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.
Check out the link above to see a timeline.
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.
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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
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.
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.
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.
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!