This diagram presents the data that has been collected in a lot of work in the United Kingdom. It breaks down the CO2 production for the complete food chain.
The author, John Stanford, highlighted the following points from this diagram that put emmissions in context.
• Soil emissions are the biggest single item
• Farm enteric emissions bigger than the emissions of the whole of food manufacturing
• UK Freight emissions are less than domestic cold storage
• The biggest contributors are Agriculture, Food Production and Trade Balance Household
What are your thoughts on this?email me.
Its my feeling that you need to be! both from a point of view of “saving the world” and from the point of view of satisfying your customers moral desires. The introduction of the lifecycle concept in this argument is very important because a partial analysis can miss larger hidden differences if all impacts are not determined.
This article by IUFoST is a good place to start understanding the issues and the practices.
from: IUFoST (click image for full story online)
The article outlines a range of issues such as Life Cycle Assessment, global warming, eutrophication, acidification, abiotic resource use, pesticide use/ecotoxicity, land use, Water use and Carbon Footprint of food and interaction with other impacts, before focussing on food processing.
It covers the process based approach, assessment boundaries, mass balance, emissions and co-products and highlight the difficulty of assessing complex foods. The paper gives information and links on the sources of data and provides some data comparing the carbon footprints of food.
A final section shows how the kind of information given here can be used to support decisions and actions in many areas.
photo by ChigyTweet
(Creative Commons Some Limitations License)
Having read the previous post and followed up by looking on the APACKS website at other types of fillers you may be wondering how to choose what filler to use for your particular application.
from: APACKS (click image for full story online)
This table seems to be a good and thorough support to the process of selecting a filling machine. Even if you have a supplier to help you in the selection it would be good to use this process to get a better understanding of your needs and the potential solutions. It is anyway always good to be able to quiz / interogate your supplier to keep them honest.
This nice and simple explanation of how gravity filling works is one of the many useful pieces of information on the APACKS website.
from: APACKS (click image for full story online)
This shows clearly how the fill volume is controlled by the very simple tactic of stopping the escape of air from above the filling liquid. The gravity in the name of the filler refers to the force that causes the liquid to flow, namely gravity rather than piston, auger or positive displacement.
Have a look at the site and see the different types of filling equipment available.
Here we have what you have been waiting for, a carbonated cucumber drink – and Mr Q Cumber advertises it on his webpage!
(click the image to open website)
Not really cucumber but a formulated with a cucumber essence – that really takes some gumption to think you could sell that! But then the company Global Beverage Enterprises also sells carbonated milk products and rose, elder and lavender blossom drinks!
This post looks at 10 key labeling regulation changes that Food Processors will face in ensuring they comply with the new regulations in South Africa
The main points are listed shortly below, while the FBR summary can be reached by clicking the image above and the full document by clicking here.
1. All labels will change
2. Claims are mainly not allowed – proof will be required
3. Only negative (eg does not contain), nutrient content and comparative claims (eg less than) will be allowed
4. Country of origin will need to be labled
5. Quantitative Ingredient Declarations are required but many exceptions are allowed
6. Date/batch identification is strengthened for tracing and applied to all food.
Batch identification involves traceability through specified stages from production to distribution. Date marking applies to ALL importing, manufacturing, selling, distribution and donation of food (with a few exceptions). The date must be preceded by the words: “Best before” or “BB” and/or “Sell by” and/or “Use by”. The format must be: Day-Month-Year. The date mark and batch identification can be the same – but if a whole day is used as a single batch identifier, this could result in discarding a lot of product if there is a recall.
7.All additives must be indicated in the ingredient list in descending order.dditive.
8.Common allergens must be declared.to avoid risks of allergen cross-contamination.
9. Many misleading descriptions are disallowed
10. Provision of Nutrition Information is still voluntary unless a claim is made.