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With the New Year, many people are making resolutions to eat healthier, by eating more vegetables, for example. But those who don t like the taste or texture of some vegetables might prefer to drink them in a home-squeezed juice. Now, researchers reporting in
ACS Food Science & Technology have found that the choice of household juicing technique can influence the phytochemical content and antioxidant activity of common vegetable juices.
Home juicing machines have become popular in recent years, with different types available. For example, blenders crush vegetables with fast, spinning blades, and the resulting juice is typically thick, with much pulp and dietary fiber. In contrast, high-speed centrifugal juicers quickly pulverize veggies and separate out pulp and fiber, making for a thinner juice. Low-speed juice extractors squeeze juice with a horizontal auger that rotates vegetables at a low speed, producing the least heat of the three methods and also removing pulp and
Now, in a new article published in
Trends in Food Science & Technology, the top journal in the food science field with an impact factor of 11.077, Professor Sang-Do Ha from Chung-Ang University, Korea, along with his colleagues, has reviewed the existing literature on biofilm formation and its impact on food industries to identify effective eco-friendly approaches to eradicate unfriendly microbes. Contamination due to biofilms can occur in all types of food raw, minimally processed, fresh, and ready-to-eat, says Prof. Ha. Pathogenic biofilms can accumulate on various food processing machines like milk storage tanks and the conveyer belts of meat-processing plants or on the surface of packaging equipment.
SIG appoints new president and general manager Europe By Jim Cornall SIG has appointed José Matthijsse as president and general manager Europe effective February 1, 2021.
Matthijsse will become a member of the group executive board. She succeeds Martin Herrenbrück who, as previously announced, left the company at the end of 2020.
José Matthijsse, a Dutch citizen, was most recently managing director in Europe for FrieslandCampina, one of the world s largest dairy cooperatives. Previously she worked for Heineken for 18 years. She has an MSc in Food Science Technology from Wageningen Agricultural University in the Netherlands.
Samuel Sigrist, CEO of SIG, said, We are very pleased to welcome José to SIG. Her valuable experience with food and beverage companies will ensure that we continue to meet and anticipate the needs of European customers. Together we look forward to sustaining our track record of gro
Author: Company:
Laure Chatard Introduced as Chief Executive Officer of Laura Chenel Chevre, Inc.
Sonoma, CA (Dec. 22, 2020) Laura Chenel Chevre, Inc., parent company to the brands Laura Chenel, Marin French Cheese Co. and St. Benoit Creamery, makers of the finest French-style cheese and dairy products in America, announces changes to its leadership team including the introduction of Chief Executive Officer Laure Chatard. Chatard has devoted her career to the specialty food industry and joins the trio of companies after eight years as the North American director of sales and marketing for Donsuemor, Inc., a division of St Michel North America, the U.S. office of France’s most popular cookie company. Chatard takes over from General Manager Philippe Chevrollier, who has been named North America Area Manager for Laiteries H. Triballat, parent company of Laura Chenel Chevre, Inc. and it