food Marketing & Technology 3/2022

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International Magazine June 2020 ISSN 2628-5851 Technology & Marketing your easy way to stay updated 2/20 International Magazine October 2019 ISSN 2628-5851 Technology & Marketing 2/19 xxx Contents food Marketing & Technology June 2022 1 Editorial 42 Impressum Ingredients Ingredients: Hydrocolloids in Pet Food, Acacia Gum's Versatility, Antioxidants Processing: Optical Sorting, Gentle Cooling, Removing Risks in Food Safety Ingredients Blueberries, Fiber, Seafood, Microencapsulation Processing Extrusion, Pumping and Dosing, Pellet Production Packaging Flexible Wet Packaging and Sleeving, Pouches for Treats Marketing Showcase India, Interzoo 2020 Preview FREE trial issue at food@harnisch.com Packaging: Pouches and Printing, Sustainability, Choosing the Right Bags Marketing: Ask the Vet, Company News, Updates From the Fairs 10 Food ingredients and Smoking Technology inspires with nique “Natural Intelligence” 11 Natural Nitrite Alternative for Processed Meat 12 Wheat Texturates and Ingredients for Vegan Cold Cuts High on the agenda 13 Texturate for Vegetable Meat Alternatives with Bite PetFood PRO magazine wants to emphasize the high level of quality and care in the production of pet food through the choice of ingredients, the choice of technology and the choice of packaging materials. International Magazine April 2020 ISSN 2628-5851 International Magazine April 2019 ISSN 2628-5851 Processing 6 Multi-frequency Flow Measurements for Accurate Raw Material Accounting 16 Modern Mills for Precious Pods 18 Drive Solutions for the Grain Industry 20 New Innovate Screening Kit for Ultra-rapid Detection of Microbial Contamination in Beverages 22 Optimized Valorization of Functional Nutrients with New Extraction Technology 23 High-Quality Sifting Technologies Enable Flatbreads Producer Quick Recipe Expansion 24 The Challenges and Opportunities of Cheese Production 28 Fructus Meran Reaps Big Rewards with High Performance Digital Sorters 1/20 Technology & Marketing 1/19 Recycling is teamwork Packaging 32 Taller Version of the Magnum Optimum Foldable Large Container to Boost Retail Logistics Launched 34 New Flowpacking Solution for Different Applications” 36 Dual Lane Combi Doubles Down on Dairy Inspection Waste Ingredients Indispensable Fatty Acids, Dietary Fiber for Pets, Yeast Processing HPP Technology, Extruding Fish Feed, Encapsulation Packaging Canning, Recyclable Bags, Cartons Marketing The Vet's Corner, News from Fairs and Firms Ingredients Joint Health & Mobility, Yeast Extracts, Fiber Processing Batch & Continuous Mixing, Optical Sorting, Extrusion www.harnisch.com Packaging Pouches, Bags & Sacks, Tubs, Coding Departments 38 Firms 41 Events
utting Technology 5/12/22 1:29 PM Vol. 36 • 31377 ISSN 0932-2744 Cover: Endress+Hauser n Urschel, Cutting eptional eve higher , targeted s. Rugged ng equipment ectations. our product. .urschel.com Cover: Accurate Accounting of Raw Materials Texture for Meat Alternatives Cheese Production 3/22 Flexible Flowpacking For many food manufacturers, raw materials accounting is a highly important and frequently discussed topic. The idea is to measure the exact amount of delivered raw materials, such as milk, oil or alcohol, and then precisely allocate how much is used in each of the individual production steps. The goal is to provide as much as transparency as possible when it comes to the raw materials used and to be able to create full cost accounting. Our Cover Story starts on page 6. Ingredients: Texture in Meat Alternatives Despite the apparent widespread consumer appetite for plant-based foods, there is an important hurdle that anyone developing new products has to overcome – how to deliver an enjoyable meat or fish-like texture. If the mouthfeel isn’t right, consumers will not purchase again. Texture is the key to successful alternatives, and it is an area where manufacturers cannot afford to compromise. Find out more on page 13 Processing: Challenges of Cheese In cheese production manufacturing efficiencies remain the main source of competitive advantage. This does not call for huge investments in complete processing line reconfigurations, but rather for switching technologies to increase efficiencies. When producing cheese, it is essential to keep product integrity high and avoid waste. This goal is achievable but requires careful handling of the curds and whey. See page 24 Packaging: Flexible Flowpacking A new universal flowpacking solution, which offers a high level of flexibility for packing a wide range of food products, has just been launched. The new flowpacker supports the use of sustainable films and paper-based materials. It was presented for the first time at the two leading fairs, Anuga FoodTec and IFFA and was the heart of a high-performance line for the automatic packing of burgers in a pillow pack. More on food page Marketing 34 & Technology • February 2016 Key No. 102158
Page 1 and 2: 3/22 Vol. 36 • 31377 ISSN 0932-27
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Page 7 and 8: Cover Story gas entrainment and low
Page 9 and 10: Cover Story Hacking the food supply
Page 11 and 12: Ingredients Natural Nitrite Alterna
Page 13 and 14: Ingredients Texturate for Vegetable
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Page 21 and 22: Processing significant savings, whi
Page 23 and 24: Processing High-Quality Sifting Tec
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Page 27 and 28: Processing mozzarella dairy in Swit
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Page 35 and 36: PPMA Show 2022 Advert 210x297mm.pdf
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Page 39 and 40: Firms Climate Change Alters the Fis
Page 41 and 42: Events J UNE 2022 JULY 2022 SEPTEMB
Page 43 and 44: The Global Leader in Food Cutting T

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