Today, consumers are very much aware of food additives, which in their eyes are equal to chemical or synthetic components, even though many additives holding e-numbers are actually natural ingredients. To meet the consumer’s demand for leaner label products, Palsgaard has developed a new series of emulsifier and stabilizer blends for ice cream which reduce the e-numbers from the common 3 - 5 to only 2 or even 1 e-number without compromizing the quality of the ice cream.
Protecting your brand in the marketplace is one of the most important functions a food manufacturer performs. But all the investment to establish a reputation for product quality could be lost in the event of one safety recall.
A variety of reasons lead companies that pack food to invest in X-ray inspection systems. Some see them as an essential tool for managing risk, others believe they will help improve quality, and yet others see them as a marketing tool for managing their own reputation.
Consumer safety has always been a primary concern for food processors. However, the recent enactment of the Food Safety Modernization Act (FMSA) has turned the intensity up even higher. (FSMA shifts federal regulator focus from responding to food contamination issues to preventing them.)
X-ray technology is becoming increasingly important in the food industry. For level and foreign objects control of their products, the Theo Muller group installed X-ray systems of the OCS Checkweighers GmbH, Kasierslautern. This means an important contribution in terms of consumer safety. Read about it in this case study.
Throughout the process industries, rotor/stator mixers are widely used in the preparation of emulsions – from cosmetic creams to pressure-sensitive adhesives and specialty coatings. Available in batch or inline configurations, these mixers are comprised of a rotor that turns at high speed within a stationary stator.
The dispersion of certain powdered solids such as xanthan gum, guar, carrageenan, carboxymethylcellulose (CMC), alginates and other thickeners into a liquid phase are particularly difficult because they resist wetting out. When mixed with a traditional turbine or paddle agitator in a kettle, they float stubbornly for hours on the surface of the batch.
Recent advances in mixer and blender designs have contributed to the growing success of food companies, meeting their requirement for consistency and developing new products while also lowering production costs.
Compressed air is used in a broad range of applications in the food processing industry such as mixing of ingredients, cutting, sparging, drying of product,transporting/propelling product through processing systems and packaging of final product.