Ash and moisture analysis with prepASH 340 Series for food analysis

Moisture and ash are crucial analytical values in food samples and are often needed as calculation reference for other analytical parameters too. Furthermore ashing is part of the sample preparation for the analysis of individual elements in the mineral content. Moisture is a critical parameter for shelf life time of food and ash gives information […]

Why marine peptides work wonders for human health

Consumer health, nutrition and overall wellness have continued to remain in the spotlight over the last few years. With the arrival of the Covid-19 pandemic, demand for products that promote healthy living and aid wellness have increased substantially.

‘Upcycling’ promises to turn food waste into your next meal

How would you like to dig into a “recycled” snack? Or take a swig of juice with “reprocessed” ingredients made from other food byproducts? Without the right marketing, these don’t sound like the most appetizing options.

Upcycling food waste is potentially big business

Food Engineering and Ingredients speaks to Dan Kurzrock, the co-founder and CEO of the novel food waste upcycling company ReGrained, about upcycling, the products they develop and the economics of it all.

Food, feed and pet nutrition: a convergence of industries

Food mega-trends such as added health benefits, natural raw materials and sustainable sourcing are becoming increasingly important for another large target group: animals. Even before the pandemic, the market for high-quality pet food was booming while the livestock feed market was going through a repositioning exercise. Ingredient suppliers are using their expertise to drive these […]

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The foremost conference and exposition on analytical chemistry and scientific instrumentation

Food scientists, industry stakeholders invited to attend free virtual RAFA 2021

RAFA 2021

 

This year’s Recent Advances in Food (RAFA 2021) event will be held virtually on 3-4 November.

The event organizers, University of Chemistry and Technology, Prague (UCT Prague, Czech Republic) and Wageningen Food Safety Research (WFSR), part of Wageningen University & Research (The Netherlands), said due to ongoing uncertainty with the COVID-19 pandemic, it has been decided not to hold a live RAFA symposium.

“To keep the RAFA community together and invite newcomers to join us, we are organizing an online special event titled ‘RAFA Trends & Views’. Attending this event will be free of charge for all registered participants,” the organizers said.

“We are delighted to invite food scientists from academia and industry, representatives of national and international agencies, control authorities, governmental and commercial laboratories to attend RAFA 2021.”

Since the first edition launched in 2003, RAFA has grown to become a prestigious event attended by up to 900 participants from more than 60 countries worldwide.

RAFA 2021 programme highlights

In line with previous events, the RAFA 2021 symposium will provide an insight into contemporary trends in (BIO)ANALYTICAL STRATEGIES IN FOOD QUALITY AND SAFETY CONTROL and discuss CHALLENGES / NOVEL APPROACHES IN FOOD AND NATURAL PRODUCT ANALYSIS. The oral programme will be accompanied by a series of webinars offered by leading companies. These webinars will introduce participants to recent instrumentation and analytical strategies for advanced food quality, safety and authenticity control.

The programme will be composed of invited lectures presented by distinguished speakers who will open discussion on current trends and their visions. In addition, various satellite events, such as vendor webinars or focused workshops and seminars, will be also offered to participants. Networking and virtual meetings will be supported to enable sharing of views on presented topics.

Due to a limited format of this year RAFA, no proposals for oral and/or poster presentations can be accepted.

RAFA 2022 – the 10th anniversary of the event – will be organised as a live event in Prague, in November 2022.

  • For more information on RAFA 2021, and to register, visit: rafa2021.eu

Download the programme

RAFA 2021 programme

Glatt operates a unique fluid bed system that processes solvent-based products in a vacuum or using nitrogen as the process gas

Glatt offers new fluid bed options for solvent-based processes and products requiring Kosher and Halal conditions

Glatt operates a unique fluid bed system that processes solvent-based products in a vacuum or using nitrogen as the process gas

When developing and launching new products, speed is a critical factor. However, sensitive ingredients and solvent-based processes often present manufacturers with technological challenges. In process expert and plant manufacturer Glatt’s upgraded technology centre, support from initial idea and scale-up to industrial production is readily available.

At the company’s Technology Centre in Weimar, Glatt operates a unique fluid bed system that processes solvent-based products in a vacuum or using nitrogen as the process gas. As such, demand is high for scale-up tests, product sample production or short-term contract manufacturing services until the client’s own production plant has been commissioned.

New fluid bed granulator and coater

However, a new fluid bed granulator and coater for innovative solvent-based processes has recently become available. The batch-mode apparatus is ideal for small and medium campaigns that include frequent cleaning cycles. Special explosion protection measures, a 12 bar pressure shock-resistant design and a scrubber to separate the solvents ensure a high level of safety for both employees and the environment. The superior hygienic conditions also allow the production of Kosher and Halal food products. Not only does the facility’s production capacity now reach into the three-digit tonne range, a new laboratory also allows feasibility tests on fluidised bed and spouted bed systems to be done under GMP conditions.

Customers benefit from optimal conditions when it comes to optimising product properties. These include better bioavailability, flowability and the absence of dust, improved solubility, tabletable agglomerates, pellet formulations with functional coatings, controlled release spraying of active ingredients, extracts with solvents, drying of solvent-based products and the microencapsulation of volatile and sensitive substances.

Products requiring improved bioavailability are emulsified and coated in a liquid phase by micro- or nano-encapsulation. However, granules or pellets that are dust-free, easily compressible and have a longer storage life are preferred when formulating final products. Spray granulation in the fluidised bed for drying and granulate formation in one step is the first choice for this. In addition to the capacity expansion, the existing plant can also now accommodate continuous spray granulation processes.