The new Venting Surge Hopper from BFM® Global, made of a flexible and transparent material, provides a solution to bridging, a common problem for manufacturers processing bulk powders.

Bühler has launched the next generation of its TAS grain cleaning system, the TAS LAAC.

Researchers funded by the U.S. Department of Agriculture (USDA) are developing a new method of curing meats that would use an amino acid instead of sodium nitrite, addressing food safety concerns about the negative health effects associated with nitrite additives.

Flour mills produce a "ready-to-cook" product. The most severe food safety hazards at flour mills are physical and include metal, wood, pests, and other items. A variety of equipment is used in an enclosed system to prevent physical and other contamination of the product.

Biotech group Novozymes is making the change from classic filtration of its industrial enzyme liquids to a raslysation system from Danish company Lyras, which inactivates microbial contaminants in liquid foods using ultraviolet (UV) technology. Raslysation can be used as a substitute for the pasteurization of foods such as brine, whey, juice, iced tea, and many other liquids.  

The Petrochem Group, a major distributor in Ireland, has built a relationship with Bürkert to deliver valves and instrumentation components for the dairy sector with optimum performance and value.

Agri-Neo’s Neo-Pure continuous food safety system and organic pasteurization process have been validated by an ABC-approved Process Authority, with agreement by ABC TERP.

Ohio State University’s (OSU) will be hosting an open house on Ultra Shear Technology (UST™) for liquid foods processing on Thursday, December 8, 2022 from 9 A.M.–4 P.M.

Heat and Control® Inc., has announced the latest iteration of its horizontal motion conveying technology, FastBack® 4.0, which features a circular-to-linear drive.

On Tuesday morning at the 2022 International Association for Food Protection (IAFP) Annual Meeting, leading industry academics discussed the topic of enteric virus persistence in low-moisture foods.