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New Flavour Services From RSSL
Friday April 11 2014 06:50
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Today's News
Eagle Breaks Through Fat Analysis Entry Barriers with AIS
Leading, global x-ray and fat analysis supplier, Eagle Product Inspection, has partnered with Advanced Inspection Services Ltd (AIS), a European x-ray product inspection and recovery provider, to provide meat manufacturers access to fat analysis technology on a contract basis. The strategic alliance allows small to large meat producers to outsource the inspection of raw products so that the fat content can be accurately determined and also for the detection and removal of any products that may contain a contaminant.

With the installation of the Eagle™ FA720 PACK, AIS can now determine the precise chemical lean (CL) content in packaged beef, lamb and pork products to within just +/- one CL in real-time. This high level of accuracy ensures that both meat suppliers and customers can be confident that the meat they either buy or sell, is of the correct fat to lean ratio. As such, manufacturers can be certain that they will adhere to retailer meat content percentage specifications. Thereby avoiding costly and business-damaging fat claims, preventing meat product giveaway, improving profits and potentially winning more business through compliance with retailer guidelines.

In addition to precision fat analysis, the technology offers simultaneous inspection for a range of foreign bodies, including metal or glass shards, bones or stones, and dense plastics or rubber. An automated reject system removes all non-conforming products from the production line, minimizing the risk of contaminated product reaching end consumers. This allows compliance with food safety standards, such as the British Retail Consortium (BRC) Global Standards Version 6 and International Featured Standard (IFS) Version 6, safeguarding consumer wellbeing.

The Eagle™ FA720 PACK also boosts productivity for AIS, allowing the company to inspect a high number of cardboard cartons and vacuum-packaged frozen blocks without compromising on detection sensitivity. Manufacturers seeking independent confirmation of product quality and who require first-rate product inspection, but do not yet have the resources to integrate systems on their own production lines, can now benefit from this alliance.

Speaking about the partnership with AIS, Michael Stuart, Product Manager Fat Analysis, Eagle Product Inspection said: “Challenges, such as compliance with retailer fat/lean percentage requirements and food safety regulations, plus production line efficiency affect all meat producers, regardless of the size of their business. With AIS, we can now provide even the smallest manufacturer’s access to the technology that allows them to accurately monitor and assess the quality of the meat they use in their own production. Meat producers can now guarantee that they will only supply contaminant-free meat products at the correct fat to lean ratio to suppliers, therefore improving their growth potential and safeguarding their bottom-line costs. It is a win, win situation.”

Nigel King, Owner, AIS explained why they chose to partner with Eagle, “Eagle’s pedigree to design innovative quality product inspection technologies solutions is highly respected in the meat industry. As such, we partnered with them to break the barriers to entry to adopt product inspection for large to small manufacturers. Meat companies now have unlimited access to the most innovative and sensitive product inspection technology in the marketplace to help them meet the challenges faced by the industry not just today, but tomorrow as well.”
Item last updated:   Friday April 11 2014 06:50
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Emerging Technologies For Detecting & Reducing Allergens
Allergens in food and their detection, management and elimination constitute a key issue for food manufacturers, especially in terms of safety.

This book reviews current and emerging technologies for detecting and reducing allergens, as well as issues such as traceability, regulation and consumer attitudes.

Following an introductory chapter by a distinguished expert, part one covers allergen management throughout the food chain. Part two details current and emerging methods of allergen detection in food, and part three covers methods for reducing and eliminating allergens in food. Finally, part four focuses on the control and detection of individual food allergens and the risks each one presents in food manufacture.

- Reviews current and emerging technologies for detecting and reducing allergens, as well as issues such as traceability, regulation and consumer attitudes
- Covers allergen management throughout the food chain and reviews current and emerging methods of allergen detection
- Examines methods for reducing and eliminating allergens in food and provides a detailed overview of the control and detection of individual food allergens

For more information and to buy click HERE
Item last updated:   Friday April 11 2014 06:50
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New Flavour Services From RSSL
Reading Scientific Services Ltd (RSSL) has launched a new suite of flavour services in April, providing product development support to the food industriy.

RSSL will offer sophisticated flavour analysis, with the capability to identify and quantify key flavour compounds, match up analytical with sensory data and substantiate IP claims surrounding flavour.

The new offering from RSSL will provide manufacturers with profiling of the volatile compounds in their product, identification of the key aroma compounds within that profile, and insight into flavour release over time. Thoroughly understanding these aspects of a product’s flavour is the key to improving and optimising its formulation. By identifying the components that characterise a distinctive flavour, RSSL will assist manufacturers to select ingredients and processes so as to produce the desired outcome in a cost-effective and efficient manner. Understanding what components are producing a flavour is also a safeguard in case a change of formulation is required - alternative ingredients producing a similar effect can more easily be identified. It is also crucial to understand flavour change over time, both for optimisation and claims substantiation.

RSSL is looking forward to partnering with manufacturers in the key product development processes of understanding and optimising flavour.
Item last updated:   Friday April 11 2014 06:50
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