Flash back to 2007 — two 20-somethings stop at a burger joint. They order and eat thinking only of taste and price. Imagine that scenario today, but with assistance from smartphones offering data on the establishment’s source of beef and other data. This column will explore how consumer demand for transparency is critical to remaining competitive.
Believing your food safety processes are of the highest standard isn't enough. Can you be certain every employee made the best food safety decisions every time they faced one? Can you support this with data? If not, ask another question: “Do you want to sit in front of a jury relying on a belief your company produced food at the highest possible standards?”
From time to time, we come across companies planning to incorporate a food microbiology lab for in-house testing. But, sometimes companies don’t understand the complexity associated with starting these labs. This article presents key questions companies should ask to help determine if an in-house food microbiology laboratory is appropriate.
Municipal water services continually utilize improved technologies so that they can offer their customers higher water quality. Water can be improved by partially softening the water, which results in lower detergent consumption and lower scaling on kitchen utensils and water fittings.
An innovative approach to high quality ice production has been adopted by the new Ice Palace in Moscow.
Ammonia is used as a cleaning and bleaching agent in the production of fertilizers, plastics, explosives, and many other products.
Lincoln Electric Systems (LES) recently commissioned a membrane decarbonation system using 3M™ Liqui-Cel™ EXF-14x28 Series Membrane Contactors to remove CO2 prior to their mixed bed deionizers.
Supply Chain Management is a constant struggle. Between giving consumers insights, meeting their demands, keeping real-time inventory, and ensuring all products meet quality specifications, there is a lot of data to manage. That's where Artificial Intelligence (AI) can provide F&B companies with new supply chain insights to stay ahead of the curve.
The use of low salinity water in Enhanced Oil Recovery processes has been a recent topic of discussion. The potential to increase recovery rates by altering the reservoir characteristic from an oil-wet to a water-wet state, along with potential cost savings, has garnered attention in recent years.
Controlling dissolved oxygen (DO) levels during beverage production is vital for ensuring consistent product quality and shelf life. This is particularly true for canning, where high DO levels can cause breakdown of the can lining, corrosion and even leaking – which in turn can result in product waste and customer dissatisfaction. In some cases, can supplier warranties have exclusions for high DO levels.
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