Meeting the temperature-monitoring challenge
Publish on 8/29/2008 05:08:11 PMFor a global seafood shipper, small but effective labels help track temperature during transport THE product that East Coast Seafood, Inc. ships ?live North American lobster (Homarus americanus) ?is incredibly expensive. Temperature abuse during shipping has a direct impact on mortality rates of this live product and thus a direct impact on bottom-line profits. As such, the utmost care is taken to ensure that lobsters are not temperature abused during transport.
Publish on 8/29/2008 05:08:27 PMVirtually any product can be lifted and placed at speed into a tray or thermoformer in a bewildering variety of configurations A MACHINE that replaces an entire human packing line, loads up to 240 portions a minute of virtually any product and into fixed weight packs in a variety of sizes and formats day in, day out, without a break, is a real money maker.
The Wonder of Green Tea
Publish on 8/29/2008 05:08:46 PMTEA drinking has been a defining tradition in many civilizations ranging from China to the United Kingdom. An old Chinese proverb tells us "Drinking tea each day will starve the doctor", proving that even the ancient oriental civilization knew and acknowledged the benefits of this herb. The trend towards green tea extracts and other natural products as ingredients has been driven by the escalating consciousness to ensure overall good health by using "food as medicine".
FAO: Rice Production Up by 1.8% in 2008, but Market Remains Tight
Publish on 8/29/2008 05:08:23 PMRecent sudden price rises reflect the very limited supplies available for sale, especially given the wide range of restrictions imposed by key major exporting countries WORLD rice production is expected to increase in 2008 by 12 million tonnes or 1.8%, assuming normal weather conditions, the UN Food and Agriculture Organization (FAO) said in April. Production increases would ease the current very tight supply situation in key rice producing countries, according to the first FAO forecast for this year.
Whey proteins in acidified RTD beverages
Publish on 8/29/2008 05:08:53 PMACIDIFIED whey protein beverages are generally formulated to a pH range of 2.8 to 4.0. They are commonly subjected to a mild thermal pasteurization process, after which they are generally considered to be shelf-stable at room temperature. In the pH range of 2.8-3.5, beverages formulated with WPI will have a high clarity/ low turbidity even at high levels of protein. The ability to make a clear protein-fortified beverage is unique only to whey proteins.
Popular packaging adapted for HAAD
Publish on 8/29/2008 05:08:17 PMFLEXIBLE, attractive and cost-effective packaging solution that enables manufacturers to produce, distribute and sell high acid still drinks such as ice tea, fruit drinks and sports drinks without using the chilled chain is now available: The Tetra Top packaging solution for high acid ambient distribution (HAAD) of still drinks was launched by Tetra Pak in April. The Tetra Top packaging family answers the needs of producers who want a package with attitude that maximizes their brand.
Publish on 8/29/2008 05:08:41 PMGLOBALLY, improving plant performance to make production as efficient as possible and ensure long-term presence in the market is of paramount concern for filling companies. For a filling line speed, output and efficiency are the criteria on which food companies are increasingly focusing.
When three is not a crowd