Food reformulation: the challenges to the food industry

Rheological Challenges for the Food Industry

Several key challenges for rheologists working in the food industry are presented. These range from pure material science problems (complex yield behaviour, fracture mechanics of “soft” materials, interfacial rheology) and interactions with solid surfaces (wall slip) to the probably biggest challenge: the effects of rheology on processes inside the human body. Finally, the need for enhanced tea...

1 Mixing in the food industry : trends and challenges

Mixing is a fundamental unit operation in the chemical, pharmaceutical and food process industries. Mixing increases the homogeneity of a system by reducing non-uniformity or gradients in composition, properties or temperature. Besides the primary objective of homogeneity, secondary objectives of mixing include control of heat and mass transfer rates, reactions and structural changes (Harnby et...

Assessing the Opportunities and Challenges Facing Canada’s Specialty Food Industry

Impacts of Covid-19 on the food industry

Covid-19 pandemic has had a variety of effects on a variety of industries, including the food industry, both positive and negative [1-3]. Meanwhile, the food industry is more affected by this disease than other industries due to its wide relationship with the household and the community; because activities such as restaurants, coffee shops, hotels and schools were either closed during this peri...

Biofilms and the food industry

Trachoo, N. Biofilms and the food industry Songklanakarin J. Sci. Technol., 2003, 25(6) : 807-815 In the past, interest in biofilms was limited to research related to water distribution systems, waste water treatment and dental plaques. Biofilm has become a more popular research topic in many other areas in recent years including food safety. Biofilm formation can compromise the sanitation of f...