Consumers are seeing packaging as more important today, because they provide both information regarding the product, and protection for the product from contamination. Inspection systems are therefore key for food safety, and checkweighers do more than just weighing today. By Thomas Kern, sales director, Industrial, Bizerba South East Asia
Together with the implementation of HACCP, the use of chlorine dioxide can make disinfection tasks more transparent and reduce operating costs, says Bernhard Baumgärtner, director Asia Pacific, Prominent GMBH.
Antibiotics are used in the livestock industry for the growth and health of the animals. With the health-related implications this can bring, it is only right that food industry players encourage and ensure antibiotic-free ingredients in their products. By Jason Neo, director, marketing and field applications, rest of Asia, Sciex
When it comes to food safety, kitchen flooring is often overlooked. It is in fact one of the biggest risk factors. Suresh Rebello, regional sector manager, Construction Chemicals Asia Pacific, BASF, discusses a few tips on how to choose an ideal flooring for F&B manufacturers.
In an exclusive interview, Lee Kok Lam, owner of The Butcher's Kitchen in Singapore, discusses transparency and traceability in the meat industry, as well as ways to leverage on changing consumer tastes. By Farah Nazurah
How can we maintain the highest standards of hygiene in the factory? By Orsolya Sørensen, product portfolio manager, tank instrumentation, covers & accessories, and Kim Kjellberg, portfolio manager, tank cleaning, Alfa Laval
Spoilage organisms in food can grow depending on the type of food, packaging characteristics or storage environment. Existing microbial test methods rarely detect these, but a new technology is emerging to help processors improve shelf-life estimates and enhance food safety. By Alan Taylor, business manager- microbial detection, Mocon Incorporated