the regulatory landscape continues to broaden, with the Food Safety Modernisation Act (FSMA) continuing to evolve in the US, for example, and the Global Food Safety Initiative (GFSI) – not to mention a potential shift from the traditional Hazard Analysis and Critical Controls (HACCP) approach to that of Hazard Analysis and Risk-Based Preventive Controls (HARPC).
SPX FLOW, Inc. has long served food, dairy and beverage industries with an expansive range of products, systems and services that are designed to ensure reliable, efficient and high quality processing. Its rich heritage goes back over a century with roots in leading brands such as APV, GerstenbergSchröder, JohnsonPump and Rannie&Gaulin homogenisers.
When it comes to the production of foodstuffs and pharmaceuticals, plant operators face ever-mounting challenges in this sector. In addition to strict regulatory requirements and high quality standards, increasing digitisation, high productivity and reduced operating costs over the entire life cycle play an increasingly important role. To help manufacturers deliver on their goals, Endress+Hauser recently launched a range of new products for hygienic and sterile applications.
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.
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.