Page 3 - Baking Europe - Summer 2016 Issue
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CONTENTS                                                                                3
                                                                                                                                                                                                                             SUMMER 2016
BAKINGEUROPE

                                                                                                                                     Summer 2016                                                      FEATURES                                           REGULARS

                 OBESITY                                                                                                                                                                              P14 Plant Sterols and stanols                      P14 Gluten Free
                                                                                                                                                                                                      University of Helsinki Professors have             Is it time to escalate the debate and
              is it now the turn of baker’s                                                                                                                                                           been peering down the microscope at                move onto new research? CSIC thinks
              yeast to stand in the dock?                                                                                                                                                             these cholesterol beating, “components             so. Top researchers have discovered
                                                                                                                                                                                                      of plants”.                                        some interesting facts about GF and
                NTNU Norway presents their case for the prosecution                                                                                                                                                                                      nutritional issues.
                                                                                                                                                                                                      P23 Sensory characterisation
Summer 2016        Original protein bread                                                        Also inside:                                                                                         A novel approach developed by                      P50 Food for Thought
                                                                                                                                                                                                      NOFIMA to establish exactly what                   The UK Referendum!
              Baking-Summer-2016-Cover-A.indd 1            SENSORY PROFILING                                                                                                                          consumers like or dislike in terms of              Mike Edmund Editor of Baking Europe
                                                 MICROBIOLOGICAL SAFETY                                                                                                                               food products. It is fast, inexpensive             looks at possible implications of
                                                                                                                                                                                                      and effective!                                     both Britain and Europe’s strategic
                                                                  PLANT STEROLS                                                                                                                                                                          position post June 23rd 2016 when the
                                                           ENERGY EFFICIENCY                                                                                                                          P26 Acrylamides                                    UK votes on Europe. Earth moving?
                                                                                                                                                                                                      New research and experiments from                  Or is the whole thing just another
                                                                        BARCODING                                                                                                                     Wageningen University on this subject;             Millennium Year 2000 scare story?
                                                                                                                                                                                                      the “thorn in the side” of the industry.           Watch this space.
                                                            www.bakingeurope.eu

                                                                                                                                                                                    06/06/2016 15:58

              On the front cover:                                                                                                                                                                     P28 Shelf-life prolongation:                        INNOVATION PROFILES
              High Protein Breads are a healthy                                                                                                                                                       Fraunhofer i.v.v. gets down and dirty
              alternative to normal breads. For                                                                                                                                                       and zaps mould spores with their                   P11 Lallemand
              five years, Theodor Rietmann                                                                                                                                                            pulsed light technology for longer                 A world leader in yeast products talks
              GmbH has been the pioneer for                                                                                                                                                           shelf life of bakery products.                     about their Lallemand Vita D® baker’s
              high protein premixes, offering                                                                                                                                                                                                            yeast – a product specially developed
              their products and services to                                                                                                                                                          P32 Barcodes                                       that contains vitamin D for sunshine
              bakeries, retailers and the industry.                                                                                                                                                   The world renowned organisation GS1                deprived consumers!
              Their Original Protein Bread is the                                                                                                                                                     looks at the increasing importance of
              number 1 seller in Germany.                                                                                                                                                             barcoding accuracy.                                P13 Pre-mixes for low carb/high
                                                                                                                                                                                                                                                         protein bread pioneered by
              www.rietmann.eu                                                                                                                                                                          ENERGY EFFICIENCY IN THE BAKERY                   Theodor Rietmann designed for
                                                                                                                                                                                                                                                         consumers looking for a healthier
P5 Foreword                                                                                                                                                                                           P37 Energy efficiency in bakery – The              lifestyle. Product details and full story
                                                                                                                                                                                                      Appliance of science                               inside.
P6 Cutting Edge                                                                                                                                                                                       More in-depth advice from leading
Special report – Does yeast contribute                                                                                                                                                                experts at Leeds University UK on this             P35 Colour label printers
to obesity?                                                                                                                                                                                           important subject.                                 UK company MM Barcoding, the
                                                                                                                                                                                                                                                         specialist company in this field is now
Is yeast now the new bad boy on the                                                                                                                                                                   P42 Smart Energy Use                               supplying colour labelling printers.
block and a cause of obesity? This                                                                                                                                                                    Down-to-earth innovation techniques                Design and create your own labels in-
special feature from St Olav’s Hospital,                                                                                                                                                              to save energy.                                    house for a much lower cost than you
Trondheim, Norway examines in                                                                                                                                                                                                                            may expect!
detail.                                                                                                                                                                                               P45 Metrological control and labelling
                                                                                                                                                                                                      A report from a former UK Trading
                                                                                                                                                                                                      Standards’ Officer.

              EDITOR Michael Edmund                                                                                                                                                                   The views expressed in the articles and technical  The contents of BAKINGEUROPE are protected by
              DESIGN & PRODUCTION Ray Heath                                                                                                                                                           papers are those of the authors and are not        copyright © 2016. All rights reserved.
              WEBSITE DESIGN pulseart.co.uk                                                                                                                                                           necessarily endorsed by the publisher.
              PRINTED BY Wyndeham Grange Ltd.                                                                                                                                                                                                            BAKINGEUROPE is published by:
              PUBLISHER Graham Pendred                                                                                                                                                                The publishers of BAKINGEUROPE would like          Media Energy Ltd
              PROOF READER Ann Richardson                                                                                                                                                             to offer their sincere thanks to all individuals   Bank Chambers
                                                                                                                                                                                                      and organisations who have contributed             29 High Street
                                                                                                                                                                                                      editorial images photos and illustrations to the   EWELL, Surrey KT17 1SB
                                                                                                                                                                                                      magazine. Whilst every effort has been made to     United Kingdom
                                                                                                                                                                                                      ensure accuracy of the content, the publishers
                                                                                                                                                                                                      of BAKINGEUROPE accept no responsibility for       Tel: +44 20 8786 3614
                                                                                                                                                                                                      errors or omissions.                               Email: enquiry@bakingeurope.eu
                                                                                                                                                                                                                                                         Web: www.bakingeurope.eu

                                                                                                                                                                                                                                                                   Summer 2016 BAKINGEUROPE
                                                                                                                                                                                                                                                                                  www.bakingeurope.eu
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