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Latest White Papers
Targeting Optimal Nutrient Absorption with Phytonutrients
| By Sabinsa
Do all nutritional supplements consumed, or all topically applied products provide optimal health benefits? A lot depends upon how well they are absorbed along their delivery route. Bioavailability encompasses availability, absorption, retention and utilization of nutrients. Absorption in the body is a key factor for the nutrient to be biologically effective.
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Tastier Lettuce with Munters
| By Munters
Munters develops and manufactures dehumidifiers for the food industry, controlling the effects that humidity can cause in the production processes.
White Papers
Technology Leadership Article - Fry More with Higher Belt Speeds and Hotter Oil
| By GEA Food Solutions
Consumer trends in fried products are typified by snacks that have the taste, look and bite of home cooking. To cost effectively produce these products, fried food producers need to increase productivity by frying at higher speeds with higher oil temperatures and by loading more products onto the belt. However, increasing the oil temperature reduces its useful life – and oil is one of the major costs in frying. So how do you deal with this potential contradiction and with the other fried food productivity challenges?
Food Technology > Process & Production > White Papers
Technology Leadership Article - Going for Gold!
| By GEA Food Solutions
The chicken nugget is maturing. Always popular with children in fast-food chains, it is undergoing a quality transformation that should widen its adult appeal. And the tempura coating is one of the defining factors in this new gold rush. Market leaders in the fast food sector/market are in the process of demanding that its suppliers produce a nugget with a crispier, more US authentic properties. Meeting these tougher demands means mixing and applying a tempura that guarantees a very consistent, high quality end-product.
Food Technology > Process & Production > White Papers
Technology Leadership Article: Cooking Expertise Versus a Technical Solution?
| By GEA Food Solutions
Cooking in an oven on an industrial scale involves considerable technical challenges if it is to produce products that replicate a gourmet eating experience. To do this, GEA Food Solutions approached the design of their CookStar multi-zone oven from the perspective of the end product, and the design process was a close collaboration between the cooking experts – chefs as well as industrial cooking application specialists – and the technical engineers.
Food Technology > Process & Production > White Papers
Tetra Brik
| By Tetra Pak
A Tetra Brik package is one of those great ideas that baffles you with its simplicity. It's an evolving phenomenon, creating value for the brand on the outside of the package, whilst protecting the product inside. Its design makes it one of the most efficient carriers of beverages. No unnecessary material, weight or space, just a simple and ingenious brick-shaped carton. In a way, it's the closest thing to not having a package at all. To find out more, please download this free white paper.
Food Technology > Packaging > White Papers
Tetra Pak Dairy Index
| By Tetra Pak
The Tetra Pak Dairy Index is a biannual report, which is designed to help dairy producers identify new opportunities for growth while offering all industry watchers information on the latest facts, figures and trends related to the global dairy industry. The data contained in this free white paper is collected from a variety of Tetra Pak and external sources and analysed by Tetra Pak's dairy market experts. The Tetra Pak Dairy Index also includes Tetra Pak's analysis of the industry based on its day-to-day work with dairy customers, governments, non-governmental organisations and local communities around the world to support every aspect of the dairy value chain.
Food Technology > Packaging > White Papers
Tetra Pak Sustainability in Brief 2009
| By Tetra Pak
Widely known for our milk and juice packages, Tetra Pak is the world's leading food processing and packaging solutions company, with activities in more than 150 countries. Our customers are companies that produce liquid dairy products, fruit juices and many other types of beverage, as well as an increasing number of food manufacturers. We recognise the imperative of balancing our business growth ambitions with some fundamental responsibilities - to those with whom we do business, to our employees, to the communities in which we operate and to the environment. For more information on Tetra Pak and how we operate to earn your trust, read our free sustainability in Brief 2009 report.
Food Technology > Packaging > White Papers
Texture Analyser: TexVol TVT-300
| By Perten Instruments
The TVT accurately measures position and force over time to describe textural properties of food products. Force data are stored in tables and displayed as graphs. The instrument can compress, pull, or cut samples. The TVT software is intuitive, easy-to-use and allows for extensive analysis of results. This simple-to-use texture analyses can be used for a variety of different products and materials and ensures an efficient, easy and productive manner to objectively describe texture.
Marketing & Regulatory > Regulatory & Food Safety > White Papers
The CFIC® (Continuous Flow Intermittent Cleaning) Whitepaper
| By Biowater Technology
The CFIC® (Continuous Flow Intermittent Cleaning) biofilm reactor has been developed. It contains highly packed biofilm carriers to a degree that little movement of the carriers occurs in the reactor during normal operation. This paper presents results from testing of the CFIC® biofilm reactor process in bench-scale and pilot-scale, with different types of biofilm carriers, different filling degrees, and different cleaning procedures. The CFIC® process was tested in parallel with the MBBR technology at both bench-scale and pilot-scale.
Food Technology > Process & Production > White Papers
The Future of Foodservice in Belgium to 2016
| By Canadean Food
This report is the result of Canadean‟s extensive market and company research covering the Belgian foodservice industry. It provides detailed analysis of both historic and forecast foodservice industry values at channel level, analysis of the leading companies in the industry, and Belgium‟s business environment and landscape.
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The Future of Foodservice in Ireland to 2016
| By Canadean Food
In 2011, the foodservice industry in Ireland was estimated at EUR4,939.6 million. The industry is slow to recover after a sharp decline in 2009 due to the global economic downturn, and contracted by -2.2% in 2011 compared to -7.9% in 2009. The Irish economy was projected to return to growth in 2011 but remained in recession. With the gradual economic upturn, the industry is estimated to grow further.
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The Future of Foodservice in Italy to 2016
| By Canadean Food
This report is the result of Canadean‟s extensive market and company research covering the Italian foodservice industry. It provides detailed analysis of both historic and forecast foodservice industry values at channel level, analysis of the leading companies in the industry, and Italy‟s business environment and landscape.
White Papers
The Future of Foodservice in Poland to 2016
| By Canadean Food
This report is the result of Canadean‘s extensive market and company research covering the Polish foodservice industry. It provides detailed analysis of both historic and forecast foodservice industry values at channel level, analysis of the leading companies in the industry, and Poland‘s business environment and landscape.
White Papers
The GEA Group: Fact Sheet 2013
| By GEA Food Solutions
GEA provides the world with innovative solutions for smart food processing and for a more efficient use of energy resources. GEA is a global engineering group recognized for its excellent technologies, its dedication to provide best solutions to its customers, and its management principles.
Food Technology > Process & Production > White Papers
The Nielsen JUNIOR enrober
| By Aasted ApS
The Nielsen JUNIOR enrober is a versatile enrober for medium-sized production using tempered or non-tempered chocolate, or compound masses. The Nielsen JUNIOR enrober is available in a choice of band widths and is suitable for all enrobing applications such as full enrobing, bottoming and a combination of bottoming and side enrobing.
Food Technology > Process & Production > White Papers
The Nielsen MASTER enrober
| By Aasted ApS
The Nielsen MASTER enrober is an advanced, universal enrober for chocolate and compound masses. Designed for all common enrobing tasks with tempered and non-tempered chocolate, the MASTER enrober is built for non-stop, quality production of a wide range of bakery, biscuit and confectionery products.
Food Technology > Process & Production > White Papers
The Quality Lines of Chocolate Production
| By Aasted ApS
Our line constructions are your investment in possibilities, quality and economy. All lines are built up in interchangeable modules offering, right from the beginning, possibilities for updating and conversions for production of new chocolate types. Our modules offer you great opportunities.
Food Technology > Process & Production > White Papers
The use of GMP-Compliant Aluminium Pallets in your Industry
| By Muskita Aluminium Industries Ltd
Learn about aluminium. It will transform your logistics. It is: Anti static (unlike plastic), Antimagnetic, Food safe, No fire hazard (reduced insurance bills), Less weight than wood, -50o to +200o work environments, Watertight & resilient, Customized sizes and dimensions available, Permanent antimicrobial coatings available upon request, 100% recyclable, High residual value, Extremely durable, Easy to clean and sterilize, No fumigations needed, No UV damages.
White Papers
Thermoelectric Cooling Technology - Will Peltier Modules Supersede the Compressor?
| By BINDER
The strengths of Peltier technology lie in the scalability of the cooling elements, their location independence, reliability and precision control. In addition, Peltier elements have no moving parts, essentially making them vibration- and noise-free. The primary advantage over conventional compressor cooling units is elimination of flammable or environmentally harmful refrigerants. However, maximum performance and efficiency of Peltier cooling systems are considerably lower than that of compressor systems.
Food Technology > Process & Production > White Papers
Things You Must Know About Stevia Applications in Chocolate
| By Bayn Europe AB
Exploring the sweetening potential of Eureba Stevia based sweeteners in no-added-sugar milk chocolate.
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