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To find out more about the use of lubricants in certified organic facilities, Jaclyn Bowen spoke with Doug Currier, Technical Director of OMRI (Organic Materials Review Institute), to gain his insight.
Orsi Dézsi, Business Unit Manager of Nonfood Compounds & Food Contact Materials at NSF International, explores some of the trends in the food grade lubricants arena as manufacturers look to reduce risk.
Alejandro Marangoni, Professor at the University of Guelph, explains how the viscosity of a lubricant can have both positive and negative implications, and looks to how this is best controlled and managed.
Demand for canned foods is said to be increasing due to factors such as consumer convenience and an altering standard of living, which consequentially is driving the development of the food grade lubricant industry.
Sibao Liu, Sunitha Sadula and Dionisios G. Vlachos, academics from the University of Delaware, discuss how safety, environmental and sustainability concerns have driven the growth of the bio-lubricant industry, and how innovative approaches have looked to overcome these challenges.
Lubricants can be directly incorporated into food through leakage from gearboxes, seals and shafts. However, Denis Treacy of Culture Compass Ltd explains how there are further routes that contamination can occur.
Andre Adam, from FRAGOL AG, gives his insight into how food producers should incorporate food grade lubricants into their safety and hazard assessments in order to reduce the risk of food contamination.
Equipment lubricants are vital in ensuring a plant runs safely and efficiently, but can create further risks if not regulated effectively. Here, Denis Treacy of Culture Compass Ltd, explains...
Andrew J Gravelle, Alejandro Marangoni and Saeed M Ghazani from the University of Guelph explore food lubricants and the next steps to create green, truly food-grade greases.
By adding grease interceptor waste (GIW) in with wastewater sludge, utilities can allegedly produce more methane, designed to make the entire operation more efficient.
What are the biggest challenges in the lubricant industry right now and how can legislation ensure food safety? Andre Adam shares his expert insight.
Orsi Dézsi, Business Unit Manager of Nonfood Compounds & Food Contact Materials at NSF International, explains the context of the regulations, standards and trends around food-grade lubricants and why they should be considered a valuable part of your food safety strategy, rather than a tick box issue.
Andy Howard, Food Processing and Hygiene Segment Specialist at ROCOL, discusses the importance of using food grade lubricants in food manufacturing.
This In-Depth Focus features an overview of the global food grade lubricant market and a look at how the Basque Country is preserving its prized tuna fishing industry.
Issue 1 2019 of New Food is available to read online, featuring stories on cannabis patents, the future for agribusiness post-Brexit, and Blockchain technology.
