Linde Gases has launched a new high-capacity compact cryogenic spiral freezer designed to boost frozen food productivity, reduce the amount of liquid nitrogen used in the freezing process and lower maintenance and sanitation costs.
Researchers have hit upon a way of modifying the production of potato chips (crips) to ensure a reduction of the amount of oil in the final product, which is good news for a snack industry focused on improving the health profile of their products.
Europe-based Imtech is set to boost its expertise as a technical service provider for food and beverage processors with a specific focus on the heat and energy efficiency needs of Scandinavian manufacturers.
Using electrical equipment more precisely could help frozen food companies shave up to 15 per cent off their electricity bills, according to a new report from the British Frozen Food Federation (BFFF) in association with the Carbon Trust.
A new roll-out from US company Radio Frequency seeks to control pathogens in flour through an energy-saving macrowave pasteurisation system that also minimises the heat impact on the bulk food material.
A recent development in compound dryers for metallic beverage
packaging can allow processors to reduce floor space and improve
energy efficiency in their production lines, according to its
A new environmentally friendly form of insulation for packaging and
freezing applications provides between five and seven times the
insulation capacity over current technologies, writes Anthony
Elenka, an Italian manufacturer of hand-made ingredients for the
confectionery, dairy and bakery industries, has invested in new
production technology from Germany's F.B.Lehmann to help counter
fat separation and improve the...
An EU-funded research project is underway to develop more accurate
models of microbial reductions during surface pasteurisation of
foods. The project is specifically looking at High Temperature
Short Time processing.