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Making Soy Convenient
| By Palsgaard
Soy milk has been part of the Asian diet for centuries and is becoming increasingly popular in other parts of the world, too, being perceived as a healthy alternative to cow's milk. However, as soy milk has traditionally been produced in small batches in small shops and with a short shelf-life, manufacturers need to look at new production methods if they want to match the needs of today's convenience seeking consumers.
Processed Foods > Bakery & Cereals > White Papers
Manufacturing Delicious Imitation Whipping Creams
| By Palsgaard
Over the past years imitation whipping creams have become increasingly popular due to a number of benefits, such as reduced fat content, better costin-use calculations and better foam stability which makes them easy to use and hence attractive bakers and caterers. However, producing successful imitation whipping creams requires not only the right fats but the right combination of emulsifiers and stabilizers. This article explains the science behind imitation whipped creams and the effect of the emulsifiers and stabilizers.
Processed Foods > Bakery & Cereals > White Papers
Manufacturing High Quality Ice Cream with High Overrun
| By Palsgaard
Ice cream is a very common and loved dessert and snack around the world. Eating ice cream is perceived as a pleasure and a luxury treat. However, the full pleasure of eating ice cream requires a smooth and creamy product throughout the entire shelf-life. However, not only recipe and processing parameters influence the product quality as experienced by the consumer. Also during transportation and storage of the ice cream - from the factory via the shop to the consumer - a high risk of applying heat-shock with concomitant quality loss exists.
Processed Foods > Bakery & Cereals > White Papers
Marine Stewardship Council Certification
| By Intertek Food Services
Fish production and trading presents many serious challenges for the sustainable use and management of the world’s oceans - overfishing and the impact on marine habitats are two examples. This is becoming a major concern to the public and to many within the seafood industry.
White Papers
Maximise your Powder Production
| By Munters
The sale prices of powders are getting increasingly higher, production tools cost more, so it is now more than ever necessary to maximise the production of your atomising tower and fluidized bed.
White Papers
Measurement of Oil and Water in Seeds According to ISO 10565:1998
| By Oxford Instruments
Accurate and fast determination of oil and water content is important to breeders, growers and buyers for determining the commercial value of oil-bearing crops such as rape (canola), sunflower, linseed, soya bean and groundnut. Nuclear Magnetic Resonance (NMR) offers a clean, rapid and accurate alternative to traditional wet chemical techniques and calibrations are much easier to maintain than for Near Infra-Red (NIR). NMR is also used for measuring oil yield in development of improved crop varieties and by seed crushers to measure oil content of the press cake and residues to determine extraction efficiency (ISO 10632:2000).
Food Technology > Process & Production > White Papers
Measurement of Oil Content in Dried Snack Foods
| By Oxford Instruments
Measuring the oil content of dried snack foods is essential for quality control to ensure that the products meet their nutritional values specifications. The amount of oil used is also important in terms of the significant cost of the raw material and the effect it may have on the texture and perceived quality of the product.
Food Technology > Process & Production > White Papers
Meat Species Testing
| By Intertek Food Services
The adulteration of food products with unauthorised meat content including horsemeat and pig DNA have triggered the recall of products from the supermarket shelves and challenged consumer confidence of well-known brands. The need for horsemeat speciation testing has become a major concern for meat suppliers and supermarkets throughout Europe to detect levels of contamination.
White Papers
MeatBlock H 590
| By Denico
Reduces costs while maintaining a high quality of the end product.
Condiments & Ingredients > Ingredients > White Papers
MeatBlock PFAH 591
| By Denico
Replaces meat by up to 15% for cost reduction without changing the quality of the end product.
Condiments & Ingredients > Ingredients > White Papers
MECATHERM - Manufacturer for Industrial Bakeries
| By MECATHERM
Traditional craft or semi-automatic bakeries are no longer a realistic option when it comes to producing 10 to 1000 tons of bread a day on the same site in demanding food safety conditions. To meet the challenge THE MECATHERM GROUP can offer solutions enabling the production of different varieties of bread using perfectly controlled processes from the arrival of flour through to the delivery on the factory's shipping dock.
Food Technology > Process & Production > White Papers
Microbiology Testing
| By Intertek Food Services
Are you doing everything you can to ensure that the safety and quality of your products and processes are protecting your brand and your customers?
White Papers
MONA System
| By B & P Engineering
The MONA system is a patented and fully automated pasteurisation and filtration facility for preparing concentrates. The system uses aseptic filter plates which also reduce juice turbidity and improve its microbiological parameters by eliminating ACB spores. These bacterial spores are resistant to standard pasteurisation.
Food Technology > Process & Production > White Papers
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