Further Processing

Latest article

Automation goes hand-in-hand with variety

Making large numbers of various sausages constantly at a standard quality is a complicated business. It requires continuous checking of the raw material as well as the balance between meat, fat and the added ingredients. Traditionally, the belief is that an increase in capacity goes together with making fewer types of sausages. Today, new automation technologies increase flexibility along with making a wide range of products at a high capacity.
By Wiebe van der Sluis All food retailers demand top quality products with a high level of uniformity in size and weight as well as consistency in colour and taste. They also force food... read more »

More articles

European processors aim for a sustainable future

European poultry processors gathered together last September in Copenhagen, Denmark for their annual assembly. Their common view was to make clear that poultry production in the EU is meeting the highest possible standards. As a result, EU produced meat is offering added value, AVEC says. read more >

Making coated foods demands process control

The modern consumer shows a clear preference for convenience. It combines the obvious demand for safe, healthy and tasty food with easy to prepare and variation. Food processors responded by providing a wide range of choices, including products that were given an extra flavour and a mouth-watering appearance by means of a coating. Product differentiation often increases sales but can be a burden for the food manufacturer. It demands a high level of efficiency, flexibility and above all process control. read more >

Scalding and plucking for optimum carcass quality and yield

Scalding and plucking are very sensitive processes in a processing operation. As such, specific knowledge from plant and maintenance personnel is essential. Permanent care to secure the quality and yield of the carcasses and avoid the likelihood of defects that these processes may cause is required. This will avoid important economical losses. read more >

Cone line screening: Improved yield, no bones about it!

Researchers at the Georgia Tech Research Institute perform in-plant tests of a cone line screening system. This automatically inspects for bones on the frame on the deboning line, providing immediate feedback to deboners. read more >

Focus on food safety and quality at IPE

Traditionally, poultry processing plays an important part at the International Poultry Exposition (IPE) in Atlanta, USA. Also at this year’s edition, which took place in the last week of January, much attention was paid to topics in this field. Several scientific and educational meetings focused on improving quality and food safety. In addition, so did exhibiting companies. read more >
Page 1 of 6 Next »
1 2 3 4 5 6

Upcoming events

More upcoming events >