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Hygienic design of pumps, homogenisers and dampening devices: Updated EHEDG guideline Doc. 17 (Third Edition, April 2013)

28 August 2013 | By Ralf Stahlkopf, Chairman of the Subgroup Pumps, Homogenisers and Dampening Devices, EHEDG

The third revised edition of EHEDG Guideline Doc. 17 was finalised and published in spring 2013. This article highlights and summarises the contents of the updated document which was drafted by a team of 20 international EHEDG experts from equipment manufacturers, the food industry and academia. For more details, please…

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Conveyor belts in the food manufacturing environment

19 June 2013 | By Roger Scheffler, EHEDG Member

Conveyor belts are an essential component of industrial food manufacturing. They can be found in almost every part of the production process – from the receiving area of raw products / live animals up to the area where finished products are packaged. Belts must be easy to clean if they…

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A closer look at extrusion and its benefits for the food industry

19 June 2013 | By New Food

We talk to Brian Plattner, Process Engineering Manager at Wenger Manufacturing, about extrusion and its benefits for the food industry for the creation of products with nutritional fortification and dietary supplementation.

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Stainless steel conveyor belts in operation

31 May 2013 | By Sandvik

Stainless steel conveyor belts in operation: A report from Bochumer Fleischhandel.

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Sandvik Steel Conveyor Belts & Schröders Fleisch

28 March 2013 | By Sandvik

Find out how operational savings & hygienic capabilities of stainless steel belting within meat processing makes it “the obvious first-choice solution”.

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Hygienic design of pumps: an EHEDG perspective

5 September 2012 | By Maxime Chevalier, EHEDG Member

Historically, maintaining the hygiene of a food process required a complete or partial disassembly and manual cleaning of every component (Cleaning out of Place: COP). The 1950’s saw the development of a method to clean the equipment without dismantling (Cleaning in Place: CIP) with the benefit of better repeatability, reduced…

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Conveyor belts in EHEDG focus

3 July 2012 | By Olaf Heide, EHEDG Member

Food conveyor belts can be found in literally every industrial food process. Looking at them as a single item, belts may be just simple components made from steel, fabric or plastic. But they are actually quite important to ensure a smooth and trouble-free process flow. This article focuses on the…

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Conveyor belt standards

1 November 2011 | By Helen Difford, New Food Editor

Food contact materials are all materials and articles that are intended to come into contact with foodstuffs, as well as those in contact with water intended for human consumption. As a general rule, FDA legislation is based on positive lists and maximum quantities of substances to be used, while EU…

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Chocolate aeration – Art or science?

6 September 2011 | By Josélio Vieira, Principal Research Scientist, Nestlé Product Technology Centre and Venkata R. Sundara, Group Leader for Aerated and Filled Confectionery, Nestlé Product Technology Centre

Bubble inclusion into chocolate results in a foam in which the gas is dispersed in the continuous fat phase of mainly cocoa butter, which also contains sugar, cocoa and milk powder particles. Aeration allows chocolate products to have a low weight in relation to volume, thereby reducing the calories in…

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New EHEDG Subgroup on Conveyor Systems

3 March 2011 | By Jon J. Kold, Regional Chairman EHEDG Denmark and Chairman of the EHEDG, Subgroup Conveyor Systems

A new guideline for the hygienic design of conveyor systems will be based on solid Danish and European experiences with hygienic design of conveyor systems to be used in the food industry. In January 2011, the newest EHEDG Subgroup Conveyor Systems became active at a large kick-off seminar, which took…

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The need to adapt

15 December 2010 | By Toyota Material Handling Europe

Forklift trucks have been the established method for moving and storing goods in the food and beverage industry for decades, and while the basic concept of a unit load conveyed by two forks has largely remained constant, the types of truck employed have evolved in the quest for improved use…

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Extrusion of cereals

26 August 2010 | By Mian N. Riaz, Head of Extrusion Technology Program, Texas A&M University

The world cereal yield was 2,219 million tons in 2009, according to the United Nations Food and Agriculture Organisation1. Cereal grains are grown all over the world and provide more food energy than any other type of crop, they are therefore staple crops. Cereals can be consumed in their natural…

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Partnership with fishing industry proves a winner

30 June 2010 | By Toyota Material Handling

The harsh working environment of Norway’s fish production industry means that forklift trucks must be built to the highest order to survive and thrive. Enter Toyota Material Handling Norway. Strictly speaking, Fjordlaks Aqua AS (Fjordlaks means ‘Fjord Salmon’ in Norwegian) should not really be called Fjordlaks at all. It neither…

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Industry Insight: Established relationships and high performance

10 September 2009 | By Ian Davidson, Exxon Mobil Lubricants & Petroleum Specialities

The second and concluding part of New Food's interview with Ian Davidson, Exxon Mobil Lubricants & Petroleum Specialities, discusses what the future will bring both for the company and for the industry.

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Conveyor belt hygiene

13 June 2008 | By Albert Amgar, General Manager, ASEPT

Conveying is a unit operation of food process engineering that aims at carrying raw materials, intermediate products or end products. This operation is therefore largely used in the food processing industry.

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