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Latest White Papers
Dairy Innovations
| By Emsland-Stärke GmbH
Emsland Group has built decades of experience and dairy science expertise, offering you a broad array of gelling and thickening food starches, anti-caking agents and stabilizing system solutions. Our Food Innovation Centre in Emlichheim stands ready to serve all your cheese development needs.
Processed Foods > Bakery & Cereals > White Papers
Dairy Packaging Facility's Wastewater Woes, MBBR-Activated Sludge Process Optimization, and Reduction of Sludge Production and Disposal Costs
| By Biowater Technology
Kan-Pak produces and packages diary products, ice cream and coffee mixes, and nutritional beverages. Prior to July 2007, the facility did not pretreat its wastewater prior to sewer discharge. In 2007 authorities required the facility to install a pretreatment system to come into compliance with local ordinances and meet limits for biochemical oxygen demand (BOD), total suspended solids (TSS), and fats, oil and grease (FOG.). This Whitepaper analyzes what affect this had on the company.
Food Technology > Process & Production > White Papers
Das Tierhotel: Handtmann Vacuum Filling Technology with Cutting Valve Increases Productivity Significantly
| By Handtmann
Das Tierhotel produces healthy food for dogs and cats. Their range of products includes fresh and best quality meat from the own butcher shop. The offering also includes a large selection of flakes and vegetables as a sensible nutritional supplement. If you consciously opt for a healthy diet for your pets, you have come to the right place at Das Tierhotel. The company is a certified organic farm and therefore on the cutting edge of what society demands.
White Papers
Deck Oven
| By Revent
Available in electrically heated models Available in 45 different sizes Available in most common voltages
Processed Foods > Bakery & Cereals > White Papers
Dehumidification in the Dairy Industry
| By Munters
For most companies the dry winter climate is preferable to the humid summer climate when comparing operating conditions. In wintertime the drying process is faster and the risk of mould is reduced. Condensation and even ice build-up on cold surfaces is less. In winter hygroscopic products absorb less or no humidity from the ambient air, pneumatic conveying of hygroscopic products can take place without interruptions if the transportation air is dry.
White Papers
DenTender - The Missing Ingredient
| By Denico
DenTender is a powerful series of blends for brines and is suitable for injection as well as tumling of fresh meat products – a multifunctional additive solution providing optimised performance.
Condiments & Ingredients > Ingredients > White Papers
Determination of Food and Oil in Foodstuffs
| By Oxford Instruments
Fat and oil content is an important measurement of nutritional value and product quality for many foodstuffs. In particular, this value is widely used to determine energy content and to calculate the proportion of other components in foods (e.g. carbohydrates). In addition, the fat and oil content may significantly affect the texture, perceived quality and flavour of products. Thus, accurate measurements of the fat and oil content enable the manufacturers to achieve higher standards in nutritional characterisation and quality control of foodstuffs.
Food Technology > Process & Production > White Papers
Determination of Solid Fat Content in Edible Oils and Fats by the Official Direct Method (AOCS Cd 16b-93)
| By Oxford Instruments
The measurement of Solid Fat Content (SFC) in edible oils and fats is an essential measurement in the bakery, confectionery and margarine industries. It is important that raw materials are characterised according to their melting profile, and rapid and convenient methods are required for doing this. The traditional method for measuring SFC has been dilatometry, but this is now regarded as slow, inaccurate and cumbersome. For a number of years, Nuclear Magnetic Resonance (NMR) has been the method of choice for determination of SFC.
Food Technology > Process & Production > White Papers
Dietary Exposure
| By Intertek Food Services
Dietary exposure estimates are an essential component of all food-related dossiers, such as food additive petitions, novel food submissions, GRAS determinations, and food contact material notifi cations, as a comparison of the estimated exposure of a substance to the acceptable daily intake or available safety data forms a critical part of the risk assessment process.
White Papers
Digestive Health
| By Atlantia Food Clinical Trials Ltd
Atlantia Food Clinical Trials has a particular strength in providing human dietary intervention studies in the area of digestive health, in accordance with EFSA guidelines on scientific requirements for health claims related to gut and immune function (EFSA Journal 2011; 9(4):1984).
White Papers
Digestive Health Study
| By Atlantia Food Clinical Trials Ltd
To explore the effects of an algae-derived prebiotic on digestive health.
White Papers
Dimaco Veri-Pack Slides
| By Dimaco
Click here to view the latest slides from Veri-Pack.
White Papers
Diode Array 7250 At-line & Lab NIR Analysis System
| By Perten Instruments
The DA 7250 simply makes sense. It’s fast, accurate, easy-to-use, versatile, and robust. Our years of experience and expertise have gone into its design – optics, housing, sample presentation, workflow, and software simplification.
Marketing & Regulatory > Regulatory & Food Safety > White Papers
Diode Array 7300: On-Line Analyzer
| By Perten Instruments
The DA 7300 is an advanced modern On-line NIR analyzer, with built-in digital color camera, for use in Grain, Flour, Food and Feed processing. It performs continuous analysis of multiple parameters simultaneously, such as moisture, protein, fat/oil, ash and many others. As the DA 7300 can be integrated into process control systems, its continuous measurement enables automatic process control, leading to optimized production. The real-time monitoring also reduces scrap and re-work while improving product consistency and quality.
Marketing & Regulatory > Regulatory & Food Safety > White Papers
Double D Revoband Continuous Protein Oven
| By JBT FoodTech
Double D Continuous Protein Oven combines continuous automatic high volume processing, with accurate temperature control and maximum yield. Thanks to our unique knowledge of airflow systems, the Continuous Protein Oven gives complete control over both top and bottom heat. Perfect results, at a price you can afford.
Food Technology > Process & Production > White Papers
Dough Change with a Sobatech Continuous System
| By Sobatech
The Sobatech continuous mixer & kneader are self-emptying. Furthermore, cleaning is efficient and fast, especially with the integrated CIP system. Therefore changing over from 1 dough to another is quick. The following change-over procedures are common practice.
White Papers
Dough Temperature Calculation Sheet (For Sheeting Line)
| By Sobatech
This dough calculation sheet is based on actual values taken from Sobatech lines in the field and on realistic ingredient properties.
White Papers
Dried Sweet Butter Milk
| By Uelzena
Spray-dried milk products with a fat content of between 4 and 9% and a water content of 4% max.
Condiments & Ingredients > Ingredients > White Papers
Dry Air for Confectionery Products
| By Munters
Confectionery products are sensitive products: hard candies, biscuits, chocolates, jellied items, sugar coated drops or tablets, sugar and popcorn often lose quality and shelf-life when they come into contact with air humidity that is too high.
White Papers
Dry Air Helps Sausages Mature Faster
| By Munters
The process of manufacturing meat products consists of various specific steps combined in such a way that unique products are obtained with characteristic ingredients and flavours. This stepped process is applied for making raw sausages like salami.
White Papers
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