Articles
Which stainless steel grade is best for food manufacturing environments?
The chlorine sanitiser and saline environments of many food and beverage processing facilities can impact the durability of stainless steel fixtures and equipment. Some grades of stainless steel cope better than others in these environments. [ + ]
Who drinks the most?
Is it the Germans, the Irish or the Danish who are the largest drinkers in Europe? Actually, it's the rich. [ + ]
Would you like some C. difficile with your lunch?
Should be we be worried by our food? Yes! Food has been suggested as a potential source for the transmission of C. difficile. [ + ]
You can't vacuum pack without a vacuum pump — how to select energy-efficient vacuum supply for meat-processing plants
The correct selection of vacuum generation systems substantially influences the operational reliability and economic efficiency of the packaging process. Depending on the size of the plant and the production quantities involved, there are a number of vacuum supply options. [ + ]
Robotic burger flipper for commercial kitchens
No longer pie in the sky, robotic kitchen assistants are now a reality. [ + ]
Are your machines chatting?
Product and process monitoring, labelling technology, packaging, logistics, maintenance and repair can already all be optimised through the Internet of Things (IoT). But are they? [ + ]
Finding foreign bodies — learn how to protect your brand
Foreign bodies found in food by the consumer can not only create an unexpected and negative consumer experience, it can also have a huge impact for the manufacturer — especially with today's accessible and widespread social media channels. [ + ]
Beware the wrapper
A recent study found 46% of food contact papers were contaminated with chemicals known to be detrimental to human health. Now, researchers have found a way of tracking these chemicals after they have migrated from the pack to the food and been ingested. [ + ]
Selecting the right heat exchanger for your food processing needs
Whether cooking, pasteurising or sterilising, or heating or cooling a range of products, it's a safe bet that most food producers will be using a heat exchanger to carry out their thermal processing requirements. [ + ]
Which temperature sensors are best for your application? Chamber v room monitoring
Electronic recording of temperatures with data stored in the cloud is pretty standard, but the choice of sensor type is often overlooked. [ + ]
Food fraud still rife in Europe as €230 million worth of fake food seized
Europol-INTERPOL has seized €230 million worth of fake and substandard food and beverages in its annual crackdown. Hazelnuts, olive oil, caviar, water, wine, alcohol and clams are just some of the foods and beverages involved. [ + ]
Wheat genome finally reveals its secrets
Five times larger than the human genome and more complex, the wheat genome has finally been sequenced by an international team that included UWA researchers. [ + ]
How ISO standards can increase trust in the quality of your food products abroad
A look at how food exporters can increase trust in the safety of their food using ISO standards. [ + ]
Aligning food colouring regulations across the world would make life easier for exporters
Food colours are probably the most strictly regulated food ingredients all over the world — but every country has different regulations, making compliance difficult for exporters. [ + ]
Foodservice providers cleaning up with specialty foods
Sales of specialty foods through foodservice in the US increased 13.7% to $27.7 billion between 2014 and 2016 as consumers make specialty foods and beverages a regular part of their away-from-home meal purchases. [ + ]
