The traceability of meat from paddock to plate - an eBook
Supplied by Westwick-Farrow Pty Ltd on Wednesday, 12 August, 2015
Everybody is talking ‘traceability’. Some consumers want to be able to see an image of the paddock where the beef was raised when they buy their steak in the supermarket and food processors want to be able to identify the source of all of the meats in their sausage rolls.
You may think this is a huge ask, but modern technology, including sensors, coding, communication systems and the Internet of Things, is making traceability from paddock to plate an achievable reality.
Technology optimising the production line: an eBook
Only now is technology good enough that production lines can start to think for themselves....
The solution to save dairy products from contamination disasters
A suspected contaminant — whether real or perceived — can have crippling effects for affected...
How to produce clean compressed air for F&B manufacturing
Producing clean compressed air is vital for many processes where the risk of oil...
