List view / Grid view
Food Grade Lubricants
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.
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.
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.
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.