food

foreword
03
foreword
About Food
Food is a quarterly magazine covering the food and
beverages manufacturing industry in Europe. The magazine
facilitates the management processes responsible for
identifying, anticipating and satisfying the needs of the
European food and beverage industries.
Food is published by:
Andreas Lange Publishing,
Calle Benissa 9
Bajo 03727
Jalon (Alicante) Spain
Publisher: Andreas Lange
Tel: +34 96 6481084
e-Mail: food@andreaslange.info
Editor: Juliet Hoskins
Tel: +44 (0) 1784 465119
e-Mail: jhoskins@editor.eu.com
Publication Manager: John Fall
Tel: +44 (0) 1784 457406
e-Mail: john@iplsales.eu.com
Production Assistant: Marysia Psnik
e-Mail: marysia@andreaslange.info
Printer: Gráficas Díaz Tuduri, S.L.
Tel: +34 94 4217453
e-Mail: alejandrosanchez@diazgraficas.com
Welcome to the launch edition of Food, the quarterly magazine
for the food and beverage industries.
Important developments are happening, almost on a daily basis, in just
about every aspect of the food and beverage industries – and some of
those developments are truly momentous. It’s also clear that many of
them serve to bring industry disciplines together, blurring the perimeters
between branches of learning and specialities. The silo approach is no
longer feasible. In Food magazine, we aim to take an in-depth look at some
of the inspirational work that is happening, and to put it in the context of
an increasingly multidisciplinary ecosystem.
Much of the work undertaken to enhance product development and
production is truly mind-boggling. For example, in the section on analysis,
Dr Jay Hinton, of the Institute of Food Research, explains microarray
technology and what it means for the food industry. The ability to track the
behaviour of genes within bacteria may prove a milestone in our objective
– albeit long-term – to remove pathogens from the food chain. And in
another breakthrough, the development of the artificial throat by Quest
International will drastically narrow down the options for flavourists when
trying to come up with new concentrations of flavours.
In packaging, the development of anti-microbial coated film for the food
industry presents another breakthrough. As Dr Dieter Sandmeier, of the
Fraunhofer Institute explains, if applied in strictly hygienic conditions, the
coated film may obviate the need for complete food preservation, and
result in better quality products.
Food ingredients are increasingly under the spotlight – and in a few cases
the hammer! Some of the most interesting developments are happening in
Finland, where functional foods are well established and accepted. As
Professor Seppo Salminen, of the Functional Food Forum puts it: “They
(consumers) do not necessarily put health benefits at the top of their
priorities when choosing food, and indeed, if food is not enjoyable, they will
not eat it no matter how healthy it is. Health benefits therefore have to be
included as a ‘given’.”
In our section on processing, Greg Hooper, of Campden & Chorleywood
Food Research Association, provides a fascinating article on the
development of thermal imaging and some of the uses it can be put to. It’s
clearly going to have a significant effect on the food industry and we will
be watching eagerly for further developments.
My thanks to all of you who have contributed to this edition. I hope you
enjoy reading it and look forward to working with you again over the
coming months.
Juliet Hoskins
Editor
While the publishers believe that all information contained in
this publication was correct at the time of going to press,
they can accept no liability for any inaccuracies that may
appear or loss suffered directly or indirectly by any reader as
a result of any advertisement, editorial, photographs or other
material published in Food.
The contents of this publication are protected by copyright.
All rights reserved. ISSN 1699 - 1621
food spring 2005