Business

Pumping particles is no problem

By Matt Hale, International Sales & Marketing Director, HRS Heat Exchangers Pumps are an integral part of many food processing facilities, but care must be taken to select the correct pump for both the product being moved and the process requirements. Physical damage to the product, as well as the influence of factors such as pressure and shear stress must all be taken into account. When you wish to pump large solid items, such as fruit and vegetables, these challenges become even greater. There are many types of pump on the market, including rotary lobe, rotary piston, reciprocating positive displacement, progressing cavity, peristaltic hose and air-operated double diaphragm designs. However, not all of them are capable of maintaining product quality at a reasonable cost while keeping the required pressure in the system (in particular, progressive cavity pumps can break the product, while double diaphragm pumps result in a low pressure drop). Furthermore, traditional pumps can be expensive to maintain while lobe pumps have low flow rates. To overcome these difficulties, HRS developed the BP Series of hygienic reciprocating, positive-displacement pumps, which are suitable for a wide range of difficult to handle food products, including whole peppers, strawberries and baby carrots, as well as sauces, dips, fruit purées, and many others. Positive displacement pumps have an expanding cavity on the suction side of the pump and a decreasing cavity on the discharge side. Liquid flows into the pump as the cavity on the suction side expands and is forced out of the discharge side as the cavity collapses. The HRS BP Series Piston Pump is operated either hydraulically or pneumatically (depending on available air supply pressure), and incorporates a separator fitted between the piston and the hydraulic chamber to ensure that there is no contact between the product chamber and the […]

Roadmap to put uniquely Australian protein onto global menu

A new roadmap by CSIRO, Australia’s national science agency, shows how Australia can serve up a wider range of high-quality protein products to feed the world’s growing population and help capture a $13 billion market opportunity for all types of protein. The report ‘Protein: A roadmap for unlocking technology-led growth opportunities for Australia’ also outlines how Australia could create up to 10,000 jobs and become a global leader. With an expected two billion extra people on the planet to feed by 2050, coupled with changing tastes and dietary preferences, the world is going to need to produce more protein, more sustainably and from more sources. Growth opportunities include new plant-based products, turning lesser cuts of red meat into value-added protein powders and nutraceuticals, developing higher-protein and better tasting legume crops, creating a new sustainable industry in Australian white-flesh fish, and exploring non-traditional forms of protein like cultivated meat and edible insects. CSIRO Chief Executive, Dr Larry Marshall, said Australia’s strong history and global reputation in agriculture and food present a big opportunity for future growth. “As protein demand grows and new consumer trends emerge, solutions from science can help create new markets and complement our existing, globally competitive traditional markets. This will help shift Australia’s reputation from being the world’s food bowl of commodities to becoming a global delicatessen of unique higher value exports,” Dr Marshall said. “CSIRO’s Future Protein Mission recognises the scale of this challenge and brings together a wide network of partners with the latest innovative technology to seize this opportunity for a resilient and sustainable food system. “We can supercharge growth in our traditional protein industries by harnessing technologies like digital traceability and integrity systems that enhance the premium status of Australian red meat, and grow new complementary protein markets through techniques like precision fermentation to […]

Human activity driving global plant evolution

Urbanisation is changing the evolution of plants in cities worldwide, new research shows. Global Urban Evolution Project (GLUE), a ground-breaking study involving Lincoln University ecology senior lecturer William Godsoe, has found the clearest evidence yet that white clover is frequently evolving in cities all over the planet as a direct response to environmental changes caused by human activity. Humans constantly re-shape the environments where they live, dramatically altering ecosystems, with cities being among the most profoundly transformed environments on Earth. The collaborative project, led by evolutionary biologists at Canada’s University of Toronto Mississauga (UTM), can be used to help better conserve rare species and allow them to adapt to urban conditions, while preventing pests and diseases from adapting to the same environments. The scientists chose to study white clover, as it is one of the few organisms present in almost every city in the world, providing a tool to understand how urban environments influence evolution. However, the implications reach far beyond the humble clover plant. Dr Godsoe said Christchurch was one of 160 cities surveyed by the scientists to understand how urbanisation shaped the evolution of clover. “In a global sense, the study showed that environmental conditions in cities tend to be more similar to each other than to nearby rural habitats, and Christchurch was no exception. “White clover typically produces hydrogen cyanide, both as a defence mechanism against grazing animals and to increase its tolerance to water stress. “However, when it grows in cities, it typically produces less of it, due to repeated adaptation to urban environments and the lack of herbivores and water stress in these areas.” In that regard, downtown Christchurch could be deemed more comparable to downtown Tokyo than to surrounding Canterbury farmland and forests. Dr Godsoe surveyed 40 sites between Moorhouse Ave and the […]

Strong farmer interest in emissions pricing options

Agriculture’s emissions pricing alternatives are attracting good interest from dairy, sheep and beef farmers. Ensuring an emissions pricing system delivers in the long-term, at individual farm level and on specifics such as recognition for sequestration and distribution of funds, are hot topics as the consultation heads toward its close on March 27. DairyNZ and Beef + Lamb New Zealand (B+LNZ) are industry partners of the Primary Sector Climate Action Partnership, He Waka Eke Noa, which is advocating for farmers to get a fair deal when agriculture emissions are priced by 2025. He Waka Eke Noa will put its proposed alternative to the Emissions Trading Scheme (ETS) to government by May 31, after taking farmer feedback into account. DairyNZ chair Jim van der Poel says farmers want to understand how the He Waka Eke Noa options (farm level and processor-level hybrid) are workable solutions for agriculture. “We are talking to farmers about how the He Waka Eke Noa options will allow a lot more recognition for emissions reductions on farm than the ETS – and that includes better recognition of sequestration from trees,” said Mr van der Poel. “We’re also discussing how the revenue generated will be used to support farmers to further reduce emissions, in a fair and transparent way. “We are continuing to hear farmer feedback this month, but already we are seeing a trend toward farm-level pricing, where farmers pay for emissions at individual farm level and are therefore credited for their good work to reduce emissions,” said Mr van der Poel. “It is encouraging to see the level of debate and discussion. We are looking at how to incorporate that feedback to further strengthen the options we have presented.” Farmers have overwhelmingly said they don’t want to go into the ETS and they really like that both […]

Animal agriculture ‘essential to global food system’

Animal foods can form part of a healthy, sustainable and ethical lifestyle, despite increasing claims to the contrary, says Lincoln University Professor of Livestock, Pablo Gregorini. His recent article, Animal source foods in healthy, sustainable and ethical diets – An argument against drastic limitation of livestock in the food system, is sparking discussion worldwide, including from members of the US National Academy of Sciences. The paper argues that animal foods are evolutionarily appropriate and healthy for humans and points to evidence that livestock farming is integral to the overall agricultural system, contributing to biodiversity and improved plant food production while creating food security and a path out of poverty for some. However, many in the urban West deem animal foods universally unhealthy, unsustainable and unethical, which Prof Gregorini said ignores the complexity of the food system. “Whether any food production system is harmful or benign is extremely nuanced and depends on differing geographical and cultural factors. But mainstream – and mostly Western – narratives seem to want to simplify the global reality,” he said. According to the paper, animal foods “offer a wide spectrum of nutrients that are needed for cell tissue development, function, health and survival”. “Various public health institutions worldwide are now advocating moderate to heavy restriction of red meat, processed meats and saturated fats, but the scientific debate is not settled,” Professor Gregorini said. “The evidence has been challenged by various scientists, both for red meat and saturated fat, the latter of which is not exclusive to animal foods.” High red meat consumption in the West is associated with several forms of chronic disease, but these associations remain weak in other cultures or when red meat is part of a wholesome diet, he said. “The link between red meat and disease is especially obvious in North America […]

Collo measures the quality of liquid processes in real-time

Collo’s new online measuring technology can detect nearly any change in liquid properties straight from the process in real-time. The novel technology has the potential to revolutionise liquid quality control, since it enables continuous process monitoring and is universally suitable for all fluids, from thin to thick. The technology is based on RF signals that can penetrate any liquid, machine learning, and sophisticated edge computing analysis. It is a simple-to-use solution that adapts to any liquid process automatically and results in an eight-dimensional multiparameter, real-time analysis that makes it possible to adjust the process immediately when there is a quality issue. Collo’s liquid fingerprint technology gives the manufacturing industry an opportunity to ensure that a liquid process behaves consistently from batch to batch. As an example, it can monitor fermentation processes widely used in food, cosmetics, and pharmaceutical industries and many other bioprocesses, to ensure that the delicate microbiological process is progressing as intended. The number of scrapped end-products can be minimised if the quality deviations are detected early in the process. Why invest in a new factory if it is possible to radically enhance the production at the current factory just by improving the way the process quality is measured? That is one of the reasons why Collo is currently building industrial partnerships worldwide, from Asia to Europe and the USA. Since Collo can adapt to almost any fluid, it means that the manufacturing industry can focus its quality assurance on real problems in real-time, instead of relying on blind samples that only provide retroactive snapshots of the process. Protecting ecosystems Fast response to liquid quality changes can be critical in other applications as well. Collo recently conducted a study to find out how unsupervised machine learning could be used to detect abnormal qualities in sewage waste. The study […]

3D food printing on the menu for summer scholar

A Lincoln undergraduate has had a taste of a new concept in food production after completing a 10-week summer scholarship using 3D printing technology on campus. Sahiti Peddisetti, who is about to begin her final year of a Bachelor of Science (Food Science), was tasked with creating 3D reconstructed food products from low value cuts of meat and additional natural ingredients, such as plant-based protein. The pilot study involved producing new foods in a range of shapes, textures and colours via a 3D food printer, allowing her to experiment with different ways of reshaping the materials into desirable products. Sahiti’s supervisors, Drs Hannah Lee and Damir Torrico, say the project has important implications for sustainability, as increasing available protein in foods can reduce waste and fully utilise existing animal and plant-based proteins by improving their functional and nutritional value. The reconstructed foods that Sahiti created used tough, low-value meat cuts, with the addition of pea plant protein isolate and gelatine. “Our findings have shown that the tenderness of different 3D printed, cooked beef cuts follow the same trend as normal, cooked beef cuts,” Sahiti said. “For example, beef blade tends to be less tender than beef rump, in both normal and 3D printed conditions. “From a sensory perspective, the 3D printed, cooked beef samples were identified as ‘dry’ and ‘easily melting’ with a ‘strong beef flavour’. This was directly related to the meat preparation and cooking methods, which involved freeze drying of meat and conventional methods of cooking. “In the future, we would like to use techniques that can easily transform meat cuts into puree, ready to use for printing. This way, we wouldn’t lose the meat’s original qualities.” The pilot study leads into a research project with Massey University, which will involve Dr Lee and other Lincoln academics developing […]

Fonterra, NZX and EEX enter GDT partnership for future growth

Fonterra has agreed a strategic partnership with New Zealand’s Exchange (NZX) and the European Energy Exchange (EEX) to each take ownership stakes in Global Dairy Trade (GDT) alongside the Co-op. Subject to the approval of Boards, clearance from European or any other relevant competition law authorities, and finalisation of transaction documentation, the partnership is expected to be completed mid-2022, with Fonterra, NZX and EEX each holding an equal one-third (33.33%) shareholding in the global dairy auction platform. Fonterra Chief Executive Miles Hurrell says the move to a broader ownership structure marks the next step in the evolution of GDT – further enhancing the standing of GDT as an independent, neutral, and transparent price discovery platform, giving it a presence in prominent international dairy producing regions, and creating future growth opportunities. “This is good news for our farmer owners, unit holders, and all dairy industry participants and is expected to lead to greater volumes being traded on GDT. It will bring more participants and transactions, stimulating further growth of risk management contracts available on financial trading platforms. “We all know that dairy is one of the most volatile traded commodities,” he says. “This partnership is another step in helping to manage this risk for everyone – from the farmer through to the customer at the end of the supply chain. A more liquid dairy trading environment allows for the growth of financial tools which can be used by all participants to better manage price volatility. “Our focus has been about securing the best partners, and NZX and EEX share our vision for a stronger, more liquid auction platform that benefits all involved. We are also closely aligned on future possibilities for GDT as the world’s most trusted reference point for dairy commodity prices.” NZX Chief Executive Mark Peterson says the price […]

How agriculture is harnessing tech in attempt to secure our future

In a new series of Follow the Food, sponsored by Corteva Agriscience™, BBC World News and BBC.com journey across the globe to find out where our food comes from and how farmers and food-producers are working with innovation and technology to find solutions to the profound challenges of population growth and climate change. Presented by renowned Ethnobotanist James Wong, the series will analyse what farmers, scientists, tech innovators and consumers have learned from the recent shock to the food chain caused by the pandemic and discover how they’re reimagining the global food system to deal with food insecurity and the climate crisis. From discovering how one dairy giant makes use of AI and 3D imagery to increase livestock yield, to how biofortification can help eradicate hidden hunger through cutting-edge plant breeding, Follow the Food takes audiences on a journey from farm to fork. James Wong, ethnobotanist and presenter of Follow the Food, said: “Now more than ever we need a rational, evidence-based discussion about the role food and food production plays in avoiding both humanitarian and environmental catastrophes. In this new series of Follow the Food, we explore and explain some of the solutions on the table, unpacking them so that everyone can understand the knock-on effects of what we produce, purchase and consume.” The multi-platform series includes eight half-hour programmes on BBC World News and eight in-depth articles on BBC Future. Each story brings audiences insights into what we’re eating, where it came from and how it was produced, visiting experts across the world.

DairyNZ campaign to attract more Kiwis to dairy

A young female farmer with a love of rural New Zealand is helping to launch DairyNZ’s latest campaign, which aims to give Kiwis a better understanding of what it means to be a dairy farmer. DairyNZ chief executive Dr Mackle says DairyNZ’s Join us campaign is part of a wider project – Here for the Long Game – aiming to help communities understand what drives dairy farmers, and how they are working to provide a better future for their farms, the land, their families, their communities, and New Zealand. “Dairy farmers are a core part of the economic, social, and environmental wellbeing of communities throughout New Zealand, and our wider Here For the Long Game campaign is a platform for dairy farmers to share with other Kiwis who they are and what they do in a way that’s open and fun,” he says. “Welcoming and supporting new farming talent is vital to the sector’s long game, so we’re excited to launch a new campaign encouraging young Kiwis to get into the dairy sector,” he adds. The Join Us campaign looks into daily life on a farm – from working with machinery and technology, to caring for animals and the land. “It’s about showing young Kiwis that, for those keen to get stuck in, dairying offers a truly rewarding career and lifestyle. By joining us, you’re not only securing your own future, but becoming part of creating a better one for all New Zealanders.” The Join Us campaign is fronted by Eastern Bay of Plenty dairy farmer Shannon Munro, who has been dairy farming for about 10 years. With her husband and three children, Munro says they opted to move away from urban city life to provide a different upbringing for her young family. Her husband Steve was a builder and after the birth of their first son, she says […]

«‹ 8 9 10 11 ›»

News Ticker

Business