HTST or UHT Pasteurisation – The Milk Debate

HTST or UHT Pasteurisation - The Milk Debate
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The HTST (High Temperature Short Time) pasteurisation process is widely used by the food, beverage and dairy industries. Currently, bacterial spoilage is the most limiting factor in extending the shelf life of conventionally pasteurised HTST processed fluid milk products beyond 2-3 days in India; that too when kept under refrigerated condition.

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A Triple Edge Solution to Meet Ultra Heat Treatment Processing Needs

Ultra Heat Treatment
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Based in Silkeborg, Denmark, DS Triple offers a clear competitive edge to its customers by offering a triple edge UHT technology that is focused on offering advanced process results with rapid return on investment.

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Quality Coffee: End-user Benefits by Integrating Wet and Dry Processing Technology

Quality Coffee
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Several factors impact the coffee extract quality such as the coffee bean grade and blend, roasting parameters, extraction technology and the extraction mode used.

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A New Beer Every Week

A New Beer Every Week
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With 23 years of brewing experience to look back on, Avery Brewing in Boulder, Colorado, is ranked among the US-American craft beer scene’s pioneers. The brewery was ready for an upgrade, and last year went into operation with a brand-new facility featuring a capacity of around 100,000 hectolitres.

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Complete your Soft Drink Analysis

Soft Drink Process
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The worldwide success of soft drinks started with the invention of aerated water during the 17th century. Pharmacists believed in the health effect of aerated water, although claims for the medicinal properties of these mineral waters were grossly exaggerated.

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High Pressure Processing

High Pressure Processing: HPP
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In order to retain quality, maintain natural fresh aroma or taste and extend shelf life of food articles thermodynamic parameter ‘pressure’ is nowadays more in limelight than the ‘temperature’. Instead of High Temperature Short Time (HTST) technique of food packaging, High Pressure Processing (HPP) is now preferred on account of its better microbial inactivation ability.

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Clextral Innovation Summit

St Etienne Centre de Congres
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Clextral (a Division of Group LEGRIS INDUSTRIES), world leader for food & feed extrusion, supplies turnkey engineering solutions integrating twin-screw extrusion and drying technologies for food & feed, paper pulp and specialty chemicals industries. The headquarters, in Firminy, France, also supplies special pumps for applications in the nuclear power industry and other sectors.

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Wine Processing using Sensor Technology

Wine Processing
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Wine is an alcoholic spirit made from fermented fruit, most notably grapes, without the addition of yeast and other fermentation aids seen in the production of beer, whiskey, and other alcoholic beverages. Wines usually come in varieties of whites and reds, and are being consumed by people worldwide today.

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Boosting Industrial Insect Production

Industrial Insect Production
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As the global population grows, so does the necessity for alternative, sustainably generated protein sources. Insects provide a natural and sustainable protein source that will contribute to closing the future protein gap. In order to address this potential, Bühler – the leading solution provider for the food and feed industry –and Protix – the leading insect production company – have founded Bühler Insect Technology Solutions.

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HACCP Making the Dairy Industry Hazard Free

Hazard analysis and critical control points (HACCP)
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Hazard analysis and critical control points (HACCP) is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe, and designs measurements to reduce these risks to a safe level.

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