Archive for the ‘Technology’ Category

Four tips to consider when designing a bakery

January 13th, 2018
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It’s extremely rare that a company’s initial dream for a new plant, even its initial schematic design, will be realized 100% as it was envisioned. That first conceptual drawing is often like hitting a golf ball off the tee box.

“On a par 4, you’re not going to get a hole-in-one,” said Mike Pierce, president, The Austin Co. “You keep getting closer and closer to the hole. You might be going over the hole, you might be coming up short of it. But you have to keep hitting the ball with finer precision.”

In design, refining the vision means establishing a list of needs and wants. Stuart Jernigan, preconstruction executive, A M King, said the wants generally add some type of value but may not be critical to the process or required throughput of a new facility. For example, he said, introducing natural light to improve employee satisfaction and productivity may be a want, not a need. However, tradeoffs can be made to accomplish certain wants.

“Value engineering may indicate the level and quality of finishes in the office area can be reduced to help offset the cost of natural light,” Mr. Jernigan said.

Find the key decisions makers
Compromises should be limited to a select handful of individuals with the authority and sense of urgency to make sound decisions promptly, said Michael Mendes, chief executive officer of Just Desserts. When the company opened its 75,000-square-foot renovated brownfield project in Fairfield, Calif., in 2015, those conversations typically included the c.e.o. and c.f.o.

“Our view was to not compromise, but rather break up a project into phases we could effectively manage,” Mr. Mendes said. “For example, we decided to simply move all existing production into the new facility and not add the complexity of acquiring and installing new production assets.”

This allowed Just Desserts to make the transition within a tight timeframe and stay on schedule and within budget.

Determine operating needs
To determine which compromises must be made, The Austin Co. presents a list of options like an a la carte menu. That list often includes ceiling construction options like bar joists or box beams. Bar joists have horizontal surfaces and must be cleaned periodically to ward off dust and flour accumulation. Box beams do not have this problem, but they cost more. As a result, Mr. Pierce said choices often come down to operating cost vs. capital cost.

“Do you want to have a low sanitation operating cost facility for a higher capital cost? Or do you want a lower capital cost facility with more standard or pre-engineered structure features while understanding that you’re going to be living with higher maintenance and sanitation costs?” Mr. Pierce asked.

Floors are also a major line item, especially when factoring sanitary design into schematics. Other optional features may include curbs in production and warehouse areas to protect walls from forklifts and other machinery. Lighting is another major consideration.

“As you go through a project, there are thousands of decisions that have to be made,” Mr. Pierce said.

Attend a cost-reduction workshop
Jim Kline, president of The EnSol Group and contributing editor for Baking & Snack, said a cost-reduction workshop early in the process can help establish areas where compromises can be made. In that workshop, bakers and construction companies examine schematic design and the cost it takes to complete the project. If the cost for certain items are $15 when the budget calls for $11, Mr. Kline explained, the two sides must sit down and go through every detail that determined that cost.

“Most often, the process becomes the sacrosanct piece and everything else is peripheral,” Mr. Kline said.

The level of finishes is often the first peripheral consideration to be compromised. Mr. Kline said it is not uncommon when costs exceed the budget to use different construction methods for different functional areas of the plant. For example, building offices with finish level that could be a showcase for visitors while designing the production area to be FSMA compliant and achieve SQF certification, and building the rest of the facility with functionality in mind, can save some capital cost.

Stay organized though project management
For a vision to be realized to its fullest potential, companies should engage in every aspect of the project.

Mr. Kline recommended developing an integrated schedule with all firms, including equipment suppliers, on a project. In the planning stages, companies should recognize that construction crews installing ventilation ducts or pipes for sprinklers overhead need to work in the same area where electricians are running wires for lighting. Mr. Kline said all of this must be coordinated to minimize disruptions.

“Typically, projects that are managed succinctly can come in at budget,” Mr. Kline said. “You get into overruns when there is not a project manager who is active, or when it goes long.”

The Austin Co. encourages company leadership to visit with designers and engineers to establish a connection to the project. This collaboration creates a sense of ownership in the plant and ultimately fosters a better working relationship and final outcome.

Just Desserts worked closely with its equipment manufacturers who brought a vast amount of knowledge and experience to the table, Mr. Mendes said.

“They also have a good understanding of some of the issues others may have, so we look to be actively engaged with manufacturers to gain from their applied experience,” he said.

Just Desserts also assigned individuals to manage each step in the process and made sure everyone understood the end goal to make the project a success. To avoid diffusion of responsibility and setbacks, Mr. Mendes said the company held periodic progress meetings to recalibrate the schedule, adjust the budget if needed and refine or modify who would assume certain roles in the process.

By following best practices like developing a detailed schedule and holding regular meetings and check-ins, any size project can be completed successfully. At that point, Mr. Mendes recommended conducting a final review with a thorough debriefing to learn from mistakes and evaluate the actual ROI, followed by a final determination if the goal was met or exceeded. Only then can a bakery see that dream facility become a reality.

Source:  Baking Business


Bakery, Technology

KHS presents new chunk dosing unit and compact systems at Anuga FoodTec

December 16th, 2017
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At Anuga FoodTec in Cologne, Germany, the KHS Group will have compact and flexible systems specially designed for the beverage, food and dairy industries on display. KHS will be exhibiting its systems at booth A60/A68 in hall 8.1 at Anuga FoodTec.

“Users gain many benefits when fillers can be combined with our Blomax stretch blow molder to form a compact block system,” says Thomas Redeker, sales director for Dairy Europe at KHS. The flexible and compact filling and packaging systems from the KHS Group cut down on space are safer and more reliable and provide greater energy efficiency. For sensitive applications, the new block systems can be provided as rotary or linear setups. Here, the sustainable filling technology can be expanded to suit customer requirements and is thus rapidly available on the market. This, in turn, caters to current trends: whether yoghurt drinks or breakfast on-the-go, the demand is for increasingly diverse products and packaging.

Chunk Dosing Unit- KHS

Chunk Dosing Unit- KHS

Flexible systems for all applications

In this context “sensitive” refers to an extremely gentle non-carbonated filling process. Here, it is not important whether fruit juices, dairy or liquid food products are to be filled, whether ultraclean filling, extended shelf lives or aseptic filling are required. “We’ve rounded out our portfolio for the sensitive segment and provide systems for many types of application,” states Redeker.

When it comes to chunk filling KHS has extended its portfolio to include its own chunk dosing unit which enables pulp with chunks measuring 10 x 10 x 10 millimeters to be gently filled. The new dosing unit can be installed on all linear systems and supplements the existing filling system. This new innovation will be on display in Cologne. Another focus of the trade show will be the individual production of PET packaging, also in combination with the FreshSafe PET® coating system, which unites the advantages of both glass and plastic in one bottle to protect the product.

Focus on sustainability and resource efficiency

“There is a clear consumer trend towards PET,” explains Redeker. “In the food sector, too, where glass filling was standard to date, manufacturers are increasingly favouring flexible, lightweight plastic.” KHS has a special system for the flat, oval PET containers which are frequently used for products such as ketchup or edible oil: for containers like these, a special heating method known as preferential heating ensures optimum material distribution and bottle quality.

With its Bottles & Shapes™ program KHS also provides individual support to all those looking for the best possible PET packaging for their products. In addition to the lightweight bottles for still water recently produced or the PET bottle with a screw cap for highly carbonated beverages, KHS has convinced the market with its 1.0-liter bottle for milk and mixed milk beverages which weighs just 20 grams. Together with the University of Applied Sciences in Münster KHS has also developed a number of future-proof bottle design concepts.

Service concept further developed

In order that everything runs like clockwork for customers also after their purchase, KHS attaches great importance to outstanding service too.



Processing, Technology , ,

3D Printing Comes to the Baking Industry

October 7th, 2017
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Three-dimensional printing for the pastry, cake decorating and baking industries has arrived.

CSM Bakery Solutions and 3D Systems Corporation, the originator of 3D printing and solutions, have announced they have reached an agreement to collaborate in the development, sale and distribution of 3D printers, products and materials for the bakery and food industry.

The global agreement allows the two industry leaders to join forces to bring innovative and creative 3D printed culinary products to the market. CSM will support the development of and have exclusive rights to utilize 3D Systems’ ChefJet Pro 3D printer for high-resolution, colorful food products for the professional culinary environment.

“We are very excited about what this opportunity can mean for the food industry,” says Marianne Kirkegaard, CSM’s president and chief executive officer.

The partnership enables collaborative research and development, engineering, design and printer development that will be focused on specific sourcing, food product development and go-to-market plans. After careful analysis and extensive discussions, planning, and market research, CSM and 3D Systems have formalized this agreement and are beginning the work to bring prototypes to the market.

“Our agreement with 3D Systems has the potential to re-shape the food industry,” Kirkegaard says. “Across a number of industries, 3D printing has helped transform industries and there’s every reason to think the same can be true for the food industry. We are excited to partner and continue to expand capabilities and culinary opportunities with their platform.”

Vyomesh Joshi, 3D Systems president and chief executive officer, expresses similar optimism about the agreement.

“Our extensive and versatile portfolio of materials addresses the widest range of applications and performance in 3D printing – from culinary to industrial,” he says. “As we continue to drive innovation and explore strategic partnerships with industry leaders, our partnership with CSM is a perfect fit to leverage our technology and capabilities to expand applications and materials.”

Showcased at the National Restaurant Association Show 2015 in Chicago, the ChefJet Pro from 3D Systems can create full-color bespoke confections for an unlimited array of applications, such as sculptural, ornate cake and cupcake toppers, candies, delicate latticework or logo sugar cubes.

Speaking at the 2015 NRA Show, Tom Vaccaro, dean of Baking and Pastry Arts at the Culinary Institute of America, posed a question to the audience: “What will cakes look like in the future? With this technology, they can really take any shape. In a lot of ways, this technology touches the creativity of the chef and also your guests. You could pretty much say to your guests: Tell me your dreams.”



Pastry, Technology ,

AMF acquires U.S. patent for oven chain management system

September 11th, 2017
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The U.S. Patent Office awarded AMF Bakery Systems (AMF) a patent for the Guardian Oven Chain Management System. The system monitors several important conditions of the oven chain, extending the life of the chain while reducing lubrication costs for traveling tray, tunnel and continuous ovens. It can be applied to continuous final proofers, product coolers, conveyors or other bakery equipment with long chain lengths.

“Predictable lubrication can save tens of thousands of dollars per year in lubricant,” said Philip Domenicucci, thermal product manager, AMF. “With proper maintenance, regular lubrication and cleaning, it is possible to have oven chains running for upwards of 30 years or more. Conversely, if a chain is poorly maintained the life span can be reduced to one to two years.”

The oven chain is a critical part of a bakery’s operation, as a chain failure can result in both costly repairs and production downtime. AMF’s system allows bakery operators to determine thermal expansion of the chain, the power required to drive the chain, variations in chain tracking, tensioning pressure and distance, and hydraulic chain tensioning.



Bakery, Technology ,

Unifiller launches new series of food service depositors

July 29th, 2017
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Unifiller Systems has announced that it has unveiled its new Pro Series Food Service Depositors, designed specifically for the rigorous demands of the food service sector.

The heavy-duty Pro Series includes the Pro1000i FS and Pro 2000i FS depositors, featuring a large conical hopper and precision height adjustment for use with various pumps and conveyor systems. Both models offer a one-turn calibrated deposit speed dial and quick-connect stainless steel fittings.

Capable of a large deposit range up to 93 oz., and able to deposit up to 110 deposits per minute, the series is ideal for clean depositing of sauces, ready meals, sandwich fillings, deli salads, meat fillings, and other flowable products. The depositor series includes a patented SV product valve, large openings, and passages for safe depositing of larger chunks up to 1.5”.

Constructed with the highest food safety and sanitation standards in mind, the Pro Series includes angled surface covers to eliminate pooling of water and food particles. As with all Unifiller machines, the stainless steel, tool-free design makes maintenance, change-over, and disassembly quick and easy. Also featured are full wash-down capabilities and a design philosophy that focuses on the fewest parts to maintain and clean, allowing for quick sanitization for maximum uptime.

The series’ versatility lends itself to various configurations through the addition of attachments like spreader nozzles, injection needles, cake heads, diving nozzles, and more. Different hopper sizes, heated hoppers, hopper stirrers, and agitators let producers maintain product integrity. Mounting and travelling bridges are also available for use over form, fill, and seal systems.

The Pro Series depositors are ideal for environments with extreme temperature requirements. “The series features an upgraded pneumatic control systems intended to work in hot and cold environments substantially reducing the wear and tear caused by moisture build-up, caustic cleaning processes and daily wear and tear,” says Martin Riis, Product Manager at Unifiller Systems.



Technology , ,

Wacker Develops the World’s First 3D Printing Process to Use Gum

December 24th, 2016
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At ProSweets Cologne 2017, WACKER will presenting two world firsts for the confectionery industry. With WACKER’s innovative CANDY2GUM technology, it is possible to produce confectionery with a completely new mouthfeel: what begins as a piece of chewy candy turns into chewing gum after a short time.

Since this innovative product is made in a boiling process, manufacturers can now add water-based, fat-containing and natural ingredients, such as fruit juice, cocoa and coffee.

Plus, the fair will see WACKER showcasing the world’s first 3D printing process to use chewing gum. For the first time, chewing gum comes in a variety of customizable shapes. The international supplier fair for the sweets and snacks industry will be held in Cologne, Germany, from January 29 until February 1, 2017.

Late January, WACKER will premiere its new CANDY2GUM technology at ProSweets Cologne. With CANDY2GUM, it is possible to produce innovative chewy candy that turns into chewing gum after a short time – the mouthfeel and chewing experience are absolutely unique.

The new technology does not only alter the texture of confectionery. It also opens up new opportunities for flavors and ingredients that, until now, were unheard of for chewing gum – fruit juice, coffee, milk, caramel, chocolate, coconut and plant extracts. Now, a multitude of water-based, fat-containing and natural ingredients are available for use in chewing gum.

The secret behind this confectionery innovation is the production process – CANDY2GUM products are simply boiled. Conventional chewing gum, on the other hand, is made in a dry kneading process. Water-based and fat-containing ingredients, such as fruit juice and cocoa, are exactly what the traditional kneading process cannot handle.

Not so with CANDY2GUM. Because the production process is similar to making chewy candy, standard sugar-confectionery cookers can be used. WACKER offers a suitable premix for this: CAPIVA C03. The premix is just added to the candy mass – and a simple piece of chewy candy becomes an innovative CANDY2GUM product.

CAPIVA C03 is insoluble in water, but it melts fully, which means it can be blended homogeneously. The fact that WACKER’s premix is ideal for use in both sugary and sugar-free candy mixtures opens up numerous opportunities for novel confectionery products.

With CANDY2GUM technology, it is now possible to produce confectionery goods that begin like a piece of chewy candy and turn into gum as they are being chewed. On top of this, they feature completely new flavors and ingredients.

At the tradeshow, WACKER is presenting the world’s first 3D printing process to use chewing gum. WACKER’s experts have developed a novel product formulation specifically for printable gum and have optimized the software and hardware for this sophisticated food matrix. As a result, chewing gum can be formed in many shapes, not just as sticks, balls and pellets. Whatever is needed, whether a name, logo or lifelike miniature figure, this new technology can produce gum in a wide range of colors, shapes and flavors – individually personalized.



Confectionery, Technology , , ,

Soft Robotic grippers for packaging

September 24th, 2016
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Tech start-up to exhibit their latest gripping technology in Booth 9901 – Looks to enable the snack & baking industries with packaging automation

Snack and bakery packaging automation has typically come with its own set of limitations. For example, many products have variable characteristics such as weight, size and shape – all difficult for many packaging machines to handle consistently. Many applications are delicate and require special gentle handling such as raw dough, freshly baked items such as bread rolls or bagels, enrobed chocolate and items with any sort of topping or frosting. These are sample applications where baked goods producers have traditionally found difficulty on the packaging side of their production lines – until now.


Photo Credit: Soft Robotic Inc.

With new developments by Soft Robotics, a single end-of-arm tool (EOAT) on a robotic packaging system can now handle an unprecedented range of objects without the need for tool changes or software modifications between cycles. Soft Robotics has demonstrated the ability to grasp difficult-to-handle products with variable characteristics with a single device utilizing their proprietary technology. This disruptive capability addresses unmet needs in existing markets and unlocks new markets for cost-effective automated solutions.

“We continually look for opportunities in markets where our technology can help improve line production and overall efficiencies,” says Carl Vause, Soft Robotics’ CEO. “The baking industry is certainly one of those areas where delicate products cause issues for typical packaging machines, no matter if they are mechanical or robotic. Our technology allows robotic automation to address existing packaging needs, open new markets to robotics, is cost-effective, and can even increase worker safety.”

See live demos of the Soft Robotics gripping technology at IBIE 2016, October 8-11 in Las Vegas – Booth 9901.

About Soft Robotics

Soft Robotics Inc. is commercializing a new class of robotic end-of-arm tool that can delicately and adaptively manipulate items of varying size, shape and weight. By leveraging the science of soft robotic actuators, the company is automating facilities that have traditionally depended on manual labor for material handling applications in the fresh-cut produce and consumer packaged goods industries. Learn more at



Packaging, Technology ,

European Union Commission Rejects Mandatory Nanomaterial Registry

April 30th, 2016
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Much to the dissatisfaction of environmental organizations, research organizations and consumer groups, the European Commission appears to have rejected the proposed registry for the use of nanomaterials. The registry would have required those within the food and beverage industry to register any nanomaterials used in substances of products.

Recent investments in nanotechnology research by the United States Department of Agriculture demonstrate that nanotechnology’s potential for food development and food safety is significant. Dr. Hongda Chen, National Program Leader for Bioprocess Engineering and Nanotechnology at USDA’s National Institute of Food and Agriculture (NIFA) details several of those possibilities in the April/May 2016 edition of The World of Food Ingredients. He says: “Such a fundamental science really has a significant impact on agriculture and food and many other industry sectors.”

The EU’s recent decision will allow companies to utilize nanomaterials without having to register them in a mandatory system. Several organizations, including the Bureau Européen des Unions de Consommateurs (BEUC, The European Consumer Organization) were campaigning for the introduction of a mandatory registry. However, instead of creating a registration system for the use of nanomaterials within any industry in the European Union, the Commission seems to have chosen for an observatory, which would only contain information which has been supplied voluntarily.

A nanometer is one-billionth of a meter (10-9 meters), while a micrometer is 10-6 meters. A typical germ is described as being approximately 1,000 nanometers big. Nanoscience, the exploration and engineering of matter at the atomic and molecular level, is already defined by The European Food Safety Authority (EFSA). EFSA published a scientific opinion on nanoscience as it relates to food safety in 2009. In 2011, it followed with a guidance document, which advised the industry on how to assess potential risks of nanotechnology when applied to food. EFSA states that the document: “provides practical recommendations on how to assess applications from industry to use engineered nanomaterials (ENMs) in food additives, enzymes, flavorings, food contact materials, novel foods, food supplements, feed additives and pesticides.”

The nanomaterial observatory will be created and led by the European Chemicals Agency (ECHA). Doreen Fedrigo-Fazio, Senior Policy Officer for Nanotechnology and Environmental Health at European Environmental Citizens’ Organization for Standardization (ECOS) spoke to FoodIngredientsFirst on the Commission’s decision. “One of the potential options was the nano registry, which means that anyone putting a substance or product on the market that is considered, or contains nano, would have to register it through a database or some sort of information portal. Another option considered was a nano observatory, which is a collection of information that will be made available to the public, consumers, workers and public authorities. The observatory is the option that the not-quite-completed impact assessment is tending to lean towards. The commission held a workshop on Monday, in anticipation of the observatory being the option that will be chosen.”
Sylvia Maurer, Head of Sustainability and Safety at the BEUC spoke to FoodIngredientsFirst about the development: “The observatory will have 3 pillars. First, collecting information on nanomaterials which already exists, second, generating some additional information but under severe budget restraints and third, making the information accessible to laypersons.”

However, Maurer relates that a major shortcoming is that the observatory is unable to rectify a current failure of manufacturers to comply with REACH requirements. REACH, Registration, Evaluation, Authorisation and Restriction of Chemicals is an EU regulation. According to ECHA it was “adopted to improve the protection of human health and the environment from the risks that can be posed by chemicals, while enhancing the competitiveness of the EU chemicals industry. It also promotes alternative methods for the hazard assessment of substances in order to reduce the number of tests on animals.”

Maurer explains: “The REACH regulation contains the principle ‘no data, no market’ which means manufacturers have to provide and generate safety data for all chemicals that are placed on the market.” In principle, this also applies to nanomaterials but Maurer states that manufacturers fail to comply with it at the moment. Maurer says: “This is because the REACH legislation was adopted in 2005, a time when nanomaterials only started to become available. Therefore REACH did not contain a dedicated definition for nano. So far, the Commission has failed to amend technical annexes of REACH which would clarify the obligations.”

She adds: “It is regrettable the Commission discarded a mandatory register because it could help close this gap. Indeed, manufacturers would be obliged to provide and generate nano-specific information before marketing. The register would also indicate the size range, quantities and ensure traceability of nanos along the supply chain, including the use in consumer products. The nano observatory can never provide such information along the supply chain.”

However, Fedrigo-Fazio explains that the decision to create an observatory will have little impact of the food and beverage industry: “The food and beverage industry is much less affected by the nano observatory because of the existing regulations that address any food potentially containing any nanomaterials. The nano observatory won’t create any additional requirements or issues for the industry. ECHA will not be going to the food and drink industry to say ‘you must provide us with information’, what they will say probably ‘if you’ve got anything interesting that you think is of relevance to the nano observatory, then please feel free,’ as they would to any other type of industry sector.”

According the BEUC, this is not a point in the observatory’s favor. Maurer adds: “It is high time the Commission takes strong measures to ensure the information gap is filled. Given how uncertain we are of nanomaterials impact on human health, consumers have the right to know whether the products they buy and use contain such materials.”

In an interview with The World of Food Ingredients, Chen agrees that the potential impact of nanotechnology on society and consumers is considerable. “Nanotechnology will provide a useful solution to address broader societal challenges, such as food security, sustainability, food quality and safety, health and nutrition. It is also useful for wider spectrum issues, which may include climate change and the impact of future water supplies,” Chen says. “Nanoscale science and engineering will become a part of the consideration for future solutions.”

Particularly in the field of food safety, nanotechnology can provide options in the area of detection. Chen states that nanoscale sensors offer numerous advantages with heightened sensitivity, high specificity, low cost and rapid, accurate observation. With this level of performance, it can be determined what kind of pathogens are actually present in food and what their state is, for example, if they are viable or already inactive.

For food safety intervention and control strategies, NIFA has supported numerous research projects in the past. Examples include the development of nanotechnology to combat cross-contamination through food contact surface, and a NIFA-funded project at Cornell University, in cooperation with the Rensselaer Polytechnic Institute, which studied nanoscale pores on metal surfaces. This research showed that changes in the electrical charge and surface energy resulted in a repulsion of pathogen cells. Chen explains: “So small pore-size, 15 nanometer in diameter, has the strongest repulsive force and this can effectively prevent attachment of pathogens like E.coli, Listeria and Salmonella.” For reference, a sheet of paper is reportedly approximately 100,000 nanometers thick.

However, Chen agrees that information provision and public engagement are essential to nanotechnology’s future use in food and beverages. “Public engagement is a very important part of nanotechnology. We need to enhance public understanding of nanotechnology. Fundamentally, the magnitude of the scale is not a very easily understood concept: what does a nanoparticle physically look like? You can’t see it with your naked eye, so most people have very little sense of the scale,” Chen explains. “By really seeking public guidance to address more critical concerns, I think you will have better public acceptance.”

With the EU’s decision to create a nanomaterial observatory, the food and beverage industry will not have to mandatorily register the nanomaterials used in their products. However, the BEUC and ECOS suggest this decision will hamper the creation and availability of new information in this area, a move which may ultimately influence consumer attitudes towards the use of nanotechnology in society.



Food Safety, Technology , ,

U.S.D.A. investing in nanotechnology research

April 2nd, 2016
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Secretary of Agriculture Tom Vilsack on March 30 announced the U.S. Department of Agriculture will invest more than $5.2 million to support nanotechnology research at 11 universities. The universities are expected to use the funds to research ways nanotechnology may be used to improve food safety, enhance renewable fuels, increase crop yields, manage agricultural pests and more. The awards were made through the Agriculture and Food Research Initiative (A.F.R.I.), a competitive, peer-reviewed grants program for fundamental and applied agricultural sciences.

The Food and Drug Administration has described nanotechnology as an evolving technology that allows scientists to create, explore and manipulate materials on a scale measured in nanometers — particles so small that they cannot be seen with a regular microscope. The technology has a broad range of potential applications, such as the packaging of food.

“In the seven years since the Agriculture and Food Research Initiative was established, the program has led to true innovations and ground-breaking discoveries in agriculture to combat childhood obesity, improve and sustain rural economic growth, address water availability issues, increase food production, find new sources of energy, mitigate the impacts of climate variability and enhance resiliency of our food systems, and ensure food safety,” Mr. Vilsack said. “Nanoscale science, engineering, and technology are key pieces of our investment in innovation to ensure an adequate and safe food supply for a growing global population. The president’s 2017 budget calls for full funding of the Agriculture and Food Research Initiative so that U.S.D.A. can continue to support important projects like these.”

Universities receiving funding include Auburn University in Auburn, Ala.; Connecticut Agricultural Experiment Station in New Haven, Conn.; University of Central Florida in Orlando, Fla; University of Georgia in Athens, Ga.; Iowa State University in Ames, Iowa; University of Massachusetts in Amherst, Mass.; Mississippi State University in Starkville, Miss.; Lincoln University in Jefferson City, Mo.; Clemson University in Clemson, S.C.; Virginia Polytechnic Institute and State University in Blacksburg, Va.; and University of Wisconsin in Madison, Wis.

Each university plans to use the funds for a range of research. At Auburn University, proposed plans include improved pathogen monitoring throughout the food supply chain by creating a user-friendly system that may detect multiple foodborne pathogens simultaneously, accurately, cost effectively and rapidly.

The A.F.R.I. is the flagship competitive grant program administered by the U.S.D.A.’s National Institute of Food and Agriculture. Established under the 2008 farm bill, the A.F.R.I. supports work in six priority areas: plant health and production and plant products; animal health and production and animal products; food safety, nutrition and health; bioenergy, natural resources and environment; agriculture systems and technology; and agriculture economics and rural communities. Since the A.F.R.I.’s creation, the N.I.F.A. has awarded more than $89 million to solve challenges related to plant health and production; $22 million of this has been dedicated to nanotechnology research. The president’s 2017 budget request proposes to fully fund A.F.R.I. for $700 million.

Source: Food business news


Food Safety, Research, Technology ,

Take control of the baking with the SD-Touch

January 16th, 2016
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The  SD-Touch 9.0 and contains 28 languages!

Take control of the baking! The SD-Touch 9.0 software has expanded user-friendliness – the SD-Touch 9.0 is available in 28 languages: Arabic, Chinese (simplified), Chinese (traditional), Czech, Danish, English, Estonian, Finnish, French, German, Hebrew, Hungarian, Icelandic, Hindi, Indonesian, Japanese, Korean, Latvian, Lithuanian, Norwegian, Polish, Portugese, Russian, Slovak, Spanish, Swedish, Thai and Turkish.




SD-Touch 9.0. The new smart panel. Touch it, feel it, love it!


We embrace the innovative technology of the future with the SD-Touch 9.0 firmware. We call it the Smart Panel.

The SD-Touch 9.0 is now launched, a smart and user-friendly touch panel, which by a few, easy steps adds valuable features to facilitate and develop the best baking products in the industry. SD-Touch 9.0 is a new piece of software, which has been tested and updated for several years and is now ready to take the baking concept to a new level! SD -Touch comes as standard in our eco+ ovens and is an optional accessory for the D-series deck oven and P-series (Exemption the TP Oven).

Features & Benefits

The SD-Touch 9.0 is now launched, a smart and user-friendly touch panel, which by a few, easy steps adds valuable features to facilitate and develop the best baking products in the industry. SD-Touch 9.0 is a new piece of software, which has been tested and updated for several years and is now ready to take the baking concept to a new level! SD -Touch comes as standard in our eco+ ovens and is an optional accessory for the D-series deck oven and P-series (exemption the TP Oven).

Take control of the baking! The SD-Touch 9.0 software has expanded user-friendliness, whereof some of the features are presented here:

  • Quick selection for eco mode.
  • Eco mode for deck oven (D-Series).
  • Cost calculation per bake.
  • Favourite recipe. Save manual baking settings easily with a simple push of a button and obtain the same result time after time!
  • The recipes are placed in alphabetical order.
  • Copy recipes between the decks (for deck ovens).
  • Improved text editing tool – simply enter and edit texts.
  • Menus in Fahrenheit and Celsius.
  • Option for selectable steam control.
  • All decks can be programmed individually with a simple push of a button (for deck ovens).
  • Fast temperature control – raise/lower the heat quickly.
  • Backup function for the SD Touch’s settings.
  • Improved turbo function provides an even temperature quickly (for deck oven).
  • Eco mode – energy saving when the external fan is switched off.
  • Lighting – selectable even when the oven is switched off.
  • Intelligent AC guard: the oven can be adjusted to the premises’ mains electric (for deck ovens).

panel1Full function panel
You could describe the SD-Touch panel as the brain in our ovens. Each panel is packed with smart functions that make it easy to transmit the commands to control the oven properly. Not only does this make baking easier, but also means many other benefits in the short and long term. To start wigth, tha actual baking process is significantly faster. Recipes and product images are easily saved in the panel an can be tranferred to other ovens. All of the recipes are stored in alphabetical order, and you can also highlight your favourites.

panel2Profit on schedule
The SD-Touch screen also provides better control of temperatures, times and baking economics. The weekly schedule allows start and stop times to be entered in advance for selected weekdays. This way there is no risk that ovens are run unnecessarily. It’s also possible to read off how much energy is being used and what each bake has cost. Also, a number of different settings are individually adjustable via the panel. For example, in deck ovens it’s possible to adjust steam generator temperature and to have a different bottom heat temperature in relation to oven temperature. Temperature is adjusted by a PID-type controller to minimize temperature overshoots.

panel3Smart simplicity
The SD-Touch screen also includes such refinements as a motor-driven damper that starts when the oven is switched on. However, despite the many functions, we focused keenly on user friendliness. The panel is extremely simple to use with touch menus, clear symbols and clever animated graphics that show the current mode in the selected bake program. Readability is good even from the side and because the panel remembers your work, you can save it at the touch of a buttom once your’re finished. Now that’s “what we call smart”.

panel4Low energy mode
Energy Save Mode is one of the panel’s most important functions and was developed to save money and go easy on the environment. The mode is activated automatically when the oven is unused and multiple energy-saving adjustments are made automatically. The temperature is reduced, the damper is closed, the lamp switched off, rotation stopped and fan speed reduced. This leads overall to less wasted energy and more profitable baking.


Bakery, Pastry, Technology , ,