In an interview with Dr Robert von Der Aa, Head of Application Technology at ADDINOL Lube Oil, New Food finds out more about the food-grade lubricants (FGL) market and what you should be looking for when shopping around.
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Food Grade Lubricants
Andy Howard explains the importance of properly training staff in food-grade lubricants and the consequences that can result from inadequate application.
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.