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Processing - Articles and news items

Industrial sifter improves purity of mustard powder at Colman’s

Industry news  •  6 December 2016  •  New Food

Colman’s has installed two Russell Compact Sieves to safeguard high-quality standards at Norwich manufacturing plant…

Real time monitoring under harsh conditions

Blogs, Z Homepage Promo  •  3 November 2016  •  Jeroen Knol, Director, EFFoST

EU funded researchers have developed a system to monitor industrial food processing in real-time under harsh conditions by three different sensors, demonstrating that the methods have commercial potential…

Cold pressing and HPP with Guka Tavberidze, Founder and CEO of Savse Smoothies

Blogs, Z Homepage Promo  •  24 October 2016  •  Guka Tavberidze, Founder and CEO of Savse Smoothies

Unlike other smoothie brands, Savse cold-press the highest quality ingredients to retain the essential goodness of the fruit and vegetables…

The global diversity of distilled spirits

Issue 5 2016  •  14 October 2016  •  Paul Hughes, Assistant Professor of Distilling, Oregon State University

Paul Hughes, Assistant Professor of Distilling, Oregon State University gives us an excellent insight into the diffusion and diversity of spirits…

The process of coffee production: from seed to cup

Issue 5 2016  •  14 October 2016  •  Rudy Caretti, Company Director, Gimoka Coffee

In this article Rudy Caretti, Company Director, Gimoka Coffee will look at the process of coffee production from seed to your cup…

Innovating under pressure: the influence of soft factors in the diffusion of novel technologies

Issue 5 2016  •  14 October 2016  •  Ariette Matser, Senior Scientist UR Food & Biobased Research, Wageningen University; Bob Mulder, Lecturer Strategic Communication, Wageningen University; Maaike Spuij, Sub-department Communication, Philosophy and Technology, Wageningen University

Novel food processing technologies have the potential to improve or replace existing processes, but the diffusion of these innovations is not straightforward…

Ranjit Rai appointed Priorclave’s Service Manager

Industry news  •  11 October 2016  •  New Food

With nearly 25 years in the Priorclave service department and 10 years as field service manager, Ranjit Rai brings a wealth of knowledge…

A new degree to meet the needs of the food and drink industry

Industry news  •  12 September 2016  •  New Food

​A new degree designed to develop the next generation of food processing engineers has been launched at Teesside University…

Robot chefs are here, and they’re cooking lunch

Industry news  •  11 August 2016  •  Roy Manuell

Join food industry leaders to ponder what food processing will look like at the “Food Manufacturing 2030 Conference” at the National Centre for Food Manufacturing, Holbeach, UK on Thursday 13th October.

How to get metal out of baby food

Featured news  •  12 July 2016  •  Bunting Magnetics Europe

Baby food is just one example of a foodstuff that is generally processed in a slurry form with small sized solids…

IFFA and PROCESS EXPO announce strategic marketing alliance

Industry news  •  10 May 2016  •  Victoria White, Digital Content Producer

The organisers of IFFA and PROCESS EXPO, Messe Frankfurt and the Food Processing Suppliers Association (FPSA), have entered a strategic marketing alliance…

Hygienic steel belts for food processing

Featured news  •  18 April 2016  •  Berndorf Band GmbH

There are now a wide range of technical processes in food production upon which the means and manner of the conveying has an impact…

Resource efficiency in the food chain

Issue 3 2015  •  30 June 2015  •  Willy van Tongeren, René Jurgens and Wilfred Appelman, TNO | Ester Segal, Technion | Eva Petri, CNTA | Maarten Uyttebroek, VITO | Rafael Munoz Duque, ADESVA

A look at the RESFOOD Project…

Understanding and manipulating food porosity could affect a food’s health benefits

Industry news  •  20 May 2015  •  Victoria White

Two food scientists have learned that understanding and manipulating porosity during food manufacturing can affect a food’s health benefits…

Pulsed light applications in food processing

Issue 2 2015  •  23 April 2015  •  Eduardo Puértolas and Iñigo Martínez-de-Marañón, Food Research Division, AZTI-Tecnalia

Improving the competitiveness of the European Food Industry requires upgrading food quality, developing new products, opening new market opportunities and/or reducing production costs. In this context, extraordinary research work has been devoted to non-thermal processing techniques. In this context, one of the novel technologies that has gained increasing interest in recent years is pulsed light (PL) technology. The potential applications can be clustered into three groups: sterilisation/pasteurisation of food, packaging materials and food contact surfaces; food enhancement in molecules of interest, such as vitamins; and the improvement of functional properties of some molecules…

 

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