Antioxidants For Meat And Poultry: Clean Label Perspectives

Shelf-life extension can provide a critical solution in the effort to improve profitability and reduce waste, say Alessandra Pham-Mondala, Lee Zhi Ying, and Poulson Joseph…

A New Era of Meat Processing: Cultured Meat

Cellular agriculture is the key to meeting future global demands for protein, says Henk Hoogenkamp, author of Protein Transition: Technological, Economic & Societal Impact of…

Driving Efficiency In Meat And Poultry Coding

James Wolff, global marketing manager at Videojet Technologies, looks at coding and marking in the meat and poultry sector and how technology has advanced to…

Extending Shelf-Life: A Key To Expansion In APAC

Delivering a fresh and appealing product is as important as ever to consumers of meat products, but in an evolving, expanding market, the best method…

Get Creative—And Save Time—With The Right Food Processor

Food processors are used whenever foods require slicing, mincing, cutting, etc. But how does one make the right selection for a best fit solution? By…

Slicing Off Costs While Ensuring Quality

Slicers are used for a variety of meat products, such as fresh meat, sausages, ham, and bacon. In order to achieve desired performance, it is…

Achieving Perfect Slicing In Cooked Meat And Sausages

All food processing companies aim to optimise every operation in the factory. Here, Norbert Brunnquell, senior product manager slicing & loading from GEA, looks at…

Growing Demand For Halal Testing

Mark Sykes, scientific advisor at Fera Science Limited in the UK, reports on the increasing demand for Halal certification and proficiency testing around the world…

Staying ‘In’ With Seafood

How does one stay atop the seafood industry? Novelle Lim, general manager, Sales, Thong Siek Food Industry Private Limited, shares more with APFI on this.…

Least Cost Formulation: Knowing Your Fat From Your Lean

Richard Hebel, product manager for fat analysis at eagle product inspection, looks at the role of fat analysis in achieving least cost formulation (LCF).

Processing

Chlorine Alternatives For Fresh Produce Production

Wash water used in the production of fresh produce always contains a residual disinfectant to reduce microbial load. Today, more countries are trending towards alternative…

Processing

Case-Study: Going Lubrication-Free In Slicing Machines

Family-owned Trief Maschinenbau GmbH develops machines, plants and systems for slicing food items. Utilising lubrication-free and maintenance-free products from polymer specialist Igus, their machines offer…

Processing

Zeroing In On Failure Mode

Consumer confidence and the food industry’s reputation have been severely shaken by the recent series of food safety incidents. Integrating the failure mode and effect…

Processing

Potentially Nano

Growing demand for sustainable production, increasing competition and consideration of health concerns have led the meat industries on a path to innovation. Nanotechnology can have…

Processing

Adding Value To The Meat, Poultry & Seafood Industry

The growth in the Asian food market driven by rising disposable incomes and greater exposure to a larger variety of new food products has provided…

Processing

Delving Into Batter And Breading

Fried foods today are so common, and it all comes down to the visual, texture, and sensory experience when differentiating quality fried foods. Darren Foster,…