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Articles by Topic - Quality
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Up until recently, the $100 million-plus edible film and coating industry has mainly focused on antimicrobial coatings that can keep fruits and vegetables fresh longer—but researchers are starting to branch out into other food products, and testing different vehicles than the traditional proteins, polysaccharides, fats, and waxes.
Features: New Allergen Labeling Coming to the EU
Food knows no boundaries. As people move around the world, they bring with them their culture and favorite recipes. Food companies not only try to duplicate these recipes but also look to offer some advantages, such as meal preparation time, cooking time, cost, or some combination of these. In many cases though, the recipes aren’t quite right as the texture and flavors are slightly off.
With quality management always a top priority, DSM Nutritional Products understood the need to ensure the resources to collect, track, and report on its quality processes. As a result, in order to manage existing global facilities, newly acquired companies, and a complex global supply chain, DSM Nutritional Products decided it needed to implement a single integrated quality management system to support its current infrastructure that would streamline quality process adoption for any future acquisitions.
Online Exclusives: Advances in Air Monitoring
The various methods to monitor potential airborne contaminants in food and beverage manufacturing
Scraped surface heat exchangers technology can benefit the crystallization of food products to optimize the quality of new and existing recipes
Features: Ethylene Management Breakthroughs
Improving the quality and shelf life of fresh produce
Features: The Natural Power of Ozone
The benefits from ozone can be used in many capacities, such as for plant sanitation, extending product shelf life, or overall product safety
Pennsylvania State University Professor William Frear analyzed potentially tainted food to protect the quality and purity of the commercial food supply
The formation of unwanted layers of limescale deposits on the surface of process equipment is of critical importance in the food industry. Limescale is particularly prevalent in heat transfer devices, membrane separations, and distribution lines. Scale deposits, known as fouling, can cause a number of operational problems. In addition, the incorporation of even undesirable trace particulates can lead to off-flavors or off-colors, reducing shelf life, or even making the product un-saleable.