VATIS Update Food Processing is published 6 times a year to keep the readers up to date of most of the relevant and latest technological developments and events in the field of Food Processing. The Update is tailored to policy-makers, industries and technology transfer intermediaries.

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Contents
Sep-Oct 2008

 

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    IN THE NEWS  

Farm, seafood exports surge in Republic of Korea # Abattoirs in India to be modernized # Talks on food law in Fiji # Food safety measure in Hong Kong # Problems dog Vietnamese seafood industry # Move to boost value and variety of Thai food exports # Philippine processors go into non-traditional fruit products # Sri Lankan tea exporters push to transform the industry # Huge potential for SMEs in Malaysia’s halal industry
 
   SAFETY/QUALITY CONTROL  

‘Edible optics’ for safer food # Low-energy X-ray system #Lactic acid on-line analysis for dairy products # Method for sanitizing leafy produce # Laser combo improves product safety and quality # New phage offers rapid E. coli detection in meat # Low-cost texture analyser
    INGREDIENTS  

Trendy new food ingredients # New plant polysaccharide to enhance bread quality # Sugar beet pectin shows encapsulation potential # Magnesium ingredient targets beverages market # A new compound for natural sweetener # Red colorant from spray-dried prickly pear juice # Two new food ingredients
 
    STANDARDS/REGULATION  

Indonesia to get tough on food safety #International standards for Philippine organic food certification system # New pure food rules notified in Pakistan province # China’s food safety law focuses on small producers, stalls
 
   PRESERVATION  

Disinfection of packaging with UV specialty lamps # Natural preservative for perishable products # Shelf-life modelling of photosensitive beverages # Citrus extract: world’s first natural preservative? # Raspberry seed extract boosts muesli shelf-life
 
    MACHINERY / EQUIPMENT  

Robot for high-speed food processing # Wet-mix process systems# Simultaneous batching system # Mini batch processors
 
   BEVERAGES  

Bergamot waste as juice additive # Enzyme designed for light beer brewing efficiency #Low-calorie fruit/vegetable juice
 
   PACKAGING  

Cinnamon-based packaging to prevent food spoilage # New MAP film for meat # VFFS packaging system for special bag formats # New film provides low-temperature sealing # Ovenable food packaging
 
    RECENT PUBLICATIONS  
    CATCHING UP WITH EVENTS