An Introduction to 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…Details
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…Details
Find your method to match the results of the drying oven This document offers ready-to-use methods for a selection of samples and provides guidance on how to develop a method for your specific sample to match the results of the drying oven. Begin to save valuable time whilst ensuring reliable moisture results and compliance to…Details
Salt is an essential ingredient in many processed foods and therefore the salt content of products often needs to be determined as accurately as possible.
This guide will give you insights into the different methods of salt determination, e.g. titration, loss on drying. It also includes insights into the determination of the salt content in selected food items and some tips and hints on how to improve measurement techniques for easier working procedures and more accurate results.
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.Details
Each year over 5,000 injuries in food and drink manufacturing are reported to the Health and Safety Executive (HSE) in the UK alone. Although this figure is high, workplace injuries in this industry have almost halved since the ‘A Recipe for Safety’ initiative was introduced in 1990. Whilst this is a considerable improvement, the food and drink manufacturing sector still has a lot to do to reduce injury rates in the manufacturing sector as a whole.Details
Optimizing Workplaces and Workflows The successful implementation of ‘Lean Manufacturing’ in several fields has inspired many businesses to adopt this model in laboratories as well. This checklist is an easy approach to help you develop your lab into a Lean LAB. A Lean Laboratory approach can deliver significantly increased productivity, reduced lead times, lower costs,…Details
The “Essential Measurement Techniques” Guide supports lab operators to recognize and avoid potential error sources and ultimately increase laboratory efficiency. Experience shows that modern, well-developed balances and analytical instruments do the most to promote ease of use, operational safety and accurate results. However, even with state-of-the-art solutions, practical know-how is still required for users to…Details
Product recalls can be devastating to a brands reputation. Luckily, there are steps that can be taken at an early stage in the production and planning process to help reduce the risks of a recall. The eBook “5 Ways to Reduce the Risk of Recalls,” discusses the top 5 causes of recalls and provides bakery…Details