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How innovations in smoking and processing keep bacon on the menu

Bacon is a salt-cured pork made from various cuts, often smoked, and it is praised by consumers for its superior…

Functional foods: Milling dried probiotic material and cell culture media

Probiotics are trending as a key ingredient in both the health and cosmetic industries due to their perceived advantages for…

How trends in healthier eating are pushing innovation in cooked and sliced ham, bacon, poultry and cold cuts

Curing has been used to preserve meat for over five thousand years, and until the invention of refrigeration, curing using…

Marketing pain management: targeting for success 

How about Airbnb’s 2017 email campaign during Hurricane Harvey, which offered water-themed vacation homes alongside the promise that one could…

Six challenges of ham and bacon processing and how to solve them

A recent report by GlobalData[i], shows that trends around meat and meat alternative consumption have changed. A rise in cost…

How to reduce diesel emissions in agricultural machinery

The industry is coming to terms with technologies including Exhaust Gas Recirculation (EGR), Selective Catalytic Reduction (SCR) and Particulate Matter…

“Inject less, retain more quality” – GEA Food Solutions on their latest OptiFlex needles that don’t clog, bend or break 

OptiFlex needles flex and recover their shape instead of bending or breaking when encountering bone-in parts, resulting in no bent…

Development of New Low Ash Loading Oil for Diesel Engine

Blockages in the particulate filters require manual external cleaning – often resulting in expensive downtime. In light of changing market…

An improvement in coffee extraction

Instant coffee manufacturers have taken big leaps and bounds in their processes to improve the flavours of their products. Paul…

The meat of the matter: injecting value into the marination and brining process

“GEA wants to contribute to food quality and improve yields. We have several solutions for that,” says Willem Poos, Product…