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The History of Food Processing

This short article, with a large list of references, is a guide in the John Hopkins University’s Teaching The Food System project.

click image to visit webpage

click image to visit webpage

The short outline is informative and covers in outline many of the factors that lead to the food industry of today, linking these to references provide more in depth information. There are also illustrative slides that accompany the text.

France Legislates Against Food Waste

I have for some years been speaking and even publishing on food waste. Its not only what gets dumped that is wasted but the land, inputs, storage and distribution used that is wasted.

France have put the onus on supermaarkets to move to zero food waste by compelling them to use what could become waste food for social projects, animal feed, biofuels or compost.

click image to open website

click image to open website

My Website will be Changing – Be Patient Please!

I need to expand my content – the Food Processing Posts will remain on this page! Explore via the menu or click here for details.

Food Safety Objectives and Performance Objectives – Free Online Information

This is an interesting document from The International Commission on Microbiological Specifications for Foods (ICMSF).

Www icmsf org pdf FSO 20Ojectives GuiaSimplificadoEnglish pdf

click the image to view the paper

This is a short (12 page) document defining the different food safety concepts, such as HACCP, ALOP, FSOs and POs, from a conceptual and strategic perspective. Seems to be worthwhile to give the processor an overall understanding of “why” not just “what”. 

 

Food Safety Objectives and Performance Objectives

Real Good Cheese and Dairy Information

The website of Dairy Science and Food Technology, an information and consultancy service for the food industry, provides useful and applicable information, calculators and reports which are surely of great use to the dairy processor. 

 Science and technology of milk and dairy products

click the image to access the website

The website was established by Dr Michael Mullan who is CEO of the Dairy Science and Food Technology consultancy.

Originally the site was intended as a project aimed at exploring the use of the Internet as a means of communicating with students. Over the years the site has grown and contributions are now invited from the wider scientific community and industry.

DSFT gets around a million ‘hits’ a year and there are hundreds of links back to the site.

The content of the site is illustrated by the navigation menu which includes topics like Cheese Yield, Food Models, Lactic Bacteriophages, Calculators, Links, Packaging and Labelling, Writing Tools, Thermal Processing, Ice Cream and Probiotics.

The nature of information is illustrated by the screen grab below from the Cheese Quality page.

Cheese yield

click the image to access the website

To me this kind of information on the INTERNET is what we need to access, not the generic marketing type information that abounds. Please share the information you use by commenting on this page. 

Herbs, Spices and Essential Oils Manual – Free Online Information

This is a really impressive manual published by UNIDO.

Cover of the Herbs, Spices and Essential Oils Manual

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The manual covers the following subjects with the focus being on the post production processes used including a very informative section on essential oils.

  • Major spice crops in world trade
  • Economic Impact and Trade
  • Products
  • Post-Production
  • Operations Losses
  • Pest control 
  • Economic and Social Considerations

Food Processors are well equiped with knowledge and equipment that could be adapted to the production of herbs, spices or essential oils. They, therefore, have an opportunity to consider changing or expanding their business.

Products Made From Liquid Milk – Single Screenshot Series

Overview and Fluid Milk Products Food Science

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ThankYou

Beer From Elephant Digested Coffee Beans – Peculiar Foods

I must claim to having heard first hand of an area where a nut is used as a food, after having been eaten and excreted by an animal. In this area there is a strong belief that kernels from a marula nut that has been eaten by a goat are much more tasty than the untreated kernels. But here's a new one.

click the image to visit the website

There are of course coffees that have passed through digestive tracts but here the coffee is used to brew a dark beer, which has apparently sold out on its launch day, although only.

The flow sheet on the pack label needs to be studied!

 

I liked this shot from the Kalahari Oasis.

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