Processing

Digitalization Leveraged to Optimize Hygienic Processing

The new Alfa Laval CM Connect marks the next step in the digitalization journey to drive innovation and growth for customers in the hygienic processing industries. The CM Connect is a subscription-based condition monitor and cloud gateway. It enables plant operators to access data of rotating equipment on processing lines ...
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Breakthrough Technology will Produce Green Proteins Greener – Next Generation Membrane Systems are the Key

SiccaDania Filtration and the SiccaDania group will supply key technology for a protein factory in Hedensted, Denmark, for the extraction of green proteins from fava beans. A number of Danish investors and global supplier of plant-based ingredients Meelunie will invest 250 million DKK in the factory. A new membrane filtration ...
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BVeg Foods and Bühler spearhead the path to the future of meat substitutes in India

BVeg Foods is one of the first ventures in India equipped with high moisture extrusion (HME) technology powered by the Swiss technology group Bühler. With the recent purchase of Bühler’s extrusion solution, BVeg aims to create a center of excellence with strong in-house product development capabilities and state-of-the-art processing facility ...
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Industry 4.0 for Dairy Companies

By Dr. Vikas Sangwan* The term Industry 4.0 stands for the fourth industrial revolution which is defined as a new level of organization and can be seen as the convergence of several emerging concepts and new technologies, such as radio-frequency identification (RFID), big data, cloud computing, smart sensors, machine learning ...
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Technologies behind Sumptuous Ready to Eat Breakfast Cereals

ByDr Preethi Ramachandran* 1. Compressed Flake Biscuts: Compressed flake biscuits are formed by compression of flakes or cooked grain mixtures with other ingredients. The most used flakes are from wheat that has been precooked with sugar and other flavorings and formed into the biscuit shape. The biscuits can be individually ...
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Refractance Window Drying: An Emerging Technology for Heat-Sensitive Food Products

Harshita Sonarthi1* and Supreetha. S2 Introduction As we all know the shelf of any product depends chiefly on its moisture content. Microorganisms survive and multiply mostly because of moisture content. So, if we have to hinder the growth of microorganisms we have to think over the existence of moisture content ...
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Poppying Technology for Snacks

By Anish Basu Roy*For nearly two decades, everyone has been talking about healthy snacking as the next big thing in the Indian packaged snack industry. However, that hasn’t translated into reality even today. Does that mean Indian consumers are not looking for healthier snacking options? Not at all. According to ...
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Injecting Value Into the Seafood Sector

Injecting brine into meat products such as cured bacon is crucial for consistency of distribution, quality and yields for food manufacturers. Now the seafood industry can also take advantage of this precise technique for locking in flavor and ensuring a longer shelf life for seafood products. Leading technology provider GEA ...
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Five Ways to Improve your Potato Production

Perfect your specialty potato productsLocal specialty potato products such as aloo tikki, begedil and well-known favorites such as hash browns and potato croquettes all call for a careful balance of texture, timing and temperature. Marel experts have pinpointed five ways to help improve your production and create delicious products every ...
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Technologies behind Sumptuous Ready to Eat Breakfast Cereals

By Dr Preethi Ramachandran*This is the first part of the article. The second will appear in April edition Breakfast cereals are type of processed food made from grain and intended to be eaten as main course. In most cases, these breakfasts item are served with milk or cream, but it’s ...
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News & Updates

The National Institute of Food Technology Entrepreneurship and Management …
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India’s Prime Minister Narendra Modi’s pledge to make India …
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