Fruitful improvements in dairy hygiene
The project ‘DairyNET – Hygiene control in dairies’ was built both on common synergy tasks performed in all Nordic countries and on national research studies. The synergy tasks dealt with rapid...
View ArticleImplementing food safety and hygiene
Responsibility for safety from ‘farm to fork’ is obviously shared between farmers, manufacturers and processors, distributors, consumers and various government authorities. The perspective of the...
View ArticleWhat’s new in an old product?
Ice cream and related desserts have been manufactured for centuries, the history of which is a fascinating tale replete with old-fashioned imagery of wholesomeness, tradition, family fun and folklore1....
View ArticleWhere is the nut oil in chocolate?
Oil migration is responsible for the poor keeping qualities of many composite confectionery products with nut-based centres, coated biscuits, or nut inclusions. Quality defects arising from oil...
View ArticleCleaner greener production at Tayto Ireland
Tayto, Ireland’s leading snack food company, participated in a scheme led by the Irish Environmental Protection Agency to reduce the impact of manufacturing companies on the environment. Tayto improved...
View ArticleStatic and rotary spraying for perfect tank cleaning
In the beverage processing industry (spirits, brewing, juice bottling, dairy, etc.), cleaning-in-place is a well established technique. On a daily basis, huge numbers of small and large vessels must be...
View ArticleMultibeverage plant of the future
Hartwall Ltd is Finland’s leading beverage supplier and part of the Scottish & Newcastle Group. It has a 44 per cent share of the market through its strong portfolio of beers, soft drinks, bottled...
View ArticleWaiting for a trainer
Share the expertise Machines and Processes for Safe Food is the theme of the EHEDG seminar on September 14th at Drinktec, Munich. State-of-the-art engineering tools for hygienic design of both...
View ArticleAdding to the mix
Various ingredients have long been known to have a beneficial effect on baked loaf volume and texture. Ingredients such as fats and lipids, surfactants, oxidants and enzymes are frequently added to...
View ArticlePasta: strength and structure
Every year, in various educational institutions across the globe, students compete to design and build bridges made from spaghetti strands. In most competitions, the winner is that student team whose...
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