The white paper that Nabenhauer Verpackungen, Dietmannsried im Allgäu, has put together goes from “barrier properties” to “hot tack” and “peel” to “fresh meat packaging in practice”. In it, the ISO-certified sales agency for film packaging would like to impart its knowledge of seven relevant topics and problems in the packaging of food and their solution to food manufacturers in a neutral manner.
"I've been involved with inventions since my youth," says Prof. Dr. Meinhard Knoll from the Institute for Physical Chemistry at the University of Münster. The enthusiastic researcher has patented over thirty inventions to date. This also includes its latest development, which could soon become an everyday sight when shopping: the electronic best-before date.
The German Institute for Food Technology (DIL) from Quakenbrück in the Osnabrück district uses the triennial international trade fair for food and beverage technology "Anuga FoodTec" in Cologne (March 10th to 13th, 2009) to present its current projects and developments to the specialist public to introduce. The institute sets different priorities:
The packaging of meat and sausage products (ie of all foods) has to fulfill different tasks and requirements. That makes packaging a complex issue. Nabenhauer packaging gives an overview.
Hot off the press on the table of 1500 scientists, experts and managers from the food industry is starting today the new proceedings of the research circle of Food Industry (FEI).
Forage peas can partially replace wheat and soybean meal in poultry feed. In the Thuringian State Institute for Agriculture in Jena, the use of peas (10 to 40%) in compound feed was tested in feeding experiments with chicks, pullets, laying hens, broilers and turkey fattening.
How sour the rain is, indicates the pH, the Danish chemist Søren Sørensen introduced for the concentration of hydrogen ions 100 years ago. Almost 50 milestones of science of the last 300 years presenting the latest issue of "Nachrichten aus der Chemie". Among them: Since 100 years hot heredity "Gene" and since 50 years hot insect attractants "pheromones".
Nanotechnology is moving in the food sector: in the form of additives or in packaging materials. A study by the Centre for Technology Assessment TA-SWISS provides an overview of the nanomaterials are already being used to. They rated products that contain nanomaterials, with respect to environmental issues and sustainability. Next it shows where future developments might take and where caution is required.
Main results of the new study, which is now presented to the public. "So far, only a few foods with nano components in the Swiss market are available The Nano additives used therein have been used for years, are reviewed toxicological and they are therefore included no risks for consumers from ", project Martin Möller together the Öko-Institut. However: "The contribution of nanotechnology to an environmentally friendly and health-promoting diet is currently low and will remain so well in our view," says Dr. Ulrike Eberle, an expert on sustainable food.
The French company specializes in the histological examination of meat products. In the meat industry, the histology is often used for the determination of all existing in a preparation fabric to check the conformity of sausages. Using this method of investigation, however, can also determine the state of tissue structures. Developed by HISTALIM MDI method is based on histological examination thereof in conjunction with image analysis algorithms.
In the one-day seminar at the BÄRO training center in Leichlingen, operations managers, production managers, QM managers, QA officers and hygiene officers from the food industry learn how to remove microorganisms in the air through the use of modern UV-C disinfection technology in terms of food hygiene. Regulation and HACCP concepts can be reduced to almost zero. Wolfgang Ritzdorf, responsible for the Air Hygiene division at BÄRO: “The principle of our UV-C technology is simple. The air contaminated with microorganisms is sucked into our air disinfection devices around the clock, irradiated with UV-C in a closed chamber and then returned to the room air. In this way, the germ load in the air can be reliably reduced by up to 99,9% and the quality level of the goods can be increased permanently. Without the addition of chemicals. "