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Dairy & Soy Products White Papers

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1-15 of 28 results
3M's Molecular Detection System
| By 3M Food Safety
With the 3M Molecular Detection System, food safety is the only priority. Isothermal DNA Amplification, and Bioluminescence Detection are the innovative technologies that make pathogen-testing affordable and simple. While protecting your customers from contamination, the 3M™ Molecular Detection System will also protect your bottom line. Intelligent and efficient, its design promotes a swifter decision-making process by ensuring fewer test repeats.
Agri & Animal Products > Dairy & Soy Products > White Papers
3M's Tecra Pathogen and Toxin Visual Immunoassay (VIA) Tests.
| By 3M Food Safety
3M Tecra VIA Tests are cost-effective and user-friendly, ensuring dependable immunoassay testing with clear and simple readability. The tests utilize a color scale that makes interpreting results visually easy, and time-efficient. From low to high volume applications, 3M provides VIA tests that are adaptable to your business’s needs. Maintain lab control by choosing the supplements, broth, and kits that are unique to tested pathogen, and take advantage of a system that can run up to 96 samples per plate.
Agri & Animal Products > Dairy & Soy Products > White Papers
3M’s Clean-Trace™ Hygiene Monitoring System
| By 3M Food Safety
For the food and beverage industry, the goal is to deliver a safe, high-quality product. In a marketplace where food-borne illness can make or break your reputation, cleaning and sanitation are critical to protecting your business. But you can’t always see every health hazard. To verify cleanliness, you need more than an assessment with the naked eye. Microbiological tests are an option but require waiting 18 hours or more for lab results. You need a reliable, complete system to help you manage your hygiene monitoring process without the wait.
Agri & Animal Products > Dairy & Soy Products > White Papers
Packaging’s role in reducing environmental impact
| By Tetra Pak
The environmental impact and sustainability credentials of food and drink packaging are now firmly at the front of consumers’ minds. This interest has progressed from a focus on the end-of-life of a package – over 80% of consumers are now actively recycling waste – to an increasing appreciation of the beginning-of-life, with customers associating ethically sourced products with good quality.
Agri & Animal Products > Dairy & Soy Products > White Papers
Problem-Solving in Puff Pastry Products
| By Palsgaard
An unrelenting development effort has turned a Palsgaard emulsifier system into a powerful four-way product adjustment tool for R&D departments working with puff pastries – without requiring additional expertise or new machinery.
Agri & Animal Products > Dairy & Soy Products > White Papers
New Chocolate Emulsifier Offers Lecithin-Beating Functionality
| By Palsgaard
"Using fewer raw materials to obtain the same result is a key aim for chocolate manufacturers. And this is precisely where Palsgaard AMP 4455 has its most striking advantage. In fact, it offers dramatic dosage reductions compared to the mainstay of the day."
Agri & Animal Products > Dairy & Soy Products > White Papers
Making Soy Convenient
| By Palsgaard
Soy milk has been part of the Asian diet for centuries and is becoming increasingly popular in other parts of the world, too, being perceived as a healthy alternative to cow's milk. However, as soy milk has traditionally been produced in small batches in small shops and with a short shelf-life, manufacturers need to look at new production methods if they want to match the needs of today's convenience seeking consumers.
Agri & Animal Products > Dairy & Soy Products > White Papers
Manufacturing High Quality Ice Cream with High Overrun
| By Palsgaard
Ice cream is a very common and loved dessert and snack around the world. Eating ice cream is perceived as a pleasure and a luxury treat. However, the full pleasure of eating ice cream requires a smooth and creamy product throughout the entire shelf-life. However, not only recipe and processing parameters influence the product quality as experienced by the consumer. Also during transportation and storage of the ice cream - from the factory via the shop to the consumer - a high risk of applying heat-shock with concomitant quality loss exists.
Agri & Animal Products > Dairy & Soy Products > White Papers
Ultra-low-fat Spread Overcomes Seven Production Challenges
| By Palsgaard
Ingredients manufacturer Palsgaard took up the challenge of creating a spread with a fat content as low as 10% by overcoming seven common production difficulties – and it’s making its successful, three-part recipe readily available.
Agri & Animal Products > Dairy & Soy Products > White Papers
New Chocolate Emulsifier puts the Squeeze on Costs
| By Palsgaard
Thanks to food ingredients producer Palsgaard, there's now a new and highly effective avenue to explore potential savings and expand profit margins. Called Palsgaard® AMP 4455, it's a new chocolate emulsifier that meets or exceeds the effects of lecithin at vastly reduced dosages. And it's enabling Palsgaard's chocolate producing customers to take back control of their costs.
Agri & Animal Products > Dairy & Soy Products > White Papers
Manufacturing Delicious Imitation Whipping Creams
| By Palsgaard
Over the past years imitation whipping creams have become increasingly popular due to a number of benefits, such as reduced fat content, better costin-use calculations and better foam stability which makes them easy to use and hence attractive bakers and caterers. However, producing successful imitation whipping creams requires not only the right fats but the right combination of emulsifiers and stabilizers. This article explains the science behind imitation whipped creams and the effect of the emulsifiers and stabilizers.
Agri & Animal Products > Dairy & Soy Products > White Papers
Is This the World’s Best Microwave-Mix Cake?
| By Palsgaard
Microwave cake mixes don’t always deliver the pleasurable, convenient experience consumers hope for. Now, food manufacturers can take advantage of ingredients producer Palsgaard’s latest research results to develop an entirely new level of cake quality with comparatively few ingredients.
Agri & Animal Products > Dairy & Soy Products > White Papers
Flexibility as Key Ingredient: From 0 - 60% fat in a Mayonnaise with a Single Stabilizer Compound
| By Palsgaard
Palsgaard® 1-2-3 is a stabilizer compound with the right composition of water binding ingredients which are able to meet the challenge of texture, viscosity and creaminess when it is used in mayonnaises from 0% fat to 60% fat. It is a possibility for producers to LEAN their logistic because it is only necessary to have one or a few stabilizer mixes in their production.
Agri & Animal Products > Dairy & Soy Products > White Papers
Speciation of Meat
| By Oxford Instruments
The traditional method for identification of meat species is Polymerase Chain Reaction (PCR) and/or gene sequencing which, although highly specific, takes several hours to complete. Enzyme-linked immunosorbent assay (ELISA) tests are also used and although they are cheaper and quicker than the PCR tests, they are still more expensive per test than the Pulsar™ method.
Agri & Animal Products > Dairy & Soy Products > White Papers
Fatty Acid Composition of Triglycerides
| By Oxford Instruments
Pulsar is a high performance benchtop Nuclear Magnetic Resonance (NMR) spectrometer operating at 60MHz proton frequency. It uses a permanent magnet, so does not require liquid nitrogen, liquid helium, or compressed gasses, and it has no special health and safety requirements. It can be operated in a normal analytical laboratory by non-NMR expert laboratory technicians.
Agri & Animal Products > Dairy & Soy Products > White Papers
1-15 of 28 results