Articles
Welding and hygiene in the food and beverage industry
The hygienic requirements of the food and beverage industry place high demands on the welds that hold tanks, pipes and vessels together. [ + ]
From plate to podium: what does it take to fuel Olympic athletes?
Just over a week into the Olympics, most of those watching the events have had at least one moment of awe about the feats of athleticism on display. We all know that competing at the Olympics is the end product of years of training, but how much fuel do elite athletes need? [ + ]
Controlling Easter egg and moulded chocolate thickness
A new theory and a simple fabrication technique may help chocolate artisans create uniformly smooth shells and precisely tailor their thickness. [ + ]
Keeping control of ice-cream colour
Colour and appearance play a huge role in the way consumers select their ice-cream, and at the world's sixth-largest ice-cream plant they have turned to spectrophotometry to ensure colour consistency. [ + ]
Make a splash at the drinks industry show
This November, visit the Drinks Industry Show to experience the latest in beer, wine and spirits from across the globe. All areas of the drinks industry from producers, through distributors to buyers will find the latest information and trends in wine, beer and spirits. The trade-only event will reconnect producers and distributors of alcoholic beverages with buyers. [ + ]
Printing the meal not the menu
The latest kitchen appliance under development is a 3D printer that can print and then cook the food. [ + ]
A fresh approach to modernising IT in the food and beverage industries
The world of ERP has changed significantly over the last few years — is it time for a rethink about your IT systems? [ + ]
Selecting the best heat exchange solution for food pasteurisation
The texture and viscosity of food is not only an important quality parameter, it also influences how food behaves during production and processing. [ + ]
Are your cleaning tools clean?
Cleaning tools do not only have to be able to do the cleaning job, their design must be such that they cannot harbour and spread pathogens. [ + ]
Stopping biofilms before they start
Slimy biofilms are a perfect environment for microorganisms — here, protected against external influences, bacteria can grow undisturbed. They can be the food processor's scourge as eliminating biofilms can be quite difficult. Much better to stop them forming in the first place. [ + ]
Heat process adds weeks to the shelf life of milk
The shelf life of milk can be extended by several weeks by rapidly heating and cooling it, US researchers have shown. [ + ]
Getting fresh
Freshness is one attribute that will always attract ready meal consumers. [ + ]
Ten facts you need to know about the chicken and eggs on your table
Debunking the the myths around eating chicken. [ + ]
Monitoring feed magazines for carton blanks
In recent years, intelligent sensor and control solutions have made it possible to achieve both productivity and safety. [ + ]
Why you don't want to be involved in a food safety scare
Nothing can send you broke faster than a food safety crisis. [ + ]
