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28 October 2015 | By Ulli Zimmer, Head of Sales, Business Line, Hygienic Pump Technology, GEA Tuchenhagen GmbH
Critical importance is placed on hygiene in the production of food and beverages. Strict hygiene regulations apply as they are set forth in legislation. In addition to assuring careful transport of food products, components used in the food-processing and cosmetics industries must satisfy many stipulations.
24 September 2015 | By Key Technology
With unprecedented full object surface coverage, multi-sensor data fusion and the highest resolution cameras and laser sensors available on a digital sorter, VERYX achieves new levels of detection and discrimination of foreign material and product defects...
21 July 2015 | By Victoria White
Engineers have 3D-printed a wireless "smart cap" for a milk carton that detects signs of spoilage using embedded sensors...
14 July 2015 | By Victoria White
3D printing has the potential to revolutionise the way food is manufactured within the next 10 to 20 years, according to a symposium at IFT15...
1 June 2015 | By Victoria White
The Hershey Company demonstrated 3-D printed chocolate at the recent National Confectioners Association’s annual Sweets & Snacks Expo in Chicago...
20 May 2015 | By Victoria White
Pulsed electric fields could provide an energy-efficient way to preserve milk in developing countries, according to a team from Tel Aviv University...
27 October 2014 | By Christian James and Stephen J. James, Food Refrigeration and Process Engineering Research Centre, Grimsby Institute of Further and Higher Education
Frozen food is one of the largest sectors of the food industry and its value is increasing throughout the world. The frozen food market in seven of the major Western European Economies was valued at €83.51 billion in 2013 and is expected to grow in value by 10.89 per cent by 20161.…
27 October 2014 | By Frank A. Manthey and Elena de la Peña, North Dakota State University
Formation of gluten-based dough requires the presence of gluten proteins, gliadin and glutenin, moisture, and energy. Gliadin and glutenin proteins are storage proteins that accumulate in wheat endosperm cells during grain filling. Gliadins are a heterogenous group of single chain proteins that are responsible for dough cohesiveness. Gliadin proteins can…
23 June 2014 | By New Food
Novel food products and technologies sometimes fail in the marketplace due to a lack of communication between food product/technology experts and consumer insight experts in the innovation process. The objective of Connect4Action is to improve communication between consumers, consumer scientists, food technology developers, and other key players in the new…
2 January 2014 | By Alexis Freier, Research & Development and Technical Services Manager, Dakota Growers Pasta Company
The quality of a pasta product is evaluated by dry appearance and cooked texture. ‘Good Pasta’ is defined as having uniform amber colour with an absence of black, brown or white spots, a smooth surface free of streaks or cracks, and a texture that when cooked is neither chewy nor…
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…
28 August 2013 | By Daniel Cozzolino School of Agriculture, Food and Wine, University of Adelaide
The term Process Analytical Technologies (PAT) describes the field of process analysis and measurement technologies that have been expanded to include several physical, chemical, mathematical and other analytical tools used to characterise chemical and biological processes. Over the past few years, on- in- and at-line analysis, the so-called PAT technologies,…
26 April 2013 | By Lars Kristensen, Section Manager, Danish Meat Research Institute
Chilling of hot carcasses is an important process in the meat production chain, and the rate of chilling especially has a major impact on meat quality, chill loss, shelf-life and microbial safety. The carcass temperature just before chilling is normally in the range of 39 – 40°C, and the goal…
26 April 2013 | By Tristan Hunter, Technical Manager – Strategy, Fonterra Co-operative Group Ltd
Open any magazine aimed at the pharmaceutical manufacturing industry and there are regular references to Process Analytical Technology (PAT). There has been a significant focus on this area ever since publication of the US Food and Drug Administration (FDA) report in 20041 encouraging the pharmaceutical industry to adopt PAT. Touted…
6 September 2012 | By René van Gerwen, Global Lead Engineer Refrigeration & HVAC, Unilever Engineering Services
Industrial chillers for the supply of chilled water, cold glycol or brine, are frequently used over a long time, and have become even more attractive for several applications to replace direct refrigeration systems. Greenhouse gas footprint and lifecycle costs of ownership of industrial chillers can be significantly reduced by using…
