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Test Kitchens/Company
Cooking
Grilling
Finishing
Chilling & Freezing
Pasteurizing
Applications
Hygiene
February 2013
A breakout solution for pathogen control increases shelf life and productivity of RTE meats.
The solution for many processors is a breakout technology that can roast, flavor, sear, and color meat and poultry while also providing the needed surface pasteurization to extend shelf life - the "tunnel of fire" pasteurizing and flash roasting system.
February 2013
More and more food processors are turning to pasteurisation to extend the safety and shelf-life of ready-to-eat food, according to Unitherm Food Systems.
The firm recently designe a water-based hot-fill system for an egg product supplier that wanted an optimum process for pasteurising liquid eggs packaged in pouches for food service.
August 2012
The increasing popularity of ethnic foods around the globe is leading manufacturers to find ways to increase production to fulfill demand.
Population migration around the glove, the interest in diverse "foodie" TV and Internet programs, and the trend toward higher quality, healthy packaged foods have all contributed to amazing growth in ready-to-eat ethnic foods today.
August 2011
Food processors are capturing greater market share by making ready-to-eat meals look and taste like chef prepared dishes
With more people eating at home, the soft economy is creating opportunities in the prepared food business. The segment that may be making the greatest strides is the ready-to-serve industry. Thanks to more advance cooking technologies and chef-driven recipes, ready to serve meals are now healthier, more sumptuous, and delicious than alternatives including takeout and frozen foods.
“We are going to see a tremendous amount of growth in the ready-to-serve marketplace,” says Walter Sommers, president of Ruprecht Company, a Chicago area meat processor and distributor, serving the foodservice and retail sectors. “And the cooking equipment we’ve recently purchased will allow us to participate in that growth.”
July 2012
A new range of mini spiral ovens is bridging the gap from small batch cookers to large spiral ovens used by major food processors.
SMALL AND MEDIUM SIZE food processors with plans to move from batch to continuous are left with few options when it comes to new cookers. As a result, the go to strategy becomes adding more batch ovens without the benefit of better yields and consistency that major food processors obtain from large continuous cook lines.
November 2012
Unitherm Food Systems has developed a healthier, faster and more sustainable process for industrial food smoking applications using infra-red cooking.
Chief executive and president of Unitherm David Howard told FoodProductionDaily that traditional smoking took a long time because smokeries ran at relatively low temperatures of 90 degrees Celsius.
“When you smoke something you are trying to create a Maillard reaction [which gives foods a golden brown appearance],” said Howard. “A traditional smokehouse is unable to create the Maillard reaction in a small amount of time.”
The system Unitherm has developed is able to run at temperatures of 200 degrees Celsius, he said. “So the Maillard reaction happens fast and that creates a flavour profile equal to wood smoke.”