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Confectionary White Papers

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1-15 of 273 results
Wacker: Analysis of different innovative formulations of curcumin for improved relative oral bioavailability in human subjects
| By Wacker
Twelve healthy human volunteers participated in a double-blinded, cross-over study. The plasma concentrations of the individual curcuminoids that are present in turmeric (namely curcumin, demethoxycurcumin, and bisdemethoxycurcumin) were determined at baseline and at various intervals after oral administration over a 12-h period.
Processed Foods > Confectionary > White Papers
Corporate Sustainability: A Guide to Measuring and Improving Energy Efficiencies
| By TOMRA Sorting Food
As environmental scrutiny of global industries continues to grow, governments are seeking to impose energy efficiency targets on companies in order to comply with new directives. One solution is to encourage energy suppliers to become energy service companies, who work with customers to identify potential savings and share the benefits this delivers.
Processed Foods > Confectionary > White Papers
TOMRA: Cross Out Contamination
| By TOMRA Sorting Food
According to the World Health Organization (WHO), an estimated 600 million people – almost 10 per cent of the global population – fall ill after eating contaminated food. With safety regulations and global demand for food on the rise, optical and sensor-based sorting has become a necessity rather than a luxury for many producers who have previously relied upon manual sorting and inspection.
Processed Foods > Confectionary > White Papers
Time To Sort Out Food Waste, says TOMRA
| By TOMRA Sorting Food
Almost a third of all food produced worldwide is never eaten, leading to 1.3 billion tons of food waste each year. This includes around 45 per cent of all fruit and vegetables and 20 per cent of meat. Just one quarter of this wasted food could feed the 795 million chronically hungry people around the world.
Processed Foods > Confectionary > White Papers
Hygiena: The Quality Monitoring Tool for Every Brewer’s Tool Kit
| By Hygiena International
Anecdotes from craft brewing booms of the past (c.1997) identify poor quality as a root problem leading to market contraction. While overall quality is shaped by a bevy of factors (ingredients, process, tools, and sheer artistry of the brewmaster), one common element of outstanding craft brewers who survived the bust is a commitment to controlling, measuring, and improving factors that influence end-product quality. Utilizing Good Manufacturing Practices (GMPs) and process management principles, craft brewers can reign in variability and process deviation to ensure consistently high-quality outcomes. This is a lesson learned for craft brewers rocketing to success in the modern craft brewing boom.
Processed Foods > Confectionary > White Papers
Atlantia Explores the Placebo Effect: Is Achieving Trial Success all in our Minds?
| By Atlantia Food Clinical Trials Ltd
Atlantia delves into research element surrounding the placebo effect. The study of the placebo response, and other closely related phenomena, has been a constant source of fascination since they were first described. Over the last decade we have observed a great increase in the amount of dedicated experimental work performed on these processes, and ultimately we have arrived at a consensus that they constitute real psychobiological phenomena with fundamental implications for the pathophysiology and management of medical conditions.
Processed Foods > Confectionary > White Papers
Acemal White Paper: Solutions in Action
| By Acemal
Acemal specialises in the construction of industrial equipment fo the cookies industry and more specifically for the waffles industry since 1965. It offers a wide range of equipment, from individual modules to complete production lines.
Processed Foods > Confectionary > White Papers
Storage and Transportation of Powders
| By Munters
Caking of powders and granules is a frequent problem in the food and chemical industries leading to halts in production and product losses.
Processed Foods > Confectionary > 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.
Processed Foods > Confectionary > 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.
Processed Foods > Confectionary > White Papers
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.
Processed Foods > Confectionary > White Papers
Learn More About Dehumidification and Munters
| By Munters
On our extensive homepage www.munters.co.uk you will fnd all the information you might need. The homepage provides you with updated information on our dehumidification systems and here you can download datasheets on our complete products range for your personal use. By registering you can gain access to technical manuals and data programmes for sizing our equipment, and you will find drawings of our units - ready to paste into your own technical sketches.
Processed Foods > Confectionary > 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.
Processed Foods > Confectionary > White Papers
Increased Productivity in Spray Drying Applications
| By Munters
In summer, when the moisture content in the air is high, the operating conditions are less advantageous than in winter, when the water content in the air is low. In humid conditions there is a greater tendency for the powder to become sticky and cause more downtime. Obtaining stability and achieving a consistent quality output is desired in the spray drying process.
Processed Foods > Confectionary > White Papers
Cooling Tunnel Solution
| By Munters
The vast majority of confectionery products are cooled in a tunnel during their production. During this cooling process, condensation may occur causing sticking, crystallisation and discolouration of products.
Processed Foods > Confectionary > White Papers
1-15 of 273 results