Minimizing capital cost is a common strategy for purchasing packaging line equipment. But, operating costs can offset that strategy. This article details the full picture of purchasing packaging line equipment.
Tulip, one of Denmark’s leading producers of processed food for the domestic and export market, produces around 90 tons of sausages each day. A large proportion of these – about 60 tons a day – is packaged under a modified atmosphere of carbon dioxide and nitrogen to keep the product fresh and improve its shelf life. This case study shows how the company improved its efficiency by installing a Modified Atmosphere Packaging (MAP) system.
Bye-bye manual testing: Replaced by new on-line gas analyzer. This case study examines how a meat processing company made the switch from manually and randomly testing of its packages five times each day to an on-line headspace analyzer for its Modified Atmosphere Packaging (MAP) products.
In 2004, Mariscos Linamar, a Spanish seafood company, began to investigate the innovative idea of packaging a proportion of its product in a modified atmosphere, with the aim to extend the product shelf life and improve its appearance. Years of research followed. After extensive research and trials, the optimal gas mixture, comprising oxygen and carbon dioxide blended in a ratio that depends on the product and the format of the package, had been decided upon as well as the best packaging approach. This case study illustrates the process the company used to implement Modified Atmosphere Packaging (MAP) with thermosealed trays.
Hellenic Quality Foods (HQF) is a leading food company in Greece, packaged its products on trays with stretch film until early 2014. This case study shows how the company made the move to Modified Atmosphere Packaging (MAP) to improve its products shelf and extend its customer reach.
Omnibar, a small Montana-based company that produces a unique, high-nutrition food bar, was seeking new markets for the high-grade, grass-fed cattle reared on the family ranch in Montana’s Blackfoot River Valley. This case study examines how the company overcame the packaging challenges associated with its unique product.
Thousands of bins, hoppers and silos dot the food and beverage industry landscape, holding grains, sugars, malts, powders and other products. But how much product is really in those bulk solid storage systems? In many cases, companies don't know because they may or may not have level instrumentation — or if they do, the instruments may be inaccurate, broken or can’t communicate to modern supply chain management software. Modern radar level instrumentation can help.
Food and beverage facility operators are faced with numerous challenges when operating processes to meet strict regulatory requirements while producing safe products with consistent quality. Reliable pressure measurement is critical to allowing facility operators to successfully meet these challenges. This article explores solutions for condensation and calibration drift caused by CIP/SIP and other factors.
Recent advancements are making it more appealing than ever for the dairy industry to replace heat pasteurization in favor of ultraviolet disinfection to sterilize water for its production needs.
Incidents of physical contaminants in food can have a detrimental impact on brand reputation. This white paper describes the many different types of physical contamination in food and explains how they can occur. It also outlines the types of product inspection equipment that can be used to prevent foreign bodies from entering the food chain, while providing food manufacturers and processors with some best-practice guidance on how to select the right kind of equipment for the application at hand.
While compressed air might not be a listed ingredient on food or beverage packages, it can certainly have a huge impact on costs, quality, and scrap rates in their production processes. Here’s an inside look at key factors that impact pressure stability and operating efficiency, how to identify potential drawbacks in an inherited air system, and what to specify for greater efficiency in new or retrofit designs.
There are many threats to the world food supply—and once adulteration is suspected or known, global exports and the supply chain to end users can come to a halt. This paper will examine foreign object detection in adulteration events—including discussion of the particular detection challenges in finding very small contaminants such as needles and wire in a complex and fast-moving, global supply chain of perishable products.
Chelsea Milling Co., maker of Jiffy Mix baking mixes, is moving ahead with plans to spend $35 million as part of an expansion that includes the addition of a new mixing tower, according to an article in The Ann Arbor News.