by Food Marketing Technology | May 24, 2021 | Processing
Raw fruit and vegetable juices are high in nutritive value but at the same time very sensitive with high possibility of bacterial contamination, making it risky for consumption. They have very less shelf life, which restricts the consumer from being able to store and...
by Food Marketing Technology | Apr 28, 2021 | Processing
The grinding of products, whose dusts are potentially explosive, places particularly high demands on the technology used and the design of a grinding plant with regard to safety, for both machines and their operators. The pressure shock resistant design of the...
by Food Marketing Technology | Apr 28, 2021 | Processing
Formed meat products are big business. Burgers and chicken nuggets dominate the market, but tastes are changing. One of the challenges for food manufacturers is the increased consumer demand for a variety of clean label products, as well as fish and vegetarian...
by Food Marketing Technology | Mar 27, 2021 | Processing
*Anand TS, Hamna Vahab, Ipseeta Nanda, Lalrohlui and S. Talukder 1. Introduction Meat quality is the most concerned aspect of today’s nonvegetarian consumers. Domestically and internationally the safety of meat and meat products has attract the attention from...
by Food Marketing Technology | Mar 26, 2021 | Processing
In a globally unique project, called CONNECT, nine well-known companies of the confectionery industry have come together and developed an industrial production process for real 3D jellies. Now it is possible to design gummy bears and jelly babies with a beautiful...
by Food Marketing Technology | Mar 26, 2021 | Processing
Steam peeling of vegetables is a technology that has been around for almost 50 years. Recent developments have served to underline the hygienic, quality and cost benefits. Ian Healey talked to Eamonn Cullen, steam peeling expert with TOMRA Food, based at the R&D...
