Electric shocks are used to heat gluten-free bread from the inside, saving energy and time compared to conventional baking applying heat from the outside. A new study in Ohmic heating (OH) has been published by the Institute of Food Technology of the University of Natural Resources and Life Sciences (BOKU), Vienna, in Food and Bioprocess Technology. The first results show the… Read more »
ABB, a technology provider for digital industries, will bring together the elements of a “factory of the future” at PPMA 2019, at the Birmingham NEC, October, 1-3. The company wants to demonstrate how its latest automation and robotics technologies can transform performance in food and beverage manufacturing processes. The stand will feature examples from ABB’s extensive automation and digital portfolio,… Read more »
Keith Thornhill explains why it is important for food and beverage manufacturers to start the Industry 4.0 journey with projects that that would make the biggest difference to productivity and traceability. Some of the key manufacturing challenges being addressed today within the food and beverage production industry are in areas such as supply chain traceability, packaging, intralogistics and energy reduction…. Read more »
The principles of proofing, as an essential step in bread making, have largely remained unchanged for thousands of years. But while the processes and chemical reactions remain the same, the technology behind them has constantly evolved. R&D efforts have continually been driven by the quest to streamline the process, to adapt it to unusual ingredients and innovative formulations, and to cut… Read more »
It seems like every day another major corporation is finding new use cases for blockchain technology. And investors, intrigued by the industry’s tremendous growth potential, are pouring capital into blockchain start-ups. The following developments help to illuminate both of these global trends. Nestle wants you to know where your food comes from Food titan Nestle (NASDAQOTH: NSRGY) announced a partnership… Read more »
Global pizza purveyor Domino’s is planning to use self-driving pods to deliver its cheesy meals to hungry customers. The food company is partnering with California-based tech startup Nuro for a trial service in Houston, Texas later this year. Nuro has been gaining attention since its creation in 2016 by Dave Ferguson and Jiajun Zhu, both former members of Google’s autonomous-car… Read more »
The process of baking inevitably consumes a lot of energy, but it also presents a number of opportunities to streamline energy usage, including the use of improved components, adoption of efficient processes, and setting up of state-of-the-art baking facilities. Steps to Savings The Carbon Trust is an independent, expert partner of leading companies around the world, helping them contribute to… Read more »
Ordering a pizza online can sometimes be a shot in the dark, especially if you have a complicated preference for toppings. But Domino’s Australia has taken steps to ensure your slice will never be delivered in a less than perfect condition by introducing artificial intelligence to its cooking process. The takeaway chain has revealed its plans to equip every store… Read more »
PastryNow delivers fresh baked goods from small bakeries and home bakers to your location with the tap of a button. (Photo courtesy PastryNow) You can order cookies, cupcakes and more with a new app developed by two Case Western Reserve University students. PastryNow delivers fresh baked goods from small bakeries and home bakers to you with the tap of a… Read more »
Vacuum cooling has been around for decades, but it’s only today that the technology has reached a level of maturity high enough to gain widespread acceptance especially for bakery applications. Several reasons have prevented this acceptance before. The first is the fact that – contrary to all other vacuum cooling applications, for bread & bakery, vacuum cooling will directly influence the quality of… Read more »
