Monthly Archives: November 2009

Cleaning in Place – Free Manuals

This manual is a nice generalised discussion, from an equipment supplier, on deciding how to set up a CIP cleaning system.



from: Spraying Systems Company
(click image for full story online)


Although this manual is supplied by an equipment supplier and mentions their equipment, there is a lot of general and useful information. They in fact have a a webpage full of downloadable information in which their is definitely much useful information. It also just interesting to use information like this to keep up to date.


SAB Miller Uses Brewery Waste from Alrode Brewery in South Africa to Reduce Carbon Footprint

I copy this post from Ecowordly, because I think all food processing industries should be investigating the potential of anaerobic digestion to convert waste into biogas to supplement their energy supply. It makes sense in lots of ways!


SAB Miller, South African grown, second largest brewer in the world has introduced anaerobic digestion to treat the waste leaving its Alrode Brewery in Gauteng, South Africa. Anaerobic fermentation of organic material produces methane, which is used to reduce the consumption of fossil fuel based energy.


Copper brewhouse in a Trappist brewery

Brewery Waste & Biogas

According to the waste management expert, Greg Scott , it would appear that, in the brewery the waste is a collection of unavoidable losses of carbohydrate and protein rich materials, which would otherwise be sold as beer or byproduct and the large quantities of water used to maintain a hygienic operation. Continue reading

Make Research Proposals to General Mills

General Mills, a very large US food company, has added an portal to its website where it calls for partnerships with food science and technology researchers.



from: General Mills
(click image for full story online)


The site calls for researcher’s proposals based on their own innovative ideas and offers a collection of some 50 General Mills ideas in which it would welcome ideas and proposals.

The one downside is that this is an open site and your inputs will not be confidential.

The extract below is what they present on colour retention in drying to give an idea their approach. It is also possible to register and join their innovation network.

Response Due Date:


Action Steps:

Step 1: Click on the link above to submit a proposal.

Step 2: Create your non-confidential proposal to submit to General Mills.

Step 3: When you are finished, provide your contact information and click submit and your proposal will be sent to General Mills.

Step 4: General Mills will review your proposal within two to three weeks and together we will decide on appropriate next steps, if any. Examples include:

* Proof of concept

* Licensing agreement

* Possible supply agreement

* Investment

* Joint venture

* Other


In Step 4 ,General Mills is willing to fund proof of concept demonstrations for up to $50,000.

Non Confidential Disclosure:

By submitting a response you represent that the response does not and will not be deemed to contain any confidential information of any kind.

Natural food-grade approaches or technologies to significantly reduce or eliminate color and flavor changes in dried fruit

Innovation Need:

General Mills, a 15+ billion dollar (U.S.) food company, has the following challenge: Natural technology that eliminates color and flavor changes in dried fruit during storage (9 months).
Dried fruit (especially dried dice apples) have been used as a particulate in products like snacks and cereals. Currently, unless treated with sulfites or with a combination of citric acid and ascorbic acid, dried fruit browns and develops an off- flavor during shelf-life. Neither of those options is considered natural. We seek a proposal that presents a natural technology to eliminate or significantly reduce color and flavor changes in dried fruit like dried dice apples during the product shelf-life.

Possible Approaches:

* Natural extracts

* Blends or single ingredients derived from natural sources

* Novel technology or process


How Wheat Works

This website by the USA Wheat Foods Council tracks wheat from the field to the fork.



from: Wheat Foods Council
(click image for full story online)


This is in the form of an interactive graphic presentation in which you choose your wheat variety and watch it being “planted and growing”. After the wheat has grown (the stage where I am now) you have to wait for an email to enter the next stage.

Not really a good idea if you don’t have band width and not really high tech but you always learn a bit! Lets see what the next stages offer.
You are probably better of visiting the wheat page on Wikipedia if you want quick but quite extensive background.


These Three Are Mainly Myth

These three “myths?” are examined in the article below.

    • carrots help you see in the dark
    • process fruit and vegetables reduce their nutritional value
    • drinking 2 l of water a day is good for your health


from: Food Science Central
(click image for full story online)

It turns out they all have a bit of truth but don’t tell the whole picture. What the author finds interesting is the consequence of people make their decisions based on this level of information.

Who Really Uses Value Chains?

The value chain is a recent formalised system for evaluating and understanding the issues up stream and downstream of a food processing operation that can effect its viability. An example of a value chain from Cambodia is given below.



from: Agro Biz Cambodia
(click image for full story online)


The full article presents information on process, technology and equipment in tabular form.

I am interested in how this type of “technology” which every successful business had mastered during its development becomes formalised and then becomes a buzzword that is widely used but seldom impactfuly implemented. It becomes a kind of tick the box issue that all projects should have but few utilise innovatively.

Maybe thats too cynical but why not tell me what you think?