Food Processing

Food waste initiative delivers potential for environmental advances

JJ Richards and Sons NSW/ACT Operations Manager Benjamin Martis, right, discusses the plant’s waste management 28-ton receiving tanks and processing tanks with CST Wastewater Solutions Engineer Peter Bambridge pICTURE:p Waste management leader JJ Richards & Sons is proving an environmental initiative in Sydney that eliminates landfill dumping of commercial and retail food waste by transforming it into valuable green energy and fertiliser. The company’s custom-engineered waste reception centre at Seven Hills – which its designers say has demonstrated potential to become a model for national use – processes pulped waste from its partner Pulpmaster’s collection tankers into an easily handled and valuable resource for use in agriculture, horticulture and fossil fuel replacement. The plant – which already handles bulk waste from major customers including supermarkets, food shops, hospitals, schools and catering facilities – uses CST Wastewater Solutions’ KDS multi-disc fine screening and compaction technology as part of its automated process that turns the pulped waste collected into a cake form that is more than 50 per cent lighter and dryer than the pulp and which can be transported to users for half the cost of heavier and less hygienic output. Waste producers using the system get monthly reports on how much they are saving on disposal costs, while simultaneously reducing their environmental impact. The material is used by farms and other agricultural enterprises as high potency fertiliser and for the production of biogas to reduce their environment footprints whilst simultaneously boosting their output with natural fertilisers and fossil fuel replacement green energy. The system not only disposes of an environmental headache and cost for responsible businesses – including high landfill costs and the high cost of transporting waste to somewhere remote, secure and non-harmful – but turns the problem into an environmental asset – and a cost saver. Businesses love getting […]

Assisting product development with new mini aseptic solution

In today’s fast moving food and drink industry innovation is king. Everyone is looking for the next product to give their business the edge and food fashions and trends come and go with increasing speed. Food manufacturers often need to use seasonal ingredients, potentially offering limited edition flavours or varieties of key products: from herbal ice creams and summer berry drinks, to fruity condiments and vegetable smoothies. As a result, the life of innovative products is often shorter than has been seen previously and it can be hard for new product developers and marketers to pick which will survive in the market and which will fall away. All of these factors create challenges for operational factories and production lines. No business wants to invest in a fully-scaled line for a product that may have limited (albeit still successful) sales. The new HRS Asepticblock Mini Series allows manufacturers to produce new trial products with the minimum amount of product in a short time, reducing the unnecessary expense or wastage that can accompany full scale trials, and alleviating the need to suspend or interfere with the routine production of regular products. It allows the reproduction of a full scale final pack, but from as little as 20 to 50 kg of product. The Aseptic Mini Block Series was born from the need of many of small- and medium-sized customers to produce relatively small quantities of aseptic products, but who are prevented from doing so by high upfront capital costs and low return on investment. Traditional aseptic processing lines consist of two sections; one section is the steriliser or pasteuriser (based on a suitable heat exchanger according to the product type), and the other is the aseptic filler. The HRS Asepticblock Mini Series is designed for such producers working with a range of […]

Assisting product development with new mini aseptic solution

Organic Food Industry Undergoing Consolidation

The global organic food industry is undergoing consolidation. In the last week, three major deals have involved established organic food companies in Europe and North America. Ecovia Intelligence (formerly known as Organic Monitor) expects more such deals as rationalisation continues. Royal Wessanen, one of the largest and oldest organic food enterprises in Europe, has just been acquired by an investment consortium. With headquarters in Amsterdam, the company owns a portfolio of European organic and free-from food brands, including Bjorg, Kallo, Allos, Whole Earth, Clipper, Alter Eco, Tartex and Isola Bio. The investors have paid EUR 885 million (USD 1 billion) for the company with the aim of strengthening its position in the sustainable & organic food market. Earthbound Farm, the leading organic salads company in North America, has been purchased by Taylor Farms for USD 400 million. Established in 1984, the Californian company has grown into an international supplier of organic fruits, vegetables and salads. Bought by Whitewave Foods in 2013, it came under the ownership of Danone USA in 2016. The French multinational has divested the company as it plans to focus on plant-based dairy alternatives. Another sale involves Bolthouse Farm, a leading supplier of organic and natural beverages, in North America. Campbell Soup purchased the company in 2012, and has now sold it to the private equity firm Butterfly for USD 510 million. Bolthouse Farm organic carrots, juices, smoothies and dressings are a feature in natural food shops across the US. Ecovia Intelligence (www.ecoviaint.com) sees more such ‘sell-offs’ on the horizon as the organic food industry undergoes consolidation. The industry has traditionally been fragmented with many operators involved in production and distribution. Rationalisation is occurring with large companies looking to take significant positions. Apart from large food companies and retailers, recent years has seen the entry of unconventional […]

Entries Welcome for Food Safety Awards

New Zealand Food Safety is encouraging keen foodies to get their entries in for a number of key 2019 food safety awards. The Significant Contribution to Food Safety, Food Safety Culture and the Primary Sector Products awards celebrate the achievements of those who are demonstrating innovation and excellence in food safety in New Zealand. To enter – visit www.mpi.govt.nz/scholarships-and-awards/ for more details. “We’re focussed on making sure we have safe and suitable food, and that New Zealand food is the most trusted in markets around the world,” said Head of New Zealand Food Safety Bryan Wilson. “Rules are an important part of that, but ultimately food safety is about the people who produce the food we enjoy. Through these awards we can recognise and reward excellence in the primary industries and food sectors.” The Significant Contribution to Food Safety Award recognises an individual, a team, or an organisation who has made a significant improvement to food safety in New Zealand. This could include developing or improving a food safety process or operation. It could be in one sector or across a few. Nominations close on 23 May 2019. The award will be presented during the New Zealand Institute of Food Science and Technology’s (NZIFST) ‘Good Food 4’ Conference in Christchurch on 3 July 2019. “This is the third year that this Award is open and we thank the NZIFST team for their support and allowing us to present the award at their Conference Awards Dinner,” Mr Wilson said. The Food Safety Culture and Primary Sector Products awards are part of the 2019 New Zealand Food Awards. The awards are owned and organised by Massey University. Entries for the NZ Food Awards close on 31 May 2019. Winners will be announced at the Awards’ Gala Dinner on 23 October 2019 in […]

HRS brings packaged solutions for pasteurisation and sterilisation

Pasteurisation and sterilisation are now so well established that it is impossible to contemplate the production of many food and drink products without using these important techniques. Both pasteurisation and sterilisation involve the use of heat, usually in a way which does not affect the fundamental characteristics of the product (in other words, it doesn’t cook it). However, while sterilisation seeks to completely eliminate any micro-organisms which may be present in the product (and so typically uses higher temperatures or longer treatment periods, and is therefore more likely to have an effect on the product’s characteristics), pasteurisation reduces the microbial load by a significant factor (for example by5-logs), which in normal circumstances reduces them to a level at which they do not pose a hazard. While simple plate heat exchangers may still be suitable for the pasteurisation of simple fluids such as milk and fruit juices, more textured and viscous products, such as cooking sauces, creams and curds, require different solutions in order to maintain their quality and texture. In order to meet this diverse range of requirements, HRS Heat Exchangers has created its Thermblock packaged pasteuriser/steriliser for food products for aseptic filling, as well as any other filling or packing method. Depending on specification and the intended use, Thermblock uses the most appropriate HRS tubular heat exchanger to deliver effective and efficient thermal treatment. All HRS Thermblock systems allow for full adjustment of the heating-holding-cooling cycle of the product, so that it can be tailored to your product/s and method/s of working. They can also be used as HTST (High Temperature, Short Time) units, subjecting the product to high temperatures for a short time to minimise potential side-effects, such as organoleptic changes or nutritional losses). There are three models of HRS Thermblock: HRS Thermblock DTA Series This features a double tube […]

The critical role of IIoT in the future of food processing

Michael Cahill, Rockwell MES Technical Consultant As the old adage goes, an ounce of prevention is worth a pound of cure. New Zealand food companies, that often produce high value-add product that is exported around the globe, value their brand and reputation. Things are changing. Customer expectations for food safety and quality are unprecedented. Expectations from regulatory authorities are increasing to meet ever growing market regulation. Demand for high safe products is driving growth at an unprecedented rate. The reality is the number of food recalls has been steadily increasing over the last decade, according to FSANZ’s 2009-2018 reporting. The lack of visibility in the early stages of production is leading to an increased amount of inedible product and is posing serious food safety compliance risks. With headline after headline, product traceability from paddock to plate is becoming more and more important. Any deviation in quality in the product line will involve significant wastage and financial burden on the organisation. A sustainable approach to maintain the highest standard of production quality is sought to meet these customer, regulator and growth challenges. Connecting the dots The rise of the Industrial Internet of Things (IIoT) has emerged as a solution to this problem. IIoT platforms and advanced analytics now enable users to fuse multiple data sources to provide contextually relevant historical and real-time data. Add in AI and machine learning and food manufacturing is more predictive and intelligent than ever before, giving workers uncanny insight into how to solve issues and predict problems before they happen. The problem isn’t a lack of data but a lack of connectivity from food companies. IIoT has provided the tools to better verify quality, establish batch genealogy and capture meaningful processing data from beginning to end. It’s now the job of manufacturing plants and farms to […]

What do your motors really do?

In 1969, the first home security system was born, consisting of four peepholes and a camera that could be moved to look through any of them, broadcasting the images to a monitor. Nowadays, we can now stream and view a feed of our home security cameras on our mobiles, giving homeowners greater piece of mind. Here, Markus Brettschneider, of ABB’s food and beverage program, explains how food plant managers can add a similar level of connectivity to retrofit most motors with smart sensors to bring their plants to the digital age. Industry as a whole is utilising technologies and solutions enabled through the industrial internet of things (IIoT). Gartner predicts that 25 billion devices will be connected to the internet of things by 2020, with some agencies predicting even double this amount. This presents plant managers with a conundrum. Most food manufacturing and processing plants currently have motors powering essential equipment such as mixers, conveyors and packaging machines. These motors are just motors and do not play in the same league as the other intelligent devices in their factories. With years of service often left in the motors, it’s difficult for plant managers to justify replacing motors that work effectively for the sake of an upgrade with any smart features. However, there are alternatives to a complete overhaul in order to connect motors to the IIoT. Instead of investing in new, more intelligent or smart equipment, plant managers should invest in sensors that provide similar functionality to connected devices. For example, ABB offers smart sensors, which can be fitted to almost any standard low voltage induction motor. The pocket-sized sensor, dubbed ABB Ability Smart Sensor, is directly attached in a couple minutes to the motor’s frame, without wiring. By using sensors that feed performance data to the cloud through a […]

Agricultural pests a symptom, not a problem

Farmers should stop treating agricultural pests as a problem, and instead realise they are a symptom of an unsustainable farming method, says a visiting expert in regenerative agriculture. Dr Jonathan Lundgren, founder of Ecdysis Foundation and Blue Dasher Farm, was in New Zealand for an international workshop on conservation biological control of invertebrate pests, hosted by the Bio-Protection Research Centre, at Lincoln University. He told workshop participants that healthy ecosystems did not have the pest problems that were present in monoculture agriculture. “If you have a pest problem in your field, that’s your field telling you that something is out of whack. If all you are doing is reacting to a pest problem, then you are never going to get ahead – you’ve got to solve the underlying problem, not just the symptoms.” The underlying problem was lack of biodiversity, Dr Lundgren said. “The way we approach our food production is way too simplified.” Instead, he said regenerative agriculture not only solved pest problems, but was also more profitable. Regenerative agriculture goes beyond sustainable agriculture, by trying to regenerate degraded land and ecosystems, rather than simply sustaining what is left. Farmers who follow regenerative methods use few if any pesticides, don’t till the land, practise crop and stock rotation that mimic natural processes, and encourage biodiversity. Dr Lundgren said one study of the insect communities in cow dung found more diverse and more populous insect communities in the cow dung from regenerative farms – including more predators of pest species (mostly flies). It also found that that the dung from cattle farms using common avermectin pesticides to control parasites had twice as many maggots as were found in the dung from regenerative cattle farms. In another study researchers found conventional corn farms using pesticides had more than 10 times the […]

CRC launches new food grade bio-degreaser

CRC Industries has introduced a new NSF A1-rated CRC Food Grade Bio Degreaser which expands its leading CRC Greenlight Food Safe Program range. The degreaser is an extra heavy-duty cleaner formulated to penetrate and dissolve tough grease, oil and contaminants for easy removal – safely. CRC Industries Australia Managing Director, Shona Fitzgerald, said the product had been scientifically formulated for use in food processing applications. Biodegradable, non-toxic, non-hazardous, non-flammable, pH balanced and water soluble; the degreaser’s advanced formula is powerful but non-abrasive, non-corrosive and solvent-free. The product can be used confidently on all metals and alloys and will not damage bright metals including aluminium and brass. It is safe for use on fibreglass, glass, plastics, rubber, painted surfaces and laminates. It is also gentle on the environment with all ingredients readily decomposable. “This product has been specially formulated to penetrate and dissolve tough grease, oil and contaminants for easy removal – with a focus on personal and environmental safety,” Mrs Fitzgerald said. “These properties make it ideal for use in many applications especially where there are regulations or restrictions in place concerning the types of products that can be safely used or allowed. “It can be used to quickly and effectively clean mechanical equipment motors, tools, benches, walls, floors, filters, grills, drills, grinders, rollers, dies, moulds (injection, plastic, steel, aluminium), chains, conveyers, wire rope, robotics, hoists and more.” CRC Food Grade Bio Degreaser is available in 5L and 20L bulk containers as well as a 750mL trigger pack. “The launch our new CRC Food Grade Bio Degreaser is an important milestone for CRC as we remain focussed on adding customer value through extensive research and development, anticipating demand and delivering the right solutions in an ever-changing market, whilst adhering to the strictest protocols for food safety,’’ Mrs Fitzgerald said.

«‹ 8 9 10 11 ›»

News Ticker

Food Processing