Product Inspection: Maximum Productivity, Cent Percent Compliance

HACCP framework

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).

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Process Equipment that is on the Move


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.

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Sweet Bakery Promise in New Growth Market Survey

Sweet Bakery

DuPont Nutrition & Health has pinpointed sugar reduction as the top health priority in a survey of consumer attitudes towards sweet baked goods in Egypt, Saudi Arabia and South Africa.

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A Fresh Portfolio for Hygienic Processes

Hygienic Processes

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.

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HTST or UHT Pasteurisation – The Milk Debate

HTST or UHT Pasteurisation - The Milk Debate

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

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

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

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

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

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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