Interest is growing in the use of antimicrobials as a replacement for standard food preservatives such as sorbate, benzoate and sulphites, but much confusion exists about what is permitted, according to research organisation Campden BRI. (foodmanufacture.co.uk) There have been rapid technological developments with different antimicrobial systems in recent years, covering product washing, incorporation into packaging and food contact surfaces, nanotechnology... read more →
Equipment that separates liquid chocolate from solid rework components by centrifugal force helps eliminate food waste by enabling the chocolate to be reused in product manufacturer, claims its German developer. (nutraingredients.com) Wastage due to breakage or defects are common occurrences in chocolate manufacturer, according to Steimel, with the resulting residual amounts of chocolate and other ingredients such as cookies, nuts, raisins or cereals traditionally... read more →
