Glanbia Nutritionals has leveraged its existing cheese production of roughly 1bn lbs per year and freeze drying capabilities to create a freeze dried cheese, which it says will help open up new markets for the company.
Kerala-based botanicals major Arjuna Natural Extracts will launch a range of preservatives that the company says will appeal to the clean-label food fixation of millennials by combining herbal extracts with advanced technologies.
The Ohio State University will host the 2014 International Nonthermal Processing Workshop with the theme “Nonthermal Processing Systems for Healthy and Sustainable Foods” on October 21-24, sponsored by Avure Technologies and Multivac.
Kraft Foods is removing the artificial preservative sorbic acid from some of its individually wrapped Singles slices in the latest of a series of moves by major food producers to clean up their labels.
Dairy processing firm Gay Lea Foods is testing Radiant Energy Vacuum (REV) dehydration technology from Canadian company EnWave to create dried dairy products.
A unique two-in-one cryogenic freezing system offers cost savings and optimises efficiency, while its versatility allows producers to adapt to changing market demands, said manufacturer Air Products.
Danisco says it will move ahead with research into more cost effective dehydration of cultures and probiotic products as part of a new collaboration to test if commercial development of such systems may be feasible.
A matrix of sucrose, gelatin and gum Arabic can successfully
encapsulate citrus flavours, and offer potential as a cheaper
alternative to pure gum Arabic for the process.
Vitiva is introducing a new variant of its Inolens rosemary extract
aimed at boosting stability of carotenoids and other natural
colourings, without the need for synthetic preservatives.
Wild has acquired an Italy-based machine manufacturer and plans to
leverage the purchase by developing a new plant for the aseptic
filling of spouted pouches.
High pressure processing is emerging as one of the prime
technologies food producers are using to extend the relatively
short shelf life for their chilled products, reports Ahmed
ElAmin.
UK-based freezing specialist Asymptote has discovered a technique
to prevent unsightly sugar bloom from spoiling food products and
manufacturers' profits, writes Anthony Fletcher.
China has become the second largest importer of packaging machinery
in the world, a topic that will be highlighted this week at
Interfood Shanghai 2004.
A scientific breakthrough from freezing specialist Asymptote has
been granted a European patent, opening the door to the
multi-billion pound frozen food market, writes Anthony
Fletcher.
A US company that manufactures and markets preservative
technologies has unveiled a new natural preservative designed for
orange and other fruit drinks.
Xi'An Green Freeze Dried Product is a small China company producing
freeze dried ingredients. Having built up its business entirely
from exports it is now eyeing the Eastern European market, but the
domestic market is still some...
A review to help chilled and frozen food companies to identify and
potentially exploit new technologies for the rapid cooling of foods
has been launched.
The Classica Group believes it has successfully demonstrated the
effectiveness of its microwave pasteurisation technology for
extending the shelf life of packaged fresh waffles and french
toast.
In 1926, the Commonwealth Government created the Council for
Scientific and Industrial Research, the body that later became
CSIRO. To commemorate the 75th anniversary of this event, several
functions were held throughout Australia...
