What are the current environment, challenges and opportunities facing aseptic processing of food products?

Share Print Related RSS

Don’t overlook the effect your working environment has on lubricants. Citrus acids, salts, alcohols and other food components and byproducts can all affect the condition of and shorten the life of your lubricants.

While the American consumer was not quick to accept dairy products as shelf-stable items in the home, the foodservice industry has been able to utilize this technology to improve its delivery of quality foods at a lower price point to a broader base of foodservice clients. Once this potential was realized, major marketing efforts have shown the consumer that high-quality prepared meals can be a normal part of their regular at-home meal preparation.

The newer challenge is what form will these meals take? Will the in-home meals be prepared by the home chef by blending various packages of aseptic ingredients? Or will the complete meal be manufactured and purchased as a fully finished product under some unique branding process? Regardless of the answer, the challenge will require food companies to modify the role of their R&D organizations. And the real challenge is to expand the knowledge of that home chef.



MRO Q&A is a monthly problem-solving column for  maintenance, repair and operational issues.
To pose a question for answering online
click here

Share Print Reprints Permissions

What are your comments?

Join the discussion today. Login Here.

Comments

No one has commented on this page yet.

RSS feed for comments on this page | RSS feed for all comments