New Digital Sorters For Gummy Candies Introduced

Key Technology, a member of the Duravant family of operating companies, introduces VERYX® digital sorters for gummy candies. Designed specifically to detect and remove foreign material (FM) and gummies with bits of remaining starch as well as color and shape defects, VERYX enables gummy candy manufacturers to improve product quality

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Powder Processing Solutions For Plant-Based Protein In Research & Development

By Markus Eggenmüller* The increasing demand for plant-based protein in the last years activated research and industry to find reliable food solutions for the market. Plant proteins have a lower impact on the environment than meat and the industry focusses on protein from cereals, pulses, algae or mushrooms. Located one

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PROCESSING OF PASTEURIZED MILK

By Sabbu Sangeeta & Sweta Rai INTRODUCTION The pasteurized or market milk refers to fluid whole milk that is sold to individuals usually for direct consumption. CONSTITUENTS OF MILK i. Major constituents:It includes water, fat, protein, lactose and ash/mineral matters. ii. Minor constituents:it includes phospholipids, sterols, vitamins, enzyme and pigments

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The Chemistry Of Food Colourings

By Muhammad Salman Chukkan and Anusha Mishra* Would you drink black water? Clear Pepsi? These are Food fads; it was out of popularity due to Consumer Unacceptance. The major reason for this was that consumer links flavour with certain colours. Food colours are not meant for nutrition, it is added

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Fonterra has Appointed Teh-Han Chow as Interim CEO

According to Fonterra’s CEO Miles Hurrell, the creation of the new role to the management team reflects the increasing importance of the China market to the dairy cooperative.

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Contactless Hand Cleaning And Disinfection

The Food Hygiene Regulation (FHR) requires all companies producing, processing, preparing or placing foodstuffs on the market to identify, sustainably monitor and document their food-safety critical work stages and implement appropriate safety measures. Reliable equipment and measures are therefore required in order to effectively protect  hygiene-sensitive   company  areas against possible

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Foodstuff Production A culture Of Contradictions?

By Holger Brecht* Again and again consumers are confronted with scandals in the foodstuff industry. 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,

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Cool Grinding Of Nutmeg

By Barbara Kästl* Profit from the full potential of the HOSOKAWA ALPINE food technology Spice grinding is a process with highest requirements for machines and plant systems. The various sizes, essential oil and fiber contents of the products influence the size reduction process in different ways. Hosokawa Alpine, as a

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Enrichment Of White Bread With Finger Millet Flour

Enrichment Of White Bread With Finger Millet Flour

By B. M. Devani and B. L. Jani* White bread prepared from white flour is a rich source of carbohydrate, protein and energy. But it has poor nutritional qualities in terms of quality protein, vitamins, minerals and fiber as germ and bran are removed while preparing white flour. Finger Millet

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The Freshly Frozen Challenge

The Freshly Frozen Challenge

While many individuals are credited with developing the technique of freezing food, Clarence Birdseye, in 1924, invented the quick-freezing method that enables food to be frozen in the way that we know and use today. However, regardless of the type of food being frozen, from meat to exotic fruits, the

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