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ON DEMAND: From warehousing to transportation, getting products to customers is becoming more complicated in the dairy industry. Challenges such as capacity constraints, the driver shortage, and end-to-end visibility, as well as more stringent regulations and a growing appetite for a greater variety of products is increasing complexity at an exponential rate. In order to meet these rising demands and get goods from the farm to the processing plant and you customer’s fridge, you need innovative solutions to increase operating efficiencies and lower costs.
ON DEMAND: 58% of food producers worldwide have been affected by a recall in the last five years. Do you know how much you’re spending on food safety and quality? From appraisals and prevention to managing production failures and product returns, the costs can add up quickly – and often aren’t measured. Poor product quality and safety issues impact not just the bottom line but also a brand’s reputation with retailers and consumers.
ON DEMAND: Membrane filtration is widely used for concentration of fermented milk to produce Greek style yogurt. The use of ceramic, spiral and plate & frame systems can be used for concentration.
ON DEMAND: There are many factors that dictate the temperature at which you should operate your filtration system. Product quality could be driving you to run a cooler temperature as higher operating temperatures can give way to bacteriological issues and chemical interactions that induce fouling of the membranes.
ON DEMAND: Reverse Osmosis, Nanofiltration, and Ultrafiltration membranes are used in the food and beverage industry for a variety of applications. Reverse Osmosis can be used to concentrate or de-water process streams. Nanofiltration membranes are designed specifically for separation of divalent anions and / or organic molecules from monovalent salts and lower molecular weight organics. Ultrafiltration can be used to concentrate high molecular weight compounds.
ON DEMAND: This presentation will dig into the advancements in membrane cleaning programs that help processors manufacture dairy ingredients that meet increasingly stringent global specifications while achieving excellent membrane system productivity.
ON DEMAND: Membrane programs in the age of FSMA require increased vigilance to maintain the safe production of food products. Under FSMA a company must do a risk based analysis to identify potential hazards. Within the new Food Safety Plan, preventive controls must be in place to manage those risks.
ON DEMAND: Deposit formation by biopolymers such as proteins or polysaccharides on membranes causes significant reductions in flux and transmission of components, irrespective of reverse osmosis, nano-, ultra- or microfiltration applications. Crossflow conditions are meant to minimize deposit formation, but cannot prevent the deposition of material sufficiently. Part of the reason is the inconsistent transmembrane pressure along the flow path across a membrane module with a high transmembrane pressure at the module inlet and a gradient towards lower pressures towards the module exit.
ON DEMAND: Foods that can tout clear benefits for health and wellness continue to be of strong consumer interest. While there are many food protein ingredients available, whey protein ingredients have scientifically established and consumer accepted nutritional benefits that have been featured in a wide range of health and wellness whey protein enhanced foods and beverages.
ON DEMAND: In recent years, the cultured dairy product space has been awash with innovation. New formats, flavors and even convenience-minded packaging are adding excitement to the category — and paving the way to a bright future.
