Sensor Technology has launched a range of non-contact torque sensors based on a full four element strain gauge bridge design.
Teralba Dimpleflo dimpled cross-section heat exchanger is designed to break up laminar flow.
Researchers develop a meat analogue using fermented okara (soy press cake), which is claimed to be nutritious with less salt and saturated fats than real meat.
Researchers have found that a chemical from a Japanese plant could take the place of the nitrite preservative in cured meats such as bacon and sausages.
Validated and standardised analytical methods via a national reference laboratory have been developed in Germany for detecting food additives and flavourings.
Researchers have developed a method of printing and cooking food using blue lasers.
The methodology can be used to analyse the flavour profile of cocoa from any point in the supply chain, from cocoa bean to chocolate bar.
Two KHS Group canning line projects designed to focus on a streamlined layout and production design will act as a role model for all of Carlsberg's Chinese factories.
The cooling system increased production of baked goods by 70% at the UK bakery.