deeper than most, but what truly sets
us apart are the ingredients you cant see our consumer insights, breadth
of research, and scientific capabilities. Want to see what else we can bring
to the table? Come find out whats really inside DuPont Nutrition & Health.
h.
Visit dupont.com/itswhatsinside to learn more.
DuPont
Nutrition & Health
Welcome to the Global Collaboratory.

Copyright 2015 DuPont or its afliates. All Rights Reserved. The DuPont Oval Logo, DuPont and all products denoted with or are registered trademarks or trademarks of E.I. du Pont de Nemours and Company or its afliated companies.
stock.com
kov / Shutter
Valentyn Vol
Vladimir Shulenin / Shutterstock.com
consumers entire body (i.e. overall biology)

and preference drivers (i.e. taste, aroma,
texture, convenience) to deliver the right
product offerings. We continue to expand our
portfolio of nutritious products across
multiple markets to unlock growth opportunities in new product categories, such as
dairy, fruits and vegetables, hummus and
other fresh dips, and baked grain snacks. This
evolution resulted in an expanded, more
diversified portfolio featuring our traditional
Fun for You products 1; Better for You
products 2; and Good for You products3.
Today, our growing nutrition offerings
account for approximately 20% of our
net revenue.
Our actions were informed in part by the
shift we saw in the marketplace. On one hand,
consumers wanted more nutritious products
with reduced levels of sodium, saturated fats
and added sugars. On the other, consumers
Baked snacks are a healthier option with less saturated fat
still expected our products to deliver the
In beverages, we added new low- and zero-calorie choices and continue
same great taste experience. Accordingly, in 2009, we established
to work to reduce added sugars in key brands. We are also accelerating
ambitious targets for the reduction of sodium, saturated fats and added
our research and technology investments in the development of lowsugars in our key global brands.
or no-calorie sweetener alternatives.
Our human sustainability goals:
Six years on, we offer reduced-calorie options for virtually every drink
Reduce the average amount of saturated fats per serving in
we make and every occasion we serve. Over the past several years, weve
key global food brands, in key countries, by 15% by 2020, against
introduced a number of low- and zero-calorie beverage choices. Our R&D
a 2006 baseline
teams are reducing sugar in existing products and continue to deliver a
Reduce the average amount of added sugars per serving in key
steady pipeline of new, lower calorie products with all the great taste of
global beverage brands, in key countries, by 25% by 2020, against
full-calorie offerings. Fifteen years ago, less than one quarter of our sales
a 2006 baseline
came from zero- or low-calorie beverages, active hydration beverages
Reduce the average amount of sodium per serving in key global food
and healthy juices. Today, were selling a balanced portfolio: close to
brands, in key countries, by 25% by 2020, against a 2006 baseline
50% of sales come from these healthier categories, which have become
a vital growth engine for our business.
In snacks, we focused on improving the nutritional profile of key brands
By balancing the choices we offer consumers, weve lowered the
while increasing the baked and whole grain products that we offer.
average number of calories per serving in our beverages by more than
15% down to 65 calories per serving today.
And with our continued commitment to
product innovation and growing consumer
interest in balanced beverage choices, were
working to continue, if not accelerate, these
trends in the years ahead.
Were enabling consumers to make
educated choices about beverage con sumption. And, through product innovation,
smaller portion sizes, and clear calorie
labelling at point of sale, were making it
easier for consumers to choose lower-calorie
options. Its all about choices, great-tasting
choices, with or without the calories.
While there is more work to be done, we
believe we have made significant progress in
Fruit juices account for a lot of PepsiCos Good for You product portfolio
our efforts to reduce the levels of sugar, salt
12
and saturated fat all based on major technological

breakthroughs. Here are some highlights:
We removed approximately 402,000 metric tons of added
sugar from our beverage portfolio in North America as
compared to 2006. Further, we developed naturally
sourced sweeteners like Stevia and flavorings,
which are the best paths to a meaningful reduction in
added sugars
We removed 3,900 metric tons of sodium from total our
food portfolio in key global markets compared to our 2006
baseline. We continue to invest in new technologies and
recipes that allow us to reduce sodium levels
By switching in certain instances to oils that contain lower
saturated fat, and by providing more snacks that are
baked, weve made significant reductions in saturated fat.
The result: Weve removed approximately 2,100 metric
tons of saturated fat from key global brands in key markets
as compared to 2006
Chones / Shutterstock.com
PepsiCo have produced different versions of their products, to cater for the growing
consumer requirement of less sugar and less calories
We are heartened by the progress we have made in our efforts to

category-leading brands that have been consumer favorites in the
transform the PepsiCo portfolio. Of course, the moment of truth occurs at
marketplace for years and that is by design. We dont rest solely on
the checkout counter. And there, Im pleased to say, weve done very
the equity of those brands; our R&D teams are constantly innovating and
well. We had ten of the top 50 new food and beverage products
transforming to stay ahead of consumer trends.
introduced in North America in 2014 (this is up
PepsiCo is continuously innovating to drive
from 9 of the top 50 in 2013). Indeed, a number
top-line
and bottom-line growth. We now offer
To satisfy the worlds appetite,
of our recent product introductions, like Tostitos
more than 2,000 enjoyable and nutritious foods
we must constantly adapt, evolve
and innovate
Cantina, Mountain Dew Kickstart and Pure Leaf
and beverages globally. Our investments in R&D
tea, generated double-digit estimated annual
at PepsiCo up more than 35% since 2011retail sales growth in 2014 after achieving more than $100 million in
unleashed innovation, creating a competitive advantage gap for the
their launch year.
company that widens as the company continues to innovate and
Furthermore, our company which generated more than $66 billion
re-invest. As a result of our self-disruption, innovation is now generating
in net revenue in 2013 has 22 billion-dollar brands in our portfolio.
nine percent of net revenue at PepsiCo (up from seven percent in 2012).
This is the direct result of our constant, never-ending process of
More than ever, PepsiCos Global R&D organisation is helping drive
innovation. In fact, weve grown the number of billion-dollar brands by
PepsiCos business by providing unrivaled technical skills and
nearly 30% since 2006. We have another 40+ brands in our portfolio that
capabilities to offer more enjoyable and nutritious foods and beverages
generate $250 million to $1 billion in estimated annual retail sales,
to more people, in more places, engendering more trust worldwide.
creating attractive opportunities for continued innovation and growth
across the portfolio. Many of these 22 billion-dollar brands are iconic,
About the Author
Lesya Dolyuk / Shutterstock.com
Mehmood Khan, M.D., is executive vice president and chief

scientific officer of global research and development at
PepsiCo. As chief scientific officer, Mehmood leads companywide research and development; recruits highly regarded
scientists, global health and medical experts; launches
research projects with leading universities; and opens
advanced R&D facilities. As executive vice president, Mehmood
leads a global team of experts across many fields. Prior to joining PepsiCo,
Mehmood was President at Takeda Global Research & Development Center.
Previous to this he was a faculty member at the Mayo Medical School in
Rochester, Minn., serving as Director of the Diabetes, Endocrine and Nutritional
Trials Unit in the endocrinology division.
References
1. Pepsi, Lays, Mountain Dew, and Doritos.
2. Baked Lays, Diet Pepsi, and Stacys pita chips.
3. Quaker, Tropicana, Trop50 (with 50% less sugar and calories than regular juice), Tropicana
Farmstand (a fruit and veggie juice offering that provides one serving of fruit and veggie with
each serving), Naked Juice and Smoothies, Naked Nutmilk, Naked Coconut Water, Gatorade
(which includes protein shakes and bars) and Sabra hummus.
Hummus and other fresh dips are part of the nutritious portfolio
13
+
+
++
+
+
+
IBA
Munich, Germany
Sept 12-17
Hall A6, Stand 470
++
+
+
STEEL BELTS PLUS

STEEL BELTS & HYGIENIC PROCESS
TECHNOLOGIES FOR THE BAKERY INDUSTRY
Sandvik steel belts oer unparalleled versatility. A smooth
at surface With outstanding thermal properties delivers
perfectly baked cookies, biscuits, cakes and bread, and
thats Why more companies are upgrading to steel
belt based baking. But We oer far more than Just belts.
From conveyors and our QuickCleaner process to high
performance pastillation and scattering systems, Were
able to oer complete production solutions.
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Solid and perforated steel bake oven belts

service and upgrades
Belt only or complete conveyor systems incl. tracking etc.
QuickCleaner system fast and easy removal of
carbon residues
Rotoform 4G FD pastillation system for chocolate,
emulsiers, fats and more
Rotary screen scattering for decorative patterns
on baked goods
Baking
SUPPLEMENT
16
The challenges
ahead for bakers
Greg Woodhead, Bakels, Speaker for
British Society of Bakers
20
Why measure
viscosity?
Fred Gates, Bakery Process Engineer,
Campden BRI
25
iba
Joanna Dorota / Shutterstock.com
Show Preview
SPONSORS
15
safakcakir / Shutterstock.com
BAKING
SUPPLEMENT
Greg Woodhead
New Product Development Manager, Bakels
The challenges
ahead for bakers
Anyone who works in the bakery industry could be forgiven for feeling like the industry is under siege, with many of
the issues facing the modern food industry hitting bakery products hard. Sugar, salt and fat contents are all under
focus by consumer groups and Government alike and there seems to be a consumer perception that bakery products
are worse offenders than most. The Government has a new buzz word to approach healthier eating Nudge Theory.
Nudge theory
providers often fear, opening ourselves up to accusations of opacity in

the name of social responsibility? It is important that we all consider
these questions while we apply the industrys significant technical
capability to the reduction of the more challenging nutrients.
When reformulating products to address sugar or fat content,
it is often necessary to use alternative ingredients, bear additional
cost or reduce portion size. If the consumer is not engaged with Government and industry on this journey, are we really solving the cause
of the problem?
Nudge theory is the idea that gentle nudges on industry and consumers
can change behaviours in the direction that Government wants.
The huge achievements which bakers have made on salt reduction
since the introduction of the Food Standards Agency (FSA) Salt targets
in 2008 are one example of where nudge tactics have worked, to achieve
large scale social benefits in the face of significant technical and
commercial challenges.
Now working towards the third round of reductions, by 2017 salt
levels in bread will have been reduced by almost 20%. It must now be
tempting to consider whether this approach can be applied to other
aspects of the diet?
Before addressing this, we must consider whether these approaches
are the best way; when a consumers choice is edited by manufacturers,
is the consumer still making a conscious or educated choice on
improving their diet? Has the consumer learned what it means to reduce
salt intake and how this affects the food they eat? Are we, as food
Holistic approach
Im by no means the first person to call for a holistic approach towards
diet Plato himself stated the cure of the part should not be attempted
with the cure of the whole. Industry certainly has a central role to play in
product reformulation, but this should be supported by consumer
education and the encouragement of healthy lifestyle choices; to try to
achieve this, in 2012 the European Food Safety Agency (EFSA) introduced
16
BAKING
SUPPLEMENT
Health Claims Legislation, which attempted to protect consumers from

vague, unsubstantiated or misleading health claims.
In practice few relevant claims have been approved and the
language used in the legislation is difficult to penetrate for consumers.
With this legislation as a backdrop, communicating the benefits of
healthier product choices has become a challenge for bakers.
An example of how this legislation has affected consumer choice is with
Low GI products.
The benefits of Low Glycaemic Index diets are well documented and
there is broad scientific consensus that Low GI diets are an effective way
to maintain satiety and prevent blood glucose spikes. As such many
bakery products have been developed to have a Low GI. However,
no company has sponsored Low GI claims through the EFSA approval
process, so this is not currently a permitted health claim. With the
challenge of an unhealthy consumer perception on the one hand, and a
restriction on communicating genuine health benefits on the other,
it can seem that the deck is stacked against us.
Gluten and wheat-free diets

As a response to this perception, many consumers are choosing to adopt
a gluten or wheat-free diet. While only around 1% of the population is
said to suffer from Coeliac disease, there are nine consumers who
choose to follow a gluten-free diet for every diagnosed coeliac.
The growth in the gluten-free product market has been huge over
recent years and shows no signs of abating soon. Some bakers have seen
opportunities to provide products for these consumers and, as
innovation reduces the compromise between conventional and
gluten-free product quality, it is not hard to see how this becomes a
virtuous circle. However, bakers could be forgiven for seeing gluten and
wheat-free diets as a threat rather than an opportunity. The avoidance
of wheat could be seen as cutting straight at the heart of the bakery
industry after all, wheat is at the centre of everything we do.
My thoughts are that gluten-free will never overtake conventional
bakery, but neither will it fall back to the fringe health-food niche which it
once occupied. It is worth considering how gluten-free alternatives
can be included into any product offer.
Clean label
Overlaying much of this fundamental reformulation work is also the
move towards clean label. Clean label refers to products which have
been produced with either no e-numbers or with only a few e-numbers
which are considered acceptable often termed as store cupboard
ingredients. Such ingredients may be Ascorbic Acid (E300), Citric Acid
(E330), Pectins (E440) or Lecithin (E322).
Within bakery products, enzyme technology often offers a practical
solution to replacing the functionality of emulsifiers and other functional
ingredients. Enzymes are biological catalysts which are highly specific
and can be used in tiny quantities to great effect. Enzyme technology is
moving forward at a rapid pace and is one of the most exciting areas of
technological development for bakers. The area which offers the most
promise is that of protein engineered enzymes.
We have, until recently, been using enzymes which are derived from
genetic sequences found in nature. But scientists have been able to
optimise those genetic sequences to produce enzymes which are highly
specialised in their activity on wheat flour or other bakery ingredients.
Currently, lipases (which provide dough stability in yeast raised bakery
For best KaliSel quality we monitor every step of the production.

KaliSel, with highly puried potassium chloride of natural origin in food quality,
is one of the easiest and most cost-effective ways to substitute salt. Therefore,
KaliSel is already used successfully in many areas of the food industry
of course in-house produced and certied according to high-level standards.
K+ S KALI GmbH Phone +49 561 9301-2025 healthcarenutrition@k-plus-s.com www.kali-gmbh.com
A K+ S Group Company
BAKING
SUPPLEMENT
nui7711 / Shutterstock.com
products) cannot be used in products which contain butter or milk as the

lipases work upon the dairy fats to produce rancid aromas. An example
of a future advancement would be a lipase which can provide dough
stability without affecting the dairy fats.
On this occasion EFSA has ruled that, as the enzymes do not actually
carry any genetically modified DNA directly, they do not fall under
the GMO declaration regulations. In other words there is no requirement
to differentiate on the use of a conventional or protein engineered
enzyme. We must all, as an industry, consider whether the benefits
which these technologies offer outweigh any potential dangers to
consumer perception.
Palm oil and its sustainability

Bakery fats are a key ingredient for any baker. Bread shortenings and
margarines are essential for the production of almost all bakery
products. Around five years ago, controversy over the consumption of
trans-fats and their association with partially hydrogenated fats lead to
an effective ban on the use of all hydrogenated oils and fats. Very few
naturally occurring oils have the characteristics which bakers require and
so palm oil became an essential ingredient in almost all bakery products.
Soon after, questions began to be asked over the effect that this
increase in palm oil use was having on those countries in which it was
grown. Malaysia and Indonesia are the two primary producers of palm oil
and both countries have suffered large scale tropical deforestation as
rainforest is cut down to make way for palm oil plantations.
Considerable pressure has been applied on the industry from
consumer and environmental groups. As a result, sustainable palm oil
sourcing is seen as an important element to any socially responsible
purchasing policy.
Palm oil is a healthy fat but

how sustainable is it?
Due to doubts over the robustness of the CSPO system, some

European markets (for example, France and Scandinavia) are looking to
move away from palm wherever possible. In the UK, it will only take one
expos to further shake consumer confidence in the food industry.
So what alternatives do we have? Palm oil can only ever be grown in
the tropical regions of the world and these are a long way from Western
Europe. It is surely more environmentally responsible to use more native
oils which would be more sustainable and far easier to regulate and
monitor. There have been advancements in using ingredients to emulate
the baking performance and product quality while using rapeseed oil.
Many technical ingredients are now available in non-palm derived forms.
So there are options if one looks for them.
While some of the challenges which I have outlined may seem
daunting, I have a firm belief that bakers and the science which
underpins our industry are an incredibly powerful combination.
We have faced huge challenges in the past and the industry always
remains strong, competitive and inventive. I have no doubt at all that we
will look back on these challenges and marvel at the solutions
we all found together.
There are four grades to sustainable palm oil:

Greenpalm Certification now largely superseded by more robust
certification systems
Mass Balance a system where a certain quality of sustainable
palm is fed into the normal supply chain from audited plantations.
Certified Sustainable Palm Oil (CSPO) and conventional palm oil are
combined in the same supply chain. At the point of use, mass
balance compliant users buy a certain quantity of palm oil and the
amount of mass balance palm oil which is produced and
the amount which is used is tallied up. The total used, in theory,
cannot exceed the total produced.
Fully Segregated a system which requires a totally different supply
chain and infrastructure. Palm Oil is fed into, distributed and
processed through a totally segregated supply chain than
conventional palm oil.
Identity Preserved the highest level of sustainability where
palm oil from a particular named origin is supplied through a
segregated supply chain. There is little demand for this high level of
traceability currently.
About the Author

Greg Woodhead has been the Product Development Manager
at British Bakels since 2012 where a key element of the role is
keeping up to date with emerging technologies and
innovations. He graduated with a BSc in Food Science from
Leeds University and started his career with Bakehouse (later
Lantmnnen Unibake) where he worked for seven years.
The industry is being driven towards mass balance and fully segregated
palm oil. In general this is achievable, but there are huge challenges in
meeting the requirements for niche and functional ingredients. In the
longer term, its worth asking can we can ever be fully confident in
the palm oil sustainability process?
18
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BAKING
SUPPLEMENT
Fred Gates
Bakery Process Engineer,

Campden BRI
Sarab Sabi
Gary Tucker
Ingredient Specialist,
Campden BRI
Head of Baking and Cereal Processing

Department, Campden BRI
Why measure viscosity?

The term rheology is used to describe the study of flow behaviour and covers both viscosity and elasticity. Viscosity
is the resistance to deformation when a force is applied and arises from internal friction. The application of a force to
a liquid introduces shear flow. Low viscosity, watery foods are described as thin, whereas high viscosity foods such
as golden syrup are commonly described as thick. It is interesting to note that the viscosity of both water and golden
syrup are independent of the shear rate, so these fluids are described as Newtonian. However, most foods
demonstrate more complex flow behaviour. For example, soft solids such as wheat dough demonstrate
viscoelasticity, combining fluid (viscous) flow with an elastic response. This article will explain the relevance of
rheology to the processing and quality of foods, with a particular emphasis on cereal products.
The structure of many common foods is created by either dispersing
solid particles or liquid droplets in a continuous phase. Typical examples
of such systems include batters, doughs and salad cream. The structure
is created by weak chemical bonds (e.g. hydrogen bonds), hydrophobic
interactions and entanglement of polymers, and can be easily broken by
applying moderate shear forces.
It is common practice to employ large deformation tests in the food
industry as these tend to correlate better with product performance.
However, an obvious disadvantage is that small differences between
more delicate samples are lost as the structure within the sample is
destroyed by the test used. In order to characterise the rheological
behaviour of delicate materials a more gentle approach is required such
that the intrinsic material properties are measured without being
destroyed. Small deformation oscillatory measurements using a strain or
stress-controlled rheometer are a convenient way to obtain this

vital information. For a strain-controlled rheometer a small but
increasing oscillating strain is applied to deform the test material and the
resulting stress is measured. Key data such as the modulus are obtained
from the ratio of applied strain amplitude to resulting stress amplitude.
Materials can be conveniently characterised by measuring the modulus
and the phase angle (the phase lag between applied strain and resulting
stress), which is sensitive to structure-forming interactions in a sample
that can lead to elastic behaviour. Phase angle ranges from
0 for an ideal elastic material (i.e. a perfect solid) to 90 for an ideal
viscous material (a perfect liquid).
Figure 1 (page 21) shows an example of a strain sweep of a
bread displaying a linear region before the sample begins to break
down as a result of increasing deformation. The phase angle increases
20
BAKING
SUPPLEMENT
as the material becomes less elastic and more

viscous in nature, which results from disruption of
polymer interactions. At high shear rates a cross-over
of the two moduli is observed as the viscous
behaviour begins to dominate. Oscillatory measurements used to study bread dough after mixing and
proving (see Figure 2, page 23) show how the elastic
properties diminish and the dough becomes viscous
and soft after proving. Such measurements are useful
to compare the effects of different mixers, changes in
formulation or processing or replacement of some
key functional ingredient.
Viscosity in processing
Where fluids are pumped, knowledge of their
rheological behaviour is essential in determining the
characteristics of pumps and for sizing pipes.
Figure 1: Strain sweep of a bread dough
Temperature has a considerable effect on rheological
properties, with the magnitude of the effect dependent on the material
characterise stress or strain. However, for simplicity rheology is
and the temperature range. Furthermore, physicochemical changes
characterised in simple shear flow. Measurements should be carried out
such as starch gelatinisation and glass transition can cause rapid
under steady state conditions, that is, under conditions of laminar flow.
viscosity change over a narrow temperature range. The effect of
A material with a viscosity independent of shear is known as a
temperature has important implications on how measurements are
Newtonian fluid. These are characteristic of simple liquids consisting of
made in the laboratory as well as on the design and operation of food
small molecules that do not interact or form any connected structure.
processing equipment. Changes in viscosity can also be used to
However, long chain polymers at low concentration can also show
characterise physicochemical processes, a good example being
Newtonian behaviour, particularly at low concentration and low shear
instruments that are used to measure starch pasting behaviour, such as
rate. A variety of non-Newtonian behaviours are possible and these are
the Rapid Visco Analyser (RVA). An additional mathematical challenge is
illustrated in Figure 3 (page 24). The most relevant types of behaviour to
that material flow must be considered in three dimensions to fully
the food industry are those with a yield point and time-independent
BAKING
SUPPLEMENT
shear thinning (pseudoplastic). A general relationship to describe the

behaviour of non-Newtonian fluids is the Herschel-Buckley model:
where K is the consistency coefficient (Pa.sn), is the shear rate (s1),

n is the flow behaviour index and 0 is the yield stress (Pa.s).
Some typical examples are shown in Table 1. The concept of apparent
viscosity is often used to describe the viscosity at a particular shear rate,
but this type of single point measurement can give misleading results.
This is not a problem if appropriate shear rates that relate to processing
and sensory properties are selected, but these can be difficult to identify.
Simple fluids such as water display time independent properties but
many food materials are more complex and exhibit time dependent
shear thinning (thixotropy). Time dependent thickening (rheopexy or
rheopecty) is also possible but is rare in food materials, unless related to
swelling or a chemical reaction.
Many foods such as bread doughs are viscoelastic, which partially
recover from a deformation over a period of time. The instantaneous
response to an applied deformation is elastic but over time viscous
flow occurs. This has relevance in a number of food processes, where it
gives rise to die swelling, rod climbing during stirring and elastic recoil
during dough sheeting. Understanding the rheological behaviour of the
food material can help with designing the process and avoiding
expensive mistakes.
Stickiness is a problem in dough processing and is due to a
combination of the interaction of the surface of the material with the
HOW TO CONQUER HEARTS?
surface of processing equipment (adhesion) and the cohesion within

the sample. Cohesion is essentially a rheological property. In recent
studies carried out with the University of Birmingham, we have shown
that it is cohesive failure of dough that results in problems such as
surface fouling and inconsistent piece weight. The dough adhered to
the surface and formed strands that broke as it was pulled away, leaving
residue on both surfaces. A squeeze flow test gave better prediction of
this behaviour than conventional dough testing methods that measure
shear viscosity. Squeeze flow measures a combination of shear and
extensional rheology.
Many foods are emulsions (liquid in liquid), suspensions (solid in
liquid) or contain gas cells. In almost all cases these are inherently
unstable and will separate over time. The rate of separation is dependent
on, among other factors, the continuous phase viscosity. For example,
the quality of a cake is highly dependent on batter viscosity. If the
viscosity is low the gas cells will rise to the surface, resulting in a loss of
Table 1: Characteristics of the main types of flow behaviour with some examples of
typical food products1
Type of fluid
Typical examples
Herschel-Buckley
>0
0<n<
>0
Minced fish paste,

raisin paste
Newtonian
>0
Water, fruit juice,

vegetable oil
Shear thinning (pseudoplastic)
>0
0<n<1
Apple sauce,
fruit puree
Shear thickening (dilatant)
>0
1<n<
40% raw corn

starch dispersion
Bingham plastic
>0
>0
Tomato paste
BAKING
SUPPLEMENT
volume and uneven crumb structure. During the cake

making process the temperature increases as the
batter is placed in the oven: this initially leads to a
decrease in viscosity as the solid fat melts. Later in
baking the egg proteins coagulate, which stops the
gas cells expanding. Towards the end of baking the
starch starts to gelatinise and set the cake structure. A
well formulated cake batter will be easy to process
and flows to fill the tin. During baking it will
hold the gas cells in place and allow them expand to
an optimal volume before setting.
Viscosity and food quality

The cake batter example shows that viscosity makes
an important contribution to product stability and the
sensory acceptability of food products. Consumers
evaluate a product with all five senses: sight, smell,
Figure 2: Characterisation of a bread dough at 0.8 strain after mixing and proving
taste, touch and hearing. This is combined with past
experience, expectations and other conceptual factors to form a hedonic
The viscosity of foods is also critical to people suffering from
response. Instrumental methods enable the flow behaviour in food to be
dysphagia, a medical condition that results in difficulties with swallowing
characterised under well-defined conditions and gives numerical results.
certain types of food. Control of viscosity is a key part of the nutritional
However, it can be difficult to relate instrumental viscosity with perceived
management of the condition, with various gums used to thicken
viscosity. This arises from the difficulty of replicating the conditions in
beverages reducing the risk of aspiration which causes choking and can
the mouth (e.g. temperature, shear), non-uniformity of the food material
lead to complications including pneumonia.
and the non-linear response to sensory stimuli. Sensory evaluation and
More mundane examples of the need to control the flow of a food
rheological measurements are complementary tools in understanding
include tomato ketchup and pie filling. Good quality tomato ketchup can
the factors that influence consumer acceptance.
be made to flow from the bottle with a sharp tap on the base, but does
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BAKING
SUPPLEMENT
a)
b)
Figure 3: Flow curves for some typical foods at 25.0C illustrating shear thinning (tomato ketchup and coconut cream) and Newtonian flow (glycerine). Tomato ketchup
has a yield point at 31 Pa. (a) shows shear stress and (b) shows viscosity.
not flow much on the plate. This is due to small particles from broken
tomato cells that induce a yield stress. Pie fillings generally rely on a
sufficiently high viscosity to prevent it flowing out once the pie is cut.
Gums and starches can be used to increase the viscosity.
must replicate those experienced by the product otherwise the data

will not be valid. The topics addressed in this article will be covered in
more detail at a conference organised by Campden BRI on the
8th December 2015.
Ingredients to modify rheology
About the Authors
Generally speaking, fluids with larger, more complex molecules will have
higher viscosities. This is particularly true for the long chain polymers that
are found in foods such as proteins, starches, hydrocolloids or gums.
These materials may have various chemical groups substituted along the
length of the polymer chain. Hydrophilic groups have an affinity for
water, which enhances solubility, whereas hydrophobic groups interact
with each other, causing the molecular alignment and folding as they
exclude water. The polymer chains can also become entangled with one
another, forming networks that are able to trap and immobilise water.
An understanding of the rheological behaviour expected from a food
product during processing, storage and by the consumer can help in the
selection of the most appropriate gums, thickeners and stabilisers.
There are a wide range of these materials available that can be used
alone or in combination to control the stability and texture of food
products. Shear thinning (pseudoplasticity) is a particularly useful
characteristic, as it allows a product to remain stable over long periods of
time, but flows easily when sheared during a pouring process or in the
mouth. A common example of this is the use of xanthan gum in low fat
salad dressings. The gum is able to keep the herbs in suspension but still
allows the dressing to coat the salad leaves.
Fred Gates is a Bakery Process Engineer in the Bakery & Cereal

Processing Department at Campden BRI. Fred has experience
of wheat quality assurance having worked for Allied Technical
Centre. He graduated in Food Science and was awarded a PhD
from the University of Helsinki. The emphasis of his research
has been on the rheological properties of cereal products in
relation to food processing, and he has extensive research
experience with rye and oats. Fred has also carried out post-doctoral research at
the Division of Material Physics of the University of Helsinki, developing ultrasonic
methods to monitor food during processing.
Sarab Sahi is an Ingredient Specialist within the Baking and
Cereal Processing Department of the Technology Division at
Campden BRI. He is a graduate of the University of Salford;
obtaining a BSc in Biochemistry in 1979 and a PhD at Reading
University. He continued at Reading as a Research Fellow
investigating protein/lipid interactions for a further three years.
His areas of specialisation include rheological measurements of
dough and batter systems, thermal properties of foods using instruments such as
DSC and Rapid Visco Analyser, texture analysis and interfacial properties. These
techniques have been employed to investigate ingredient functionality of key
ingredients such as starch, proteins and fats as well as materials with special
properties such as emulsifiers and enzymes in relation to functions in the
processing and shelf-life of foods.
Gary Tucker is Head of the Baking & Cereal Processing
Department at Campden BRI and has worked for the company
since 1989. Prior to his present role he managed the thermal
processing work at Campden BRI. More recently Gary is
involved with bakery research and training. He lectures on the
technical aspects of bread manufacture including ingredient
functionality, mixing and processing, and baking and cooling.
Gary has written a book on Essentials of Thermal Processing, jointly with Sue
Featherstone of Nampak R&D, South Africa. He is now focused upon dough
rheology, the baking process and technology for manufacture of baked goods.
Measuring viscosity
Determination of viscosity and other rheological properties is a
useful tool in designing and monitoring food processes, as well as in
product formulation. It is important to understand that for most
fluids a single point measurement is inappropriate and that viscosity is
often highly dependent on the temperature and shear rate. Most
foods are shear thinning and show low viscosity values at high shear rate
and high viscosities at low shear rate. The conditions of measurement
Reference
1. Steffe, J.F. (1992) Rheological methods in food process engineering (2nd Edition). Freeman
Press, East Lansing, MI.
24
Dontsov Evgeny / Shutterstock.com
SHOW PREVIEW
iba points out ways to the

future and to success
Twelve exhibition halls, over 1,200 exhibitors, and a multitude of innovations: from 12 -17 September 2015, bakers,
confectioners, caterers, restaurateurs and the decision-makers of the food retailing industry will all come together at
iba in Munich. At the world's leading trade fair for bakery, confectionery and snacks they will learn about new
products and ideas from all fields of the trade. Topics include: production technology, recycling, logistics, packaging,
snacks and snack food production, new raw products, trends in fittings and furnishings for shops, marketing and
sales concepts, and many inspirations for day-to-day business.
Munich
fair organisation GHM Gesellschaft fr Handwerksmessen mbH.

iba reveals current and future developments and sets the course for the
coming years. Here, the choice of products is deliberately aimed at
businesses of all sizes, from medium-sized artisan bakeries to industrial
companies with production lines. Peter Becker is confident that each
trade visitor will receive valuable inspirations for their own success and
the development of their business. Dieter Dohr adds that iba is the
trade fair for premieres and trend setters and represents an important
platform for dialogue, where the whole world comes together. Every
three years, businesses take advantage of this international stage to
demonstrate their highlights and innovations. Alongside the big global
market leaders, many newcomers also introduce themselves at iba. Here
Anyone who wants their business to be successful has to visit iba, says
Peter Becker, President of the International Union of Bakers and
Confectioners (UIBC), as well as the German Bakers Confederation.
After all, iba is the world's leading trade fair for bakery, confectionery
and snacks. From 12 to 17 September, more than 1,200 exhibitors spread
over an area of 132,000 square metres and will showcase their products
and services at the Fairground Messe Mnchen.
Valuable inspiration for individual businesses

Every three years it is iba that offers a comprehensive market overview in
all fields of the trade, says Dieter Dohr, CEO and president of the trade
25
SHOW PREVIEW
New campaign
launched by HAAS
HAAS, a food equipment manufacturer headquartered in Austria, has
recently launched a new campaign focusing on the wide variety of end
products that can be made by utilising its innovative technology.
The campaign is built on two core principles: the first is that it requires an
absolute willingness to understand the needs and wishes of your customers,
helping them to be innovative and proactively supporting them in every
endeavour. The second is a focus on the wide base of technologies, which are
helping to shape the confectionery products, seen on store shelves each and
every day now and for the coming years.
Haas has always placed great emphasis on its customer service and
support, and the latest campaign highlights the importance of the end
customer feelings.
Thomas Breg, Head of Haas Group Marketing advises: Walk in your
customers shoes - its this exact mindset that is sometimes needed to
understand not only our customers, but their customers too - even when
were not able to interact with them directly.
Another dimension is to highlight the wide base of technologies Haas
can offer all of which should ultimately make people happy. We are proud
that every time we see a product on the shelf, it will most probably make
somebody happy; and we have achieved being (a little) part of it.
is where they get the chance to receive feedback from trade visitors from
more than 160 different countries.
iba sets the course for the future
HAAS is exhibiting in Hall A6, Booth 131

Website: www.haas.com
The course for the future is set both at and with iba, Dohr emphasises.
Anyone who wants to know how the trade and its market are developing
worldwide, how to meet customer expectations, and how to make their
company secure and successful for the future cannot afford to miss iba.
In addition, iba offers a comprehensive overview and a range of products
that no other trade fair in the industry can match. And thats not all: at
The new System MAMBO

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Flexibility and Product Safety

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Fast and easy product change
Minimal product contamination
Confectionery ... setting Trends

Sedanstrae 70
95100 Selb
Germany
Tel.: +49 9287 797-0
Fax: +49 9287 797 149
www.netzsch.com/confectionery
SHOW PREVIEW
iba, trade visitors can witness new innovations in action, be it smaller

machines for medium-sized businesses or large production lines. At iba,
the visitor can witness the entire process chain and not only see but also
smell and taste the result.
As well as products and services relating to raw materials,
production, packaging and logistics, process optimisation, energy
efficiency, EDP solutions, cash systems, food-on-the-go, snacks, work
wear, hygiene and shopfitting, there will also be special exhibitions such
as iba forum with daily live demonstrations and presentations by
international experts. International competitions, such as the iba UIBC

CUP Bakers and Confectioners, will take place in glass-walled bakeries,
where the best in their respective fields from more than 12 countries
compete and show off their skills in front of an audience.
iba also offers some special exhibitions on key areas such as coffee
and snacks. For example, at Coffee World, visitors can learn everything
worth knowing about these brown beans, from green coffee and roasting
to correct preparation. You can taste and compare products, watch
machines of different price ranges in action and receive expert advice in
Flowpack with evolutionary adjustable infeed system

This year at the iba exhibition; A.M.P-Rose will be showcasing their brand
new revolutionary auto adjustable infeed system on a flowpack. The X-Pax
machine has been designed for single and multi-pack wrapping, and combines
the flowrapping machine with the very latest in linear transport systems.
The linear transport system, XTS, combines the benefits of rotary and
linear systems.
The revolutionary feeding system allows individual product size, number of
pieces in the pack, number of product layers, and pack length to all be changed
at the touch of a button. Change over parts can therefore be eliminated entirely
and downtime reduced to a minimum. This makes the X-Pax suitable for a
wide range of products, and in particular for companies that regularly change
product or pack sizes for special offers and promotional deals.
XTS adapts itself precisely to the customer requirements: the arbitrary
number of movers, the modular path guidance, and the controllability of each
individual mover allows precise configuration to suit the product.
Up to 4m/s can be achieved with the feed system, without any jerking and
still with maximum positioning accuracy. Synchronisation, stopping
and starting can be accomplished at any of the stations on the entire path.
Added to this is a sensitive response; jerk-free acceleration profiles even allow
the transport of open liquids.
Telephone: +44 1427 611 969

Email: info@amp-rose.com
27
Michael Thaler / Shutterstock.com
SHOW PREVIEW
our lounge area about the whole business area that is coffee. The special
SnackTrendS exhibition is likewise dedicated to a market with
enormous potential, not only for bakers and confectioners but also for
caterers, food courts, system catering, restaurants and the food retailing
industry. Covering an area of more than 200 square metres, all that is
worth knowing about the snack industry is gathered in one place, from
fresh snacks to frozen products, from shop layout to snack technology
and snack design concepts. New creations and recipes will be presented.
There will be numerous live shows and expert demonstrations from
experienced snack specialists, informative workshops and a lounge area
with space for personal consultations. Snack food is becoming more
and more popular, according to Dohr. As a result, there will be a wide
range of products to be seen in all of the exhibition halls at iba.
The special exhibition provides not only an initial introduction but also a
summary of all the important suppliers in this field present at the trade
fair in the iba SnackGuide.
iba ticket is included in the price, as is entry to the iba opening gala on the
evening of 11 September. The iba summit lecture series will be translated
simultaneously into English, German, French and Spanish.
That the fair takes place between 12 and 17 September 2015 might
well prove appealing to foreign visitors. Just two days after the fair ends,
Munichs world-famous Oktoberfest begins. For those who would rather
not wait that long, iba will provide a sneak peek at the fair itself. Exhibitors
and visitors will be able to enjoy beer, roast chicken, and live music in the
iba Oktoberfest tent at the Fairground Messe Mnchen and interact in a
convivial Bavarian setting with colleagues from all over the world.
About iba
iba takes place every three years in Munich. The varied range offered by
the trade fair can be divided into five areas: raw ingredients, production
technology, sales, process optimisation and food for out-and-about.
Within these areas, a varied range of products are presented, including
ingredients such as baking agents or part-baked/convenience products,
small and large machines such as ovens, and even complete interior
designs for bakeries, cafs or patisseries. The world market for baking
encompasses all products and technologies that are relevant to
the day-to-day work of bakers and pastry chefs. The last iba in
2012 was attended by over 69,803 industry professionals. A total of
1,255 companies from 58 countries presented their products.
International conference to kick off the show

This years fair will start off with the iba summit. Under the banner
B(re)aking Ideas for your Business, this international conference will
take place on 11 September 2015, one day before the start of the fair.
Industry experts and decision-makers in the international baking world
will meet for an interdisciplinary discussion. Top consultants will
give insights into the baking world of tomorrow, from international
artisan baker Eric Kayser (France) to international industry experts
Bob OBrien (USA) and Jonathan Doughty (UK). You can register at
www.iba.de/en/summit. Entry is available for 490 plus VAT. Any
additional participant pays a reduced rate of 350 plus VAT. The six-day
Date 12-17 September 2015

Location Munich, Germany
Website www.iba.de/en
28
PRODUCT HUB
CONVEYING MAJOR BENEFITS:
New RAPPLON food-grade elastic

belts from Ammeraal Beltech
Visitors to Stand 366/Hall 5 at IBA 2015, 12-17 September, will be able to
evaluate for themselves the unique features of Ammeraal Beltechs new
RAPPLON food-grade elastic belts for the bakery industry. Combining
easy installation with food safety and hygiene, these new highperformance elastic polyurethane belts have been designed specifically
for food processing and packaging applications. Solid plastic no fabric
fraying risk and easy to clean, they meet food grade standards
EC 1935/2004, EU 10/2011 and FDA.
Safe and clean

Rapplon belts are particularly suited to the needs of small conveyors
such as finger spreaders. The combination of polyurethane and a
profiled conveying side make the belts ideal for carrying a wide range of
fresh sticky doughs, and their excellent release properties have been
already been demonstrated in real-time use by many customers.
The voice of the customer
Unibake explains: Belt tension is perfect, and very well balanced,

and the release properties are excellent even with several different
types of dough on the line. Theres good lateral flexibility, and the
Rapplon finger splice is a special benefit in terms of extending the overall life of the belt.
Technical detail
The belts do not require an extensive take-up system, thanks to their
wide elongation range of 2-6%. Their applied tension levels at
installation remain stable over their entire service life, so they are
maintenance-free. The unique RAPPLON QuickSplice joining system
delivers accurate and effective splicing so that food production
personnel can themselves easily and quickly remove and replace belts
during both wet and dry cleaning, without the need for outside fitters.
As a result, production downtime is reduced.
Ammeraal Beltech food industry specialists will be on hand to
discuss visitors special needs at IBA.
Major Danish fresh and frozen bakery group Lantmnnen Unibakes

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NIR
Puneet Mishra, Beln Diezma and Pilar Barreiro
Universidad Politcnica de Madrid
NIR hyperspectral
imaging for detection
of nut contamination
Nut is used to describe a wide range of seeds with a seed coat or shell. Because of high-energy content,
micronutrients and positive global health impact, nuts have been present for centuries in human diet. However, over
recent decades they have increasingly been found to induce adverse health effects. With an increasing number of
individuals affected with allergenic reactions, nuts allergies are a growing global concern. Nuts are common food
allergens and are the leading cause of fatalities from food-induced allergenic reactions in developed countries.
Allergenic conditions arising from the consumption of nuts are generally thought to be life-long and typically severe.
No definite treatment is yet available for nut and seed allergies. Dietary avoidance is the primary way to manage
these allergies and requires the ability in the food industry to identify peanuts or tree nuts1.
Manufacturing and labelling errors and label misinterpretation can
contribute to the risk of inadvertent exposure2. To protect allergic
consumers, European Directive 2003/89/EC and Regulation (EU)
No. 1169/2011, makes the labelling of all ingredients mandatory,
especially food allergens used in the recipes of packaged foods.
However, manufacturing industries dealing with the processing of
multiple powder food products present risk for contamination. Such
cross contamination might result in unintentional ingestion of nuts by
the sensitised population. Thus, need for an in-line system to detect nut
traces at the early stages of food manufacturing is of crucial importance.
In recent years, hyperspectral imaging (HSI) has emerged as a

promising tool for monitoring the quality and safety of various food
commodities on the basis of surface colour, texture and chemical
composition. The ability of HSI to integrate the information of
spectroscopy and imaging and to simultaneously acquire spectral and
spatial information in a single system has made it a suitable choice
for dealing with complex issues associated with evaluating individual
food items3.
In the present work, a feasibility study regarding the potential of HSI
combined with chemometric analysis for implementing in-line to
30
NIR
Figure 1: Mean absorbance spectra (1000 spectra each) of different nuts and
wheat flour after SNV and SAVGOL pretreatment
different food manufacturing processes for identifying foreign food

materials was performed. The objective was to use HSI for the detection
of different nuts traces in wheat flour to assess if the HSI system can be
used in a multi-food processing industrial environment.
Materials and methods

Seven sets of samples were measured; four of pure products (wheat
flour, peanuts, hazelnuts and walnuts) and three mixes of 0.01% trace
levels of peanut in flour, hazelnut in flour and walnut in flour separately.
Mixing was performed manually. An aluminum platform with surface
area of 95cm2 was used for performing the sample presentation for
image acquisition.
The images were acquired with a line-scan push broom
hyperspectral imaging system (HySpex SWIR-320m-e by Norsk Elektro
Optikk, Lrenskog, Norway). The hyperspectral camera covers the
spectral range from 1000 to 2500nm with 320 pixels over the cross-track
field of view (FOV). Samples were placed successively on the translation
stage to be scanned line by line by the imaging sensors.
Pre-processing of spectroscopic data sets with SAVGOL (Savitsky
Golay) followed by SNV (Standard Normal Variate) was performed to
reduce effects of baseline shift and variations in global signal intensity.
A principal-component analysis (PCA) was carried out on a dataset of
pure nuts and flour absorbance spectra (10002200nm). PCA loadings
were applied to each of the adulterated images with different nuts to
obtain the final score images. Score images resulting from the PCA
loading application were the threshold according to the image
histogram. As a result, a binary classification image was obtained with
a clear detection of the nuts. All data analysis was performed
with Matlab R2010a (MathWorks, Natick, MA).
Results
Figure 1 shows the mean NIR spectra of pure nuts and flour after
preprocessing. Preprocessing of the data allowed clearer identification
of different peaks in the spectra. The small particle size of flour
(100-212m) led to a very high degree of light scattering and,
consequently, a low level of absorbance. The larger particle size of
peanut particles (5001000m) led to higher absorbance levels.
Absorbance peaks at 1200nm and 1734nm in the nuts spectra can be
NIR
a)
b)
Figure 2: Loading vectors obtained from PCA. a) First loading vector explaining 83.54 % of variance. b) Second loading vector explaining 13.64 % of variance
related to the presence of long-chain fatty acids, which give rise to a CH2
second overtone at 1200nm and CH2 first overtone at 1734nm. On the
wheat flour spectra, two main peaks, related to OH bonds, are observed:
at 1450nm and 1940nm. In this case, absorbance at 1450nm is due to the
first overtone of OH stretch and at 1940nm to the combination of
OH stretch and OH bend4. These peaks were later retrieved in the
PCA loadings.
PC loadings, explaining the difference between products (wheat
flour and peanut), are represented in Figure 2. According to the PC score
plot (Figure 3), positive loading peaks correspond to wavelengths with
higher absorbance values for nuts than for flour. The following peaks
can be assigned to chemical structures 4. Three positive peaks at
1200nm, 1395nm and 1734nm in Figure 2a, are related to CH2 bonds.
They are caused by a CH stretch second overtone, a combination
(2 CH stretches + CH deformation) and CH stretch first overtone, respectively4.
These absorbance bands reflect the higher presence of long-chain
fatty acids in peanut regarding wheat flour. A fourth positive peak
in Figure 2b appears at 2030nm and this is caused by the
C=O stretching second overtone related to amide function. In turn, two
main negative peaks appear at 1450nm and 1940nm in Figure 2a and
Figure 2b respectively4. They are caused by OH bond stretch first
overtone and the combination of OH stretch and OH deformation
respectively4. The former is related to starch and water; the latter to water
only. This latter peak opposes the hydrophilic and hydrophobic

behaviour of flour and nuts, respectively. Another, smaller negative peak,
appearing at 1580nm in Figure 2a, is caused by the OH stretch
first overtone and related to starch 4. Finally, a clear negative
peak appears at 2100nm. This is caused by the combination (2 OH
deformation + 2 CO stretch) and is related to starch4.
PCA presented 97.18% of the variance explained by the two main PC,
83.54% on the first PC (PC1) and 13.64% on the second (PC2). As shown in
Figure 4, while PC1 allows clear differentiation between nuts and flour,
the PC2 allowed the segregation of peanut from hazelnut and walnut.
PC2 also explains variability within products. A wider variability can be
observed on nuts scores when compared with flour scores and this could
be explained by the larger particle size of nuts samples, which
could affect the spectral signal by shadowing or scattering effects.
Figure 4 represents the score and classification images obtained
from the application of first PC for different nuts at 0.01% traces in flour.
The images in grey scale are the score images where as the binary images
are the classification images obtained after setting the threshold for
Figure 3: Plot between scores obtained from PC1 (x-axis) and from PC2 (y-axis)
Figure 4: Score and classification images for 0.01 % traces of nuts in flour
32
NIR
score images. It should be noted that the trace level used in this work was
0.01%. This trace level was decided on the basis of our previous work5
because the same technical conditions for imaging and sample
presentation were used. However, with a higher resolution camera and
larger sample representation area this limit can go further down. This is
what we are now working on.
Conclusions
This investigation was performed to study the feasibility of NIR HSI for
detection of nuts traces contamination in wheat flour. The images were
processed with PCA and the obtained results show a clear detection of
nuts at trace level of 0.01% in flour.
HSI due to its high cost and complexity has limited application to the
industry. However, further studies could help to design a multispectral
References
1. T.L. Hostetler, S.G. Hostetler, G. Phillips and B.L. Martin, The ability of adults and children to
visually identify peanuts and tree nuts, Ann. Allerg. Asthma Immunol. 108(1), 2529 (2012). doi:
http://dx.doi.org/10.1016/j. anai.2011.09.012
2. Yu, J. W., Kagan, R., Verreault, N., Nicolas, N., Joseph, L., St. Pierre, Y., & Clarke, A. (2006).
Accidental ingestions in children with peanut allergy. Journal of Allergy and Clinical
Immunology, 118(2), 466472. doi:http://dx.doi.org/10.1016/j.jaci.2006.04.024
3. Wu, D., & Sun, D.-W. (2013). Advanced applications of hyperspectral imaging technology for
food quality and safety analysis and assessment: A review Part I: Fundamentals. Innovative
Food Science & Emerging Technologies, 19(0), 114. doi:http://dx.doi.org/10.1016/
j.ifset.2013.04.014
4. B. Osborne, T. Fearn and P.H. Hindle, Practical NIR Spectroscopy with Applications in Food and
Beverage Analysis. Longman Scientific and Technical, Harlow, UK (1993).
5. Mishra, P., Herrero-Langreo, A., Barreiro, P., Roger, J., Diezma, B., Gorretta, N., & Lle, L. (2015).
Detection and quantification of peanut traces in wheat flour by near infrared hyperspectral
imaging spectroscopy using principal-component analysis. Journal of Near Infrared
Spectroscopy, 23(1), 1522. doi:10.1255/jnirs.1141
system with specific spectral ranges for detecting nut traces. This
approach would allow a transition from HSI to multispectral imaging
systems, which will help in quality control on food product processing
lines and work in conjunction with different protein detection analytical
methods such as Real Time Polymerized Chain Reaction (RT-PCR) and
Enzyme Linked Immune Sorbent Assay (ELISA).
About the Authors

Puneet Mishra completed his masters in agro-engineering in
June 2015 from Universidad Politecnica de Madrid (UPM),
Spain, with a scholarship from European Commission. During
his masters he was also working as research assistant to Lab for
Physical Properties of Food (LPF-TAGRALIA) in UPM. He was
visiting student to IRSTEA in Montpellier, AgroParisTech in Paris
and King Abdullah University (KAUST) in Saudi Arabia during his
master studies. His research interest included statistics, spectroscopy, artificial
vision and non-destructive analysis of food.
Beln Diezma obtained her PhD in Agro-Engineering from
Universidad Politecnica de Madrid. Since 2007, she has been
associate professor in Department of Rural Engineering,
Universidad Politecnica de Madrid. She is also director of
the research group Lab for Physical Properties of Food
(LPF-TAGRALIA). Her research interest includes application of
optical and acoustic technology for safety and quality of food
in industries (Multispectral-hyperspectral imaging, spectroscopy, UV/VIS/NIR).
Pilar Barreiro obtained her PhD in Agro-Engineering from
Universidad Politecnica de Madrid. Since 2010, she has been
professor in Department of Rural Engineering, Universidad
Politecnica de Madrid. Her research interest includes
application of monitoring technologies for agricultural
products (artificial vision systems, spectroscopy, chemometrics), applied electronics and instrumentation for
agriculture and advanced data modelling and analysis.
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35
RAFA 2015 PREVIEW
7th International
symposium on recent
advances in food analysis
(RAFA 2015)
The RAFA organisers, the University of Chemistry and Technology, Prague (UCT Prague, Czech Republic) and RIKILT
Wageningen UR (The Netherlands), would like to invite all food scientists from academia and industry and
representatives of national and international agencies, control authorities, governmental and commercial
laboratories to attend this event, being the leading conference in food analysis.
RAFA has grown since it was launched in 2003: the previous event was
attended by 800 participants from 63 countries in Europe, Asia, America,
Australia and Africa, and supported by more than 50 sponsors, exhibitors
and media partners.
The 2015 symposium will provide an overview of the state-ofthe-art on analytical & bioanalytical food quality and safety control
strategies and introduce the challenges for novel approaches in this field.
The following recent & emerging issues will be addressed by RAFA 2015:
36
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RAFA 2015 PREVIEW

Allergens
Industrial contaminants
Metals & metalloids
Mycotoxins, marine and
plant toxins
Novel foods & supplements
Packaging contaminants
Processing contaminants
Pesticide residues
Veterinary drug residues
Extraction solution for

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provides extraction solutions for faster and more efficient determination of
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The identification and quantification of dioxins, bisphenol A, MOSH /
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and many other potential contaminants is challenging.
Thanks to the fast and efficient extraction and the high throughput with
BCHIs SpeedExtractor E-914 / E-916, the extraction is no longer the time
limiting factor in the workflow of modern laboratories. The flexible sample
volumes and the wide range of process parameters allow use of the
SpeedExtractor E-914 / E-916 for the extraction of a wide range of analytes.
Sample volumes up to 120 mL guarantee low detection limits.
The parallel extraction of up to 6 samples provides maximum throughput
and short time from sample reception to result. The SpeedExtractors parallel
format is ideally complemented by BCHIs parallel evaporators, Syncore
Analyst or MultivaporTM. This paired system allows to transfer extracts
directly and therefore without any sample loss, and to evaporate in parallel.
A brand-new application note, describing the determination of
dioxins and PCBs in milk, egg and meat products, is available on
www.buchi.com and complements the large existing application database.
Visit BCHI at RAFA, and join the vendors seminar on the 4th of
November to learn more about BCHIs Extraction Solutions.
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Authentication & Fraud

Bioactivity measurements
Flavours & Sensory analysis
FoodOmics
Food forensics
Micro and nano food sensors
Nanoparticles
Organic crops & foodstuffs
QA/QC & Chemometrics &
Data interpretation
The conference programme will be accompanied by several satellite

events (tentative list):
Workshops on novel analytical strategies:

3rd European workshop on ambient mass spectrometry in food and

natural products
Continues on page 40
Dairy Diagnostics
EuroProxima (Arnhem, the Netherlands)
presents unique ELISAs for the fast and easy
detection of two important milk proteins.
Bovine lactoferrin (bLF) plays key roles
in defence mechanisms of the mammary
gland and milk bLF concentrations (<0.5 to
7g/L in colostrum) indicate for stage of lactation, mastitis and intramammary
infection. Due to its unique properties (antioxidant, antimicrobial, antiinflammatory and anticancer), bLF is approved as novel food ingredient
(2 to 40g/kg). The bLF ELISA (measuring from 0.05 to 2mg/L) is suitable
for quality control of these products.
Bovine -casein, the milk protein forming outsides of casein micelles, is
the marker in three ELISAs with specific monoclonal antibodies (mAbs)
targeting small epitopes. The Milk Fraud/Bovine ELISA detects cheaper
bovine milk in more expensive milk of other species and sources above
0.25%. The Bovine Rennet Whey ELISA detects rennet or sweet whey
(powder), the low-cost by-product of cheese production, in bovine milk and
milk (products) of other species above 0.2% (powder). The Cheese
Fraud/Bovine ELISA detects bovine milk in cheese of other species above
1%. Due to the small epitopes and the competitive inhibition assay format,
the ELISAs also work with denatured proteins in heat-treated milk products
and old cheeses.
Buchi is exhibiting in Booth 2

Website: www.buchi.com/speedextractor
EuroProxima is exhibiting in Booth 29

Website: www.europroxima.com
39
RAFA 2015 PREVIEW

Workshop on Infrared and Raman spectroscopy, and chemometrics

for monitoring of food and feed products, bringing the lab-to-thesample
1st European workshop on the analysis of nanoparticles in food,
cosmetics and consumer products
Workshop on The application of micro/nano systems in food safety
control
Workshop on Smart data sets processing in food analysis
Interactive seminar Be active and learn from each other:

On Sample-prep, separation techniques and mass spectrometric

detection in food quality and safety: step by step strategies for fast
development of smart analytical methods
Food authorities summit, EU and beyond:

United States Department of Agriculture (USDA) seminar on Food

safety issues beyond the EU
Changes everything
Shimadzus new LCMS-8060 triple quadrupole mass spectrometer is

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The LCMS-8060 is the newest member of Shimadzus UFMS (Ultra-Fast
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The LCMS-8060 is a ground breaking technology in mass spectrometry
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performance LC/MS/MS analysis.
FAO/IAEA Workshop: Food Safety challenges for developing countries
Reference laboratories colloquium:

Workshop on Experiences, achievements and challenges of

EU Reference Laboratories
EU framework program seminar:

Tutorial for newcomers in HORIZON 2020, the EU framework

Programme for Research and Innovation: a discussion platform
mediating networking and joint planning of projects within the
Societal challenge Food security, sustainable agriculture and
forestry, marine and maritime and inland water research, and the
bioeconomy (chaired by an EC representative and supported by
the Czech National Contact Point)
Exhibition and sponsorship opportunities

An exhibition of the most modern instrumentation recently used in food
analysis and other equipment and consumables, reference materials,
literature, etc., will be organised during the symposium.
Vendor seminars will be organised to introduce recent commercial
instrumentation and scientific strategies for advanced food
quality/safety control.
Young scientist opportunities

A platform for young scientists will be offered to present their scientific
work; typically 20% of the contributed oral presentations will be assigned
to the next generation. Also a number of RAFA 2015 Student Travel
Grants will be provided. The best poster presentation(s) by a young
scientist(s) will be awarded with the prestigious RAFA Poster Award and
sponsored poster award(s).
In summary, RAFA 2015 will offer a high quality scientific program
with many top quality presentations followed by stimulating discussions,
several satellite events, a large state-of-the-art exhibition and an
Shimadzu is exhibiting in Booths 7 & 11

Website: www.shimadzu.eu/lcms-8060
40
RAFA 2015 PREVIEW
Nixx Photography / Shutterstock.com
New System
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Laboratories performing food safety and
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The new Thermo Scientific Q Exactive GC hybrid quadrupoleOrbitrap GC-MS/MS instrument represents the first-ever commercial
system offering a combination of gas chromatography and HRAM Orbitrap
mass spectrometry. This system is designed to provide the comprehensive
characterisation of samples in a single analysis for increased performance in
compound discovery, identification and quantitation.
The Q Exactive GC system will be exhibited in Europe for the first time
at the 7th International Symposium on Recent Advances in Food Analysis
(RAFA) 36 November 2015 in Prague, Czech Republic.
This technology is designed to advance chemical analyses within
laboratories limited by currently available GC-MS technologies, such as
time-of-flight (TOF) and quadrupole-time-of-flight (Q-TOF) mass
spectrometry, or comparable technologies.
For more information on the Q Exactive GC system, visit
www.thermoscientific.com/QExactiveGC.
attractive social programme. Scientific contributions will be presented

by leading scientists through keynote lectures and by contributed oral
and poster presentations. The RAFA 2015 programme will be tailored to
provide a lot of opportunities for networking as well as exploration of the
latest results of the food analysis community.
Please join us today and register for participation in the Recent
Advances in Food Analysis (RAFA 2015) at www.rafa2015.eu.
Website: www.thermoscientific.com
Colour Purely a matter of taste

Whether a food product is declared tasty
depends on its ingredients, flavour and also
the appearance of the final product. In many
cases the first sense engaged when someone
goes for a food product is vision. Especially
with packaging the only way to judge if its a
good product or not is optics. To measure
colour hues of food products in a variety of
conditions, complex technical solutions are
required. Whether raw materials or solids and
liquids, only a special spectrophotometer can
give precise data to help formulate colour and
calculate values or differences. Length of a
food process, ingredients, flavour and many
more factors influence the appearance of
a food product. With detailed analysis,
manufacturers can meet the ideal optical
impression which is attractive for customers
to buy the product.
the ability to measure and average up to

five readings per second, the D25 NC is
unsurpassed in its ability to accurately
measure large, irregular shaped samples of
any type. From beans and chips, to plastic
pellets, the D25 NC is the ultimate choice for
colour measurement.
With an unmatched reputation for
delivering the right solution for the right
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41
Oleksiy Mark / Shutterstock.com
RAFA 2015 PREVIEW
Deadline for registration at a reduced fee and submission of an

abstract for oral presentation is 31 July 2015; deadline for submission of
an abstract for poster presentation is 31 August 2015.
Dr. Elke Anklam, European Commission, DG Joint Research Centre

Director, Institute for Reference Materials and Measurements,
Geel, Belgium
Keynote speakers introducing symposium topics

(tentative list):
Seafood friend or foe?
The scientific committee and the organisers of the 7th International
Marine toxins produced by toxic microalgae species can accumulate in

filtering shellfish, be consumed by other organisms and result in severe
poisoning such as:
Amnesic Shellfish Poisoning (ASP)
Azaspiracid Poisoning (AZP)
Diarrhetic shellfish poisoning (DSP)
Neurotoxic shellfish poisoning (NSP)
Paralytic shellfish poisoning (PSP).
Symposium on Recent Advances in Food Analysis (RAFA 2015) aim to

prepare a balanced program with many top quality presentations
followed by stimulating discussions, a range of satellite events, a large
state of the art exhibition, and an attractive social programme.
Scientific contributions will be presented by leading scientists through
keynote lectures and by contributed oral and poster presentations.
Testing is subject to a series of regulations issued by the European Union

(EU) related to the control of marine biotoxins.
More recent legislation on the testing methods for detecting marine
biotoxins in live bivalve molluscs - (EU) No 15/2011 - now requires the use
of methods (LC-MS) for the detection of lipophilic toxins. Commercially
available standards not only for a representative toxin of the group but also
for all the legislated analogues are therefore required.
LGC Standards now exclusively offers the complete Laboratorio CIFGA
range of products for marine toxin detection including lipophilic toxins
okadeic acid group, pectenotoxins, yessotoxins and azaspiracids,
A matrix standard in a homogenate of fresh mussel tissue contaminated
with quantities of okadeic acid and Dinophysistoxin-1 (DTX1) close to the
regulated limit, is also currently under development.
For more information and for a full listing of the CIFGA Marine biotoxins
available from LGC Standards please visit www.lgcstandards.com
Some of our keynote speakers include:
Quantification of Lactoferrin
Abuse of rennet whey proteins
Kappa Casein for milk identity
GMP for cheese identity
Aflatoxin M1 at <5 ppt level
DAIRY
DIAGNOSTICS
ELISA TESTS
Website: www.lgcstandards.com
VISIT EUROPROXIMA.COM
42
The food and agriculture industry faces increasing demands for more
sensitive and productive analytical solutions.
Agilents comprehensive product and service solutions address the
discovery and measurement of chemical and biological contaminants in
current and emerging applications across the food spectrum:
Pesticides
Dioxins
Marine Biotoxins
Veterinary Drugs
Mycotoxins
Food Authenticity and Foodomics
Heavy Metals
Packaging Leachables
Visit Agilent booth #12 and attend our seminars at RAFA:

www.agilent.com/chem/rafa2015
Agilent Technologies, Inc. 2015
RAFA 2015 PREVIEW

Mr. Paul Brereton, Fera Science Ltd., York, United Kingdom
Prof. Christopher Elliott, Institute for Global Food Security , Queen's

University Belfast, Belfast, UK
Agilent Technologies is celebrating its 50th anniversary in analytical

instrumentation and is marking this milestone with a number of significant
New Product introductions helping analytical chemists be more efficient and
productive. These new technologies will feature at RAFA in Prague. Apart
from those Agilent customers that are presenting in scientific session,
Agilent is also hosting two lunchtime seminars on the 4th and 5th November
where both company scientists and collaborators will be presenting.
We are very proud to welcome to our first lunch-time seminar, with
guest speaker Katrin Loeschner of the National Food Institute, at the
Technical University of Denmark said John Lee, Global Food market
manager. Dr Loeschner works in the laboratory of Professor Erik Larsen
studying nanoparticles based upon silicon, titanium and aluminum, which
can be ingested from certain commodities. Size separation requires a robust
interfacing with field-flow fractionation and Agilents ICP-QQQ-MS allows
selective, simultaneous detection of all three types of particle.
To complement the ground breaking ICP-QQQ-MS, this year Agilent
released new Single Quadruple ICP-MS, ICP-OES and MP-AES
instruments, which are redefining levels of sensitivity for these technologies
and higher productivity versus alternatives for atomic analysis.
Agilent also plans a second lunch seminar outlining novel sample
preparation technology for fatty matrices, Together with Agilents new
LC/MS and GC/MS platforms (featuring Q, QQQ and QTOF), broad-range
pesticide analysis becomes an easier, more robust task and labs can start to
cover more commodity types with greater ease.
Alex_Traksel / Shutterstock.com
Agilent Technologies to
feature Continuous Innovation
in Food Analysis at RAFA
conference in November
Dr. Carsten Fauhl-Hassek, Federal Institute for Risk Assessment,
Prof. Jana Hajslova, University of Chemistry and Technology, Prague,
Berlin, Germany
Czech Republic
Prof. Thomas Hofmann, Technische Universitt Mnchen, Germany
Prof. Rudolf Krska, University of Natural Resources and Life
Prof. Erich Leitner, Graz University of Technology, Graz, Austria
Prof. Dr. Luigi Mondello, University of Messina, Messina, Italy
Prof. Michel Nielen, RIKILT Wageningen UR, Wageningen,
Sciences, Vienna, IFA-Tulln, Austria
the Netherlands
Dr John OBrien, Nestl Research Centre, Lausanne, Switzerland
Dr. Bert Popping, Mrieux NutriSciences Corporation,

Tassin la Demi-Lune, France
Prof. Michael Rychlik, Technische Universitt Mnchen,

Mnchen, Germany
Dr. Michele Suman, Barilla Food Research Labs, Parma, Italy
Date 3-6 November 2015

Location Prague, Czech Republic
Website www.rafa2015.eu
Agilent is exhibiting in Booth 12

Website: www.agilent.com
May contain nuts!
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WEBINAR PREVIEW: BRKERT

Date: 8th October 2015
Time: 10.00 EDT (New York),
15:00 BST (London) and
16:00 CEST (Amsterdam).
Duration: 60 minutes
FREE-TO-ATTEND
Webinar
Food Safety, Hygienic Design,

Cleanability: whos to say that there
have to be sensor elements in the
measuring tube of a flowmeter?
Hygienic design, regulations and compliances are increasing
dramatically in the Food & Beverage market. Consequently, the
questions raised are: how can you ensure food safety? How does
Hygienic Design support the cleanability and Total Cost of Ownership of
your plant? And with a practical example: How does a perfect flowmeter
for liquids look?
We have gathered experts in the field to answer these important
questions during our webinar, which will be broadcast live on
8th October 2015.
As well as speakers from Brkert, this webinar features presentations
from Hein Timmerman from Diversey-Sealed Air, and Patrick Wouters,
of Cargill. Both are members of the European Hygienic Engineering &
Design Group, EHEDG.
Patrick is leading the Global Hygienic Design Centre of Expertise
(COE) and is responsible for increasing collaboration and visibility of food
safety engineering principles, standards and technologies throughout
the Cargill organisation. He will discuss Cargills overall goal (to provide
high quality, safe food, every time, everywhere); to this end, hygienic
design is an important pre-requisite. This accounts also for the choice of
flow meters. Although hygienic design is a critical element, it is even more
important to have a correct measurement of the flow. This control point

is of utmost importance, to ensure that specified functionality is
achieved and food safety and product quality is ensured.
Hein has 28 years of expertise in food and beverage engineering,
including Open plant cleaning (OPC) and Clean In Place (CIP) technology.
He will discuss Sealed Airs Value Added Services on cleaning
applications and cleaning validations, which includes remote
monitoring tools and software platforms to support their end customers
requirements for food safety and Total Cost of Ownership.
John van Loon, from Brkert, will discuss their new technology,
FLOWave. This answers the hygiene issues other systems could face, by
employing surface acoustic waves in a stainless steel tube. As such
FLOWave allows a flow measurement of liquids without any parts within
the tube. - Current methods in industrial flow measurement are mainly
based on moving parts like paddle wheels or rigid fixtures such as a bluff
body in the measurement tube. These flow metering systems have their
specific weaknesses, limiting their range of applications.
The measuring task must be fulfilled, reliably, throughout the entire
life cycle of the device. Also, the daily operative handling effort should
remain within reasonable limits.
In association with:
Hein Timmerman
Diversey-Sealed Air
John van Loon

Brkert
Patrick Wouters
Cargill
Confirm your attendance at: www.newfoodmagazine.com/webinars

45
Image Point Fr / Shutterstock.com
PACKAGING CONTAMINANTS
Marinella Vitulli
Laboratory Manager, pH Laboratory, Florence, TV SD
Food contact material

regulations in Europe
Food packaging and food contact materials are essential to provide consumers worldwide with safe and nutritious food.
Packaging manufacturers must be prepared to deal with a diverse global regulatory landscape, as well as customer
procurement requirements based on voluntary standards. This article gives an overview of recent European regulations
and TV SDs testing strategy, with a focus on plastic materials.
European regulations on food contact materials

The European Legislation on Food Contact Materials is based on the
framework Regulation (EC) No 1935:2004. This Regulation establishes
the general requirements for food contact materials and the authorisation of new substances.
Labelling, advertising and presentation of food contact materials

must not mislead consumers.
Information on the appropriate use of food contact materials or
articles must be provided, if necessary
Are manufactured according to good manufacturing practice
Regulation (EC) No. 1935:20041 includes the following requirements:

Food contact materials:
Must be safe.
Must not transfer their components into food in quantities that
could endanger human health, change food composition in an
unacceptable way or deteriorate its taste and odour.
Must be traceable throughout the production chain.
Articles intended for food contact must be labelled or bear the
glass and fork symbol (Figure 1, page 47). This labelling is not
obligatory if food contact is obvious by the article's nature, e.g. knife,
fork, wine glass.
Furthermore, the Good Manufacturing Practice (GMP) is described and

regulated in the Commission Regulation (EC) No 2023/20062, which
establishes the general principles for improving a GMP quality system
applied to food contact materials.
Under Regulation (EC) No 1935/2004, food contact materials must
be authorised by the European Food Safety Authority (EFSA) prior to
being placed on the market. Food contact materials that have been
authorised are listed in a publicly-available online database maintained
by the EFSA, available at: https://webgate.ec.europa.eu/sanco_foods/
main/?event=display.
Regulation (EC) No 1935/2004 establishes 17 groups of materials and
46
Overall Migration Limit (OML) 10mg of substances/dm2 of the food

contact surface for all substances that can migrate from
food contact materials to foods
Specific Migration Limit (SML) for individual authorised substances
fixed on the basis of a toxicological evaluation
SML is set according to the acceptable daily intake or the tolerable
daily intake established by the Scientific Committee on Food
Residual quantity in material (QM) limits for certain substances.
Figure 1: The international food safe glass and fork symbol
The limit is set on the assumption that every day throughout an

individuals lifetime, a person weighing 60kg eats 1kg of food packed in
plastics containing the substance in the maximum permitted quantity.
articles which may be covered by specific measures. The specific

measures may also cover combinations of different materials or recycled
materials: Active and intelligent materials and articles, adhesives,
ceramics, cork, rubbers, glass, ion-exchange resins, metals and alloys,
paper and board, plastics, printing inks, regenerated cellulose, silicones,
textiles, varnishes and coatings, waxes and wood.
Risk assessment and testing approach

Compliance with these limits is verified through a testing scheme
described in the Regulation. Consistently with the requirements of
Regulation (EC) No. 1935/2004, plastic food packaging and food contact
materials are also subject to review and authorisation by the EFSA prior
to being placed on the market.
The general rule for the planning of risk assessment of food contact
materials is based on Article three of the framework Regulation (EC)
No. 1935:2004: The item must not transfer components into food in
quantities that could endanger human health, change food composition
in an unacceptable way or deteriorate its taste and odour. To assess this
transfer, tests carried out on items that have not yet come into contact
with food must be performed under standardised test conditions
including testing time, temperature and test medium (food simulant)
representing the worst foreseeable conditions of use of the plastic
material or article.
A food simulant is a test medium that imitates food. In its behaviour
the food simulant mimics migration from food contact materials, where
foods are classified in the categories of foods that have a hydrophilic
character, acidic foods (foods which have a pH below 4.5), foods with
alcohol content, foods which contain a relevant amount of organic
ingredients that render the food more lipophilic, dairy products and dry
foods. The legislation described in Regulation (EU) No. 10/2011 provides
tables of food categories and specific assignment of food simulants
(Table 1, page 48).
Testing is performed by putting the material into contact with the
Safety and migration of food contact materials

The Regulation includes definitions of active and intelligent packaging. The terms active packaging, intelligent packaging, and smart
packaging describe packaging systems for food, which are helpful to
improve safety, maintain freshness, extend shelf life, display information
on quality and support the convenience character of food packaging.
If the materials release substances into the food that change
the food composition or properties, then these substances must
comply with food legislation, e.g. food additives. These materials and
articles cannot be used to mask spoilage of food and mislead the
consumer. In Europe there are specific measures for ceramics,
regenerated cellulose, plastics, recycled plastics and active and
intelligent materials and articles. Other materials are covered by specific
measures at a national level.
Focus on plastic materials

Of course, plastic is the most important packaging material on the
packaging market and the one on which the European Commission
has focused its attention, risk assessment and legislation. The requirements concerning plastic materials are set forth in the European
Regulation (EU) No. 10/20113, which describes the migration limits
for plastic materials:
a)
b)
Figure 2: Migration testing: Crucible used to measure the residue of migration (a) and an example of material coming from the migration test (b)
47
Figure 3: An example of chromatogram related to a screening test, performed to identify non-intentionally added substances
Screening food simulants selection for

specific migration testing
simulant. Testing conditions, such as time and temperature, are selected

taking into consideration the final use of the item, respecting the worst
case principle and consequently selecting the highest possible
temperature and the longest period of time, considering the worst
reasonably foreseeable final use.
To test overall migration for aqueous simulants, the migration of
non-volatile substances from a sample is determined as the mass
of non-volatile residue after evaporation of the food simulant following
the contact with the simulant. The overall migration in oil is determined
as the loss in the mass of specimens after the contact with the simulant
vegetable oil. Specific migration testing is also necessary to assess
migration for individual authorised substances. It can be performed
using all the simulants representing foods intended to be put into
contact with the item.
In Regulation (EU) No. 10/2011 it is stated that: As migration testing is

complex, costly and time consuming it should be admissible that
compliance can be demonstrated also by calculations, including
modelling, other analysis, and scientific evidence or reasoning if these
render results which are at least as severe as the migration testing.
Furthermore, it is clarified that to screen for specific migration, food
simulants can be replaced by substitute food simulants if it is based on
scientific evidence that the substitute food simulants overestimate
migration compared to the regulated food simulants.
As stated in the results of the workshop on Regulation (EU) No.
10/20114: the recommendation on screening food simulants selection is
based on the rule "similar solves similar", i.e. the closer the polarity of the
migrant and the simulant is, the better the solubility of the migrant will be
in the simulant. As a measure of polarity the octanol to water partition
coefficient (KO/W) is used because plenty of scientific literature is in place
and numerous estimation procedures including software tools exist.
Consequently, for screening purposes the number of tests may be
reduced to a single food simulant if it can be demonstrated that this food
simulant will give the highest migration result.
Specific migration: Laboratory strategy

In practice this means that only one test, rather than three or more, must
be performed. This is the testing approach adopted by the pH TV SD
Laboratory since the publication of the Regulation in 2011.
This approach, which is actually very rare in the food contact testing
market, allows both safe and scientific risk assessment, significantly
reduced test costs and sustainable quality control for customers.
The food simulant in which the migrant has the highest solubility,
Table 1: List of food simulants as defined in Regulation (EU) No. 10/20113
Image Point Fr / Shutterstock.com
Food simulant
48
Abbreviation
Ethanol 10%
Food simulant A
Acetic acid 3%
Food simulant B
Ethanol 20%
Food simulant C
Ethanol 50%
Food simulant D1
Vegetable oil
Food simulant D2
Poly (2,6-diphenyl-p-phenylene oxide),

particle size 60-80 mesh, pore size 200 nm
Food simulant E
i.e. gives the highest migration result, is in
general the worst case. Data about solubility
can be found in literature. Of course this
approach requires chemical expertise, and a
preliminary study.
Furthermore, food simulant acetic acid
3% (food simulant B) is the worst case for
metals and inorganic compounds and
for organic substances which are soluble
in acidic media, e.g. by protonation such as
amines. Migration of primary amines (linear
and aromatic) can be determined using
3% acetic acid as the worst case food
simulant, therefore determination of the
migration into another food simulant may be
omitted. Polymers containing a primary
amine cannot be tested with food simulant
D2 due to reaction of the primary amine with
aldehydes present in the oil.
Food contact materials must not transfer their components

into the foods in unacceptable quantities. Source: TV SD
and more consumers are finding refrigerated and other prepared foods a
convenient alternative to home cooked meals. Furthermore the trend of
dining out between one and three times a week is rising. Manufacturers
seeking worldwide acceptance for their food packaging products and
materials will benefit from a thorough understanding of all of the
substances used in their products and materials, and a detailed analysis
of the regulations and standards applicable to those substances.
This information can lead to the development of a comprehensive
regulatory approval strategy that can eliminate duplicate product review
and testing activities and result in a more efficient and cost effective
product approval process.
Non-intentionally added substances

Food contact materials can release non-intentionally added substances
(NIAS) as result of the interactions between different ingredients in the
packaging materials, from degradation processes and mainly from
the impurities present in the raw materials used for their production.
NIAS have long been ignored in the safety evaluation of food
contact materials.
Recently, however, NIAS have become a topic of interest as they are
specifically mentioned in Regulation (EU) No. 10/2011: as far as NIAS
are relevant for the risk assessment the main reaction and degradation
products of the intended application of a substance should be
considered and included in the restrictions of the substance
Any potential health risk in the final material or article arising from
reaction and degradation products should be assessed by the
manufacturer in accordance with internationally recognised scientific
principles on risk assessment.
About the Author

Marinella Vitulli is the Laboratory Manager of pH laboratory,
which was acquired by the TV SD Group in 2013.
As a chemist, she has been working as a Laboratory Manager
for 10 years. She specialises in food contact materials, works
with the Italian Institute of Packaging, and is represented in
technical committees and boards. She is also a lecturer,
teaching courses for the professional qualification of Food
Contact Expert AIBO Association. Through its comprehensive analysis,
certification, auditing and inspection services, TV SD can assist manufacturers
in navigating and complying with food packaging and food contact materials
regulations and standards worldwide. Further information is available at:
www.tuv-sud.com/foodsafety.
NIAS risk assessment: Laboratory strategy

Although guidance on how NIAS should be analysed and assessed, or
which approach a manufacturer can follow to demonstrate the safety
and therefore compliance of their final articles according to Regulation
(EU) 10/2011, is currently lacking, it is clear that the assessment is
imperative. As long as this guidance is lacking, assessment of NIAS awaits
a harmonised approach.
Taking into consideration scientific data published in 2011 related to
the European Matrix Project, TV SD has developed a screening
approach to assess the NIAS related risk. NIAS are unknown compounds
that can be detected when using highly sensitive, advanced analytical
techniques. The approach is based on sophisticated techniques (GC-MS,
LC Q TOF etc.) and on accurate data interpretation, based on experience,
specifically developed databases and software.
References
1. Regulation (EC) No. 1935/2004 of the European Parliament and of the Council of 27 October
2004 on materials and articles intended to come in contact with food and repealing Directives
80/590/EEC and 89/109/EEC, Official Journal of the European Union, 13th November, 2004.
Availabe at: http://eur-lex.europa.eu/legal-content/EN/ALL/?uri=CELEX:32004R1935
2. Commission Regulation (EC) No 2023/2006 of 22 December 2006 on good manufacturing
practice for materials and articles intended to come into contact with food (Text with EEA
relevance), Official Journal of the European Union, 29th December 2006. Available at:
http://eur-lex.europa.eu/legal-content/EN/TXT/?uri=celex:32006R2023
3. Commission Regulation (EU) No 10/2011 of 14 January 2011 on plastic materials and articles
intended to come into contact with food (Text with EEA relevance), Official Journal of the
European Union, 1st January, 2011. Availabe at: http://eur-lex.europa.eu/legalcontent/EN/ALL/?uri=CELEX:32011R0010
4. Hoekstra, E (Ed). Training workshop "Safety of food contact materials: Technical Guidelines for
Testing Migration under Regulation (EU) No 10/2011". Publications Office of the European
Union (2014). Available at: https://ec.europa.eu/jrc/en/publication/eur-scientific-andtechnical-research-reports/training-workshop-safety-food-contact-materials-technicalguidelines-testing-migration-under
Conclusion
Consumers are experiencing significant changes in the way in which food
is prepared and consumed. With less time available for daily tasks, more
49
SHOW PREVIEW
The 29th EFFoST International Conference will be held in Athens, Greece from 10-12 November 2015 under the
theme: Food Science Research and Innovation: Delivering sustainable solutions to the global economy and society.
The Conference will be organised by the National Technical University of Athens (NTUA) on behalf of the European
Federation of Food Science and Technology (EFFoST).
The conference will provide a forum for the broader spectrum of food
science research and innovation and will serve as a meeting point for an
International audience of researchers, scientists, engineers, policy
makers, professionals and students. In a year that overlaps with the
closing of many major food-related FP7 projects and the first round of
output from the Horizon 2020 projects, the theme of the conference
reflects the current philosophy of sustainability in both scientific research
and applications in the multidisciplinary field of food.
The international response was exceptional with more than
700 submissions of high scientific quality, based on which an excellent
programme is being developed! The abstract submission deadline for
oral and poster presentations has now passed. However, the organisers
will continue to accept abstracts for consideration for posters only until
the early bird registration deadline, 18th September, 2015.
We are looking forward to making the 29th EFFoST International
Conference an important scientific event that will bring together experts
from multidisciplinary food related fields to: inspire a cross fertilisation of
new knowledge, ideas and applications; to promote networking and
collaboration; to enhance academia and industry synergism in the quest
for sustainable innovations for the global economy and society; and
share with you the hospitality of Athens, the birthplace of congresses.
Conference topics

S.Borisov / Shutterstock.com
From basic research in Food Science and Engineering to sustainable

process and product development
Novel processes for optimised conventional foods and optimisation
of classic processes for new products
Energy, water and waste reduction in the food chain from theory to
the consumer
Food chemistry and material science for enhanced nutrition, health
and pleasure
Food microbiology: New research areas and predictive/monitoring
tools for efficient and sustainable risk and food safety assessment
and management
Advances in food structure and functionality: Research and
application from the nano to the macro scale
Food science and process engineering research applications
contributing to food security and water conservation
The ancient Greek city of Athens will host

the 29th EFFoST International Conference
50
SHOW PREVIEW
Food quality from the perspective of science, the food industry and
society. Current and future challenges
Advances in research and applications of nonthermal technologies
for food processing and preservation
Advances in food packaging: Ecoefficient, biodegradable, edible,
intelligent and active packaging
Speakers

Lilia Ahrne, Swedish Institute for Food and Biotechnology

SIK, Sweden
Elke Anklam, European Commission, Joint Research Centre, Institute
for Reference Materials and Measurements, Belgium
Serafim Bakalis, University of Birmingham, UK
Gustavo Barbosa-Cnovas, Washington State University, USA
Costas Biliaderis, Aristotle University, Greece
Geoffrey Campbell-Platt, IUFoST, UK
Nathalie Gontard, University of Montpellier II, France
Marc Hendrickx, KU Leuven, Belgium
Dietrich Knorr, Technical University of Berlin, Germany
Kostas Koutsoumanis, Aristotle University, Greece
Ted Labuza, University of Minessota, USA
Jurgen Lucas, European Commission, Belgium
Olga Martin-Belloso, Universidad de Lleida, Spain
Brian McKenna, University College Dublin, Ireland
Cornelia Rauh, Technical University of Berlin, Germany
Ian Roberts, Buhlergroup, Germany
Yrjo Roos, University College Cork, Ireland
Sam Saguy, The Hebrew University of Jerusalem, Israel
Paul Singh, University of California, USA
Walter Spiess, Past President IAFST, Germany
Francisco Toms Barbern, CEBAS-CSIC, Spain
Gilles Trystram, AgroParisTech, France
Kjeld van Bommel, TNO, Netherlands
Jan Van Impe, KU Leuven, Belgium
Lara Hanna Wakim, Holy Spirit University of Kaslik, Lebanon
Workshops
We will be holding the following workshops at the conference:
The 2015 International Nonthermal Processing Workshop,
sponsored by EFFoST and the IFT Nonthemal Processing Division,
will take place on 12 -13 November with the theme: Sustainable
innovation based on science and applied research of nonthermal
technologies. The workshop, organised on an annual basis, is
aiming to provide a global meeting point and forum for experts in the
field of nonthermal processing of food.
TRADEIT and TRAFOON Innovation and sustainability for traditional food small-scale producers. This workshop will take place on
12 November 2015, 14:00 to 16:00.
To register your place at the 29th EFFoST International Conference
please visit our website.
Date 10-12 November 2015
Location Athens, Greece
Website www.effostconference.com
Natalia Klenova / Shutterstock.com
CONTAMINANTS & DRUG RESIDUES
Edward Groth III
Groth Consulting Services
Safe seafood consumption

for pregnant women and
young children
Providing fish consumption advice for pregnant women and young children requires weighing risk-benefit trade-offs.
Seafood (I will use the words fish and seafood interchangeably here to include both finfish and shellfish) provides
important nutrients, such as the omega-3 polyunsaturated fatty acids (n-3s) docosahexaenoic acid (DHA) and
eicosapentaenoic acid (EPA), which are essential for prenatal nervous system development1. However, fish
consumption is also the primary route of exposure to methylmercury, which is neurotoxic.
Even mildly elevated exposure to methylmercury before and after birth
can damage the developing brain2. Currently, many pregnant women do
not eat enough fish to supply the n-3s their babies need, so public health
can be improved substantially by persuading women to eat more fish.
Women also need guidance to choose low mercury seafood varieties in
order to minimise the risk of possible adverse effects. Clear advice on
smart seafood choices can increase womens confidence that their fish
consumption will be beneficial, not harmful to their baby, so providing

better advice may be a key strategy for getting pregnant women to
eat more fish.
Pregnant women and parents of young children are the primary
targets for fish consumption advice because the developing brain is
especially sensitive to methylmercury toxicity. Other risk factors include
eating more fish than average, ethnic diets with high fish content,
52

and preferring to eat larger, predatory species like
swordfish and tuna, which have higher mercury levels.
Sound advice on seafood choices can help the many
different population groups who need to manage
their methylmercury exposure do so, while continuing
to enjoy fish.
To be effective, fish consumption advice needs to
be soundly based on current scientific knowledge of
the benefits and the risks associated with different
seafood choices, and also must be helpful and easy
for consumers to understand and follow. Research on
the benefit/risk questions and analytical methods for
weighing risks and benefits have expanded rapidly
in recent years. There is no consensus on the best
approach yet, and opinions as to what is good advice
differ. I will offer here my own approach to seafood
choice advice and describe the evidence that
supports it.
Epidemiological evidence
for beneficial effects
Figure 1: Benefits, risks and net effects of different seafood choices: The effect of the consumption of
100g of fish on the IQ score of offspring. Source: Zeilmaker et al. (2013)11
My grandmother used to say: Fish is brain food. She was right, but
strong evidence to support that conclusion has emerged only in the past
decade or so. The Avon Longitudinal Study of Parents and Children
(ALSPAC), a large prospective cohort study in the United Kingdom,
examined environmental, dietary and family factors that can affect
prenatal and postnatal development. They assessed childrens cognitive
development at ages from six months to eight years, finding improved
verbal development in children whose mothers ate fish one to

three times a week during pregnancy, compared with children whose
mothers ate no fish3, and associating decreased risk of a lower verbal
IQ score with increased maternal fish consumption.
An analysis of data from the Danish National Birth Cohort, a study of
25,445 mother/child pairs, found that children of mothers with higher fish
intake during pregnancy were more likely to score higher for various
Exchange information, ideas and opportunities
LETS CONNECT!
Network online with your industry peers, visit:
http://linkd.in/NewFoodMag
Members and non-members are welcome to join the discussions

developmental milestones, such as speaking or drawing4. Several
smaller studies that looked mostly for adverse effects of prenatal
methylmercury exposure have associated beneficial effects with
maternal fish consumption. Several clinical trials in which women were
given n-3 supplements during pregnancy or while breastfeeding have
also found benefits for babies developing brains5.
The number of studies on this topic is relatively small, and more data
are always desirable, but it seems clear that fish consumption during
pregnancy improves cognitive development in many ways. Some studies
(not all) suggest that two to three fish meals (about 8-12oz) per week
provide optimal benefits. Since many women of childbearing age in
western countries eat less fish than that, emphasis on increasing fish
consumption during pregnancy is well justified.
More than 20 epidemiological studies of methylmercury effects on

the developing nervous system have been published in the past decade,
and the vast majority have observed adverse effects. Studies come from
10 different countries, have examined children aged from three days to
11 years, and have measured dozens of different cognitive endpoints,
ranging from early language and memory functions to attention deficit
hyperactivity disorder. This research is too complex to describe in detail
here, but readers who want more information and references to the
individual studies can see my recent review10.
Putting methylmercury exposure in context
Overall, recent epidemiological studies show two things. First, beneficial

and adverse effects are both associated with fish consumption during
pregnancy, and in many cases, the harmful effects are as large as or
Epidemiological evidence for adverse effects
larger than the beneficial ones. Depending on the cognitive functions
Severe neurotoxic effects of methylmercury from eating fish were
measured, methylmercury effects have ranged from deficits of a few
first observed in industrial pollution incidents in Minamata and
percent to more than 25% on the performance indices examined.
Niigata, Japan, in the 1950s and 60s. Studies of victims of those tragic
Second, the doses of methylmercury linked with adverse effects in recent
events also documented the heightened
studies are about an order of magnitude lower
vulnerability of the developing nervous system
than those considered harmful even a few years
Even mildly elevated exposure to
to methylmercury toxicity.
ago and well within the range of typical
methylmercury
before
and
after
birth
can
Research in the 1980s and 90s explored
exposures from everyday fish consumption for
damage the developing brain
whether methylmercury exposure from ordinary
women in many countries. Daily mercury doses
seafood consumption (i.e. without localised
of 6g or more (or weekly doses of around 42g
pollution) in populations with high fish diets had similar but milder
or more) have now been associated with adverse effects in more than a
adverse health effects. Studies in New Zealand and in the Faroe Islands
dozen recent studies. While there are many differences among studies,
found deficits in cognitive development in children with elevated
the cohorts examined were often small, and more research is clearly
prenatal methylmercury exposure (such as Grandjean et al. (1997)6).
needed, these conclusions seem inescapable.
A similar study in the Seychelles at first failed to link adverse effects with
To put the dose in perspective, a 6oz serving of canned albacore tuna
7
methylmercury exposure . In trying to understand why their results
contains about 60g of mercury, so a woman who ate that fish once a
differed, the Faroes and Seychelles researchers discovered that
week would consume about 1.5x the minimal dose now associated with
beneficial effects of fish nutrients had partially or fully obscured the
adverse effects. In comparison, 6oz of swordfish contains about 170g of
adverse effects of methylmercury, and vice-versa, in both studies8,9.
mercury, while 6oz of salmon contains only about 3g. Epidemiological
Since 2005 or so, research has examined the possibility that
evidence thus underscores the urgency of advising pregnant women to
methylmercury exposure even at doses associated with typical, ordinary
choose fish like salmon, and to avoid those like tuna or swordfish that are
amounts of fish consumption may have subtle adverse effects on
much higher in mercury.
developing cognitive functions. Several studies have been well designed
Data assembled by the US Food and Drug Administration show that
to account for the mutual confounding between mercury exposure and
individual fish and shellfish items vary by more than 150-fold in mercury
beneficial nutrients in fish, and thus have measured both beneficial
content and by about 70-fold in n-3 content; the n-3/Hg ratios of
and adverse effects fairly precisely.
47 varieties in FDAs database vary by 1,360-fold. That is, the risk/benefit
profiles of different seafood varieties vary
enormously. Since popular fish species
cannot be banned from the market, and
pollution controls (while essential) cannot
significantly reduce mercury levels in the
oceans for a long time, guiding pregnant
women to choose wisely among popular
seafood varieties must be the primary
strategy for improving health outcomes, for
individuals and for society as a whole.
Risk-benefit models
Figure 2: Seafood consumption recommendations for
women of childbearing age
54
Several research teams have developed

computer models to compare the benefits
and risks of different seafood types and
FabioBalbi / Shutterstock.com
support fish consumption advice. The models use survey

data on fish consumption, data on the mercury and n-3
content of different fish species, dose-response data for
beneficial and adverse effects from the literature, and
various other assumptions and data to generate estimates of the net effects on cognitive development of
eating different fish and shellfish during pregnancy.
Results of one such model, developed in the EU, are shown
in Figure 111 (page 53).
Risk-benefit models are potentially very useful tools for
ranking seafood choices and advising consumers, but this
science is still quite young, and different models have
produced wildly different results. For instance, while the
model shown in Figure 1 (page 53) shows that many fish
with higher mercury levels would have large net adverse
effects if consumed during pregnancy, a model developed
by an expert group assembled by the FAO/WHO reached the
opposite conclusion, that the benefits of eating any amount
In a study that modelled the potential
of any fish during pregnancy will always exceed the risks12.
effects of eating different seafood items
while pregnant on the IQ of offspring,
Differences in model results reflect the different and
swordfish had one of the largest negative
often arbitrary assumptions and data choices made by
effects (see Figure 1, page 53)11
different modellers. As one early modeller famously
I believe this chart is an effective, science-based and consumerquipped: All models are wrong; some models are also useful.13 In fact,
the FAO/WHO model predicts a net IQ gain for a child whose mother ate
friendly communication tool. By showing myriad choices with
700g of swordfish, containing 1,050g of mercury every week while
favourable benefit-risk ratios that women can eat often (i.e. the left-hand
pregnant. That dose is 25x higher than doses repeatedly associated with
columns) and also identifying items with less favorable ratios to eat less
adverse effects in recent epidemiological studies, and is also 25x higher
often or not at all (the right columns), the chart guides women (and
than the US Reference (maximum acceptable) Dose. Given other
anyone else who needs such advice) to smart seafood choices. Results of
evidence, FAO/WHOs model is clearly very seriously wrong, but the
sounder seafood choices should include increased fish consumption
conclusion that the benefits always outweigh the risks has been widely,
and improved individual and public health outcomes.
and usually uncritically, quoted.
If tempered with awareness of epidemiological evidence, benefitAbout the Author
Edward (Ned) Groth III has a PhD in Biology and Public Policy
risk models can indeed be useful tools for generating seafood choice
and has worked on environmental health and food safety
14
advice. I started with a model developed by the US FDA , made some
issues since the 1960s. For many years he was a senior scientist
adjustments to reflect the best recent dose-response data, and
with the Consumers Union of the US, where he carried out risk
assessments and risk communication on food safety issues
generated a chart (Figure 2, page 54) sorting seafood into five categories,
and toxic substances in consumer products, retiring in 2004.
based on recommended frequency of consumption by pregnant
He has advised US government agencies, the World Health
women10. The seafood items shown in the chart are from the FDA
Organization and the Food and Agriculture Organization on many topics,
including food safety risk analysis, risk communication, and managing the risks
database and represent the US market. Similar seafood choice charts
from methylmercury in fish.
could be developed for other countries.
References
8. Budtz-Jrgensen, EP, Grandjean, P & Weihe, P. Separation of risks and benefits of seafood intake.
Environmental Health Perspectives 115, 323327 (2007).
1. Hibbeln, JR et al. Maternal seafood consumption in pregnancy and neurodevelopmental

outcomes in childhood (ALSPAC study): an observational cohort study. Lancet 369,
578585 (2007).
9. Davidson, PW et al. Neurodevelopmental effects of maternal nutritional status and exposure to

methylmercury from eating fish during pregnancy. Neurotoxicology 29, 767-775 (2008).
2. Karagas, MR et al. Evidence on the human health effects of low-level methylmercury exposure.
Environmental Health Perspectives 120, 799-806 (2012).
10. Groth, E. Scientific foundations of fish-consumption advice for pregnant women:

epidemiological evidence, risk-benefit modeling, and an integrated approach. Submitted
for publication.
3. Daniels, JL, Longnecker, MP, Rowland, AS & Golding, J. Fish intake during pregnancy and early
cognitive development of offspring. Epidemiology 15, 394402 (2004).
11. Zeilmaker, MJ et al. Fish consumption during child bearing age: A quantitative risk-benefit
analysis on neurodevelopment. Food and Chemical Toxicology 54, 30-34 (2013).
4. Oken, E et al. Associations of maternal fish intake during pregnancy and breastfeeding duration
with attainment of developmental milestones in early childhood: a study from the Danish
National Birth Cohort. American Journal of Clinical Nutrition 288, 789796 (2008).
12. Food and Agriculture Organization/World Health Organization (FAO/WHO). Report of the Joint
FAO/WHO Expert Consultation on the Risks and benefits of Fish Consumption, Rome, 25-29
January 2010. FAO Fisheries and Aquaculture Report No. 978. Rome, FAO (2011).
5. Smithers, LG, Gibson, RA & Makrides, M. Maternal supplementation with docosahexaenoic acid
during pregnancy does not affect early visual development of the infant: a randomized
controlled trial. American Journal of Clinical Nutrition 93, 1,293-1,299 (2011).
13. Box, GEP, and Draper, NR. Empirical Model Building and Response Surfaces. New York: John Wiley
& Sons, 424 (1987).
6. Grandjean, P et al. Cognitive deficit in 7-year-old children with prenatal exposure to

methylmercury. Neurotoxicology and Teratology 19, 417428 (1997).
14. US Food and Drug Administration (US FDA). A quantitative assessment of the net effects on fetal
neurodevelopment from eating commercial fish (as measured by IQ and also by early age verbal
development in children). Published online by the US FDA in June, 2014. Available at:
http://www.fda.gov/Food/FoodborneIllnessContaminants/Metals/ucm393211.htm.
7. Myers, GJ et al. Prenatal methylmercury exposure from ocean fish consumption in the Seychelles
Child Development Study. Lancet 361, 1,6861,692 (2003).
55
KuLouKu / Shutterstock.com
MYCOTOXINS
Dr Silvia W. Gratz
Research Fellow at the Rowett Institute of

Nutrition and Health, University of Aberdeen
Dr Neil Havis
Dr Fiona Burnett
Researcher in Crop and

Soil Systems Group
Head of the Crop and Soil Systems

Group, Scotlands Rural College
Fusarium mycotoxin risk in

the human food chain
Mycotoxin contamination poses an intractable problem in agricultural production. WHO estimates that over 25% of
global food crops are significantly contaminated with mycotoxins causing annual losses of around 1 billion metric
tons of food. Mycotoxins are formed during cereal growth or in post-harvest storage; so this problem may increase as
a result of climate change with weather extremes favouring plant stress and mould growth.
Mycotoxins are secondary metabolites of filamentous fungi which
commonly contaminate agricultural crops including all major cereal
grains as well as ground nuts and fruits. Over 300 mycotoxins have been
identified but the predominant species that lead to mycotoxin
contamination in cereals are Aspergillus, Penicillium and Fusarium.
In temperate climates such as Europe and North America, Fusarium
moulds are the most common fungal species producing a host of
Fusarium mycotoxins. Among them trichothecene mycotoxins comprise
the most important group in terms of prevalence and contamination
levels. While type A trichothecenes, namely T-2 and HT-2 toxin are more
potent toxins, it is the type B trichothecenes, especially deoxynivalenol
and nivalenol, that are most commonly detected in cereals.
Furthermore, zearalenone and fumonisons are a commonly detectable
Fusarium mycotoxin.
glycol-sphingosines and cause liver and kidney toxicities whereas

zearalenone possesses weak oestrogenic activity. Based on intensive
toxicity studies in experimental and farm animals and applying safety
factors to ensure safe consumption for humans, tolerable daily intakes
(or TDIs) are calculated for several mycotoxins (Table 1). The TDI
estimates the quantity of mycotoxin (expressed as g/kg body
weight/day) which someone can be exposed to daily over a lifetime
without it posing a significant risk to health.
Table 1: Tolerable daily intakes (TDIs) of mycotoxins
Mycotoxin toxicities
The main toxic effects of low and moderate trichothecene exposure are
gastrointestinal disturbances, impaired intestinal barrier function and
impaired innate immunity. Fumonisins interfere with cellular synthesis of
56
Mycotoxin
Toxic effects
TDI
(g/kg bw/day)
Deoxynivalenol
Nausea, vomiting and stomach pains
T-2 and HT-2 toxin
Interferes with synthesis of protein,

DNA/RNA
0.06
Nivalenol
Immunotoxic, haematotoxic
0.7
Fumonisins FB1+FB2
Disrupts cellular synthesis of glycolshingosines, toxic to liver and kidney
Zearalenone
Hormone (oestrogen) mimic,

limited evidence of genotoxicity
0.2
MYCOTOXINS
Contamination levels
Mycotoxins are highly stable compounds and
their carry-over and persistence in the food
network is of major concern. Wheat and
maize are the most significant sources of
Fusarium mycotoxin contamination. A large
European scientific cooperation1 gathered
almost 45,000 results for Fusarium mycotoxins in various foods from 13 EU countries.
Results showed that 89% of maize samples
and 61% of wheat samples contained
deoxynivalenol, whereas nivalenol was found
in 35% of maize, 21% of oat and 14% of wheat
samples. T-2 toxin and HT-2 toxin were
detected in maize (28 and 24% of all
samples), oats (21 and 41% of all samples),
wheat (21% contain T-2 toxin) and rye
(17% contained HT-2 toxin). Fumonisins were
present in 66% of maize samples and 79% of wheat samples whereas
zeralenone was found in maize (79%) and wheat (30%).
Current food processing methods may decrease mycotoxin levels in
finished food products but it is not possible to completely eliminate
mycotoxins from the food network. Hence food safety legislation is
implemented to set maximum permitted levels of several mycotoxins in
food. The maximum permitted levels (EU)2,3 and advisory or guidance
levels (US Food and Drug Administration) of some mycotoxins in food for
human consumption are summarised in Table 2).
Barley showing Fusarium head blight
Risk management
Human health risks depend on the mycotoxin toxicity, contamination
level and the quantity of contaminated food consumed. Based on ML in
foods and food consumption data, risk of mycotoxin exposure can be
calculated on a population level. With average cereal consumption the
maximum permitted levels for mycotoxins in food will protect
the population from exceeding the TDI and therefore suffering toxic
effects. However, several factors will still need to be considered:
1. Some consumer groups (e.g. children) may consume higher
amounts of cereal-based foods in relation to their body weight and
are therefore at risk to exceed the TDI.
2. Fluctuation in fungal infestation from one growth season to another
one is likely to cause years of peak mycotoxin contamination in the
food chain and subsequent higher exposure to mycotoxins.
3. In addition to the known mycotoxins foods are frequently cocontamination plant-derived mycotoxin metabolites. These socalled masked mycotoxins are likely to contribute to the overall toxic
burden, but they are not currently included in any regulatory limits
for mycotoxin contamination.
4. Foods are also commonly contaminated with more than one
mycotoxin and this co-contamination is of major concern. Our
understanding of possible synergistic or additive toxic effect of coexposure to several mycotoxins is practically non-existent.
Table 2: Examples of some flow cytometry assays used for targate based
drug discovery at GSK
Foodstuff
Maximum
levels EU
(g/kg food)
US FDA
(g/kg food)
Advisory level
Deoxynivalenol
Unprocessed cereals
1250
Unprocessed durum wheat, oats and maize
1750
Cereals intended for direct human

consumption, including flours, grits and bran
750
Pasta
750
Bread, pastries, biscuits, cereal snacks

and breakfast cereal
500
Processed cereal-based foods and baby foods

for infants and young children
200
1000
Zearalenone
Unprocessed cereals
100
Unprocessed maize
200
Cereals intended for direct human

consumption, including flours, grits and bran
50
None established
Maize snacks and breakfast cereal
50
Fumonisins
(FB1+FB2)
Unprocessed maize
2000
Maize four, meal, grits, maize oil
1000
Maize based foods for direct

human consumption
400
T2 and HT2 toxin
Not yet
established
We need to develop a better understanding of these points to ascertain

that the potential health risk for consumers are well managed. We also
need to consider the adverse consequences of too strict regulations
resulting in immense losses of agricultural produce and waste of
food and feed materials. In an age of growing concerns about climate
change and food security, these issues become more pressing and
governmental actions focussing mainly on the regulatory side are too
simplistic to address this intractable problem in agricultural production.
Guidance level
(FB1+FB2+FB3)
3000-5000 for
different maize
products
Crop Management
In order to manage their crops effectively and to minimise the risk of
mycotoxin contamination, a risk assessment model has been produced
for wheat farmers in the UK4. The model is based on identifying and
None
established
57
MYCOTOXINS
Klaus Kreckler / Shutterstock.com
quantifying the parameters which favour the

movement of Fusarium sp. in the wheat crop
and by implication the risk of mycotoxin
development. The first factor to be considered
by growers is location. Fusarium fungi prefer
warmer humid conditions and although this
previously suggested that southern parts of the
UK were at higher risk, recent studies have
shown damaging levels of mycotoxins from
Scottish samples too. The second factor to be
considered by farmers is the previous crop
grown in the field. Crop residue can often act as
a source of disease for the following crop and
wheat crops which follow maize are often at
high risk. The third factor for consideration is
the cultivation system used in the field.
Ploughing and burying of crop residue is the
most effective way of preventing disease
crossover into new crops however there is
great interest in alternative cultivation techniques. These offer the
benefits of reduced on-farm energy costs (lower carbon budget) and may
help encourage the formation of a better soil structure. These
advantages have to be weighed against the danger of disease crossover.
Disease control in wheat relies on a combination of the inherent
genetic resistance within the plant and the timely use of effective
agrochemicals. Wheat varieties do differ in their resistance to the
Fusarium fungi, although on the list of varieties recommended to UK
farmers only one is classed as fully resistant and many are very
susceptible5.This means that a majority of farmers will use a fungicide
spray after the wheat ear emerges to give it protection from the fungus.
The performance of fungicides against Fusarium head blight is
monitored on an annual basis in order to give growers up to date
information on the best chemicals to use and the control which can be
achieved by various doses. The last two factors which affect the risk of
contamination in the crop are weather during the period the crop is
flowering and just before harvest. Heavy rainfall leads to the fungus
being disturbed from the soil and base of the plant and subsequently infecting the ear. During flowering the ear is more susceptible
to fungal colonisation and at harvest the ears can be contaminated by a number of fungi e.g Fusarium sp., Cladosporium sp. and
Alternaria sp. in moist conditions. The run of wet summers, culminating
in the extremely wet summer of 2012 has lead to increased concern
about Fusarium head blight.
The factors encountered during the growing season are used to
calculate a risk score and this is attached to each grain sample so that
processors are aware of the mycotoxin risk from each grain sample.
Studies of Fusarium head blight at the end of the last century
indicated that non toxin producing fungi, such as Microdochium nivale
and toxin producers, such as F. culmorum and F. poae, dominated.
But this has now changed, and other toxin producers, i.e. F. graminearum
and F. langsethiae are increasing in abundance. This could be related to
climate fluctuations over the last quarter of a century. Research is
ongoing into providing farmers with information on the movement of
Fusarium spores on a regional level during the growing season so that
they can maximise the effectiveness of their final fungicide application.
In conclusion, the increased awareness of the problem and dangers

caused by mycotoxins in the food chain from farmers, processors and
ultimately end users, will ensure careful monitoring of both risk
and control for many years to come.
About the Authors

Dr Silvia W. Gratz has been a Research Fellow at the Rowett
Institute of Nutrition and Health, University of Aberdeen since
2007. She holds a PhD in Food Toxicology and has a 14-year
track record in mycotoxin research. Current interests include
assessing the role of gut microbiota in degradation of masked
mycotoxins and detoxification of mycotoxins. Furthermore she
investigates human mycotoxin exposure via the food chain and
uses urinary mycotoxin excretion as exposure biomarker.
http://www.abdn.ac.uk/rowett/research/silvia-gratz.php
Dr Neil Havis is a Researcher in Crop and Soil Systems Group at
Scotlands Rural College. He has 20 years experience in
researching crop diseases. Current interests include risk
forecast systems to control barley and oilseed rape diseases,
novel control methods and understanding the relationship
between fungus and host plant.
http://www.sruc.ac.uk/nhavis
Dr Fiona Burnett is the Head of the Crop and Soil Systems
Group at Scotlands Rural College. She has over 20 years
experience in applied plant pathology in cereals, oilseed rape
and potatoes. Her current interests include understanding the
risk factors leading to disease, plus developing risk
assessments to decide on appropriate treatments, as well as
integrated ways of reducing the disease burden in crops.
http://www.sruc.ac.uk/fburnett
References
1. SCOOP (2003) Collection of occurrence data of Fusarium toxins in food and assessment of
dietary intake by the population of EU Member States. http://ec.europa.eu/food/fs/
scoop/task3210.pdf
2. COMMISSION REGULATION (EC) No 1881/2006 setting maximum levels for certain
contaminants in foodstuffs. Official Journal of the European Union.
3. FAO (2004) Food and Agriculture Organization of the United Nations. Worldwide regulations
for mycotoxins in food and feed 2003. FAO Food and Nutrition Paper.
4. HGCA (2014). Risk Assessment for mycotoxins in wheat. Information Note 29.
http://www.hgca.com/media/418930/is29-hgca-risk-assessment-for-fusarium-mycotoxinsin-wheat.pdf
5. HGCA (2015). Fungicide activity and performance in wheat. http://hgca.com/media/622525/
is38-fungicide-activity-and-performance-in-wheat.pdf
58
GLUTEN FREE
Dejene Girma and Zerihun Tadele
University of Bern
Kebebew Assefa
Ethiopian Institute of Agricultural Research
Tef: Cultivating
a healthy lifestyle
Originally domesticated in Ethiopia, tef is a wholegrain cereal that has become a lifestyle food alternative in the West.
Its appeal is due to its gluten free qualities and its light and soft texture which can easily be combined with other
cuisines. Tef products including tef flour, bread, cookies and the flattened bread injera can be found in organic/health
food stores in Europe and the USA or can be purchased online. It is estimated that there are more than 90 restaurants
in Europe providing Ethiopian cuisine, at the heart of which is injera.
Tef general use
belief mostly in cities that tef is nutritionally poor and serves no other
purpose than to keep a stomach full. However, tef seeds contain a
comparable and even better nutrient composition than rice and wheat,
containing an excellent set of amino acids while being rich in calcium
and iron (Table 1, page 60).
In Ethiopia, tef is currently the number one crop in terms of acreage, where
it is annually cultivated by over six million farmers on about three million
hectares of land. Farmers prefer tef to other cereals since it fetches higher
market prices and is resilient to climatic and soil related stresses.
Tef provides grain for human consumption both as a food and as an
ingredient for home-brewed local beer and as fodder for livestock. Tef straw
is also used as a construction material mixed with clay to plaster traditional
wooden-walled houses and inner fittings. Although the cultivation of tef for
human consumption was restricted for thousands of years to the Horn of
Africa, the interest to grow and consume tef has been increasing in the West
in the last decade due to the health-related benefits it offers.
Health benefits
Coeliac disease, also known as celiac sprue and gluten-sensitive
enteropathy is a prevalent food hypersensitivity disorder caused by an
inflammatory response to wheat gluten and similar proteins of barley
and rye1. The resulting intestinal inflammation often causes symptoms
related to malabsorption of nutrients and other extra-intestinal
symptoms. At present, the only available treatment is a strict gluten
exclusion diet. However, with cereals dominating the daily plates of
millions of people, it may be difficult to totally avoid them and using
gluten free cereals could be a reasonable alternative.
In a study published in the New England Journal of Medicine by
Spaenij-Dekking et al.2, wheat, barley, rye, triticale, oats, corn, rice, and
14 tef varieties were analysed for the presence of T-cell stimulatory
Nutritional facts
The Ethiopian cereal tef can be used to make recipes that vary in type,
form, and texture. This variety arises as a result of socio-economic
differences in the society and sometimes as a result of the type of tef
used. However, a common understanding among the different cultures
is that tef products are a source of energy. Paradoxically there is also a
59
GLUTEN FREE
Paul_Brighton / Shutterstock.com
epitopes of -gliadin, -gliadin, and low and high

molecular weight glutenin by T-cell and antibodybased assays. The data gathered from this study have
provided the first scientific evidence supporting the
idea that tef is gluten free. Here at the University of
Bern, Switzerland, we sequenced the first tef genome
and through comparative genomics we found none of
the epitopes associated with T-cell stimulation in tef3.
Hence, tef is well-suited to address the growing global
demand for gluten free products.
Popular tef products and cereals
Tef flour can be processed in various ways to make

specific food types depending on locality. The most
Injera is a flat, pancake-like bread and a stable of Ethiopian cuisine
popular is the flattened pancake-like bread; injera.
In Ethiopia, mixing tef with other cereals is not uncommon. In urban
Apart from its food value, tef is used to make home-brewed local beer.
areas this practice is increasingly becoming the norm. Tef seeds can be
This potential has drawn interest in commercial breweries and the use of
mixed with rice, sorghum, corn, and sometimes with wheat for making
tef grain as a malt has been recently investigated4,5.
injera. As a result, except in individual households most of the
Table 1: Comparison of nutritional composition among major cereals
restaurants and hotels both in Ethiopia and abroad serve injera mixed
(per 100g grain). Adapted from the United States Department of Agriculture,
National Nutrient Database for Standard Reference Release 27.
with either of the aforementioned cereals. One of the major reasons for
URL: http://ndb.nal.usda.gov/ndb/foods
mixing is the higher price of tef per kilogram as compared to other
Item
Unit
Tef
Wheat
Rice
Barley
Millet
cereals. There is a high demand for tef products both in Ethiopia and
Proximates
outside and production is still struggling to keep up. To address this gap,
Energy
Kcal
367.00
337.00
370.00
352.00
378.00
conventional breeding work generated several high yielding varieties
Protein
g
13.30
14.54
6.81
9.91
11.02
that are under commercial production. However, low productivity is still
Fat
g
2.38
2.13
0.55
1.16
4.22
a problem, so conventional tef breeding is being supported with
Carbohydrate
g
73.13
70.11
81.68
77.72
72.85
advanced approaches.
Fiber
g
8.00
11.10
2.80
15.60
8.50
Minerals
Breeding tef
Calcium
mg
180.00
22.00
11.00
29.00
8.00
Iron
mg
7.63
3.77
1.60
2.50
3.01
Magnesium
mg
184.00
130.00
23.00
79.00
114.00
Phosphorus
mg
429.00
364.00
71.00
221.00
285.00
Potassium
mg
427.00
403.00
77.00
280.00
195.00
Sodium
mg
12.00
5.00
7.00
9.00
5.00
(a) In Ethiopia
Injera: A flat, pancake-like bread typical of Ethiopian cuisine. The main
components of injera are the flour, salt, water, and yeast starter used for
fermentation. Injera can have two main colours (white and brown) owing to
the colour of the flour. Since the early days, white injera has been
preferentially consumed by urban people while brown seeded tef is popular
in rural and suburban areas.
Due to its importance as a food and feed crop, tef has been the focus of
scientific research since the early 90s. Historically, the objective has been
Tef food products
Amino acids
Alanine
0.75
0.54
0.40
0.39
0.99
Arginine
0.52
0.70
0.57
0.50
0.38
Aspartic acid
0.82
0.80
0.64
0.62
0.73
Cystine
0.24
0.31
0.14
0.22
0.21
Glutamic acid
3.35
4.84
1.33
2.59
2.40
Glycine
0.48
0.58
0.31
0.36
0.29
Histidine
0.30
0.38
0.16
0.22
0.24
Isoleucine
0.50
0.57
0.29
0.36
0.47
Leucine
1.07
1.11
0.56
0.67
1.40
Lysine
0.38
0.42
0.25
0.37
0.21
Methionine
0.43
0.25
0.16
0.19
0.22
Phenylalanine
0.70
0.77
0.36
0.56
0.58
Proline
0.66
1.59
0.32
1.18
0.88
Serine
0.62
0.76
0.36
0.42
0.64
Threonine
0.51
0.44
0.24
0.34
0.35
Tryptophan
0.14
0.13
0.08
0.17
0.12
Tyrosine
0.46
0.35
0.23
0.28
0.34
Valine
0.69
0.69
0.42
0.49
0.58
Chechebsa: Flattened bread chopped into small pieces marinated with

spiced and herbed butter. It is widely consumed in rural areas and has now
become popular in urban areas.
Anebabero: Flattened bread overlaid with two to three individual circular
breads. Each layer is generously coated with locally prepared spiced and
herbed butter and is popular in most areas of Ethiopia.
Shekeka: Roasted brown tef flour marinated with herbed and spiced butter.
It is popular in south Ethiopia, especially in the Bale and Arsi areas.
Kita: A tiny flat bread similar to Indian chapatti, mostly served at traditional
coffee ceremonies.
(b) General food products

These food items are more common in Europe and the USA and include
baked foods such as cookies, cakes, crackers, bread, pancakes, muffins
and pasta.
60
GLUTEN FREE
Dereje / Shutterstock.com
improving productivity, which was 0.8t/ha in 2002 6. So far, the

improvement work has bred varieties which are taller, mature earlier and
produce higher yields than the locally adapted landraces. These
improved varieties were adopted by farmers and some are still under
production. Now, the average national yield of tef has doubled but is still
far below than that from corn and wheat7. The variety development and
adoption process brought some of the weak (inherent) traits of these
varieties to light. The tall and vigorous growth characteristics gained
through rigorous selection made the plants susceptible to lodging,
during which the panicle bearing plant is displaced to the ground
thereby leading to yield loss and problematic harvesting. This was a
timely call for tef breeders who then started to investigate the tef gene
pool in the hunt for genotypes that are potentially lodging tolerant.
However, breeding for lodging tolerance through conventional
approaches have so far proved ineffective. This serves as a rationale to
utilise advanced approaches to better understand the crop at a
molecular level and to provide tools to support conventional tef
breeding. Thanks to the handful of genomic studies made in the past two
decades8, we have a much better understanding of tef and its genome.
Here at the Institute of Plant Sciences, University of Bern, Switzerland,
using ethyl methanesulfonate (EMS) based mutation, we developed tef
lines that are shorter than the original parental line. These mutant lines
were crossed with popular varieties and the resulting progenies are
being field tested in Ethiopia9.
A variety of traditional Ethiopian foods including alicha, kitfo and wot,

served on injera
Owing to its benefits as a healthy food alternative and as an excellent

feed for livestock there is a growing demand on the international
market for tef. Private companies in Europe and the USA are starting to
produce tef in large scale and sell it to individual buyers or wholesale
retailers. Few companies have patent right on tef processing while
others have obtained plant breeders rights for the varieties they
have developed. However, while Ethiopia holds the right to tef genetic
resources and their access, the fair and equitable sharing of the benefits of
their use is still poorly understood and abused. With international
conventions such as the Convention on Biological Diversity (CBD) in place,
Ethiopia should cautiously engage in future genetic resource access and
benefit sharing agreements.
Transgenic approaches
Attempts to improve tef through transgene technology are in the early
stages. Genetic modification through the introgression of foreign genetic
material requires a stable and genetically reproducible transformation
protocol which is non-existent for tef. At the moment, we are using nontransgenic approaches including TILLING (Targeting Induced Local
Lesions in Genomes); and next-generation sequencing-based
approaches such as Genotyping by Sequencing (GBS), Restriction Site
Associated DNA sequencing (RAD-seq) and MutMap.
References
1. Maki, M, et al., Prevalence of celiac disease among children in Finland. New England Journal of
Medicine, 2003. 348(25): p. 2517-2524.
About the Authors

Dejene Girma holds a Masters degree in Molecular Plant
Biotechnology and a Postgraduate Diploma in Biosafety in
Molecular Plant Biotechnology from Gent University,
Belgium. Currently he is a PhD student at the University
of Bern, Switzerland and his main research topic is focused
on understanding the tef genome using next generation sequencing.
2. Spaenij-Dekking, L, Kooy-Winkelaar, Y, Koning, F. The Ethiopian cereal tef in celiac disease.

The New England journal of medicine, 2005. 353(16): p. 1748-9.
3. Cannarozzi, G, et al., Genome and transcriptome sequencing identifies breeding targets in the
orphan crop tef (Eragrostis tef). BMC genomics, 2014. 15.
4. Gebremariam, MM, Zarnkow, M, Becker, T. Effect of teff (Eragrostis tef) variety and storage on
malt quality attributes. Journal of the Institute of Brewing, 2013. 119(1-2): p. 64-70.
5. Gebremariam, MM, Zarnkow, M, Becker, T. Thermal stability of starch degrading enzymes of
teff (Eragrostis tef) malt during isothermal mashing. Process Biochemistry, 2013. 48(12):
p. 1928-1932.
Kebebew Assefa holds a Masters degree in Agronomy from

Haramaya University of Agriculture in Ethiopia and a Doctorate
degree in Plant Breeding and Genetics from the Swedish
University of Agricultural Sciences. Currently, he is Senior
Researcher at the Ethiopian Institute of Agricultural Research
and the National Coordinator of the Tef Research Program. He
has played a key role in the development of improved tef
cultivars in Ethiopia and training research personnel.
6. CSA, Agricultural Sample Survey for 2001/2002; Central Statistial Agency (CSA), Addis Ababa,
Ethiopia. 2002.
7. CSA, Agricultural Sample Survey for 2013/14, in Statistical Bulletin 532. 2014:
Addis Ababa, Ethiopia.
8. Girma, D, Assefa, K, Chanyalew, S, Cannarozzi, G, Kuhlemeier, C, Tadele, Z. The origins and
progress of genomics research on Tef (Eragrostis tef). Plant Biotechnology Journal, 2014.
12(5): p. 534-540.
Zerihun Tadele holds a Masters degree in Agronomy from

Haramaya University of Agriculture in Ethiopia and a Doctorate
degree in Molecular Biology from the University of Basel in
Switzerland. At the present time, he is the Project Leader of
the Tef Improvement Project at the University of Bern in
Switzerland. His research focuses on the development and
dissemination of improved tef cultivars with desirable
agronomic and nutritional traits.
9. Tadele, Z. Tef Improvement Project: harnessing genetic and genomic tools to boost
productivity. In: Achievements and Prospects of Tef Improvement; Proceedings of the Second
International Tef Workshop, November 7-9, 2011, Debre Zeit, Ethiopia, ed. Assefa, K,
Chanyalew, S, Tadele, Z. 2013, Bern, Switzerland: EIAR-University of Bern; pp333-342.
URL: http://www.ips.unibe.ch/unibe/philnat/biology/botany/content/e6537/e546913/tef_
improvement.pdf.
61
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65
Kosher
certification
for food grade
lubricants
Rabbi Hillel Royde,
Kosher Certification Services,
Manchester Beth Din
68
360 of safety
Ashlee Breitner, NSF
73
Industry
Roundtable
Featuring ROCOL, LUBRIPLATE,
ExxonMobil, Petro-Canada
and Klber Lubrication
ifong / Shutterstock.com
SPONSORS
63
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FOOD GRADE LUBRICANTS

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Rabbi Hillel Royde
Kosher Certification Services, Manchester Beth Din
Kosher certification for

food grade lubricants
Ever since the 1920s kosher certification has played a major part of the food industry. Today there are well over
1,500 kosher certifying agencies around the world certifying millions of food products, be it raw ingredients,
enzymes, or indeed the finished product. The term kosher translated into English means pure and proper and is
used to describe the status of food sought after by Jews throughout the world, which practically means that it
complies with the Jewish Dietary Laws.
Any processed food material needs kosher certification to ascertain it
The added ingredients in cheese or yoghurts, such as starters and
does not fall short of the requirements set out by Jewish law. The laws
cultures would also need to be kosher sourced. Meat or its derivatives
concerning ingredients go right back to the original source of the
from kosher animals require slaughtering, various internal and external
food and the manufacturing procedures
examinations of the animal to ensure that it is
including the blending, heating, storage and
healthy. It then needs to be processed in a
transportation both of the raw materials and the
rigorous manner, thereby ensuring right through
finished items.
the process that the Jewish Law has been
To be very brief, all vegetables are automaintained in its detail. Fish and its derivatives
matically kosher but anything from animal
are only permissible if the fish have fins and
(meat, milk or fish) needs to be from a suitable
scales on them. That includes cod, salmon,
source. Milk and its derivatives may only be from
tuna and herring but excludes shell fish, crabs,
cows, sheep or goats and similarly meat may only
oysters and eels.
be from those three species of animals.
With the topic of this article being kosher
Kosher certification for dairy products would
certified food grade lubricants let me first give a
require supervision from the milking, through the
brief outline of kosher and its concerns.
The Manchester Beth Din logo, signifying that
the product is kosher certified
pasteurisation, homogenising, to packing.
As mentioned earlier any product that has a
65

SUPPLEMENT
Mark Yuill / Shutterstock.com
non-kosher ingredient poses a problem for

the kosher consumer. That being the case
all the components of a food grade lubricant
will have to come with transparency that they
have not originated from an animal source or
been processed on machinery which shares
any product of animal origin. Jewish Dietary
Laws require that not only has one to be
concerned about consuming a non-kosher
ingredient, it also requires that the utensils
used to manu facture, store or transport
ingredients or finished goods should be
suitable and in no way become cross
contaminated through the previous use of
non-kosher items. This is more applicable in
the case of liquids but occasionally also with
solid foods. As such even if the actual product
contains only kosher ingredients, we have to
examine the equipment. Even shared utilities
such as joint heating, heat exchanges or
pasteurisation systems could be a kosher
All ingredients in the process, even the lubricants involved, must be certified as kosher.
issue. If the equipment had been previously
If contamination occurs, the product can no longer be called kosher.
used for non-kosher products, in many cases
it will have to be kosherised, however that particular procedure is quite
packed at that particular time. It is for this reason that there are many
detailed and outside the remit of this article.
lubricant companies worldwide who chose to become kosher certified
Coming back to food grade lubricants, although the actual product
giving added peace of mind to companies who wish to manufacture
par se is not a consumable product, the concern arises when the
kosher products that the lubricants they use in their processing are
lubricant consists of inappropriate ingredients that do not conform to
indeed also kosher certified.
kosher laws and might inadvertently come into
At Manchester Beth Din (MBD) we are proud
contact with food products which are in the
to be such a kosher certifying agency who, as
All the components of a food
process of kosher certification. Similar to
well as certifying thousands of retail products
grade lubricant will have to come with
transparency that they have not
the legal requirement that lubricants in food
and raw materials, also kosher certify a food
originated from an animal source
factories need to be suitable for that purpose
grade lubricant plant. In November 2010
because of the possibility, however slight, that
Mr. Ranjit Panesar of Proventus (Leeds)
they might inadvertently come into direct contact with the food being
contacted the MBD to determine whether we can guide him to obtain
manufactured, there is also the kosher concern that they might come
kosher certification for his lubricants. This would increase his sales and
into contact with the kosher food or ingredient being processed or
also allow him entry into the larger markets of Israel and USA. Since then,
Proventus has returned every year for renewal of their kosher certificate.
TM
Kosher certification is a very thorough process; when our Rabbi visits
a factory he will firstly go through all the ingredients being used in the
Petro-Canada PURITY FG lubricants are
factory, as well as the detailed ingredients in the particular products
designed for many applications in food
being kosher certified. We insist that all processed ingredients, and
processing plants. These specially
formulated food-grade lubricants are
indeed even the lubricants involved in production, come with reliable
effective under severe food processing
kosher certification. This is often certified by ourselves or from the many
operating conditions - from food acids and
other reliable kosher certifying agencies worldwide. Once all of the
juices to by-products and temperature
swings. Our food-grade lubricants and
ingredients have been confirmed that they are up to our own kosher
greases fit perfectly into a Hazard Analysis Critical Control Point (HACCP)
standards the manufacturing process is discussed.
and carry a full set of food-grade lubricant and grease credentials including
One of the main concerns besides the ingredients themselves would
NSF H1 lubricants with incidental contact requirements. PURITY FG
be
the
heating system of the tanks. As mentioned previously, Jewish Law
greases provide outstanding lubrications and pumpability over a wide range
of temperatures, superior equipment protection under shock loading
prohibits cross-contamination and therefore if the factory has or is
conditions, and exceptional resistance to water washout, water jet spray and
producing various products at the same time but sharing the same boiler
most sterilising chemicals used in cleaning, better than many competitive
system or sharing common piping this will play a major concern if some
food-grade greases. PURITY FG Greases also provides excellent protection
of gears, bearings and equipment from wear and corrosion. All of these
of the products being produced in the factory contain non-kosher
products work to reduce the downtime needed for re-greasing, saving time
ingredients, even if they all have segregated utensils. It is for this reason
and money. For information, visit www.PURITYFG.com.
that checking the heating system and temperature of the manufacturing
PURITY FG lubricants
66

SUPPLEMENT
Marcin Balcerzak / Shutterstock.com
process is important for kosher certification, ensuring there is no cross

contamination from other non-kosher products. It is common that
companies implement separate heating systems to accommodate
kosher requirements to avoid such problems.
Closer to you.
To be kosher certified the whole factory must
first go through a thorough audit process
During an audit the Rabbi will also ensure that the holding tanks
have been thoroughly cleaned and if necessary kosherised. The finished
goods can only be dispensed into brand new IBCs or drums, ensuring
that no previous non-kosher products have been stored in them which
can be of kosher concern. The Rabbi will then often watch the
manufacturing process, confirming that all adheres to the kosher
standards of the MBD and process the kosher certificate allowing them
access to the many benefits of kosher certification.
To find out more about kosher certification please dont hesitate to
contact our office on 0161 740 9711, email info@mbd.org.uk or visit our
site www.mbd.org.uk
About the Author

Rabbi Royde has been working in the Kosher Certification
Department of the Manchester Beth Din for over 30 years and
has gained respect worldwide through his knowledge in areas
of kosher certification, starting with sourcing kosher approved
ingredients, through to the manufacturing procedures and
packaging. He is assisted by a dedicated team both in the
offices of the Manchester Beth Din and out in the field.
To meet your production challenges

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SUPPLEMENT
Ashlee Breitner
Business Unit Manager: Non-food Compounds, Consumer Products

& Food Contact Regulatory Compliance, NSF International
360 of safety
The use of complicated chemical compounds in food production today is becoming more prominent as machinery
and equipment become more technologically advanced. As these compounds become more complex so do the risks
associated with them. The food grade lubricants industry used to be a niche market for many large industrial
lubricant manufacturers but as the focus on food safety grows so does the need for safer chemical compounds to be
used in their production process. The growing focus on food safety to protect consumers today from food borne
illnesses has led to the increased demand, for what the industry has deemed food grade lubricants, H1 or
lubricants that may have incidental food contact.
Production
Safety can be an all-around concern in the industry of food production

but this article will take an in depth look at the degrees of safety
associated with food grade or H1 lubricants from product design to
distribution.
Once the research and development teams have formulated and tested
their pre-production lubricant to ensure it meets all physical and
performance aspects necessary to create a viable product, the next
critical step is manufacturing the product in a manner that all elements
of safety are considered. The food grade lubricants industry saw there
was a need to establish a voluntary ISO standard for lubricants used in
the manufacturing and processing of food and similar products. Once
published this document was titled, ISO 21469: 2006(E) Safety of
machinery Lubricants with Incidental Product Contact, and was
produced by the Technical Committee ISO/TC 199, Safety of Machinery.
This standard specifies the hygiene requirements for the formulation,
manufacture and use of lubricants which may come into contact with
food products during processing.
The scope of this international standard goes beyond lubricants
used in food applications to also cover lubricants used for processing high risk products including cosmetics, pharmaceuticals and
animal feed. The intention behind the broadened scope of ISO 21469
is to provide additional risk mitigation solutions for other product
categories where hygiene standards in manufacturing are of particular concern.
Formulating
The life cycle of a lubricant, as with most products, begins at design and
conception. In this stage the formulation of the product is designed to
meet the needs of the particular application in which it will be intended
to be applied. In the case of food grade lubricants the focus is not only on
designing a formulation that will meet the performance needs of the
application but there is also an additional focus on designing the formula
to meet regulatory requirements. This added focus is necessary to meet
the needs of producing a safe product specific for the food industry. The
formation, in order to be regulatory compliant for sale or use in
the United States must be formulated in compliance with Title 21 CFR,
Section 178.3570 for Lubricants with incidental food contact and other
applicable sections referenced therein. Today most other countries have
adopted compliance with this Code of Federal Registrar for Food and
Drugs from the United States or something similar in lieu of creating their
own regulations for their country.
68
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Companies leading the way in food grade lubricant production
indicate that ISO 21469 goes beyond the requirements of H1 and covers
the whole life cycle of the lubricant. Today, it is assumed that the
lubricant manufacturer is required to analyse the hygiene aspects that
arise from handling a lubrication product, and to advise the user
accordingly. This way a food and beverage producer can be assured that
every effort has been made to take their safe usage and hygiene
requirements into account all whilst delivering long-term lubricant
performance and equipment protection.
Companies seeking to demonstrate their commitment to quality by
applying for ISO 21469 certification are thoroughly evaluated to ensure
that their products meet particular hygiene requirements for the
formulation, manufacture, and use and handling processes of lubricants
that may have incidental product contact. ISO 21469 certification
requires lubricant manufacturers to develop a hygiene strategy and to
consider chemical, physical and biological hazards in the context of the
lubricant end use.
In terms of the production process itself and ensuring a safe product
is manufactured each and every time production is run, the risk
assessment evaluation of the ISO 21469 certification process is critical in
identifying potential hazards, the risk estimation of those hazards, and
the risk evaluation of the current process controls. The hazard
identification process that these manufacturers go through should
include the potential for chemical, biological and physical contamination of the lubricant. Further, when determining the hazards, all of the
phases of a lubricants lifespan should be considered.
Potential points in the production process for these hazards
typically include:
Manufacture (Formulation or ingredients (including material
sources), compounding, blending, processing, pre-packaging
containment / bulk holding, packaging materials, process and
equipment)
Handling/Transport (Transfer, transport or shipping, shelf
life, repackaging)
Use/Replenishment (Lubricant use/application, service age/range,
contamination of lubricant by the product, environmental
conditions/exposure, foreseeable misuse of the lubricant)
Processing plant
Juanan Barros Moreno / Shutterstock.com
Once the hazards are identified a manufacturer is not done there.

Just identifying the hazard will not produce a safe product. For each
hazard identified, then determining the level of risk associated with
that hazard should lead the manufacturer to the level of controls that
need to be put in place to avoid that hazard from occurring. Information
on the risk estimation is typically based on data collected over time such
as accident histories, risk comparisons, and statistical data.
The final and most critical step in the risk assessment process would
be for manufacturers to indicate what steps have been taken to
eliminate the risk, or reduce it to an acceptable level. Putting into place
control measures specific to the hazard identified and the risk level
associated with it ultimately will determine just how comprehensively
safe the final product sold to food producers today will be.
Designing the packaging and labels

Once the product is formulated and produced taking into consideration
incidental food contact safety, food grade lubricants need to then
consider designing the packaging of the final product in a manner that
will prevent contamination from outside sources. Environmental
conditions in the packaging process of these lubricants often is a major
point of contamination from either outside factors, such as pest
contamination, dust and debris buildup, or from introduced points of
cross-contamination from other industrial lubricants not formulated in a
manner that would be in compliance with applicable food safety
regulations and requirements.
With increasing demand for safer products also comes an increased
demand for safer and more accurate product labelling. Companies
Olive oil processing
RedTC / Shutterstock.com
SUPPLEMENT
70
MANUFACTURED TO
THE HIGHEST
STANDARDS
ISO
9001
ISO 21469 Certified
Registered
LUBRIPLATE NSF H1 REGISTERED

FOOD MACHINERY GRADE LUBRICANTS
Lubriplates complete line of high-performance, NSF H1 Registered
Food Machinery Grade Lubricants is manufactured under strict
NSF/ ISO 21469 Certified and ISO 9001 Registered quality control
standards. Formulated with ingredients that comply with FDA
regulation 21 CFR 178.3570 they can be used on machinery with
incidental food contact. They are certified OU Kosher Pareve and
HALAL registered. They meet NSF H1 safety standards and are
authorized for use in federally inspected meat and poultry plants.
Clean, safe and non-toxic, their use can significantly simplify
your HACCP program by completely eliminating lubricants
as a potential chemical hazard.
High Performance
Synthetic and Pure USP White

Mineral Oil-Based Lubricants.
NSF H1 Registered
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FDA COMPLIANCE - With Regulations 21 CFR 178.3570, 21 CFR 178-3620,

21 CFR 172-878, 21 CFR 172.882 and 21 CFR 182.
Lubriplate Lubricants
129 Lockwood Street / Newark, NJ 07105 USA / Tel: +01 973-465-5700
www.lubriplate.com / E-mail: info@lubriplate.com
Authorized Master Distributor Europe:
Finke Minerallwerk GmbH

Rudolf-Diesel-Strae 1 / 27374 Visselhvede Deutschland
www.lubriplate.de / E-mail: info@lubriplate.de / Tel: +49 (0) 4262 79 95 23
ISO-9001 Registered
Quality System

SUPPLEMENT
today use just about any marketing tactic they can to sell their products,
so seeing through what is purely a sales tactic versus what is a valid
performance claim for a product is critical in sourcing safe lubricants into
a food production facility. Registration bodies such as NSF International,
review product labels before granting registrations of food grade
lubricants, for accuracy of the applicable end use and false claims in
terms of the products use in food production. Therefore one easy way to
ensure the product you are sourcing is making valid safety claims is
to source only registered or ISO 21469 certified products, as this label
claims compliance is a base line requirement.
So with all of these safety elements to consider you may be asking
yourself what to ask of food grade lubricant manufacturers before you
will buy their products, to make sure the lubricants you buy have
360 degrees of safety. My suggestions would be:
1. Is your product formulated to meet applicable regulations for use in
a food production facility?
2. Is your product formulated specifically for incidental food
contact use?
3. Have you evaluated your production process for potential hazards
and what measures have you taken to mitigate these risks?
4. Are your products ISO 21469 certified? (visit www.nsf.org to access
the most current list of ISO 21469 certified products)
5. How are your products packaged to prevent contamination?
6. How do I know the marketing claims you make on this product are
valid? Show me testing or compliance data.
Food adulteration due to contamination by traditional lubricants can
result in product recalls and be costly, both to the bottom line and a
companys reputation. The benchmarks the lubricants industry is striving

towards; increased efficiency, cost reduction, streamlined processes,
and risk mitigation, can be synonymous with making a safer lubricant
product. For companies focused on protecting and improving the
integrity of the food supply chain, ISO 21469 is the standard that helps
bring both worlds together.
In conclusion, quality food grade lubricant manufacturers have a lot
to consider when producing a safe product. From formulation to
labelling, food grade lubricants today are becoming more and more key
in producing safe food for todays billions of consumers. However, not
only does the risk of producing a quality lubricant lie with the lubricant
manufacturers, but even more so with the food producer, so asking the
critical questions is key to creating 360 of safer food.
About the Author

Ashlee Breitner is Business Unit Manager of the NSF Nonfood
Compounds Registration program. Ashlee has worked at
NSF International for five years serving in positions with NSF
International, including Group Leader for the NSF Consumer
Products program. Her expertise in the NSF certification
process enriches the Nonfood Compounds Registration
program and continues NSFs mission to deliver a program that
provides product manufacturers, food producers and regulatory/inspector
groups with a proven method to determine product acceptability.
Ashlee oversees all aspects of NSFs Nonfood Compounds Registration program.
She leads the Nonfood Compounds team in developing new service offerings,
improving existing processes, enhancing their customer service skills and
representing NSF International at industry events and conferences.
Ashlee also works closely with NSF Registered companies and regulators,
assuring that the NSF Nonfood Compounds Registration program continues to
utilise the most up-to-date regulatory requirements and industry best practices.
Zffoto / Shutterstock.com

SUPPLEMENT
Moderator:
Ashlee Breitner
Business Unit Manager, NSF
ROUNDTABLE
Huba Hazos
Jim Girard
Rainer Lange
Michael Colquhoun
Aldemir Oliveira
European Sales
Manager,
FOODLUBE,
ITW ROCOL
Vice President and

Chief Marketing Officer,
LUBRIPLATE
Lubricants Company
Mobil SHC Brand

Advisor Europe,
Africa and Middle East,
ExxonMobil
Category
Portfolio Manager,
Petro-Canada
Lubricants
Global Business
Development Market
Manager Food Industry,
Klber
What is being done today to mitigate contamination

risks in the Food Grade Lubricants industry?
recognised standard award by NSF International, a global independent public health and environmental organisation. It is
recommended that H1 food-grade lubricants be used in all equipment
that comes into direct contact with food products or packaging. In 2012,
ExxonMobil achieved ISO 22000:2005 certification for the manufacture of
its NSF H1-registered Mobil SHC Cibus family of high performance
synthetic lubricants, which are formulated to deliver exceptional
equipment protection even under demanding operating conditions.
Certification to ISO 22000 indicates compliance with one of the worlds
most recognised, stringent and comprehensive food safety
management systems, which is just one of a few things that ExxonMobil
is doing to help mitigate contamination risks in the food grade
lubricants industry.
Huba: The food industry has developed sufficiently to understand the

necessity of using NSF and ISO 21469 registered and certified food grade
lubricants. Therefore the largest risk of contamination is often not
associated with the food grade lubricants themselves, but with the
storage, handling and use of the lubricants in the food processing areas.
What the food industry now requires is even greater levels of protection,
for instance the ROCOL DETEX metal (and x-ray) detectable plastic
components on our food grade aerosols and grease cartridges. Our
ROCOLcare lubrication management package also ensures that the
storage and handling of the lubricants is world-class, with minimal risk of
using the wrong lubricant in the wrong place. Alongside our tailored
lubrication training packages for everyone from a technical operative to
a lubrication technician to chief engineer, we ensure that all functions
fully understand the responsibility that they have to ensure that
contamination risks are avoided.
Michael: Both food processing facilities and manufacturers of food grade

lubricants play a role. While in many countries there are governmentimposed regulations that cover non-food compounds, it is important for
companies to understand the risks associated with chemical
contamination and to incorporate this into their HACCP programs.
Lubricant providers are challenged with achieving the performance level
of a conventional lubricant, while manufacturing in a food-safe
environment with products that are registered H1 for incidental contact.
In addition, the lubricant company needs to have processes and
Jim: It is essential that H1 lubricants manufacturers become ISO 21460

certified. There is no better third party monitoring standard.
Rainer: Contamination risks can be mitigated by switching operations
to food-grade lubricants which are registered NSF-H1, an industry-
73

SUPPLEMENT
procedures in place to understand and help eliminate important risk

factors for the customer such as allergens, cross-contamination and
cleanliness. We provide services such as conducting lubricant surveys at
the customer site, identifying at-risk areas and providing food grade
lubricant alternatives to achieve equipment performance and
production goals.
Jim: Being members of industry trade associations such as the ELGI;

NLGI; EHEDG; and working closely with the NSF to keep current with the
changes in food grade lubricant ingredient requirements provide
methods to stay current. It is vital that H1 lubricants suppliers
provide training to their customers.
Rainer: As a company, we are interested in keeping up with the latest
trends and are becoming increasingly global our close relationships
with a number of key Original Equipment Manufacturers within the food
and beverage sector help to ensure that we develop products that
continually meet the needs of food and beverage processors. We are
staying ahead of changing regulations by collaborating with Bavariabased energy and business consultancy Energy Consulting Allgu.
Both our businesses have agreed to jointly offer advice and expertise to
companies throughout the food processing and production industries.
We will also support firms in their efforts to achieve ISO 50001 energy
management certification, which specifies requirements in relation to
companies energy efficiency policies.
Aldemir: Lubricants for incidental contact with food, classified as H1,

follow strict regulations concerning the authorised ingredients for their
formulation. Nevertheless, ensuring thorough hygiene requirements in
the manufacturing process is not covered by the H1 regulation.
Mitigating lubricant contamination risks is one of the objectives of the
ISO 21469 certification. ISO 21469 is the international standard applied
for manufacturing lubricants used in the production of food and
beverage products.
As distribution of Food Grade Lubricants becomes more

and more global, how are manufacturers today staying
ahead of changing regulations?
Huba: Working together with global food manufacturers that strive for
the highest standards themselves keeps ROCOL at the forefront of
changing regulations. Additionally by working in partnership with global
bodies such as NSF we are able to understand the implications of current
regulations and potential changes within the food safety arena and how
they impact upon the lubricants sector. An example of this is, the newly
implemented US initiative, the Food Safety Modernization Act (FSMA)
and what this means to a food grade lubricant manufacturer.
Michael: With global awareness of food safe practices improving, its

important for lubricant manufacturers to employ regulatory advisors,
have good relationships with government regulators and communicate
frequently with regional distributors and customers.
Although changes in legislation will work to benefit the industry, they
can present challenges. Regulatory requirements are often country/
region specific with respect to where and when food grade lubricants are
necessary. We need to meet regulations on a global scale and be aware
of both existing and developing regulations. Petro-Canada Lubricants is
always working to ensure our products meet the regulatory needs of all
our customers worldwide.
Setting the bar high when it comes to performance and meeting
recognised food safety regulations enables you to provide plant
tough, food safe lubricants, even to those countries where the
regulations are evolving.
Access New Markets

Protect Your Brand
Aldemir: Food and beverage manufacturers operating globally

require food grade lubricants to be available and closer to them,
without compromising on the quality of the lubricants. Since the
adoption of the ISO 21469 standard, Klber Lubrication has made efforts
to stay ahead of regulations. Despite the fact that ISO 21469 is not
mandatory, we have finalised the certification of five production plants
around the word. This is the biggest number of lubricant facilities
among food grade lubricant producers, according to NSF International.
These plants are strategically located in America, Europe and Asia to
serve customers worldwide.
Product safety assurance for:

ISO 21469 hygienic lubricants
Food grade lubricants
Cleaners, degreasers, water treatment
chemicals
In the past the focus on use of the appropriate

lubricants formulated for incidental product contact has
mainly been in the food production industry. As the focus
is now growing in pharmaceutical, cosmetics, tobacco
and animal feed production, how is this expansion
affecting your business?
And much more
Huba: This expansion was not a surprise to us, in fact we had anticipated
it and developed products that would perform and deliver benefits
across the range of clean industries. With regards to the service
www.nsfwhitebook.org | nonfood@nsf.org
74

SUPPLEMENT
level requirements for all these industry segments, the ethos is

exactly the same premium performance products (FOODLUBE)
supported by premium service (ROCOLcare) to ensure that the
customer is legislatively compliant whilst optimising their plant uptime,
maximising plant efficiencies and minimising contamination risks.
approximately 15 registered ISO 21469 manufacturing sites. Compliance with ISO 21469 provides the food industry and its auditors
with assurance that checks have been carried out throughout the
sourcing, supply and manufacturing processes for food grade lubricants.
These checks cover items such as cross-contamination of food grade
lubricants with non-food grade lubricants and also auditing of raw
material manufacturers. In other words, if you select a food grade
lubricant manufacturer who has ISO 21469 registration for their
food grade lubricants then you have assurance that your lubricants
are as suitable for use in the food and associated industries as they
can possibly be.
Jim: It is making H1 lubricants manufacturers increase research

and development and an on-going monitoring of OEMs lubrication specifications.
Rainer: To minimise the risk of contamination of the end product, food

grade lubricants are being used through the manufacturing process for
pharmaceuticals, cosmetics and animal feed production. Our range of
Jim: As I wrote in my answer to question 1, ISO 21469 certification
food-grade lubricants and greases has been engineered using a
delivers this.
balanced formulation approach that leverages ExxonMobils
technology and application expertise. We will continue to remain
Rainer: Compliance with the ISO 21469 standard demonstrates that a
lubricant which, during manufacture and processing can come into
committed to anticipating the needs of the market, embracing the
transformation, and delivering innovative,
incidental contact with food, is manufactured
according to the therein defined requirements.
secure products that meet industry standards.
To minimise the risk of
As an example, we see common demands in
This standard also involves looking at the
contamination of the end product,
manufacturing process and quality control that
terms of requests for kosher/halal certified
food grade lubricants are being used
lubricants, which we are happy to meet.
goes into the creation and storage of the
through the manufacturing process
lubricants, which indicates a more stringent
for pharmaceuticals, cosmetics and
Michael: While we are seeing more wide-scale
approach to focusing on previously unexamined
animal feed production
growth across the sectors, Petro-Canada
Rainer Lange elements, such as allergen content. Mobil SHC
Lubricants is already actively participating in
Cibus Series lubricants manufactured in
these industries through our PURITY FG and PURETOL portfolios. The
facilities with ISO 22000 certification are formulated to meet nut-,
full line of lubricants is supported by a state-of-the-art Research and
wheat- and gluten free requirements and are suitable under
Development facility and team. Standing behind these products is a full
Halal and Kosher dietary law.
team of experienced Technical Service Advisors ready to support efforts
to improve equipment performance and efficiency. By adapting our
Michael: Standards are rising and consumers are demanding more
expertise with our conventional lubricant applications and our food
information and knowledge around the source of their food, its
grade formulations, we are able to effectively expand to new industries.
nutritional value and how its manufactured and packaged. As such,
processing facilities must adapt to these demands.
Aldemir: Klber Lubrication has been cooperating with these segments
Petro-Canada Lubricants works closely with our suppliers, ensuring we
for several years, especially when it comes to machine manufacturers.
are aware of any allergens that may be in their additives or present in
We have been quite actively supporting customers to replace former
their manufacturing facilities. Vendor surveys and audits allow us to
H2 by H1 and ISO 21469 approved lubricants, without compromising on
identify, mitigate and communicate to our customers the presence
performance. Innumerous companies from the animal feed production
of allergens.
and tobacco and also food packaging industries have been using these
Through ISO 21469 certification, equipment and processes are
H1 lubricants from Klber Lubrication for many years. This expansion
audited by a third party to ensure compliance. It gives customers peace
coming from new growing segments associated with the increase of food
of mind to know they are purchasing a lubricant manufactured with
safety awareness in the food production industry highlights the
quality-controlled formulation, manufacturing, distribution and storage.
attractiveness of the food grade lubricants market, where we feel very
much prepared to respond to the demands accordingly.
Aldemir: Under ISO 21469, the lubrication issue is considered in
its entirety: not only the lubricant and its ingredients are taken into
As the global food safety initiative gains focus on
account, but also the way the lubricant is made, handled, packed and
elements of lubricant production such as their allergen
stored. This ensures that the lubricant, for example, does not come into
content, how can compliance with the ISO 21469, Safety
contact with other substances such as cleaning agents or other foreign
of Machinery-Lubricants with Incidental Product
materials containing allergens. Additionally, allergens are not used
Contact-Hygiene Requirements help ensure compliance
at Klber Lubrication production sites or at our suppliers. Klber
with these new focuses?
Lubrication has been managing raw materials beyond H1 standards,
Huba: Today there are almost 800 suppliers of NSF H1 lubricants globally
as we also aim at Halal certification. That prohibits the use of
giving customers a wide choice; however the manufacturing process of
animal sourced raw materials. Allergen free lubricants is a complethese products is not formally audited unless they are from one of only
mentary topic for us.
75
esbobeldijk / Shutterstock.com
REFRIGERATION
Kostadin Fikiin
Refrigeration Science and Technology, Technical University of Sofia (Bulgaria),

Chairman of the EHEDG Working Group Food Refrigeration Equipment
Temperature control
strategies for smarter energy
use in refrigerated warehouses
Temperature is generally considered as the single most important factor for determining food quality and safety. This
definition means that a lot of other process parameters or storage conditions may more or less influence upon the
food product in different industrial situations, but temperature is the main physical value as its impact is always
enormous. Hence, we will never be wrong to say that proper temperature control, temperature control and again
temperature control is the prime simple receipt for the success of every food processor, store operator or retailer1.
The temperature-controlled cold supply chain for refrigerated processing, storage, distribution, retail and household
handling of foods is therefore of paramount importance for guaranteeing safety, quality, wholesomeness and
extended shelf-life of perishable commodities1,2.
Reducing energy consumption throughout the cold chain (and more
specifically during cold storage) is vital since about 40% of the global
food output requires refrigeration, while 17% of the electricity consumed
worldwide is used for refrigeration and air conditioning 3. Proper
temperature control is a key factor for achieving an economical use of
energy in the cold storage sector.
From the viewpoint of product safety and quality, the Golden Rule is
that storage temperature must be maintained as constant as possible. In
that context, numerous product-specific data for the practical storage

life of different chilled and frozen commodities, kept at the well-known
constant storage temperatures, are published in the specialised
literature1,4. However, as Table 15 (page 77) implies, the Golden Rules
and strategies for energy savings might often contradict the safety and
quality related requirements. For instance, the so-called passive
Thermal Energy Storage (TES) involves artificial temperature fluctuations
to accumulate cold in the refrigerated products, when excessive and
76
REFRIGERATION
Refrigerated storage
cheap energy is available, and to release this

accumulated energy at the time of peak
loads, when the energy demand is higher6,7.
Such approaches are very intuitive and
proven in real practice for many years. The
need for additional investment to build real
active TES systems is thus avoided.
Recent achievements in information
technologies and automatics make it
possible to implement sophisticated
temperature control strategies for intelligent
energy use. This article focuses on a
comparatively simple strategy called Night
Wind after the name of the EU Project Grid
Architecture for Wind Power Production with
Energy Storage through Load Shifting in
Refrigerated Warehouses (Night Wind), where
it was developed7. The Night Wind strategy
combines the advantages of using a passive
thermal energy storage as accumulators of cold (i.e. frozen foods are
TES principle and a way to involve renewable Figure 1: Refrigerated foods are used for
employed as a phase-change material)9-14
wind energy when covering the electricity
demand of cold stores on a local, regional or Europe-wide level7-14.
difference between low and peak-hour electricity tariffs and permits to
Similar strategies have been applied outside of Europe as well2,4,6.
offset undesired peaks in the electrical grid, as shown in Figure 17,9-14.
Energy is stored by producing more cold than necessary (thereby
The Night Wind concept
refrigerating the products below the prescribed temperatures), while
Distributed renewable energy resources (such as wind and solar energy)
turning off the refrigeration plant releases virtual energy matching the
have a substantial potential for energy supplies and reducing carbon
difference between the average and the zero cold store demands (and
emissions but have been difficult to integrate so far because of their
letting foods warm up back to the recommended temperatures of
intermittent contribution. The integration of wind power into the
storage). For example, if the temperature of stored frozen products
nationwide and transnational energy supply systems becomes more
throughout EU is permitted to vary by 1C only, all refrigerated
complicated with increasing the production capacity of installed wind
warehouses can act as a giant battery on the grid they could store twice
turbines, because of the mismatch of supply and demand of energy. The
the EUs wind power production, as estimated for 2010 by Van der Sluis7.
While balancing the wind power production by fossil fuel power
wind energy is generated at random times, whereas the energy use
pattern shows distinct demand peaks during day time and office hours,
Table 1: Electricity saving strategies for refrigerated storage (Estrada-Flores, 2010)5
and low consumption during the night. Refrigerated warehouses are
Focus of electricity
Temperature-related heuristics
constant power consumers (day and night), where electricity is
Sector saving strategies
for quality preservation
converted by the refrigeration plant into artificial cold stored in chilled or
For frozen products:
For frozen products:
frozen products. The use of a refrigerated warehouse for storing
Peak avoidance techniques
Peak avoidance and sub-cooling
renewable wind energy affords economic benefits from the cost
Sub-cooling of the warehouse

during weekends
Intelligent matching of load

(variable and fixed
compressors capacity)
Adaptive defrost
Peak avoidance techniques

(see heuristics)
Intelligent matching of loads
77
For chilled products:
Sub-cooling to temperatures
below 0C is not recommended
for horticultural products
(or others susceptible to
freezing damage)
Sub-cooling to 2C can be well

tolerated by some dairy products
(e.g. milk, butter, cheddar cheese)
In controlled atmosphere storage,

tolerance of commodities to
temperatures above the
recommended storage
temperature needs to be
investigated experimentally.
No temperature tolerance
guidelines have been fully
established for controlled
atmosphere storage.
For chilled products

(dedicated storage):
For controlled
atmosphere storage:
Figure 2: Frozen storage at constant temperature (classical)9-14
techniques should maintain

product temperatures within
8 and 25C
Increasing evaporation
temperature above the
recommended storage
temperature is a possibility
(see heuristics)
REFRIGERATION
generation is inefficient, such balancing by
refrigerated warehouse load management is
a sustainable (environmentally friendly and
cost effective) alternative with reduced
running costs for the cold chain operators7-14.
Quality attributes of frozen foods

undergoing temperature fluctuations
(freeze-thaw cycles)
Special attention is to be paid to the
refrigerated food quality as affected by
the Night Wind technology. For that purpose,
quality attributes of selected frozen foods
undergoing temperature fluctuations (freezethaw cycles) have been investigated.
Parallel tests have been conducted with
10 different food samples of identical type,
shape and size, stored during eight months
at constant and variable temperature
regimes9-14. The samples meat (bacon), fish
(smoked Mackerel fillet), bakeries (fruit pie),
Figure 3: Frozen storage at variable temperature (Night Wind)9-14
fruit (strawberries), vegetables (tomatoes,
melons and peppers), potatoes (blanched/semi-grilled French fries) and
temperature (in compliance with the established food refrigeration
ice cream have been wrapped in plastic bags and boxes, evacuated
standards and good practices). However, for many products this quality
and frozen at a constant air temperature of 19C as well as at a variable
decay is rather negligible and can be offset by the obvious economic and
temperature (with day-night cycles) ranging from 16/18C down to
sustainability-related advantages of the emerging Night Wind
26/28C, as shown in Figure 2 (page 77) and Figure 39-14.
technology9-14. In that context, potatoes (French fries) appeared to be the
After three days, and two, four, six and eight months of frozen
most robust Night Wind friendly product9-14.
storage, the samples have been thawed in air ambience up to a
Decision support and automated control
temperature in the product centre of 20-22C. Thus, a number of quality
The aforementioned Night Wind concept needs optimal strategies for
attributes have periodically been evaluated texture (by penetrometric
fine control of the cold store operation, based on economic criteria
measurements), colour (by the method of Gardner) and drip losses.
(e.g. balance between the instantaneous wind energy production and
Sensory evaluation has also been carried out (with the aid of a taste
actual electricity demand, predicted dynamic/stochastic variations of
panel) to estimate the product appearance, colour, flavour and
electricity tariffs on the stock market, etc.), along with engineering and
consistency. Data obtained has been summarised in the form of tables,
food quality requirements. For that purpose, to manage in real time the
graphs and predictive equations9-14.
This study revealed that the quality of frozen products subject to
wind power integration, depending on the store refrigeration demand,
fluctuations of storage temperature is generally acceptable but, as
expected, inferior in comparison with food maintained at a constant
Table 2: Example for electricity tariffs depending on a subscription plan
Subscription plan
Three-tariff plan
Two-tariff plan
One-tariff flat rate
Time zones
Price of supply*, without VAT

and excise duty (BGN / kWh)
Peak demand
0.21344
Day
0.13415
Night
0.07839
Day
0.19087
Night
0.08240
All the time
0.16501
Price of access and transmission*
Amount
Access to the electricity distribution grid

(BGN/kW/day)
0.01628
Transmission of electricity through a

medium-voltage distribution grid (BGN / kWh)
0.00668
Transmission of electricity through a low-voltage 0.02173

distribution grid (BGN / kWh)
* Electricity prices for business customers, as of 1 October 2014, CEZ Electro Bulgaria AD
1 EUR = 1.95583 BGN, Low voltage: 230/400 V, Medium voltage: 6.3/10.5/21 kV
Figure 4: Electricity tariff variation on the stock market9-14
78
REFRIGERATION
the intermittent availability of wind
energy, the stepwise or stochastic
variations of electricity prices on the
stock market (Table 2 and Figure 4,
page 78) and other factors, a control
system (Figure 5) has been created7,9-14.
The control system can serve: (i) as a
decision-support information system to
assist the cold chain operator when
taking decisions on the most profitable
pattern of energy use, or (ii) as an expert
system embedded in the hardware and
software for fully automated control of
the store.
Economic benefit
and precautions
The Night Wind temperature control
Figure 5: The Night Wind control system7,9-14
strategy has been demonstrated at the
Acknowledgements
store of Partner Logistics BV (at Bergen op Zoom, the Netherlands) one
This publication has been supported in part through the EU Projects
of the largest frozen food stores in Europe (for 680,000 pallets). This
Night Wind (Grid Architecture for Wind Power Production with
refrigerated warehouse stores basically French fries, whose quality
Energy Storage through Load Shifting in Refrigerated Warehouses,
remains almost the same after daily temperature fluctuations and
No. SES6-020045) Website: bit.do/nightwind and ICE-E (Improving
freeze-thaw cycles9-14. Van der Sluis7 reported a very substantial real profit
from implementing the Night Wind technology at Partner Logistics.
Cold Storage Equipment in Europe, No. IEE/09/849/SI2.558301). Website:
Let us remind the reader that load-shifting TES strategies do not save
www.ice-e.eu
energy as a whole, but dramatically reduce the peak energy loads,
save money and balance the electricity grids, thereby contributing to the
About the Author
overall energy related sustainability of the economy.
Kostadin Fikiin is a senior assistant Professor and International
Project Manager who leads the Refrigeration Science and
If you want to try the Night Wind technology at your own cold store,
Technology Research Group at the Technical University of
this should be done with extremely high attention, care, due diligence
Sofia. Here he investigates heat transfer processes and energy
efficiency throughout the food cold chain and develops
and compliance with the established food standards and regulations.
innovative equipment and logistics for sustainable food
Please be aware that small errors might badly damage all your stored
refrigeration. He is a Member of the Executive Committee of
produce. The best way is to contact competent food technologists,
International Institute of Refrigeration (IIR), diverse IIR Commissions and Working
Parties, European Technology Platforms Food for Life and Renewable Heating
food refrigeration experts or the Night Wind coordinator directly
and Cooling; EFFoST and BULSHRAE. He is also part of the International
(www.nightwind.eu). Many delicate products are not at all suitable to
Academy of Refrigeration, and Chairman of EHEDG Working Group Food
endure temperature fluctuations, so a careful and detailed examination
Refrigeration. Kostadin also worked on short-term assignments in the European
Commission. He has been distinguished with Bulgarian and international prizes
of your own products is needed before any dangerous industrial
(e.g. the Superior Paper Award 2002 of ASABE).
10,12
exercises with large quantities of expensive produce .
References
1. Fikiin K.A. (2003). Novelties of Food Freezing Research in Europe and Beyond. Flair-Flow Europe
Synthetic Brochure for SMEs No.10 (ISBN: 2-7380-1145-4), INRA: Institut National de la Recherche
Agronomique, Paris (France), 55p.
9. Fikiin K.A. (2011). Refrigerated warehousing as a smart tool to store renewable energy for
improving the food chain and power supply sustainability. Proceedings of the 6th International
CIGR Technical Symposium "Towards a Sustainable Food Chain", Nantes (France)
2. Cleland D.J. (2010). Temperature control and energy efficiency in cold storage. Proceedings of the
1st IIR International Cold Chain Conference, Cambridge (UK)
10. Fikiin K.A. (2011). Storing renewable energy in refrigerated warehouses to enhance the cold chain
and power supply sustainability. IEE Workshop Improving Cold Storage Equipment in Europe
(ICE-E), Sofia (Bulgaria), Available from: http://bit.do/ice_e
3. IIR (2015). Role of Refrigeration in Worldwide Economy. Info Note, International Institute of
Refrigeration, Paris (France), in press
11. Fikiin K.A. (2012). Temperature control strategies for smarter energy use. Info Pack 17, EU Project
Improving the Cold Storage Equipment in Europe (ICE-E). Available from: http://www.khliminet.be/drupalice/case-studies#infopacks
4. ASHRAE (2014). ASHRAE Handbook: Refrigeration, American Society of Heating, Refrigerating,

and Air-Conditioning Engineers, Atlanta, GA (USA)
12. Fikiin K. and Stankov B. (2015). Integration of renewable energy in refrigerated warehouses. In
Handbook of Research on Advances and Applications in Refrigeration Systems and Technologies (2
Volumes): Engineering Books, IGI Global, 2015, 907 p., in press
5. Estrada-Flores S. (2010). Achieving temperature control and energy efficiency in the cold chain.
Proceedings of the 1st IIR International Cold Chain Conference, Cambridge (UK)
13. Fikiin K., van der Sluis S., Paraskova P., Iserliyska D. and Tsokov L. (2009). A sustainable cold chain
technology for storing renewable energy in refrigerated warehouses and its implications on food
quality. Proceedings of the EFFoST Conference "New Challenges in Food Preservation", Budapest
(Hungary)
6. Altwies J.E. and Reindl D.T. (1999). Passive thermal energy storage in refrigerated warehouses.
Proceedings of the 20th IIR International Congress of Refrigeration, Sydney (Australia)
7. Van der Sluis, S. (2008). Cold Storage of wind energy Night Wind. 4th International Congress for
South-Eastern Europe Energy Efficiency and Renewable Energy Sources, 4-9 April,
Sofia (Bulgaria)
14. Fikiin K., van der Sluis S., Paraskova P., Iserliyska D. and Tsokov L. (2010). Sustainability
enhancement of refrigerated warehousing by using frozen foods as a phase-change material to
store renewable energy. Proceedings of the 9th IIR Conference on Phase-Change Materials and
Slurries for Refrigeration and Air Conditioning, Sofia (Bulgaria)
8. Butler D. (2007). Fridges could save power for a rainy day. Nature News. Available from:
http://www.nature.com/news/2007/070205/full/news070205-9.html
79
CONFECTIONERY
Sian Holt
Managing Director, Fudge Kitchen
Lisa Jones
Dandelion PR
Fudge Kitchen:
the sweet spot between
industrial and artisan
Reportedly, fudge came into being after a teacher in Virginia, USA bodged a toffee-making demonstration in the
1800s. Hence the verb to fudge, meaning to make a mistake. There has clearly been no fudging behind
the stratospheric growth of gourmet Kentish fudge producers, Fudge Kitchen1, for whom keeping true to their artisan
roots whilst growing productivity has been a priority and a challenge.
Back in 1983, when the first Fudge Kitchen shop (then Jim Garrahys
Fudge Kitchen) opened, the UKs only experience of fudge was of dry,
grainy lumps rattling into sickly dust within a Thank you for Feeding the
Cat box. Yet here was something very different. Smooth, creamy, fresh
whipping cream fudge, hand-made to an authentic 1830s recipe using all
natural ingredients; produced by skilled artisans, theatrically employing
traditional techniques involving vast spatulas, copper cauldrons and
huge marble slabs. This was the fudge frontier and, over 30 years later,
Fudge Kitchen remains at the vanguard.
According to MD Sian Holt, the twin priorities that have sustained this
pole position are, quite simply, staying ahead of the game by innovating
and absolutely refusing to compromise on our central artisan values,
irrespective of growth. Fudge Kitchen now has eight thriving shops in the
UKs key cathedral cities, each still hand-making exceptional, fresh
80
CONFECTIONERY
whipping cream fudge on the premises and each a
tourist attraction in its own right, as a result.
In 2012, in that characteristic spirit of innovation,
Fudge Kitchen developed an additional, longer life
Butter Gourmet Fudge range, resulting in listings with
over 200 stockists (and counting) ranging from the
smallest independent deli to Harrods, Fenwicks and
Waitrose. They opened their own production facility in
Aylesham, Kent, immediately tripling production
volumes, with a 200% increase forecast for this year;
and now supply own labels to such foodie titans as
Selfridges and Hotel Chocolat. They have tapped into
wholesale, corporate, loose serve and food service
sectors and increasingly export across the world, from
the US to Kuwait, with four distributors across Europe
in place. It is an astonishing roll call for a product with
a chequered history, entering the fiendishly demanding gourmet confectionery sector.
Over 30 years, Fudge Kitchen has watched (and
helped shape) massive changes in this market. As is
typical across the entire Food and Drink sector, these
changes are fuelled by fierce competition and a
discerning consumer demand for quality, auth enticity, creativity and that rightly prioritised artisan
element. Fudge Kitchen delivers the lot in vast
spatula-loads, and has driven a step-change in
perceptions of fudge in the doing.
A recent Daily Mail feature headline2 disbelievingly
shouted, Fudge gets Fancy! with an entire nations
Well-I-Never-ness echoed in that exclamation mark.
It is largely thanks to Fudge Kitchen re-educating the
market to the premium potential of fudge, that it is
now considered a gourmet confectionery; comfortably muscling in on, and offering a much-needed
To meet the demands of efficiency and economy, mechanisation must be a part of the process
alternative to the overstocked high-end chocolate
sector. As such, a growing band of emerging brands including Ochil
With such a remarkable trajectory, Fudge Kitchen would be forgiven
Fudge Pantry, YumYumTree Fudge and The Fudge Factory, are
for making some sacrifices to the demands of efficiency, economy and
recognising the fact.
mechanisation, yet their core values remain stridently artisan: of
premium quality products, still hand-made and
decorated in small batches by specially trained staff,
skillfully creaming the cooling fudge to create
the brands famed smooth texture; and, crucially,
of innovation, with a new product output that
would leave Willy Wonka shamefaced. It is this
element that helps keep Fudge Kitchen ahead of the
creeping competition.
Our insistence to retain (in spirit and practice)
the heart of an artisan producer is important for
who we are as a brand, explains Sian. Most significantly, because it still enables us to be innovative
and experimental. With fixed lines, large batches and
unskilled production staff who are only aware of a
fraction of the line process, new product development (NPD) has to be a totally separate function.
We involve the team, who bring their views, ideas
81
CONFECTIONERY
and suggestions, based on their knowledge of
whats feasible, on what might enhance our
offer, or on interesting new ingredients.
This egalitarian chain of communication,
from the customer to management has
proved both supremely productive and
quirkily creative.
In the last three years, since launching
their Gourmet Butter fudge umbrella range,
with the fitting devilishly different strapline,
Fudge Kitchen has produced a staggering
15 entirely unique lines in over 40 mind boggling flavours, comprising a portfolio of
some 100 individual products. They range
from their unprecedented Drinking Fudge
and Liquid Fudge lines, to myriad themed
selection boxes and seasonal formats, to
loose serve loaves and miniatures, to their
recent foray into sugar confectionery, in the
Delectables range of brittles and caramels.
Fudge Kitchens values remain artisan, they still hand finish their premium products
Their physical shop fronts and a prolific
presence at trade and consumer shows, including such international
Sweet and Salted Liquorice fudge line is now in the ultimate coals to
confectionery showcases as ISM and Sial, is key to the Fudge Kitchen
Newcastle seal of approval being sold in several outlets across
principle of dealing directly with their customers and suppliers, listening
Scandinavia via distributors.
to what they want and working with them to create it. In the past, this
Similarly, a passing query from a potential Kuwaiti customer for pre
coalface contact has resulted in some fabulous innovations and opened
and post-Ramadan fudge treats, fired up the Fudge Kitchen gastro-lab;
up some interesting and profitable markets.
with multiple units of the resulting cinnamon, pistachio and cardamom
For example, a request at the 2014 ISM for that Scandinavian staple
fudge packaged and shipped out to Kuwait in time for the celebrations.
of a liquorice flavour sent Sians team scurrying to develop a product fit
This ability to turn on a penny is partly down to the logistics of being
to bear the Fudge Kitchen name. In a saga that lays testament to the
independent, of having their own production facility, food technician
brands eye for details and uncompromising commitment to
and established set of designers and packaging suppliers in place. But it
authenticity and quality, that meant exhaustively sourcing the finest
is, in equal measure, down to a hungry, courageous, can-do attitude that
artisan liquorice syrup. This search eventually brought them to Johann
typifies the brand and lies behind their growing relationship with
Blow, a Danish liquorice producer, who had developed his exceptional
Selfridges, for whom they have developed nine exclusive own label lines.
syrup in his kitchen on the tiny Baltic island of Bornholm. Fudge Kitchens
They also occupy a liveried section of the flagship London store,
displaying 22 branded products, and have
a permanent concession stand in the
Birmingham branch.
This affiliation neatly illustrates the
combining of artisan principles and products with industrial production efficiency
and capacity that is so unique to Fudge
Kitchen, described by Sian as the best of
both worlds.
Sian continues: Were artisan in the
sense that everything we produce is still made
with the best ingredients we can source, all
entirely by hand, but we are quickly learning
the skills of upscaling this in order to meet
greater demand, by developing methods to
speed part of the less skilled aspects of our
process. That has included the purchase of
chocolate tempering machines to facilitate
the hand-dipping of their gourmet Fudge
Fingers range and a cutting machine, sourced
82
CONFECTIONERY
Fudge Kitchen produce a huge range of products, including a recent delve into sugar confectionery
from Belgium, which is used to speed up the cutting process on certain

log and bar formats.
Over the last six months they have embarked on a lean
manufacturing project with the KPS Partnership to help ensure that the
correct operational systems and best practices keep apace with
the entrepreneurial steam train. Through detailed analysis and study of
all of the complex processes involved in each product, new systems are
being developed to improve production planning, execution and stock
control which in turn will feed right through the organisation and have
direct impact on profitability and margin. Its a challenging but highly
recommended journey that everyone should take. says Sian.
Concurrently, they have created two interlinked and entirely
bespoke web-based systems that will become the beating heart of the
business and offer total traceability from receipt of raw materials to
delivery to end customer in addition to full stock control of ingredients
and packaging and a customer CRM.
The above has all helped move the business from cottage industry to
small producer without any compromise on the core offer, and
culminated this July in their achievement of SALSA accreditation.

This in turn opens up a wealth of new potential markets, resulting
already in a confectionery supplier contract with Delaware North
at Wembley Stadium.
These are tough, have-it-all times for producers, where customers,
and increasingly informed consumers, expect authenticity, quality and
uniqueness, but with the reassurances of mass manufacturing
processes. Fudge Kitchen seem to have found the sweet spot between
provenance and productivity.
As Sian summarises, It would be so much easier to mechanise
the production of our brittle, but we wouldnt get that fine texture.
It would be so much cheaper to plug in an icer and decorate our trays in
seconds, but they wouldnt look nearly as beautiful. Our customers
would be the first to notice. We have refused to compromise on our
product, packaging or production processes, but that doesnt make us
retrograde. Far from it. We have, in fact, identified a growing consumer
zeitgeist and responded to it.
As ever, Fudge Kitchen would appear to be leading the way, ushering
in a new age of industrial artisans.
About the Authors

Sian Holt co-founded Jim Garrahys Fudge Kitchen in 1983,
with Jim Garrahy. In 1995 she bought out the company,
which would become Fudge Kitchen, expanding to eight UK
wide shops. In 2012, she launched the
new wholesale Butter Gourmet Fudge
range, opened their own production facility
in Aylesham, Kent, and continues to
exponentially expand products, listings and markets.
Lisa Jones is a writer and founder of Food and Drink PR
company, Dandelion PR, who work closely with Fudge Kitchen.
References
1. www.fudgekitchen.co.uk
2. http://www.dailymail.co.uk/femail/food/article-3125556/HARRIET-ARKELL-SAVVY-SHOPPERFudge-gets-fancy-comes-salted-caramel-blueberry-flavour-buffalo-milk.html
83
SHOW PREVIEW
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SELECTBIO is delighted to introduce their 2nd annual Food Analysis Congress. The congress aims to present the latest
developments in food analysis technologies, in response to the increasing demand for rapid and efficient food safety
and quality testing.
The event is taking place this year in Cambridge, UK, on 15-16th September 2015; focus will be given to contaminants and biological hazards
in food. Points for discussion will also include the ongoing issue
of Food Authenticity and Traceability, Emerging Risks and Biotoxins in
the Food Chain.
The agenda has been assembled under the guidance of the
Conference Chair: Jens Sloth, Senior Scientist, Technical University of
Denmark. Attending this event will provide you with excellent
opportunities for networking with like-minded peers, helping you to find
solutions and build collaborations.
overview and comparison on currently used protein and DNA based

methods highlighting the advantages and drawbacks.
Other confirmed speakers include:
Miguel Prieto, Professor, University of Leon
Marta Hernandez Perez, Head of Laboratory, ITACyL
Frank Monahan, Associate Professor, University College Dublin
Gerard Downey, Professor, Teagasc Food Research Centre
Simon Kelly, Laboratory Manager, University of East Anglia
Katrin Loeschner, Senior Researcher, Technical University
of Denmark
Geraldine Giacinti, Researcher, Institute National Polytechnique
de Toulouse
Olaia Linero Campo, PhD Student, University of the Basque Country
Mari Eskola, Team Leader, European Food Safety Authority
Other agenda topics include:

Food Contaminants
Food Microbiology
Parasites
Pathogens
Nutritional Compounds
Risk Benefit Analysis
Emerging Risks
Nanoparticles
Qsaffe Project
The provisional conference agenda can now be viewed online.

Running alongside the conference will be an exhibition covering the
latest technological advances and associated services from leading
solution providers within this field.
If you would like to share your work at this event, poster abstract
submissions can be made online until 8th September 2015.
Saskia van Ruth, Professor, Wageningen University, will discuss the

control of food fraud within the industry; Do people have faith in food or
are they dining on deception? in her Keynote presentation.
David Rodrigues-Lazaro, Associate Professor, University of Burgos,
will chair the Food Microbiology session on the morning of the
15th September. He will also be discussing whats new in food microbiology diagnostics, looking at one of the most promising alternative
techniques for the detection of microorganisms in food.
Also in the Food Microbiology session Gloria Sanchez, Research
Scientist, The Institute of Agrochemistry and Food Technology, will be
presenting her work on innovative methods to detect viruses in food.
Martin Roder will be giving a Keynote Presentation, within the Food
Allergens session, on the detection of food allergens. His talk will give an
We look forward to welcoming you to the event.

For registration enquiries, please email k.sturdy@selectbio.com
or call +44 (0)1787 315120
For sponsorship and exhibition enquiries, please email
exhibitors@selectbio.com or call +44 (0)1787 315110
Date 15-16th September 2015
Location Cambridge, UK
Website www.selectbiosciences.com
84
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63 FOOD GRADE LUBRICANTS

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Temperature control strategies

Fuge Kitchen: the sweet spot between

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