Food Manufacturing Guest Contributors
Microbiologist Develops Improved Technology For Poultry Food Safety
One Friday evening in the spring of 2019, Abhi Upadhyay, assistant professor of food microbiology and safety in the Department of Animal Science, found himself watching a video showing microbubbles for pet care and grooming. He started thinking about using this technology for food safety and spent the weekend researching its potential, current state of the field and appropriate grant opportunities.
Best Practices For Conducting Virtual FAT’s In Food Manufacturing
When the COVID-19 pandemic hit, it became critical that manufacturing plants remain open and operating to provide essential items such as food, beverage, sanitation supplies and more to consumers. New practices were put into place to ensure the safety of all and maintain efficient, effective operations. A critical aspect of keeping up with consumer demand has been the testing and acceptance of new equipment. With consumer packaged goods (CPG) companies reluctant to bring suppliers into their facilities and service technicians limited in their ability to travel due to COVID-19 protocol, the industry has had to get creative to complete the process.
Meat Processing Companies: Benefits Of Electrocoagulation
While vegetarianism and veganism have both grown in popularity in the past decade, vegans and vegetarians combined are vastly outnumbered by people who love meat. In the United States, where we have hot-dog-eating contests and food-eating challenges, we consume a lot of meat of all types. Therefore, meat-processing water treatment is required to package and process these foods within the U.S. and across the world.
Treating Food Wastewater Efficiently Using Jet Aeration
Food processing is a water-intensive process, and its wastewater byproduct is typically high in volumetric daily flow and also biochemical and chemical oxygen demand (BOD and COD), organics, and nutrients. Consequently, significant on-site treatment and resources are necessary.
Optimal Ultrafiltration Uses For Beverage And Dairy Companies
When you’re sipping on a cold soda or snacking on a creamy piece of cheese, you probably don’t really think about what went into making your food or beverage. Aside from the automated production-line machines, one of the most important things that goes into the making of any soda, juice, wheel of cheese, or gallon of milk is water. Producing beverages and dairy products uses substantial amounts of water within production processes.
Corporate Water Stewardship: How To Streamline Water Management Practices
Saving water saves money, but it’s also important for people and the planet. Here are five steps commercial businesses should take to improve sustainability.
Peracetic Acid: An Effective Wastewater Disinfectant
Peracetic acid (PAA) is one of the most versatile and widely used disinfectants on the market. PAA has proven to be an excellent sanitizer and disinfectant in the food, beverage, cosmetic, pharmaceutical, and agriculture industries for industrial water treatment, as well as an excellent disinfectant for use in the wastewater treatment industry.
4 Benefits Of Electrocoagulation For Food And Beverage Wastewater Treatment
With a global population of over seven billion people, there are hundreds, if not thousands, of companies in the world that produce the food and beverages that are needed to meet this global demand. These companies require massive amounts of water to produce their products, and those products result in equal amounts of wastewater. It’s simple enough to just discharge the wastewater into a nearby stream or surface water source and be finished with it. However, with constantly changing environmental regulations and pressure to be more environmentally conscious, food and beverage companies face increasing requirements of beverage and food wastewater treatment.
Key Provisions Of USDA’s Bioengineered Food Disclosure Rule校草o装a还是会被反攻的番外校草o装a还是会被反攻的番外,a罩杯b罩杯c罩杯分别是多大a罩杯b罩杯c罩杯分别是多大
The USDA's Agricultural Marketing Service (AMS or Agency) issued its final rule establishing a National Bioengineered (BE) Food Disclosure Standard (NBFDS). This article summarizes key provisions of this new federal marketing standard, including the Agency’s approach to defining “bioengineered foods” and addressing refined ingredients, voluntary labeling, absence claims, and the applicable disclosure threshold.
USDA’s Bioengineered Food Disclosure Rule: What You Need To Know
This two-part article will summarize key provisions of this new federal marketing standard, including the Agency’s approach to defining “bioengineered foods” and addressing refined ingredients, voluntary labeling, absence claims, and the applicable disclosure threshold.