DLG-Expert reports: Food technology

This article addresses the significance of digitalization in the context of recall management, highlighting the benefits of utilizing recall management software tools and participating in a global recall ready community.

Against the backdrop of ecological necessity and the associated global challenges, such as the increasing volume of waste and the scarcity of finite resources, a change from a linear economy to a circular economy is imperative.

The purpose of this Expert report is to identify and analyse the use of robotics in the food industry and to examine the opportunities and risks of using robots.

This Expert report intends to show how AI and ML function in order to establish a general understanding of these technologies. Various examples of ML and AI applications will subsequently be provided and an outlook for improved risk prevention along the food supply chain will be outlined.

This expert report explains the extrusion, a traditional structuring and texturizing processes for the food production of the future.

Companies in the food industry usually have an evolved, heterogeneous production landscape. Production and maintenance managers recognize the need to deal with new technologies and Predictive Maintenance, but often lack a concrete starting point or the topic is too complex and gets lost in daily business. The food industry in particular can not only save costs through proactive maintenance, but can also ensure the indispensable ability to serve the market and deliver to consumers.

The aim of this publication is to provide an overview of the gripper systems currently available on the market for applications in which the grippers come into direct contact with unpacked food.

This Expert report represents Part 4 of the explanations on the main topic of “Reformulation” and discusses the scientific approach of “blueprinting” as a helpful tool in food & beverage product development.

This Expert report represents Part 4 of the explanations on the main topic of “Reformulation” with Focus on milk, dairy products and cheese.

This Expert report shows the advantages of high-pressure processing, which is suitable for processing both vacuum packages and packages with a modified atmosphere (MAP), compared to preservation with heat treatment.

The in-line perforation of standard foils, e.g. with the FreshSAFE concept from MULTIVAC, is an innovative and inexpensive method that contributes to a considerably extended shelf life of sensitive food and – due to the use of standard foils – is also economically viable.

Homogenization is a mechanical process for reducing the relative heterogeneity of a system and for producing a homogeneous size distribution of particles suspended in a liquid. A high-pressure homogenization (HPH), also known as dynamic or ultra-high pressure homogenization (UHPH), is a relatively new technology recently introduced through the development of a new generation of homogenizers.

This Expert report represents Part 3 of the explanations on the main topic of “Reformulation” and is intended to increase the transparency with regard to “multi-sensory interactions”, present current scientific findings and make suggestions for the respective formulation management in practice.

Quality of the fermented meat products is not only process-dependent. It is also significantly impacted by the microbial and technological quality of the raw materials used. Good manufacturing and hygiene practices remain thus a must.

This Expert report answers the questions of when an aseptic filling and sealing system can be termed effective and efficient, and what must be taken into account in the capacitive design.