Processing

Physical Hazard Management – A Must for Food Manufacturers

* Anurag Mishra The biggest reason for buying packaged food by any consumer is ‘to have safe experience ‘ and if there happens to be anything which is not expected in the pack , there will be increase in the risk of consumer dissatisfaction,  regulatory risk and at the end ...
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Carcass Evaluation and Grading: Step Forward to Ensure Meat Quality

*By Hamna Vahab, Ipseeta Nanda, lalrohlui, Anand TS and S. Talukder Introduction The part of the food animal body that remains after commercial dressing procedures is popularly called  carcass. Evaluation and constant maintenance of carcass quality is the measure of output which paves the way for upbringing trade in meat ...
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A Gentle Revolution: Horizontal Motion Conveyor Systems

Q&A with Blake Svejkovsky, General Manager, Product Handling Systems  Conveyors have transformed food manufacturing and have become instrumental in the design of efficient production lines. Until the 1990s, vibratory/shaker conveyors were the industry standard for potato product manufacturing. These rugged but loud conveyors had countless applications, but though found in ...
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Juice Pasteurisation with Optimum Efficiency

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 enjoy the drink for a prolonged ...
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Grinding Innovations from well-proven Technology

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 complete grinding system up to an explosion overpressure of ...
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Shaping the Puzzle for Quality Formed Products

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 options, and all at prices that consumers consider ...
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Meat quality assurance by appropriate pre and post slaughter care and handling practices

*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 consumers and government bodies. Many a serious food poisoning incidents attributable to ...
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Sweet Revolution

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 backside. That’s revolutionary! We know fruit gums and jellies ...
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Steam Peeling Solutions for Vegetables and Fruits

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 center in Dublin, Ireland. TOMRA Food was ...
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Next-Generation Horizontal-Motion Conveyor

Key  Technology,  a  member  of   the Duravant family of operating companies, introduces Zephyr™, the next-generation horizontal-motion conveyor. Featuring a patented direct drive with a counterbalance system, Zephyr’s unique motion profile gently moves product with no segregation or stratification and at higher capacities than can be achieved with other horizontal motion ...
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