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Food Companies (food + company)

Distribution by Scientific Domains
Humanities and Social Sciences33%

Selected Abstracts

Challenges ahead for food science

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, Issue 2 2006
A C JURIAANSE
Over the last decades, market forces have pushed many food companies into a process of continuous cost cutting and rationalization. The only way to escape this ,spiral of death' is to innovate. This presents new challenges to food technologists: they have to connect the right functional benefits to the emotional benefits to support brand strengths. To achieve the desired speed to market, companies should build skills to utilize the latest technology and learn to work in an open innovation environment. [source]

An Educational Needs Assessment of Pennsylvania Workforce: Opportunities to Redefine Secondary Career and Technical Education to Meet Food Industry Needs

JOURNAL OF FOOD SCIENCE EDUCATION, Issue 2 2006
Larry Napoleon
ABSTRACT: This article describes the outcomes of a needs assessment concerning current training needs and performance targets for non-degreed employees in the food industry. Focus groups were used to gather data from 5 food-processing companies: a fresh vegetable company, a canned vegetable company, 2 snack food companies, and a meat company. Focus group participants consisted of 1 senior-level manager each from human resource, production, quality assurance, purchasing, and product development departments within each company. The needs assessment identified 4 major themes that employers indicated as beneficial knowledge and skills for employees to possess: safety training, knowledge of food and production systems, learning and applying mathematical skills, and professional conduct. The authors anticipate that the knowledge of industry needs, with respect to the desired incoming workforce competencies and knowledge, will facilitate the development of integrated curriculum modules for secondary career and technical education programs (high school grades). These integrated curriculum modules will address the growing needs of the food industry and facilitate the development of employment skills required to function and prosper in the new global economy. [source]

Dietary fiber as a versatile food component: An industrial perspective

MOLECULAR NUTRITION & FOOD RESEARCH (FORMERLY NAHRUNG/FOOD), Issue 6 2005
Robert J. Redgwell
Abstract The continued emphasis on the importance of dietary fibers to the Western diet and the need for products with a lower calorific content is pressuring food companies to allocate more resources to the development of fiber-enriched products. The challenge to the industry is to accomplish this goal without sacrificing the organoleptic appeal of some of their core offerings. As future research details specific nutritional benefits of individual components of dietary fiber, food companies will need flexible alternatives in order to validate new ,functional' food claims and to respond rapidly to emerging trends in fiber-enriched products. These objectives will be achieved by understanding the physicochemical basis for the biotechnical functionality of fibers and by developing, and making available fibers which provide a broad spectrum of bioactive and texture modulating properties. [source]

The Elimination of Trans Fats from Spreads: How Science Helped to Turn an Industry Arounda

NUTRITION REVIEWS, Issue 6 2006
Onno Korver PhD
Mensink and Katan showed in 1990 that trans fats reduce high- and increase low-density lipoprotein cholesterol. Unilever aided this study because the company considered knowledge on trans fats incomplete in spite of their long history of safe use. The decision in 1994 to remove trans fats from Unilever's retail spreads was triggered by media events, but it was built on a solid understanding of the nutritional and technological aspects of trans fats. Over the next 14 years, manufacturers worldwide followed suit. This experience illustrates that food companies need to know about the health effects of their products and how to apply that knowledge. [source]

Codex final definition of dietary fibre: issues of implementation

QUALITY ASSURANCE & SAFETY OF CROPS & FOOD, Issue 4 2009
Joanne R. Lupton
Abstract Introduction At its 30th session in South Africa in November 2008, the Codex Committee on Nutrition and Foods for Special Dietary Uses (CCNFSDU) agreed on a definition of dietary fibre. Although many aspects of what can be called "dietary fibre" were resolved, the application of this definition raises additional issues in need of resolution. Objectives The goal of this paper is to discuss the major areas at issue in implementing the new Codex definition of dietary fibre: (1) the footnote that individual countries can decide whether they accept oligosaccharides with a degree of polymerization (DP) from 3 to 9 (included) as being fibre; and 2) guidance on which physiological effects are beneficial. Less critical but still important is the issue of animal sources of fibre not requiring proof of a beneficial physiological effect; and the effect of processing on fibre. Results and conclusion Unless all countries accept (or do not accept) that carbohydrate polymers with 3,9 monomeric units are dietary fibre, there will be two, rather than one definition. Again, if each country has its own criteria as to the physiological benefits of fibre and how to verify those benefits there will be as many "definitions" of fibre as there are effects accepted by all the member states. Given the importance to consumers, food companies, researchers, and regulatory agencies in having one definition, it is incumbent on all of us in the field to work toward that end. [source]

The Kosher and Halal Food Laws

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, Issue 3 2003
J.M. Regenstein
Knowledge of the kosher and halal dietary laws is important to the Jewish and Muslim populations who observe these laws and to food companies that wish to market to these populations and to interested consumers who do not observe these laws. The kosher dietary laws determine which foods are "fit or proper" for Jews and deal predominantly with 3 issues: allowed animals, the prohibition of blood, and the prohibition of mixing milk and meat. These laws are derived from the Torah and the oral law received by Moses on Mount Sinai (Talmud). Additional laws cover other areas such as grape products, cheese, baking, cooking, tithing, and foods that may not be eaten during the Jewish festival of Passover. Halal laws are derived from the Quran and the Hadith, the traditions of the prophet Muhammad. As with Kosher laws, there are specific allowed animals and a prohibition of the consumption of blood. Additionally, alcohol is prohibited. [source]