Make Sure Your Food Is Always Fresh

30% of all food produced worldwide occuring along the value-added chain “from farm to fork” is wasted every year. This corresponds to a staggering 1.3 billion tonnes. When it comes to fruit and vegetables, the loss rate is particularly high, amounting to almost 50%. It is critical that this amount is reduced to meet the…

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From Plastic to Pasta

When Pasta Straws Save the Oceans But Pose a Potential Risk for People 500 million plastic straws are being used in the U.S. every day. That equates to an average rate of 1.6 straws per person per day. ¹ While individual straws are relatively small, the amount of waste they create really adds up. There…

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Regulation 638 and your Records

Regulation 638 – what does this practically mean for your food business? In response to the Listeriosis outbreak, it is obvious that the government should each by implementing more stringent legal requirements for food businesses. The new hygiene regulations R638 which were published in June 2018 are one of these legal mechanisms. These hygiene regulations…

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Selecting the Right Product Inspection System for Your Application

A Primer on the Differences between Metal Detection and X-ray Technologies For decades, product inspection for food has incorporated two main technologies: Metal Detection (MD) and X-ray (XR). Both technologies have been integrated into quality control protocols for food manufacturers around the world. Through the years there have been enhancements to both technologies to improve…

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Sugar Content Determination Guide

The Ultimate Sugar Content Determination guide reviews different methods of sugar content determination using refractometry, density, titration, spectrophotometry and moisture analyzers, depending on the product and requirements. In today’s largely consumed sweetened foods and beverages, sugar concentration ranges from very low to high depending on the purpose of its addition. The exact sugar content is…

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Some Insight Into Food Fraud

Food Fraud is not something new and has been reported since the 1820’s. What is new is the scale and lengths to which people will go to commit this fraud for their own financial gain. This is why food fraud is also known as EMA or economically motivated adulteration. It is all about how much…

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Overcoming Meat, Poultry and Seafood Production Challenges

Meat, poultry and seafood manufacturers face many pressures on their production lines. Maintaining a hygienic production area, adhering to stringent regulations and standards and maximizing uptime are just some of the key challenges in the industry. Having a robust metal detection program in place can help relieve some of these pressures. Here we look at the top five challenges that meat, poultry and seafood manufacturers face, and how these can be overcome whilst efficiency.

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