Lyco Manufacturing has released a cooking system that helps food manufacturing operations recapture heat and water from cooker overflow in pasta, rice and vegetable processing.
UK firm Starfrost has defended traditional freezing methods against claims by cryogenic freezing proponents that they have greater environmental impact and are less efficient.
Infrared ovens, reflective coatings and phase-change materials for freezing hold promise for improved energy efficiency in the baking industry, says the American Bakers Association (ABA).
Bakery firms can cut costs with a new system that reuses hot gases emitted from ovens to heat and make water for an entire production facility, head of WP Green says.
US food safety researchers are exploring the combined use of infrared and hot air as a tool in the pasteurisation of almonds – a method to prevent potential Salmonella contamination.
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.
Post-baking dryers that use radio frequency energy to heat and dry the moist areas of biscuits, cracker, and snack food are said to boost output by 30 per cent.
A “revolutionary” non toxic, water-based refrigerant is at the heart of a new absorption system that uses lost heat from baking ovens to power freezing units to temperatures as low as -10C.
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.
Stephan Machinery claims that factors such as sustainable food production and energy efficiency are driving equipment development at the Germany based company.
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
manufacturer.
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
Fletcher.
Azdel is currently evaluating the potential advantages of the Cage
System, an innovative, high-speed and cost-effective composite
moulding technology for use with its own composite materials.
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.
