Technology developed by US Agricultural Research Service (ARS) scientists that automatically scans poultry carcasses for contamination has been successfully tested in a commercial poultry plant.

Sip a bottle of sparkling water and your enjoyment comes not just from the bubbly fizz, but also from the slightly sour taste of carbonation. Now, a research team has learned just how the taste of carbonation is perceived.

Happy with its Siemens automation, dairy manufacturer Bulla has taken the next step and increased its plant efficiency even further.

In the US, ten foods alone have accounted for nearly 40% of all foodborne-illness outbreaks linked to FDA-regulated foods since 1990.

Food and water around the world could soon become safer for human consumption thanks to a new cattle vaccine created by University of Saskatchewan graduate student David Asper.

The latest trends in confectionery packaging include new colour choices, sustainability and multisensory effects; and they can all be seen at ProSweets Cologne.

With so many food safety issues to worry about tracking and tracing in the food and beverage sectors is becoming increasingly more important. At the same time, with foodstuffs moving across the globe, it is becoming more and more difficult to accurately track them. There is a solution that can help eliminate these difficulties though - a form of automated data collection called radio frequency identification (RFID) technology.

How can the food processing industry meet the challenge of reducing its carbon emissions? Here we look at three of the technologies already available on the market that claim significant fuel and carbon emission reductions.

Pulse width modulated flow control can be used to improve accuracy and lower operating costs in precise coating and dosing applications.

Overall equipment effectiveness (OEE) is an important tool in the food processing industry. In fact, in any capital-intensive business OEE improvement is a critical methodology to drive improved efficiency, higher quality and reduced cost.

With a continuous global effort to reduce our carbon footprint, refrigeration manufacturers are being pressured to develop more energy-efficient products.

The ubiquitous bar codes found on product packaging provide information to the scanner at the checkout counter, but that’s about all they do. Now there is a very tiny, very powerful alternative on the horizon.

IT packages can provide tools for production support that enable potentials for optimisation along the entire process chain to be identified prior to rectification.

At first glance, you may question why a packaging manufacturer pursues HACCP certification most commonly applied to manufacturers of food.

A 50% increase in cold storage facilities is needed in India if the country is to stop losing more than 30% of its post-harvest produce.