A recently developed system that uses air, rather than water, to blast peels off fruit could reduce water use by 80%.

Three safe and sanitary robotics solutions have reformed a dangerous work environment for a meat processor.

Eggs are implicated in more food safety incidents than just about any other ingredient. Now, a newly developed rapid egg cooling technology could reduce future contamination events.

Motors used in food production areas are primarily selected for either ‘dry’ areas or ‘wet’ areas. These are entirely different situations with very different demands. We assume we are looking at safe areas, where there is no hazard from combustible gas or liquids.

A ‘cradle-to-cradle’ life cycle assessment of glass packaging has confirmed the positive environmental impact of glass packaging and recycling.

Experts have been investigating how the efficiency of energy and resources can be increased, in the long term, in the manufacture of PET bottles.

Some consumers are misinterpreting low carbohydrate claims on food packaging and assuming health benefits and weight loss qualities beyond the nutrition facts.

Front-of-pack nutrition claims seem to be misinterpreted by consumers, who give more credence to the claims than is warranted.

By understanding the role of the food matrix, researchers may be able to explain why consuming Listeria in one food may be quite safe, while eating the same amount in another food might be lethal.

Gourmet biscuits are in increasing demand in various sectors of the consumer market, from airlines to health food shops to the regular supermarket outlets. With this increase comes the requirement to handle the biscuits in the most efficient manner, avoiding damage and reducing the manual handling in meeting with attractive packaging parameters.

The Adelaide Hills pizza restaurant has solved the problem of peak-hour demand with a triple-stack XLT oven from JL Lennard. The company had the common problem of coping with the massive peak demands that can swamp a casual dining and takeaway establishments.

Total Doors recently provided a solution for coolroom door access in a new food storage complex.

The Del Monte company processes fresh fruit, fruit juice and fruit cans based on mainly tropical fruits like pineapple, banana, mango, litchis, etc. The company has designed a road map for a global plant implementation of Lean & Six Sigma as part of a major improvement process which is planned to deliver substantial cost savings.

Ensuring measurement traceability and accuracy is an integral part of the quality-centric approach of Metarom, a French producer of flavours and colours for the food industry.

European agri-food company Conserve Italia is using Thermo Scientific GC/MS and LC/MS systems for fast and reliable pesticide analysis of food products. Conserve Italia processes around 650,000 tons of raw materials each year, including fruits, vegetables and tomatoes, and provides the European market with finished goods such as fruit juices, canned vegetables and tomato sauces and purees. The organisation is using the Thermo Scientific TSQ Quantum GC and TSQ Quantum Access Max triple-stage quadrupole mass spectrometers to achieve compliance with maximum residue limits (MRLs) specified for pesticides in food. By using the instruments, the laboratory has significantly increased sample throughput as well as experienced substantial time and cost savings.