It will take every tool in the box to combat the effect of climate change on cocoa production, warn industry experts following the publication of research into the impact of rising temperatures on farmers in West Africa.
High seal integrity without the need for extra closing aids, easy opening and energy savings in production are benefits claimed by Sudpack for its resealable tubular bag launched at the recent Interpack trade show.
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.
Researchers at the University of California, Davis have identified
the genes responsible for providing frost tolerance for wheat,
giving plant breeders hope that damage resulting from wheat frost
could soon become a thing of the past.
Global lubricant supplier Anderol says it has developed an oil
capable of working in temperatures above 450 degrees celsius
specifically to prevent corrosion in a number of baking appliances,
but industry opinion is split over how...
Shell Lubricants has developed a new food grade heat transfer fluid
- Shell FM Heat Transfer Fluid 32 - designed to help food companies
meet the extreme operating temperatures of heat transfer systems
and reduce the risk of oil contamination.
DeltaTrak, a manufacturer of portable test instruments for the
food, drink and other industries, has launched the Waterproof
ThermoTrace, an Infrared thermometer specifically designed to
measure a variety of liquid applications.
DeltaTrak, a leader in the manufacture of portable test instruments
for the food and beverage and other industries, has launched the
ThermoTrace Mini Infrared Thermometer, Model 15031, designed as a,
lightweight surface temperature...
DeltaTrak, a manufacturer of portable test instruments for the food
industry, has launched a new Pen-Type Thermo-Hygrometer with
several improvements such as a broader temperature range and
improved sensor design for faster response.
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.