Fusion Tech, a leading manufacturer of custom engineered food processing equipment and systems located in Roseville, Illinois, made a donation of $10,000 to the Hetta Gilbert Children’s Medical Organization of Des Moines County. Check donation presented (L/R): Kathy Bentz, Bonnie Gibson, Stephanie Heubner, Diane Stanbary.
As processors, we are all generally curious individuals and are most likely interested by learning new things or seeing new products in the marketplace.
For most of us in the meat processing industry, we are guilty of taking a stroll down the meat aisles to see what new and interesting products are in the marketplace and whether or not we are looking to match something already existing in the marketplace or doing something similar, there is a process.
Data collection is often an overlooked part of food processing.
Removing or changing ingredients to create a cleaner label can exasperate or expose flaws in the processing of your product.
Creating adequate process controls helps eliminate those flaws but requires you to have sufficient data collection.
Numbers don’t lie — they help track your product’s performance over time. They can help fine-tune your process by identifying production flaws that lead to product quality issues or production failures.
In this article, we’ll look at how and where to collect data so you can create better process controls and, ultimately, a better product.
December at Fusion Tech means one thing: It’s time for our annual End of Year Donation Vote!
Since 2017, we stopped sending out Christmas cards (that always end up in the trash anyway) and gave that money to a charity making a difference in the world.
Charities are helped. Trees are saved. And lives are changed.
But we don’t just randomly throw a dart to choose the charity.
Instead, we invite our customers, employees, and the local community to vote on which charity receives the donation!
Replacing functional ingredients with natural alternatives can cause serious product quality issues without the right process controls.
Many processors are replacing, reducing, or removing functional ingredients to create a cleaner label, but don’t fully understand the impact those replacements can have on product quality.
Last month, we shared 9 natural alternatives that were the best to use if you wanted to avoid product quality issues.
But ingredients are only part of the equation.
Having a tight process control can have a significant impact on improving yields, consistency, quality, and food safety.
Over the last 10-15 years, the food industry has made a shift to create products with “cleaner labels” or natural ingredients.
This trend stemmed from consumers demanding healthier options.
Think back to Panera Bread’s “No-No” List that pushed the demand to remove chemical-sounding ingredients from their products.
Ingredients containing “-ites” and “-ates” in their name, such as sodium lactate, sodium phosphate, and sodium nitrite were considered bad, but found in the normal consumer’s pantry.
Replacing these ingredients for more natural ingredients created a myriad of product quality and yield issues, as “-ite” and “-ate” ingredients are considered functional ingredients.
Before you start making the switch, it’s important to understand these functional ingredients and the proper alternatives to use.
Thermal mapping of an industrial oven is an important procedure to enhance your product in the cooking cycle.
Mapping and balancing your oven will help you troubleshoot product issues and improve product consistency, yields, and throughput.
It’s the not-so-secret step to ensuring your industrial oven produces the results you want.
In this article, we’ll walk you through how to conduct thermal mapping and balancing of your ovens.
Purchasing a vacuum tumbler can be a daunting task.
Do a quick Google search for “vacuum tumbler” and you will find thousands of options to choose from — all claiming to be the best on the market.
So how do you know which vacuum tumbler is right for YOUR specific meat product?
We laid out a new process below to help you choose. Read more
Improving the performance of your batch oven is essential for improving product yields and consistency, as well as process efficiency.
When trying to improve your batch oven, there are three points of control to look at:
Making these three points of control work together will help refine your process.
We’ll walk you through how in this article.
Starter cultures are a key element in the production of fermented sausages at scale.
They create a desirable environment for good bacteria to grow, aid in producing the sausage’s flavor, texture, and color, and can shorten the fermentation process by weeks if not months.
Getting the right results, though, can be tricky.
In this article, we’ll explore what starter cultures are, how to choose the right starter culture for your product, and give you a breakdown of the various cultures and the flavor they produce.
Fusion Tech Makes A Donation To Hetta GilbertSeptember 11, 2024 - 10:28 am
Reverse Engineering Product in the Marketplace: Part OneAugust 9, 2024 - 4:46 pm
2023 End of Year Donation VoteDecember 12, 2023 - 1:20 pm
How to Perform Thermal Mapping and Balancing of Your Industrial OvenSeptember 25, 2023 - 8:00 am