Minimizing capital cost is a common strategy for purchasing packaging line equipment. But, operating costs can offset that strategy. This article details the full picture of purchasing packaging line equipment.
Tulip, one of Denmark’s leading producers of processed food for the domestic and export market, produces around 90 tons of sausages each day. A large proportion of these – about 60 tons a day – is packaged under a modified atmosphere of carbon dioxide and nitrogen to keep the product fresh and improve its shelf life. This case study shows how the company improved its efficiency by installing a Modified Atmosphere Packaging (MAP) system.
Bye-bye manual testing: Replaced by new on-line gas analyzer. This case study examines how a meat processing company made the switch from manually and randomly testing of its packages five times each day to an on-line headspace analyzer for its Modified Atmosphere Packaging (MAP) products.
In 2004, Mariscos Linamar, a Spanish seafood company, began to investigate the innovative idea of packaging a proportion of its product in a modified atmosphere, with the aim to extend the product shelf life and improve its appearance. Years of research followed. After extensive research and trials, the optimal gas mixture, comprising oxygen and carbon dioxide blended in a ratio that depends on the product and the format of the package, had been decided upon as well as the best packaging approach. This case study illustrates the process the company used to implement Modified Atmosphere Packaging (MAP) with thermosealed trays.
Hellenic Quality Foods (HQF) is a leading food company in Greece, packaged its products on trays with stretch film until early 2014. This case study shows how the company made the move to Modified Atmosphere Packaging (MAP) to improve its products shelf and extend its customer reach.
Omnibar, a small Montana-based company that produces a unique, high-nutrition food bar, was seeking new markets for the high-grade, grass-fed cattle reared on the family ranch in Montana’s Blackfoot River Valley. This case study examines how the company overcame the packaging challenges associated with its unique product.
Probability of detection (POD) seems like a relatively simple number which vendors use to reassure potential customers of a machine’s capabilities for contaminant detection. However, there is more to the numeric value of POD than just taking it for face value. This white paper explains how POD is calculated and why 100% POD is unachievable and it also looks at factors that affect sensitivity of contamination detection while lastly discussing how the latest innovations in x-ray inspection technology are designed to enhance detection performance, while explaining how food processors can ensure POD is consistent throughout the lifetime of their x-ray system.
Industrial wastewater treatment plant (WWTP) operators in the food and beverage industry can face added pressures beyond the fundamentals of biological activity at the treatment facility. In addition to penalties for non-compliance, they also risk excessive losses in the event of production line shutdowns caused by problems at the wastewater treatment facility. For aeration-challenged applications, here are some blower, control, and reliability strategies for staying on the positive side of the ledger.
Need to eliminate product giveaway while reducing the possibility of recalls? See how package weighing and inspection solutions maximize speed and safety while saving money in dairy applications.
F&B companies say they are struggling to turn data into insights that improve traceability and regulatory compliance. Continue reading to learn how an open data infrastructure can help these endeavors.
Consumers want a sustainable food supply, government regulations are constantly changing and many brands are producing product with aging equipment and other older assets. On top of everything, manufacturers must guarantee utmost quality to maintain consumer confidence and uphold brand integrity, all while making a healthy margin. As data permeates through every area of organizations and digital transformation moves from theory to reality, food and beverage companies must gain real-time operational insights to optimize processes, ensure quality and gain complete visibility from farm all the way to fork.
To stay competitive, companies of all sizes must “act small,” which requires rethinking antiquated processes, legacy systems, old production equipment, and aging infrastructure to become agile and transparent. For many companies, letting data drive business decisions is a complete departure from traditional processes, but to thrive in a fast-shifting market, change is imperative.
Chelsea Milling Co., maker of Jiffy Mix baking mixes, is moving ahead with plans to spend $35 million as part of an expansion that includes the addition of a new mixing tower, according to an article in The Ann Arbor News.