Category: Topics
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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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Energy efficiency is rising on food plant engineering agendas. Processors are looking beyond component ratings and focusing more closely on pumps, thermal control, digital monitoring, and system-level performance.
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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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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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The BPA is pressing Brussels on oxo-plastics policy once again. Its submission to the Commission’s Single-Use Plastics Directive review asks policymakers to distinguish oxo-biodegradable materials from oxo-degradable plastics already covered by the ban.
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Bakers Basco is digitising bakery-equipment recovery operations across the UK. Intel 360 gives investigators mobile case logging, faster stakeholder alerts, and cleaner operational data as the organisation steps up protection of reusable baskets and dollies.
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FSA and FSS have mapped emerging food technology priorities. The report highlights near-term regulatory pressure points across novel proteins, fermentation, closed systems, and new ingredient pathways.
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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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Lecta has moved its food packaging portfolio to no-PFAS-added status. The change spans packaging papers, labels, bags and barrier grades ahead of EU rules taking effect from 12 August 2026 on PFAS in food-contact packaging.
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Cleanability is becoming central to food equipment buying decisions today. As labour shortages and tighter sanitation demands reshape food production, hygienic design is moving from compliance detail to operational priority.