Mat Børsen and SEALPAC Join Forces to Launch Innovative Click-on Soup Tray at Retailer Meny in Norway

Soup Tray

Norwegian company MatBørsen AS ( was founded in 1994 by Freddy Henriksen and his two sons. Building on their previous success in meat products, they decided to switch to the growing segment of ready meals.

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Successful Automated Sorting at Swizzles Confectionery

Swizzles Confectionery

Swizzels is one of the longest-running sugar confectionery factories in the world, having celebrated its 90th anniversary in 2018. They produce much-loved heritage brands, such as the iconic ‘Love Hearts’, as well as new innovations.

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Modern Techniques Trending in Food Microbiology

Food Microbiology

The journey of food microbiology initially started with the discovery of canning by Nicolas Appert in 1810 followed by Louis Pasteur’s conclusive demonstration of the relation between food spoilage and microorganisms, some 50 years later, now known as Pasteurisation.

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Nanotechnology for Flavours: A Food Industry Perspective


Flavours can be encapsulated using various techniques to obtain the encapsulated product in powder, paste or liquid form. Mostly, flavours are encapsulated using spray drying; spray chilling; homogenization and extrusion techniques.

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Fruits and Vegetables Processing Technologies

Processing Technologies

Valorisation by adopting recent and improved processing technologies provides a great opportunity for the growth and development of the food sector. Value addition refers to the process of changing or transforming a product from its original state to a more valuable state and it provides more variety to consumers with the improvement in the organoleptic properties.

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Canning – All You Need to Know!


Canning is a technique for protection and preservation of food in which the food is heated and hermetically sealed in containers such as: glass bottles; metal cans; thermostable plastic; or multilayer flexible. The shelf life of canned foods is between six months to 5 years and it can be even extended longer under controlled conditions.

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Natural Flavours in Ice Creams and Frozen Dessert

Ice Creams

Natural flavours are those that derive their aroma or flavour chemicals from plant or animal sources. The US Code of Federal Regulations defines “natural flavour” or “natural flavourings” as the essential oil, oleoresin, essence or extractive, protein hydrolysate, distillate, or any product of roasting, heating or enzymolysis that contains the flavouring constituents derived from a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or similar material, meat, seafood, eggs, dairy products, or fermentation products thereof, whose significant function in food is flavouring rather than nutritional.

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Healthier Snacks Through Fiber Enrichment

Fiber Enrichment

Numerous manufacturers offer a wide range of dietary fibers to enrich foods – from milk drinks and pasta, to snacks for in-between meals. BENEO’s chicory root fiber inulin and oligofructose are the only plant-based, clinically proven prebiotics in the market.

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Cool Grinding of Nutmeg

ALPINE Contraplex

Nutmeg is, among saffron or vanilla, an exclusive product in the world of spices. One of its characteristics is a high fat content with about 36.3g per 100g and a resulting heat sensitivity in the milling process. Because of its value, an energy efficient grinding system with continuous operation over long periods is required by the industry.

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Foodstuff Production: A culture of contradictions?


A recentt case is the Fipronil egg scandal in the laying hen farming in the Netherlands and in Lower Saxony (Germany). What actually do foodstuff producers and marketers do to avoid such cases? A lot, if you believe the rising costs in the area of modern foodstuff analysis.

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