Liquid

Heat transfer fluid is easy to pump

Heat transfer fluid is easy to pump

A new type of heat transfer fluid for cooling systems is set to revolutionise food and drink processing by, for the first time, offering a solution to the long-standing efficiency versus toxicity challenge for these fluids, according to its maker Kilfrost.

Cheaper flow measurements

Manufacturing product file

Cheaper flow measurements

By Rick Pendrous

A cheaper alternative to Coriolis flowmeters has been introduced by Bürkert for applications where fluid density measurement is not required. 

High-intensity continuous blender is launched

High-intensity continuous blender is launched

A new sanitary, high-intensity continuous blender, from Munson Machinery provides low to high shear as required for high-speed blending and/or homogenising of dry solids, agglomerates, slurries or pastes when processing food.

Coconuts: brands picked, pressed and packed at source claimed to be better

Coconut oil not packed at source shown to be inferior

By Noli Dinkovski

Coconut oil that is reheated after being imported to the UK will carry higher oxidation levels and, therefore, offer fewer benefits to human health, the head of a leading branded product has claimed.

Piston pumps help to move high viscosity foods

Piston pumps help to move high viscosity foods

Transferring high viscosity creams, pastes and gels which do not flow readily, such as peanut butter and yeast extracts, present unique challenges across many food process applications.

Quick-change hose replacement without tools

Quick-change hose replacement without tools

A new, compact peristaltic pump, which enables quick-change hose replacement in seconds without the need for tools, has been introduced by liquids handling specialist Pump Engineering.

Same mouthfeel, no palm oil

Bakels rethinks palm oil

The introduction of the Food Information for Consumers Regulation (FIR) in December 2014 will mean food and drink businesses will have to identify the source of the vegetable oils they use in their products.

Fill up on seaweed

Fill up on seaweed

Adding hydrocolloids such as carrageenan to 'water in oil' emulsions has enabled Leatherhead Food Research (LFR) to create creamy fillings for...

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