Category Archives: Technology

Continuous innovation in cake production

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Cake production represents a very creative side of the bakery industry. So, product innovations take place continuously. “The changes are driven by the creativity of our customers, the ever-changing consumer demand and the availability of new technologies,” explains Luc Imberechts, owner of Bakon USA Food Equipment, citing as one example the possibilities offered by ultrasonic cutting of full sheets of… Read more »

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Buhler’s ChocoX ushers in a new era of moulding

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Bühler’s new ChocoX promises significantly lower operational costs thanks to its flexibility and agility in production and hygienic design. Its completely modular design allows for unlimited crossovers of the process line and quick adaptation to different products. Every function of the line is placed in an independent module, to be freely adapted for the production process customers need. In under… Read more »

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Introducing The iFill Depositor From Unifiller Systems Inc.

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Unifiller Systems, a global leader in portioning equipment and a subsidiary of the Linxis Group of Companies, is pleased to announce the launch of its iFill Depositor, intended for bakery and food producers looking to deposit large volumes, up to 31 ounces, in a single deposit, using a simple and compact depositor. Designed specifically for the needs of central kitchens,… Read more »

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New Stäubli Robots Specialize in Making Sandwiches

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Stäubli Robotics, a global leader in industrial automation, is expanding the possibilities for automation in food and other industries with high production, strict hygiene requirements, and demanding humid environments. More than 7,000 sandwiches an hour is the kind of throughput achieved by Grote Company, a Stäubli customer that manufactures food slicing and assembling equipment, using the robotic sandwich assembly line… Read more »

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Freeze-dry technology can slow ice cream melting rate, research finds

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Researchers have found freeze-drying technology could result in tastier ice cream that melts at a slower rate – offering food processors new opportunities, according to European Freeze Dry, a freeze-dried ingredients manufacturer. The research, published in the Journal of Food Processing and Preservation, was carried out by the Agricultural Research Service (ASR) in the US, found freeze-dried fruit powders including… Read more »

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EPA Recognizes 43 ABA Member Facilities as 2019 ENERGY STAR ® Certified Manufacturing Plants

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“The baking industry accounts for over one-third of the 2019 ENERGY STAR Certified Plants. ABA is proud of the baking industry’s commitment to their communities and sustainability goals that also help their bottom line.” American Bakers Association member facilities represent 43 of the 95 manufacturing plants recognized by the U.S. Environmental Protection Agency’s (EPA) ENERGY STAR certification for their superior… Read more »

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Revolutionary Technology Emerges for Baking Gluten-free Bread

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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 »

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ABB Shows ‘Factory of the Future’ at PPMA 2019

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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 »

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Maximising the potential of data analytics and digitalisation

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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 »

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Emerging Technologies Put to the Proof

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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 »

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