UK-based sausage manufacturer J&J Tranfield has installed an ERP system in order to streamline its business operations and improve quality control. Meat processors are under increasing pressure to ensure complete control of the food supply chain.
A joint venture project to build a 500,000-tone soybean vegetable protein has got under way in Xinxiang City, Henan province. The venture includes three Chinese companies and is thought to be one of the largest of its kind in the country.
Two newly-launched conveyor belt concepts demonstrate how efficiency and ease of maintenance are key drivers in food production. Intralox has resorted to using one belt instead of rollers, while CSi has adopted ultrasound technology.
Production inspections carried out on organic manufacturers in Finland last year revealed that some were using conventionally produced sugar in their products. More worryingly, many companies have not installed adequate tracing systems.
Malvern Instruments in the UK has added a new range of particle measurement systems to its portfolio of analysers for in-process applications, allowing users to measure larger particles of up to 2.5 mm.
Leading Philippines food and beverage company San Miguel has announced plans to open a soft drinks factory in the Shunde district of Guandong Province, southern China.
Japan's number one producer of instant noodles says it has reached the initial stages of an agreement to form an alliance with the Hebei Hualong Food Group, a major Chinese food processer.
Amersham, an international bioscience company with a background in the pharmaceutical industry, is turning its expertise to the dairy industry. Its separating technique - designed to filter biomolecules from DNA - may be used to finely seperate beneficial ingredients that are currently going to waste, writes Danny Vincent.
Vietnam Dairy Products (Vinamilk) has been given approval by Vietnamese authorities to merge with Saigonmilk. Vietnam Dairy Products already holds a 20 per cent stake in the company which manufactures both soy and milk products.
A British Pig Executive (BPEX) delegation is visiting Beijing at the end of the month to encourage British exports to China, the world's biggest market for pork.
A two-day conference on aseptic filling technologies is just one of the events that is taking place at the Total Processing and Packaging show in Birmingham, UK this week. FoodProductionDaily.com will be there, and will be reporting from the show throughout the week.
APV Baker has been chosen to supply equipment for two bread-making lines and a bun and roll system for the southern hemisphere's largest bakery, being built in Sydney, Australia.
Petro-Canada has launched a new trolley fluid for meat-processing operations that it claims offers unmatched protection against wear, rust and drips. The manufacturer says that while the fluid has been designed to deal with the harshest food processing conditions, it also meets stringent food safety standards.
Leading Taiwanese soft drinks maker, Hey Song, has taken the plunge into the ever-growing China market, having announced that it is to make a significant investment to build a production facility in the south of the country.
A processing system for cutting fixed weight and uniformly shaped poultry fillet portions has been developed by Iceland-based equipment giant Marel. The company claims that the system is unique as it is capable of processing four natural shaped fillets out of one butterfly.
Freezing and cooling tunnels that use liquid nitrogen and carbon dioxide have been used in the food industry for decades. But according to Linde's marketing manager for freezing and cooling, Derrick Norvill, his company has come up with something quite revolutionary, writes Anthony Fletcher.
Controlling dust particles in the bakery industry can be a major headache, in particular when dealing with bulk materials, and keeping production areas free from dust is a full-time job. A new filling system from bagging specialists Chronos Richardson - which works from the bottom up - is one means of reducing dust contamination.
Improving the molecular structure of certain foods such as ice cream and cocoa, can dramatically improve the taste, texture and mouth feel of a particular product. This is something Marcos Bobzin, Buhler's product manager for chocolate technology, knows well, writes Anthony Fletcher.
FoodProductiondaily.com recently visited a research unit in the south of France to find more out about the role science plays in improving the quality of cereal-based foods. Some recent discoveries could be of great benefit to the food production industry, writes Anthony Fletcher.
Researchers at the University College of Dublin are claiming that real time process control for food manufacturers - and more specifically the confectionery sector - has been advanced thanks to pioneering work into viscosity measurement techniques for characterising the flow and mixability of highly non-Newtonian fluids.