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A Collection of Sorghum & Millet Information

If you need to get to know about Sorghum or Millet or want to get some of developments, this conference publication could be very useful.

Unfortunately this conference is now 10 years old so doesn’t present the very latest state of the industry, but does contain two good reviews which are always relevant and [...]

Food Product Innovation

This is another of the many manuals by FAO. This one discusses product development, although in a someone theoretical way.

click the image to visit the web page

The manual is broad, covering the following topics:

There is a lot of good information in here although for my liking its a [...]

Do Germans Spend 20 Times More Than Chadians on Food?

Hungry Planet, a recent book by Peter Menzel and Faith D’Aluisio, presents the food consumption of households around the world. The results are presented in the form of a picture of the family and the food they ate in a week, just like this German family.

click the image to visit the website

[...]

The Dark Cider in a Black Bottle for South Africa

Savanna cider joined Amarula Cream to become second largest in its alcoholic beverage class a few years ago. This was achieved with Savanna Dry and Savanna Light which are now complemented by Savanna Dark.

from: Savanna (click image for full story online)

This appears to be a golden cider in a black bottle [...]

Using Food Science and Technology to Improve Nutrition and Promote National Development

This is an interesting and detailed paper presenting detailed information on the processing of traditional foods.

from: IUFOST (click image for full story online)

The paper concludes that the existing small scale processing is important to food supply, food preservation and employment.

It finds that the expansion of the production of these traditional foods [...]

Gentle Drying of Fruit and Vegetable Purees in a BIRS Spray Dryer.

Here is another story looking at product development focussing on premium products which avoid heat treatment in processing.

The BRIS process uses ambient temperature air which has been dried using heating and silica gel to a few percent relative humidity, in a counter current drying tower.

click the image to visit the website

This [...]

Production of Foods From Marula, Monkey Orange and Embee

This paper looks in some detail at the production of juice, jam, jelly and muffins from Marula, Monkey Orange and Embee.

click image to visit the site

The results are good and show a high degree of acceptance for the products made.

However, having just been looking at some of [...]

Wara – Traditional Cheese of Nigeria

Timbuktu Chronicles describes this traditional cheese made from cows milk with a leaf extract from the Sodom Apple (Calotropis procera) tree. The leaf extract performs the coagulating role, normally played by rennet.

click the image to visit the website

 

[...]

Colourants in Food

This article in Food Navigator

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which covered a range of interesting issues in food colouring including the relation between depth of colour and the perception of sweetness, the real danger of some colourants of 100 years ago, the move to natural colours and the fact [...]

High Pressure Technology

Another juice produced using the pressure pasteurization technology.

click image to visit the site

Besides the beautiful colours and look the flavours put the juice in a different class and presumably give the procurement manager grey hair.

How do you ensure the availability of fresh Raspberry, Passion Fruit, Melon, Mango [...]