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How To Understand Labels On Food Packaging
Food labelling is a great tool to enable us to make an informed decision about our health and food choices when shopping. Food labels can give you information on ingredients and nutritional content (such as fats, calories, carbohydrates), and how much they contribute to what an average adult eats every day. However, sometimes understanding food labels can be difficult
The Evolution of Food Packaging
Food packaging as we know it in today's world is very different to what it was 200 years ago. Food packaging has responded in part to changes in technology, to economic pressures, to the importance of marketing, to changing trends in consumption and to the health and safety of consumers.
Top Trends For Food Packaging In 2017
2016 has been quite a year so far, but in food packaging terms it's been one of innovation and creativity. We've been looking back to the key trends of 2016 and seeing how they'll develop into 2017.
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The History of Vacuum Packing

Vacuum packing is a preservation method which can be dated back to the “Maginot Line” in France 1936.  During this time they discovered that by storing meat in a rubber latex bag without air could greatly improve frozen produce’s quality and shelf life.  This concept was further developed in the 1950’s with the introduction of the PVDC film (Poly-Vinylidene Chloride), which was first used to package whole turkeys.  However, it wasn’t until the mid-sixties where chilled vacuum packaged food products were starting to become more popular in the catering industry.  

Later in the 1970’s Karl Busch invented the first vacuum pump, which is still one of the industry leaders today, and renown for its quality; and finally in 1973, gas flushing was introduced into vacuum packing, which helped create the machines we use today.  Although all there was continual development into vacuum packing, it wasn’t until 1984 that vacuum packers were introduced to households.

http://timeglider.com/t/8751cf62f96b6918?min_zoom=1&max_zoom=100

Check out the link above to see a timeline.

Food MC LTD offers new slim line sandwich packaging that saves on waste and recycling

 

 

The Material: 

85% Reduction in the use of plastic; Recyclable plastic along with a compostable material option; Increase in shelf, stock and delivery capacity.

The Food MC Ltd. have formed a partnership with EGI Ltd. to offer the UK sandwich industry a new packaging solution to be launched on September 24th during the Lunch! exhibition show, and will reappear during the PPMA show on the 29th.  The new packaging is being offered at under £0.05 per piece and it can solve the recycling and waste issue within the food-to-go sandwich sector.

The packaging will only be 30-40µ (microns) in thickness, achieving up to an 85% reduction in plastic used; it will be fully recyclable with a further compostable option.  The Food MC Ltd. will be aiming to simultaneously increase the recycling rate and reduce waste volume at a cost efficient price, and in addition to the packaging, The Food MC Ltd. will also be able to supply the machine.

 

 

Win a Food Vacuum Packer

Win a Food Vacuum Packer

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NEW AUGER FILLERS & MIXERS

 Food Machinery are always looking to introduce new high quality enqupment to our thousands of clients across the UK.

During February the DCS range of auger fillers,  powder mixers and inclined auger feeders are being added to our range

Vist the Auger Filler page on our home page to see many pistures & videos of the systems offered.  With machines from simple stand along volumetric augers up to high volume fully automatic gravimetric (  weighing ) systems we have a solution for all our clients

 

 

MeatPack Kick Off Meeting

Novel in-pack process to reduce microbial load of packaged meats

MEATPACK project aims to develop an energy efficient, low cost, zero residue technology to eliminate pathogens in meat products.

 

Despite strict safety and hygiene standards, meat and poultry products can be, still today, vehicles for cases of foodborne illness. This highlights the need for effective decontamination to ensure consumer protection and confidence in meat. Additionally, meat processors are constantly striving to lengthen product shelf-life.

The aim of MEATPACK project, launched in December in IRIS Dublin facilities, is to develop a novel in-pack non-thermal plasma process to reduce microbial load in packed meats, thereby ensuring meat safety and extending shelf-life without compromising nutritional or quality aspects.

MEATPACK project partner representatives during the kick off, in IRIS Dublin.

Consumer aversion to irradiation and chemical preservatives have opened up a technological gap where innovation is required for the development of novel food preservation systems.

Plasma-based technology for in-pack meat preservation

Cold atmospheric pressure plasma is electrically energised matter, composed of highly reactive species including gas molecules and charged particles. It has been used for surface modification, water disinfection and biomedical applications. It offers a convenient way of treating products inside the closed packaging material, thus eliminating the risk of potential post-processing recontamination of produce.

Experienced research performers and industry representatives from the meat supply chain form the MEATPACK consortium: Stephens Fresh Foods Ltd (UK), Embutidos Daza SL (Spain), The Food Machinery Company (FMC), Kamea Electronics SRO (Slovakia), Holfeld Plastics Limited (Ireland), Irish Country Meats (Ireland), Dublin Institute of Technology (Ireland), Teknologisk Institut_DMRI (Denmark) and Innovació i Recerca Industrial i Sostenible (Spain).

During the first year of this 2 year R&D project funded by the Seventh Framework Programme of the European Commission, a laboratory test-rig will be used to study the critical plasma control parameters and packaging design that maximise the antimicrobial effect and quality retention. During the second year, an in-pack plasma system will be built to pre-competitive prototype level and subsequently validated in industry for meat pathogen reduction and shelf-life extension.

 

Cook Cool Trial At Joni in Denmark

Yesturday I visited the Joni Foodline Factory, Its been a long time since i was last there and its amazing how much has changed.

More and more of the production is handled by Robots. (i will be posting some video to YouTube soon).

Each Machine is fully tested prior to Despatch

Machines Ready for despatch

Computerized Small Parts Store

We also ran a trial cooking 240kg of Beef in gravy for 2hours and then cooled it from 90˚C to 5˚C in 90 minutes with fantastic results!