Processes in hygienic industries – such as beverage, food, dairy, pharma and personal care – are becoming increasingly complex. Some of the challenges include higher volumes, increased efficiency, reduction in water and energy use.
Emblème Canneberge was started in 2016 by several Canadian growers to add value by offering frozen cranberries of exceptional quality. To equip their world-class production facility, they turned to Key Technology for a cranberry cleaning line.
LAS VEGAS, NEVADA—Paul Murphy, a Culinary Institute of America graduate who has worked with notable chefs across the U.S., turned his attention to custom spice blends and opened Al Dentes’ Provisions.
The market for food supplements is a large, dynamic market with versatile variants and dosage forms. Increasing globalization and product diversity have caused product lifecycles to become shorter and shorter.
Hundreds of thousands of babies fell ill and some died because contaminated milk powder had come on to the market. To ensure the quality of baby milk powder, the Chinese government has issued new regulations. These considerably increase the prerequisites for the granting of a production license.
Extended Shelf Life (ESL) milk has been a part of everyone’s lives for some years. It means that milk lasts longer on the supermarket shelves and in the fridge at home, reducing waste and increasing convenience for consumers.
The new Alfa Laval TJ40G rotary tank cleaning machine uses a high-impact jet stream to effectively clean tough tank residues and minimize the risk of product contamination.
The edible oils and fats, whether of vegetable or of animal origin, structurally are triglycerides of fatty acids particularly higher fatty acids.
Appearance matters – not only in business meetings but also in the supermarket. Because we eat with our eyes first, it is highly important to achieve consumers’ expectations when producing food and drink. Consumers choice is strongly influenced by color, often profoundly. The ability to measure and assess color accurately, instantly and repeatable can therefore be a game-changer in the food industry.
The energy, as a physical quantity, is correlated with work or product of force and displacement. The statistical approaches to thermodynamics are concerned with understanding of cause-effect relationship of heat related parameters in context of three types of motion – translational, rotational and vibrational.