Pulse width modulated flow control can be used to improve accuracy and lower operating costs in precise coating and dosing applications.

Overall equipment effectiveness (OEE) is an important tool in the food processing industry. In fact, in any capital-intensive business OEE improvement is a critical methodology to drive improved efficiency, higher quality and reduced cost.

IT packages can provide tools for production support that enable potentials for optimisation along the entire process chain to be identified prior to rectification.

The ubiquitous bar codes found on product packaging provide information to the scanner at the checkout counter, but that’s about all they do. Now there is a very tiny, very powerful alternative on the horizon.

With a continuous global effort to reduce our carbon footprint, refrigeration manufacturers are being pressured to develop more energy-efficient products.

Can a PDA (a handheld device) automate your food safety audits and replace paper forms as part of your OHS systems? Absolutely.

Ethnic and religious considerations are not the only reasons why consumers are choosing kosher- and halal-certified foods. Many perceive the extra supervision implicit in the certified foods assures higher quality and safer food products.

A 50% increase in cold storage facilities is needed in India if the country is to stop losing more than 30% of its post-harvest produce.

A report providing a detailed examination of the bakery and cereals market by region, category and maturity provides insights into the factors shaping the market now and in the future.

At first glance, you may question why a packaging manufacturer pursues HACCP certification most commonly applied to manufacturers of food.

Saxa and Skellerup have refreshed their packaging and incorporated resealability for greater consumer convenience. The new design has lead to stronger shelf presence.

Food manufacturers the world over share a common goal: the efficient production of high-quality products. Where food products are concerned, quality, freshness and waste minimisation take on additional importance.

In Zeebrugge, Belgium, Gastro Fish has opened a new 4000 m² production facility to process fish for European and international consumers.

From the harvest to their marketing, vegetable products suffer damage produced by the triggering of a series of processes that tend to negatively affect their quality. This tendency can be modulated by a number of control techniques for the surrounding conditions of the products, mainly the storage temperature, the relative humidity and the composition of the surrounding atmosphere.

Health-conscious consumers are driving the demand for products that aim to promote better health, increase longevity and prevent the onset of chronic diseases.