List view / Grid view

Kraft Foods

 

article

Understanding the present is key for the future in cheese processing

4 January 2012 | By Alan F. Wolfschoon-Pombo, Research Principal, Cheese and Dairy Technology, Kraft Foods

The food industry, and within it the dairy industry, is experiencing a noticeable change. Novel processing technologies and sustainability are trendy terms. Also, the following concepts are under the same trend: efficient use of raw materials (increased yield), less waste generation, reduction of product losses during manufacturing and overall food…

article

The optimisation of freeze drying processes

6 September 2011 | By Javier Silanes Kenny, Associate Principal Scientist, Soluble Coffee Process Optimisation, Kraft Foods

From its infancy to today, lyophilisation has seen a constant but very slow evolution. Indeed, the techniques that we utilise today differ very little to those used industrially, after its development as a viable technique for the preservation of serum during World War II. Its application to pharmaceuticals and from…