Choosing the right pasteurisation regime and equipment for processing egg products is vital to minimise and prevent unwanted effects, as Matt Hale, Global Key Account Director, HRS Heat Exchangers, explains.

Meat processing is raising the stakes for product inspection, as Miriam Krechlok, Segment Marketing Manager, Mettler-Toledo Product Inspection, explains.

The use of HACCP (Hazard Analysis and Critical Control Point) analysis facilitates a holistic approach to food safety, but it is also important that, where necessary, equipment is designed and manufactured to prevent possible contamination, for example between product and service fluid during pasteurisation or sterilisation. Matt Hale, Global Key Account Director, HRS Heat Exchangers, explains.

When it comes to beverage dispensing and flow measurement, Titan Enterprises offers two distinct solutions: the well-established Beverage Turbine Meter and the newly released Ultrasonic Beverage Meter. Each has unique strengths and trade-offs, making the choice application-dependent. Here the company defines the differences between the technologies used within each Beverage flow meter.

When making any investment decision, particularly when purchasing high-value processing equipment, capital cost is usually one of the first things to be considered. But a far more accurate metric is actually the Total Cost of Ownership (TCO) or Total Expenditure (totex), as Matt Hale, Global Key Account Director, HRS Heat Exchangers, explains.

The digitalisation of processes in hazardous areas places high demands on explosion protection. All infrastructure components used in these areas must be intrinsically safe or explosion-proof and certified. Pepperl+Fuchs meets these requirements with a comprehensive portfolio of certified solutions, from smartphones, tablets, and HMI systems to intrinsically safe barriers and remote I/O systems to Ethernet APL technology and sensor technology in hazardous areas.

In food and beverage, the stakes are especially high; a single point of delay can undo the efficiencies achieved everywhere else. Here, Beth Ragdale, software business manager at Beckhoff UK, explains why tackling bottlenecks requires a rethink of traditional production lines, moving beyond purely mechanical fixes to embrace flexible, software-driven solutions.

It is always important to choose the right heat exchanger for the right product and process, whatever industry you are working in. However, for manufacturers of fruit products and fruit-based drinks the wrong system can affect not only operational efficiency or cost, but also product quality and consistency with potentially significant results for your business, as Matt Hale, Global Key Account Director at HRS Heat Exchangers, explains.

Andrew Ritchie, technical sales manager at dairy systems integrator Technidrive, explains why manual overrides in three-phase systems are an essential safeguard for the dairy sector.

As the drink manufacturing and bottling industries evolve with growing demand for speed, hygiene, and precision, equipment manufacturers are under increasing pressure to deliver streamlined, efficient, and intelligent solutions, as the experts at Regal Rexnord explain.