22 07, 2022

How to Avoid Product Loss

Product loss is inevitable, but avoiding it in a high-output food production facility should be an essential goal and a critical sustainability factor of growth focused companies. Engineering and manufacturing teams are increasingly relying on several strategies to reduce food and time waste which negatively impact OEE (overall equipment efficiency). Download our free paper [...]

21 08, 2020

Quality Control for Baking Ingredients

Quality Control for Baking Ingredients What is Quality Control for Baking Ingredients? Commercial or high-speed bakeries rely on advanced processing technology and high-quality ingredients to consistently deliver delicious and nutritious baked goods to their customers. Quality control for ingredients and raw materials is an essential part of food safety and quality management [...]

28 07, 2020

Liquid Storage

Liquid Storage What is Liquid Storage? Liquid storage is an important unit operation in food processing. It encompasses storing liquid ingredients in safety vessels to protect them from microbial deterioration, dust particles and insects. Designing proper storage facilities should take into consideration factors such as the type of liquid to be stored [...]

29 04, 2020

Vacuum Cooling

Vacuum Cooling What is Vacuum Cooling? Vacuum cooling is a rapid and more efficient alternative to traditional atmospheric or ambient cooling. It is a relatively new technology based on reducing the difference between ambient atmospheric pressure and water vapor pressure in a product. By using a pump, the vacuum cooling system removes [...]

20 04, 2020

Imaging Technology for Safe, Efficient Food Production

Have you heard about Hyperspectral Imaging Technology? It combines NIR spectroscopy with imaging ability. And it helps food processing companies improve operational efficiency and reduce product recall risk through automated food analysis. The BakerGo from ImagoAI offers this technology in the form of a portable benchtop camera. Just put a sample of food on [...]

13 04, 2020

Preventing Listeria in Food Production

There’s a lot of pathogens and bacteria that can be passed on though food. One particularly big one in the food industry is Listeria, a gram positive, non-spore-forming motile foodborne pathogen. It can be especially present in ready-to-eat food production. How can you control listeria  in your food production? 1. Prevention of re-contamination: Contamination with it after [...]

4 02, 2020

Do You Have a Foreign Supplier Verification Program?

Validating kill-step reduction of Salmonella is one part of the new Federal Food Safety Modernization Act (FSMA) bakers should be aware of, but there are other provisions and requirements to keep in mind. Such as FSMA Foreign Supplier Verification Programs (FSVP), which pertains to  foods and food ingredients manufactured outside of the United States. [...]

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