Category: Processing
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Frozen food inspection tightens as speed, density, and cold converge. Adam Green, Market Manager at Mettler-Toledo Safeline X-ray, explains how x-ray systems handle overlapping products, thawing risks, hygiene demands, and false rejects on frozen lines.
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King Charles visited Greencore’s Warrington site to examine waste reduction. The visit highlighted how spare capacity, surplus ingredients, and redistribution partnerships are being used to convert potential waste into additional meals.
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A major JBS strike is disrupting US beef processing capacity. The walkout at Greeley adds labour pressure to a market already constrained by tight cattle supplies and high retail prices.
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GEA is expanding dairy AI development with a Belfast lab. The new site adds 20 R&D roles around CattleEye and DairyNet as the company deepens software capability in digital herd management.
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FPS widens utilities engineering reach through a new QES partnership. The deal adds ventilation, MEP, refrigeration, and process-piping design capability to its food processing portfolio.
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PSB has highlighted moisture separation systems for process gas streams. The range combines centrifugal and mesh-based designs aimed at removing liquid water and oil aerosols where compressed air and gas quality affect hygiene, utility performance, and product integrity.
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Aston and Mondelēz are moving membrane science into confectionery R&D. Their new partnership will test filtration methods that use taste receptor proteins to capture aroma compounds or remove bitter notes during production, including potential high-cocoa chocolate applications.
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Lallemand has launched a fermentation-derived vanillin ingredient for foods. The new Hevani product targets bakery, dairy, confectionery, and cereal applications with natural status in the EU and US.
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Hapman is highlighting a feeder for controlled ingredient dosing applications. Its PosiPortion system combines gravimetric or volumetric operation, flexible-wall hopper design, and quick-clean construction for food plants handling powders and granules.
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Satiety begins before eating and extends long after digestion begins. Karsten Smet, CEO of ACI Group, explores how aroma, food structure, protein, and fibre influence appetite regulation and why formulation strategies increasingly focus on designing foods that trigger earlier and longer-lasting feelings of fullness.