by Food Marketing Technology | Apr 19, 2020 | Packaging
How can meat products be packaged in a resource-saving way, without having to compromise on product protection, hygiene and convenience? This is where the packaging industry, food manufacturers and retailers are searching for new solutions, for example for...
by Food Marketing Technology | Apr 19, 2020 | Processing
Food and Agriculture Organization has defined Shelf-life as “The period during which the product maintains its microbiological safety, regulatory Compliance and sensory qualities at specific storage temperature.” Shelf-life of a product can be determined by taking...
by Food Marketing Technology | Apr 19, 2020 | Processing
Dividing of dough and product processing combined into one production process There are no limits to versatility: from whole grain, pizza or shortbread dough, up to fine-pored toast bread and marzipan – flexible solutions by VEMAG Maschinenbau GmbH fulfil any wish in...
by Food Marketing Technology | Apr 19, 2020 | Processing
By Sudhanshu Chaubey* The automation of manu-facturing food has been actively pursued for more than 50 years. And it will continue to be so, even more aggressively, during the next 50 years. The increased zeal in industrial automation is mainly due to the explosive...
by Food Marketing Technology | Apr 19, 2020 | Ingredients
By Sweta Rai, Sabbu Sangeeta and Santoshi Rawat* Flavour is a sensory phenomenon which is a combination of the sensations of taste, odour or aroma, heat and cold, and texture or “mouthfeel”. The appearance of food is important, but it is the flavor that ultimately...
