Quarterly - News March 2016

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.

From grain to groats via the Drum Groat Cutter TGS

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Drum groat cutters are used worldwide for cutting cereal grains. Unlike other crushing and grinding concepts, such as for example roller mills, the drum groat cutter cuts each grain crossways to the longitudinal axis in defined fashion. This allows a narrow grain spectrum, generates minimal amounts of cutting flour and permits largely two-sided opening up of the starch structure of the cereal grains.

From grain to groats via the Drum Groat Cutter (.pdf)

MULTIVAC HPP – Integration of HPP into industrial production processes

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High pressure processing is regarded worldwide as one of the most promising technological alternatives for reducing or eliminating undesirable microorganisms on meat, poultry and other food. Thanks to this process, which is very gentle on the product, the shelf life of food can be extended without the use of additives. High pressure processing also contributes to increasing the safety of food.

MULTIVAC HPP (.pdf)

N2 low-pressure technology – progressive manufacture of raw-cured products

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The development of this new, patented nitrogen low-pressure process is based on the combined use of nitrogen and low pressure. The main purpose of this purely physical curing process is derived from the notion of accelerating the mass transport within meat cuts. Salting and the subsequent distribution of the salt in the raw meat is one of the oldest methods of preserving food.

N2 low-pressure technology (.pdf)

FLORA ITALIA LC SafePro®– Ars Vivendi needs culture!

A scene for your mental cinema. Location: a sunny terrace somewhere on the Ligurian coast. The table is set with all kinds of Italian delicacies – pasta and seafood, air-cured salami, a little vino. A gentle breeze wafts in from the sea. Lovely, don’t you think?!

FLORA ITALIA LC SafePro® (.pdf)

DLG-Expert report: Sensory Claims

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In today’s competitive environment and in the light of continuously rising consumer expectations, it is becoming increasingly more important for producers to describe their products fittingly in order to highlight their merits by comparison with competitors’ products and to boost sales. It is crucial for success to focus on certain particularly outstanding characteristic valueadding quality aspects of the food.

DLG-Expert report: Sensory Claims (.pdf)

PicknPack: automated adaptive packaging of fresh and processed food products

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The PicknPack is a F.W.7 E.C project concerned with the development of flexible robotic systems for automated adaptive packaging of fresh and processed food products. The project is coordinated by the University of Wageningen and has fourteen partners from industry and academia located in seven European countries.

PicknPack: automated adaptive packaging of fresh and processed food products (.pdf)

ttz Bremerhaven: Research & Development “from farm to fork”

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ttz Bremerhaven is an independent research institute that has been developing solutions for the full process chain of food production for almost 30 years. An international team of 75 highly qualified employees supports companies of any size in planning and implementing innovation projects and acquiring relevant grants both on a national and a European level.

ttz Bremerhaven: Research & Development “from farm to fork” (.pdf)