Allow the AFT Quarterly to take you inside the think tanks of the world of food technology and to introduce you to innovative solutions and research projects again in 2016.
In this issue, we present a current approach to high-pressure treatment that effectively eliminates unwanted micro-organisms and is able to prolong the shelf life of foods even without using additives.
We also introduce a new nitrogen low-pressure process designed to accelerate the transport of molecules within meat in the manufacture of raw-cured products. Other contributions examine innovative ripening cultures for raw sausages and the use of drum-type groat cutters for the efficient comminution of cereal grains.
The European “PicknPack” research project, which investigates the development of flexible robotic systems for the automated adaptive packaging of fresh and processed foods, illustrates that success is substantially dependent on the most efficient adaptation to state-of-the-art technologies.
We also give you an insight into the broad spectrum of activity of the ttz Bremerhaven, an independent research institute that has been developing solutions for the full process chain of food production for almost 30 years under its motto “From Farm to Fork”.
We hope you will enjoy reading the selection of articles in this issue.