FOOD MANUFACTURING GUEST CONTRIBUTORS

  • Microbiologist Develops Improved Technology For Poultry Food Safety

    One Friday evening in the spring of 2019, Abhi Upadhyay, assistant professor of food microbiology and safety in the Department of Animal Science, found himself watching a video showing microbubbles for pet care and grooming. He started thinking about using this technology for food safety and spent the weekend researching its potential, current state of the field and appropriate grant opportunities.

  • Best Practices For Conducting Virtual FAT’s In Food Manufacturing

    When the COVID-19 pandemic hit, it became critical that manufacturing plants remain open and operating to provide essential items such as food, beverage, sanitation supplies and more to consumers. New practices were put into place to ensure the safety of all and maintain efficient, effective operations. A critical aspect of keeping up with consumer demand has been the testing and acceptance of new equipment. With consumer packaged goods (CPG) companies reluctant to bring suppliers into their facilities and service technicians limited in their ability to travel due to COVID-19 protocol, the industry has had to get creative to complete the process.

  • Meat Processing Companies: Benefits Of Electrocoagulation

    While vegetarianism and veganism have both grown in popularity in the past decade, vegans and vegetarians combined are vastly outnumbered by people who love meat. In the United States, where we have hot-dog-eating contests and food-eating challenges, we consume a lot of meat of all types. Therefore, meat-processing water treatment is required to package and process these foods within the U.S. and across the world.

  • Treating Food Wastewater Efficiently Using Jet Aeration

    Food processing is a water-intensive process, and its wastewater byproduct is typically high in volumetric daily flow and also biochemical and chemical oxygen demand (BOD and COD), organics, and nutrients. Consequently, significant on-site treatment and resources are necessary.

WHITE PAPERS

  • Depositing - The Future Of Hard Candy
    5/3/2021

    ard candy depositing is a process that has developed and grown rapidly over the last 20 years. Deposited hard candies and lollipops are now produced in every major confectionery market around the world by manufacturers ranging from regional specialists to major multi-nationals. This paper will review the basic principles of depositing and discuss the fundamental aspects of design that should be considered when engineering a complete depositing solution.

Plant-Based Foods: Meeting The Challenges Of Innovation And Food Safety

Physical contaminant prevention is important and therefore is part of every food safety plan; that is not likely to change. But what is continuously changing is the addition of  new, innovative food products that require consideration of the most appropriate food safety inspection solutions. One of the fastest growing areas of innovation is plant-based proteins. Read more about this trend and how product inspection programs can adapt.

Air Quality And Air Treatment In Compressed Air Systems

Compressed air quality is mission critical in manufacturing. When determining the right air treatment components for a compressed air system, there is a great deal to keep in mind. In this paper, we discuss compressed air quality and how it impacts operating costs and production. We also outline information about designing a compressed air system for maximum effectiveness while minimizing costs. We will also discuss energy benefits where it applies.

Condition Monitoring In Consumer Products Plants

Now is the time to start your IoT journey.  The trend toward digitalization of the world’s industrial plant facilities is already in motion and companies must get started quickly to remain profitable and competitive.  Now operators can connect, collect and analyze data from aging as well as leading infrastructures to immediately monitor machines in one centralized location.

Three Ways Food And Beverage Executives Will Use Iot Data To Gain A Competitive Edge

Food and beverage producers face fast-changing consumer preferences, variable costs with ever-tightening margins, increasing regulatory demands, aging infrastructure and upstart competition. Cloud-based and Internet of Things (IoT) operating systems can help drive a low-risk, cost-effective, digital transformation to address these challenges. Comprehensive asset data collection and analysis can boost productivity, track-and-trace visible and close-loop product design to increase innovation rates. 

APPLICATION NOTES & CASE STUDIES

  • Water Quality Monitoring To Ensure Consistent Product Quality
    3/17/2021

    A vineyard in California's Central Valley that grows grapes, almonds, and a variety of other crops faced a number of issues including the inability to obtain real-time insight into Nitrates and Boron from their groundwater supply; the need to generate the correct mixture of surface water and groundwater to protect crops agains excess fertilization.

PRODUCTS & SERVICES

Thermo Scientific™ AerosolSense™ Sampler Our new pathogen surveillance solution delivers timely and highly reliable insight into in-air pathogen presence so you can monitor and improve your facility safety protocols. Highly sensitive and stable aerosol collection and separation technology.

Schenck Process Group Baker Perkins’ TruClean™ sheet forming and cutting lines handle a wide range of dough types to produce laminated and/or sheeted cookies, crackers and snacks.

The TruClean™ Frozen Dough Line is a high-output modular system producing every type and size of cookie dough piece for bake-off operations. It combines exceptional reliability, fast changeovers, accurate weight control and excellent hygiene standards. High production rates are maintained while keeping operating costs low.

The TruClean™ Wirecut brings automation and flexibility to the production of wirecut cookies and bars. Best-in-class weight control is achieved through die and filler block technology unique to Baker Perkins wirecuts.

The TruClean™ 390 Rotary Moulder produces a full range of soft-dough moulded crackers and sandwich cookies. It has been designed to meet all the latest industry guidelines on hygienic design. Efficiency, reliability and low cost of ownership maintain the strong reputation of Baker Perkins in these areas.

Schenck Process Group Baker Perkins offer complete, fully-automated systems for mixing, cooking and applying coatings to breakfast cereals.

The Schenck Process Group Baker Perkins modular ServoForm™ depositing systems comprise a depositor head with a specified starch-free mould set and cooling tunnel, alongside stick placement options for lollipop production.

Versatile, high output food extruders. The Schenck Process Group Baker Perkins’ versatile SBX Master™ twin-screw extruders provide continuous production at outputs from 250 to 2,500kg/hour, depending on formulation.

FOOD ONLINE CONTENT COLLECTIONS

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In this free collection of articles, you’ll find articles on four different types of inspection systems and how they work to keep food safe. Further, these articles will explain the creation of food safety and quality programs and how the four types of technology are used to bolster these programs.

More Content Collections

FOOD INDUSTRY INSIGHTS

  • Filtration is very important for many commercial/industrial process water & wastewater reuse applications. In reality, pumping wastewater from somewhere like a refinery, food/beverage, textile or oil produced water application requires pre-filtration due to high amount of suspended solids in these typical applications. In fact, there are typically several filtration and treatment steps in these applications to ensure that the treated water meets the required discharge or reuse standard. In addition, filtration in water treatment ensures reduced operating cost on downstream polishing water treatment systems.

  • With a global population of over seven billion people, there are hundreds, if not thousands, of companies in the world that produce the food and beverages that are needed to meet this global demand. These companies require massive amounts of water to produce their products, and those products result in equal amounts of wastewater. It’s simple enough to just discharge the wastewater into a nearby stream or surface water source and be finished with it. However, with constantly changing environmental regulations and pressure to be more environmentally conscious, food and beverage companies face increasing requirements of beverage and food wastewater treatment.

  • One Friday evening in the spring of 2019, Abhi Upadhyay, assistant professor of food microbiology and safety in the Department of Animal Science, found himself watching a video showing microbubbles for pet care and grooming. He started thinking about using this technology for food safety and spent the weekend researching its potential, current state of the field and appropriate grant opportunities.

  • When the COVID-19 pandemic hit, it became critical that manufacturing plants remain open and operating to provide essential items such as food, beverage, sanitation supplies and more to consumers. New practices were put into place to ensure the safety of all and maintain efficient, effective operations. A critical aspect of keeping up with consumer demand has been the testing and acceptance of new equipment. With consumer packaged goods (CPG) companies reluctant to bring suppliers into their facilities and service technicians limited in their ability to travel due to COVID-19 protocol, the industry has had to get creative to complete the process.

  • While vegetarianism and veganism have both grown in popularity in the past decade, vegans and vegetarians combined are vastly outnumbered by people who love meat. In the United States, where we have hot-dog-eating contests and food-eating challenges, we consume a lot of meat of all types. Therefore, meat-processing water treatment is required to package and process these foods within the U.S. and across the world.