Powder Processing Solutions for plant-based Protein in Research & Development

The increasing demand for plant-based protein in the last years activated research and industry to find reliable food solutions for the market.

PROCESSING OF PASTEURIZED MILK

The pasteurized or market milk refers to fluid whole milk that is sold to individuals usually for direct consumption.

Peel-off Made Easy-in Any Case

• Among thermal adhesive bonds, the new 42Rpp adhesive, which replaces the 42R, ensures an easy peel-off– without impairing the thermal reaction. • The 42Lpp peel-off adhesive, on the other hand, delivers best results on particularly critical surfaces such as glass, metal and plastic. • If necessary, the 42X adhesive provides an easy peel-off even on unusual label materials without leaving any residue – thus allowing for maximum flexibility.

Recent Advances in Dehydration of Fruits and Vegetables

Drying is the oldest method of food preservation.

New Digital Sorters for Gummy Candies Introduced

Key Technology, a member of the Duravant family of operating companies, introduces VERYX® digital sorters for gummy candies.

Science of Pickling, Explained!

The science of food preservation is as old as mankind.

Let food be your medicine AMLA (Indian Gooseberry)

“Load yourself with Vitamin C and not Stress”

Smart Skins For Classic, Vegetarian And Vegan Sausage

According to Innova Market Insights, snacking will continue to be one of the leading trends in the food industry.

Reducing The Risk Of Recalls

With research showing that only 21 percent of all product recalls over the last decade were detected by the company themselves, it is more important than ever that food and beverage manufacturers review and prevent contamination and mislabeling. Here, Darcy Simonis, group vice president, food and beverage at ABB, explores the rise of recalls and what food companies can do to mitigate this alarming trend.

The Rising Importance Of Superfoods

Firstly, let’s address the elephant in the room. Statistically, 95% of the global population is unhealthy.

Launch Success For Mettler Toledo's Innovative General Purpose X-Ray System

METTLER-TOLEDO’S NEW X34 X-RAY INSPECTION SYSTEM PROVIDES PRECISE, EASYTO-USE AND RELIABLE PRODUCT INSPECTION AT AN AFFORDABLE PRICE POINT, WITHOUT COMPROMISING ON PERFORMANCE.

Successful Automated Sorting At Swizzles Confectionery

Swizzels Matlow, a family business that produces sugar confectionery in the United Kingdom, has chosen TOMRA’s Nimbus optical sorter to automate the sorting process of its ‘Drumstick Squashies’ in order to meet fast-growing demand while ensuring the consistently excellent quality of the product.

Healthier Snacks Through Fiber Enrichment

PREBIOTIC DIETARY FIBERS OFFER ADDED VALUE THANKS TO THEIR POSITIVE EFFECTS ON HEALTH AND WELL-BEING

Combating Food Waste With Leak Detection

In India, up to 40 percent food is wasted annually according to a study conducted by the United Nations Development Programme. It is alarming to hear about such figures.

Your Milk Is Largely Safe

FSSAI SURVEY SHOWS THAT WHILE MILK IS LARGELY SAFE, CONTAMINATION DUE TO AFLATOXIN M1 AND ANTIBIOTIC RESIDUES IS A MORE SERIOUS PROBLEM THAN ADULTERATION AND THE QUALITY CONCERNS PERSIST.

World's 1st Zero Waste Bean To Bar Chocolate Is Proudly Indian!

FOR SO LONG WE HAVE BEEN HEARING THE TERM ZERO-WASTE BEING USED IN THE CONTEXT OF FASHION AND BEAUTY PRODUCTS, BUT NOT FOR CHOCOLATES.

How Global Exporters Are Keeping Up With Demand

Regardless of whether Venetian explorer Marco Polo really was the first to introduce pasta to Italy in the thirteenth century, food has been exported for thousands of years. For example, the UK has become heavily reliant on imported goods. In the first half of 2018, it imported £23 billion worth of food, with a proportion of five billion pounds of imported meat. In most towns, there is a corner shop that sells imported foods and supermarkets now have ‘world’ food aisles. With a rise in demand for globally imported foods, how do food manufacturers keep up with the demand for exported produce? Here, Darcy Simonis, industry network leader for ABB’s food and beverage segment, explains.

Creating High Protein, Low Net-carb Bakery Products

The high-protein, low-carbohydrate diet trend shows no sign of slowing as consumers continue to look for ways to support their weight loss by consuming lower “net carb” foods.

Seasonings & Spices

Food is one of the most basic needs as a human being, and when compared to other species we do not consume food just for survival.

Properties And Applications Of Whey Proteins

The milk proteins that remain after the isoelectric precipitation of caseins are called whey proteins, accounting for around 20% of total bovine milk proteins.

Sustainable Food Waste Management

The Industrial revolution and economic growth have changed the pattern of living in India significantly.

New And Emerging Players To Bridge The Gap In Supply And Demand For Halloumi Cheese

This study delivers vital insights on the halloumi cheese market in its published report, titled “Halloumi Cheese Market: Global Industry Analysis, Size, Share, Growth, Trends and Forecast, 2019-2029”.

Utilization Of Lipids In Food Processing

Implications on Human Health

Aspects Of Dairy Packaging

Milk is an adjective for India. It is on records that India holds the position of the world’s biggest dairy industry.

A Microbiological Perspective On Significance Of Packaging In Food Safety

The product quality and shelf life of packaged foods can be affected by the appropriate selection of packaging materials.

Design Of A World Class Food Factory

Food is key to the sustenance of life.

Non-Thermal Food Processing

Abstract Food is the necessity of all the creatures on earth but the human body cannot digest many raw foods. The processing and preservation of food is done for long storage and convenience. Processing involves drying, dehydration, heating, cooking, solutes addition, concentration and freezing. Somehow all the processing affects the texture, nutrition and sensory characteristics of the food. The heating depletes the nutrition of the food. The impact on protein and texture is reported. The state of food is changed in drying and dehydration. Though drying is one of the best ways to preserve food for the longest time, the impact is great on the food structure and nutrition. Consequences of thermal processing and increase in health concern from consumer fetched the researchers concern towards the novel processing where the preservation can be done without affecting the food quality. Several new food processing and preservation technologies have been investigated by the researchers which have expected potential to inactivate micro-organisms named as non-thermal processing technologies.

Healthy And Delicious: Ingredients For Added Value Snacks

SNACKEX 2019: Functional grain ingredients from GoodMills Innovation enable food products with bonus health benefits

Technologies For Wastewater Treatment

Water scarcity, related abstraction costs, wastewater pollution hazards and stringent regulatory norms for discharging wastes has driven treatment of wastewater globally across municipal and industrial sectors for several decades.

Health Breads Are Changing The Face Of Meals In Urban India

With around 1.5 kg to 1.75 kg being consumed per capita in various zones in the country, availability of an extensive variety in bread categories is changing the appearance of everyday meals in India.