Sunday, 30 April 2017

Innovations Showcase and Award Program at Process Expo 2017

Innovations Showcase and Award Program at Process ...

  This year’s edition of Process Expo will offer, for the first time, an interactive Innovations ...

Innovative Development Discussed at Global Starch Conference

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A New Theme for PotatoEurope: “Potatoes Feed and Meet the World”

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  With seven months still to go, 50% of the exhibition space at PotatoEurope 2017 – the trade sho...

Lamb Weston/Mejier Buys Oerlemans' Potato Division

Lamb Weston/Mejier Buys Oerlemans' Potato Division

Lamb Weston Holdings, Inc. (NYSE: LW) announced today that its European joint venture, Lamb-Weston/Meijer...

IFA: Potato Prices Strengthen

IFA: Potato Prices Strengthen

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Big Idaho Potato Truck Wins Award for Publicity

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  The Big Idaho Potato Truck won the Bulldog Reporter’s Silver Award for Best Special Event, after mor...

Sormac Makes Improvements in Knife Peeler MS-20

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  Sormac has recently announced the renewal of its knife peeler MS-20, with improvements in cleaning a...

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tna solutions Launches ropac 5 Case Packer

  tna has launched the tna ropac 5, an ultra-high-speed case packer for flexible bags that is capable ...

 Energy-efficiency and Healthy Oils Drive Countertop Fryers Market

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  Countertop fryers have gained significant popularity among many food service establishments that req...

PepsiCo and McCain Recall Hazardous Batches of Potato Products

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  Pepsico Canada and McCain Foods were pressed to make im...

Japan Faces Potato Chips Shortage

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    Due to typhoons that hit Hokkaido last year, Japanes...

Tasteful Selections Launches New Specialty Potato Brand

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Tasteful Selections, a specialty potato brand from RPE Inc...

Netherlands’ Potato Processing Industry to Reach a Milestone

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  Potato manufacturers in the Netherlands are approaching...

Research Finds High Levels of Acrylamide in UK Crisps

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Food Packaging Rules, Misleading and Potentially Dangerous

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Exclusive Interview: Branston - We Work to Improve Varieties and Develop Tastier Potatoes

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First UK Deposit in Global Seed Vault

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Agreement on Genome-Analysis Technology

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New Method to Capture Disease-resistant DNA for Plants

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Potato Growers Get Help to Fight with Late Blight Pathogen

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More and more potato processors are turning to electrostatics to improve the way flavourings and coatings are added to potatoes and potato products.

UK-based Spice Application Systems (SAS) reports a 20% increase in orders over the last six months and says the technology is fast becoming recognised as a "must-have" component to help improve performance and product quality.

"Using electrostatics can make a dramatic difference, enabling manufacturers to achieve major savings by reducing the amount of powder wastage, deliver a much better end product for customers, and increase efficiency," said managing director Peter King.

"The technology allows exact control over minute quantities of powders and flavourings and delivers a 100% wraparound effect, which means every crisp or every chip is equally coated.

SAS's range of electrostatic equipment works across a range of potato processing needs, including the application of stiffening liquids onto blanched chips before flavours and coatings - such as spices and salts - are added after the initial cooking process.

Potato processors also use electrostatics to apply dill and oil to pre-cooked potatoes, as well as add oils, salts and flavourings to crisps and other formed potato-based snacks.

SAS has already installed more than 1,100 units on food processing lines around the world - with over 660 of them in potato snacks alone. The fact its equipment can be retrofitted onto existing production lines is seen as a big plus by many manufacturers, and the company has also developed new equipment to deal with issues such as fragile product breakage.

Its unique Death of the Drum Mk III system is especially suited for crisps, which are vulnerable to product breakage through traditional tumbling drum methods. It features a special dual-chamber electrostatic unit and revolutionary "flipover" process, enabling products to be electrostatically coated inside one chamber and then automatically flipped over as they travel along a vibratory tray into the second chamber for another coating.

"The potato snacks market is very exciting at the moment, there are new crisp manufacturers starting production and other companies who are expanding, so the competition is hotting up and electrostatics is becoming the key to real competitive advantage," added King.

"Not only does electrostatics provide much improved coverage, but it reduces the amount of dust in the air, making for a cleaner working environment with much less downtime for cleaning - saving on electricity and improving production times."

For companies looking to test out the new technology, SAS has a working demonstration site in Belgium, enabling potential customers to carry out electrostatic trials and test new products and flavours.

For more information visit www.spiceapplications.com

 

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