Engineering R&D
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Engineering R&D

What the auto industry can teach food makers about seals

Today's CIP and SIP systems and their chemicals place a lot of stress on seals, but applying certain technologies from the auto industry can solve problems for food makers

Wayne Labs

March 16, 2017

When it comes to sealing, food and beverage equipment manufacturers can't rely on one-size-fits all solutions.

Engineering R&D

New equipment allows for sampling, testing water in real time

Testing looks at chemicals, turbidity, microbiological/organic contamination

Wayne Labs

February 22, 2017

The Fluidsens system can be used to monitor for contamination in continuous water flows in food and beverage facilities.

Engineering R&D

Speeding up the ATP detection process

ATP bioluminescence testing assures cleanliness before manufacturing process, when every second counts.

Wayne Labs

January 13, 2017

Shortening the result time can mean more samples tested, and more areas verified as clean.

Engineering R&D

New technology uses typically discarded produce to cut waste

Making tomato soup or pumpkin puree? Why not throw in the whole vegetable and have no waste?

Wayne Labs

December 14, 2016

Green Cell Technologies co-founder set out to design a food processing machine that uses every part of a fruit or vegetable.

Engineering R&D

A new approach to pathogen-free seeds and grains

This non-thermal sterilization method kills bugs, but not the flavor or texture of RTE seeds/grains and sprouts

Wayne Labs

November 28, 2016

If you’re nervous about having sprouts on your salad or eating raw sunflower seeds, you’re not alone.

Engineering R&D

Engineering instant ice cream that works as single serve and on an industrial scale

Invention uses supercritical CO2 to make ice cream, and it's scalable from single serve to vending machines to industrial production

Wayne Labs

October 19, 2016

The process not only works for ice cream, but also for frozen juice treats like slushies.

Engineering R&D

How Greek yogurt plants are turning whey into a money-making resource

Dairy processors find new uses for whey, which can't be sent to public water treatment works.

September 28, 2016

Processors have realized that throwing away whey is like throwing money down the drain.

Engineering R&D

Lubrication keeps wheels turning in flash freezing applications

For the meat packing industry, lubrication for conveyors must maintain adequate lubricity in freezing cold areas, provide corrosion resistance and be safe to use.

Wayne Labs

September 28, 2015

Pork processing, like any live protein processing, is not a nice environment for humans or machines.

Food Safety

Antimicrobials are more than just ingredients

Minimize potential contamination with antimicrobial materials incorporated in floors, walls, overheads, ceilings, drains, doors, clothing and non-food contact surfaces.

Richard F. Stier

August 24, 2015

When most people in the food industry hear the word “antimicrobial,” they usually think about preservatives such as sodium benzoate or calcium propionate.

Engineering R&D

Putting 'static cling' to use

You’ve seen the commercials for washday products that eliminate static cling. Ironically, the principle behind it gives an innovative robotic gripper a light, gentle touch that doesn’t bruise food items.

Wayne Labs

June 17, 2015

If you’ve ever experienced static cling when you take off a sweater in a dry, winter environment, you’re already familiar the technology behind Grabit’s robotic gripper technology, which the company calls electroadhesion.

On Demand Kelley Rodriguez, Editor in Chief of Refrigerated & Frozen Foods, will be joined in this 60-minute webinar by industry experts to help unpack the latest research.

On Demand Driven by climate goals, business risk, client interest, and resilience considerations, food and beverage companies are increasingly turning their attention to decarbonizing their production processes.