Butter is a traditional product in Belarus and Russia. Made with buttermaking machines that work in accordance with the Fritz process or on the basis of highly concentrated cream, the preferred fat content is however below the standard fat content of German manufactured butter. In recent years, the dairies OAO Ossipovichi and OAO Kalinkovichi have also faced the question of replacing old installations whilst at the same time increasing productivity and efficiency.
Automation, product safety, data collection and pack safety: these were the primary topics addressed by the GEA Packaging Convention 2017. This event offers customers new ideas on how to organize their day-to-day packaging processes to increase performance and thus also the efficiency of their machine technology without making any sacrifices in terms of safety.
A global environmental awareness and focus on conserving water and water pollution has led to increasingly stringent regulations on the use and discharge of industrial water. Our zero liquid discharge (ZLD) technologies provide efficient and environmentally friendly wastewater processing systems that improve in-plant water reuse, enhance product recovery and convert a fluid discharge to non-liquid waste.
Many cheese types such as Edam or Gouda pass through a curing stage in a brine bath to enhance the taste and texture. Microfiltration maintains the shelf life of the brine – and can have an additional and unexpected benefit for the consumer.
Vegetable lecithins are by-products of the production of soybean, sunflower and rapeseed oil. As natural emulsifying agents with first-class technological and nutritional-physiological properties, these lecithins are highly valued in the food industry in particular. Today, already more than 800 million people consume products daily which contain lecithin. More and more synthetic emulsifying agents and stabilisers are being replaced by lecithin. Our process know-how ensures high lecithin quality and offers alternative pre-treatment for higher added value in the overall process.
Cider is in – and the trendy drink has long since moved beyond British pubs and French bistros. Torben Bauch, product manager for fermentation technology and cider at GEA, guides us through the production of the popular apple drink.
Extended Shelf Life (ESL) milk has been a part of everyone’s lives for some years. It means that milk lasts longer on the supermarket shelves and in the fridge at home, reducing waste and increasing convenience for consumers. Here, Marco Bruno, GEA’s Senior Product Manager for Blow Filling and Packaging, explains the essential requirements of bottling technology for this staple food.
Plasma fractionation refers to the overall process of separating the various components of blood-derived plasma. Blood plasma is the liquid component of whole blood and makes up approximately 55% of its total volume.
Do you feel like you’re stuck in a rut? Is your business simply not moving forward? Or even worse: is it going downhill? The answer may lie in going back to basics, by focusing on your product. Make it better. Go one step further. Or just get more out of it.