Leveraging augmented reality to offer enhanced digital support, globally
A tna engineer providies technical support using the tna remote assist service.
Global food processing and packaging technology specialist, tna, has launched its new tna remote assist service: a digitally enhanced customer experience, delivering greater efficiencies in commissioning, support and training, with real-time access to tna’s global team of experts.
Harnessing the power of the Microsoft HoloLens 2 headset, the tna remote assist service enables real-time access to connect and collaborate with tna engineers virtually and leverages AR (augmented reality) to accurately address technical queries. Offering remote access for commissioning, troubleshooting, training and support, the innovative new service takes service provision to the next level, giving food manufacturers the tailored support they need to keep lines operating smoothly, wherever they are in the world.
The new digital service has been developed as part of tna’s endeavours to offer innovative solutions to address food producers’ needs. It also takes into account recent concerns surrounding travel restrictions and the health and safety of both on-site staff and visiting tna technicians.
We see what you see
tna remote assist leverages augmented reality to allow project managers and engineers to contact a tna expert and share what they see in real-time using the latest HoloLens 2 headset. During the equipment commissioning stage, this means tna experts can view the proposed production site and provide tailored advice on the most appropriate solution to meet their requirements. With this convenient, easy-to-use service, companies no longer need to wait for on-the-ground commissioning visits to confirm that a food processing or packaging solution is suitable for their operation, streamlining the commissioning process and avoiding the risk of any potential delays caused by geographical constraints.
Rapidly resolve technical issues
Following equipment delivery, the tna remote assist service enables technicians to virtually guide the engineers through the installation, training or troubleshooting process, using AR to indicate precisely what actions to take. The result is fast, efficient, highly-accurate support, and it allows customers to connect directly to the relevant tna expert for specific servicing enquiries.
“Giving customers the option to schedule calls on-demand from anywhere in the world, the tna remote assist service ensures all project scoping and servicing activities can be conducted precisely when needed, reducing downtime for a more resilient and profitable production line,” comments Alf Taylor, Managing Director and CEO at tna. “This means faster, stress-free equipment purchasing, easier installation, increased uptime and valuable savings in maintenance costs and resources for years to come.”
Beyond problem-solving
The digital, on-demand nature of tna’s remote assist service allows vital repairs to be conducted remotely, while also giving isolated sites access to industry-leading training and testing, including streamlined site and factory acceptance tests.
Alf continues: “The new tool opens up a whole host of innovative possibilities for the post-pandemic world. It enables improved communication between teams working across different locations and time zones, significantly reducing the costs associated with physically sending technicians between sites and most importantly, ensures their safety.”
More info
Upcycling food waste is potentially big business
, /in Featured Articles /by panglobalFood Engineering and Ingredients speaks to Dan Kurzrock, the co-founder and CEO of the novel food waste upcycling company ReGrained, about upcycling, the products they develop and the economics of it all.
Food, feed and pet nutrition: a convergence of industries
, /in Featured Articles /by panglobalFood mega-trends such as added health benefits, natural raw materials and sustainable sourcing are becoming increasingly important for another large target group: animals. Even before the pandemic, the market for high-quality pet food was booming while the livestock feed market was going through a repositioning exercise. Ingredient suppliers are using their expertise to drive these […]
FI Global Connect
, /in Advertenties /by panglobalNSF TRUST LIVES HERE
, /in Advertenties /by panglobalThe foremost conference and exposition on analytical chemistry and scientific instrumentation
, /in Advertenties /by panglobalFood scientists, industry stakeholders invited to attend free virtual RAFA 2021
, /in E-News, Events /by panglobalThis year’s Recent Advances in Food (RAFA 2021) event will be held virtually on 3-4 November.
The event organizers, University of Chemistry and Technology, Prague (UCT Prague, Czech Republic) and Wageningen Food Safety Research (WFSR), part of Wageningen University & Research (The Netherlands), said due to ongoing uncertainty with the COVID-19 pandemic, it has been decided not to hold a live RAFA symposium.
“To keep the RAFA community together and invite newcomers to join us, we are organizing an online special event titled ‘RAFA Trends & Views’. Attending this event will be free of charge for all registered participants,” the organizers said.
“We are delighted to invite food scientists from academia and industry, representatives of national and international agencies, control authorities, governmental and commercial laboratories to attend RAFA 2021.”
Since the first edition launched in 2003, RAFA has grown to become a prestigious event attended by up to 900 participants from more than 60 countries worldwide.
RAFA 2021 programme highlights
In line with previous events, the RAFA 2021 symposium will provide an insight into contemporary trends in (BIO)ANALYTICAL STRATEGIES IN FOOD QUALITY AND SAFETY CONTROL and discuss CHALLENGES / NOVEL APPROACHES IN FOOD AND NATURAL PRODUCT ANALYSIS. The oral programme will be accompanied by a series of webinars offered by leading companies. These webinars will introduce participants to recent instrumentation and analytical strategies for advanced food quality, safety and authenticity control.
The programme will be composed of invited lectures presented by distinguished speakers who will open discussion on current trends and their visions. In addition, various satellite events, such as vendor webinars or focused workshops and seminars, will be also offered to participants. Networking and virtual meetings will be supported to enable sharing of views on presented topics.
Due to a limited format of this year RAFA, no proposals for oral and/or poster presentations can be accepted.
RAFA 2022 – the 10th anniversary of the event – will be organised as a live event in Prague, in November 2022.
Download the programme
RAFA 2021 programme
Glatt offers new fluid bed options for solvent-based processes and products requiring Kosher and Halal conditions
, /in Product news /by panglobalWhen developing and launching new products, speed is a critical factor. However, sensitive ingredients and solvent-based processes often present manufacturers with technological challenges. In process expert and plant manufacturer Glatt’s upgraded technology centre, support from initial idea and scale-up to industrial production is readily available.
At the company’s Technology Centre in Weimar, Glatt operates a unique fluid bed system that processes solvent-based products in a vacuum or using nitrogen as the process gas. As such, demand is high for scale-up tests, product sample production or short-term contract manufacturing services until the client’s own production plant has been commissioned.
New fluid bed granulator and coater
However, a new fluid bed granulator and coater for innovative solvent-based processes has recently become available. The batch-mode apparatus is ideal for small and medium campaigns that include frequent cleaning cycles. Special explosion protection measures, a 12 bar pressure shock-resistant design and a scrubber to separate the solvents ensure a high level of safety for both employees and the environment. The superior hygienic conditions also allow the production of Kosher and Halal food products. Not only does the facility’s production capacity now reach into the three-digit tonne range, a new laboratory also allows feasibility tests on fluidised bed and spouted bed systems to be done under GMP conditions.
Customers benefit from optimal conditions when it comes to optimising product properties. These include better bioavailability, flowability and the absence of dust, improved solubility, tabletable agglomerates, pellet formulations with functional coatings, controlled release spraying of active ingredients, extracts with solvents, drying of solvent-based products and the microencapsulation of volatile and sensitive substances.
Products requiring improved bioavailability are emulsified and coated in a liquid phase by micro- or nano-encapsulation. However, granules or pellets that are dust-free, easily compressible and have a longer storage life are preferred when formulating final products. Spray granulation in the fluidised bed for drying and granulate formation in one step is the first choice for this. In addition to the capacity expansion, the existing plant can also now accommodate continuous spray granulation processes.
Call for a united front as global health takes a stake in the UN Food Systems Summit
, /in E-News /by panglobalFood systems are interconnected with regards to global challenges such as hunger, climate change, poverty, and inequality. The response from food systems actors globally must be equally connected. This is the message in an article published in the Lancet online, where leaders from the Johns Hopkins University, the Global Alliance for Improved Nutrition (GAIN), and the Food and Agriculture Organization of the United Nations (FAO), have joined forces in expressing a strong call to action for food and health communities to work together.
Jessica Fanzo, Director, Johns Hopkins Global Food Ethics and Policy Program says: “It is imperative that our health sectors and health partners join us in transforming the food systems for those that are undernourished, particularly older, vulnerable and marginalized people.” She continues: “To have a healthy planet, we need everyone to have a healthy diet.”
Talking about how health systems and food systems are interconnected, Lawrence Haddad, Executive Director of GAIN and 2018 World Food Prize Laureate, says: “We already know that good nutrition is the foundation for a healthy life, which in turn leads to healthy and thriving communities. By working together and combining our knowledge there is a real opportunity now to support the transformation of food systems, securing healthy and nutritious diets for all.”
José Rosero Moncayo, Director of FAO Statistics Division, FAO says: “Without the actors in global health we cannot achieve healthy diets on our plates and nor can we achieve sustainable agricultural practices.” He adds: “It is crucial that we work together with health system actors in shaping healthy communities.”
With the UN Food Systems Summit starting on 23 September, the joint statement points to a real opportunity to advance cooperation between the global health sectors and stakeholders and increase research and innovation for safe, nutritious, affordable, and accessible food for all.
As stated in the Lancet article: “An interconnected systems approach with equity and human rights at the core is essential to achieve health, food, and environmental goals simultaneously. The health community has a vested stake in this approach, and what happens during and after the Summit.”
Haddad adds: “Transforming food systems requires all hands on deck from all the stakeholders to achieve both safe, nutritious and healthy food for all. The Food Systems Summit and its related events such as the ‘Youth is the Future’ event and ‘Zero Hunger Private Sector Pledge’ are key to achieving this.”
tna solutions launches tna remote assist service at SNAXPO
, /in E-News /by panglobalLeveraging augmented reality to offer enhanced digital support, globally
A tna engineer providies technical support using the tna remote assist service.
Global food processing and packaging technology specialist, tna, has launched its new tna remote assist service: a digitally enhanced customer experience, delivering greater efficiencies in commissioning, support and training, with real-time access to tna’s global team of experts.
Harnessing the power of the Microsoft HoloLens 2 headset, the tna remote assist service enables real-time access to connect and collaborate with tna engineers virtually and leverages AR (augmented reality) to accurately address technical queries. Offering remote access for commissioning, troubleshooting, training and support, the innovative new service takes service provision to the next level, giving food manufacturers the tailored support they need to keep lines operating smoothly, wherever they are in the world.
The new digital service has been developed as part of tna’s endeavours to offer innovative solutions to address food producers’ needs. It also takes into account recent concerns surrounding travel restrictions and the health and safety of both on-site staff and visiting tna technicians.
We see what you see
tna remote assist leverages augmented reality to allow project managers and engineers to contact a tna expert and share what they see in real-time using the latest HoloLens 2 headset. During the equipment commissioning stage, this means tna experts can view the proposed production site and provide tailored advice on the most appropriate solution to meet their requirements. With this convenient, easy-to-use service, companies no longer need to wait for on-the-ground commissioning visits to confirm that a food processing or packaging solution is suitable for their operation, streamlining the commissioning process and avoiding the risk of any potential delays caused by geographical constraints.
Rapidly resolve technical issues
Following equipment delivery, the tna remote assist service enables technicians to virtually guide the engineers through the installation, training or troubleshooting process, using AR to indicate precisely what actions to take. The result is fast, efficient, highly-accurate support, and it allows customers to connect directly to the relevant tna expert for specific servicing enquiries.
“Giving customers the option to schedule calls on-demand from anywhere in the world, the tna remote assist service ensures all project scoping and servicing activities can be conducted precisely when needed, reducing downtime for a more resilient and profitable production line,” comments Alf Taylor, Managing Director and CEO at tna. “This means faster, stress-free equipment purchasing, easier installation, increased uptime and valuable savings in maintenance costs and resources for years to come.”
Beyond problem-solving
The digital, on-demand nature of tna’s remote assist service allows vital repairs to be conducted remotely, while also giving isolated sites access to industry-leading training and testing, including streamlined site and factory acceptance tests.
Alf continues: “The new tool opens up a whole host of innovative possibilities for the post-pandemic world. It enables improved communication between teams working across different locations and time zones, significantly reducing the costs associated with physically sending technicians between sites and most importantly, ensures their safety.”
More info
New sophisticated simulation models can help reduce yogurt spoilage by yeast
, /in E-News /by panglobalSpoilage of yogurt by yeast poses a problem for the dairy industry that includes economic losses from wasted product. Understanding the effects of factors such as storage conditions, yeast species, and bioprotective cultures on yeast spoilage can help yogurt producers make decisions that improve quality and minimize loss. In an article appearing in the Journal of Dairy Science, scientists from the University of Copenhagen, Chr. Hansen A/S, and Cornell University developed predictive models that evaluate the effects of a bioprotective culture on yogurt spoilage.
Between 11% and 25% of dairy products are wasted globally, in part due to fungal spoilage. One method to reduce fungal spoilage is to add food cultures known to have bioprotective effects that delay growth of unwanted microorganisms during shelf life. The authors of this study were the first to develop Monte Carlo simulation models to estimate yogurt spoilage caused by yeast that included the initial contamination level, different yeast species, storage conditions, and the addition of food cultures with bioprotective effects.
“These predictive models allowed for prediction of yogurt spoilage caused by different yeast species, as well as the effect of including bioprotective culture in a yogurt product to reduce yeast spoilage,” said first author Line Nielsen, PhD, Department of Food Science, University of Copenhagen, Frederiksberg, Denmark. “Such models can help yogurt producers understand how different parameters influence product quality and use these results to support decision making in yogurt quality management.”
Four common spoilage yeast strains
The models from this study are able to predict the amount of spoiled product when four common spoilage yeast strains are present in a production (Debaryomyces hansenii, Yarrowia lipolytica, Saccharomyces cerevisiae, and Kluyveromyces) at different storage temperatures, with or without a bioprotective culture containing Lacticaseibacillus rhamnosus over a 30-day storage period. Although the researchers found the effect of the bioprotective culture was most pronounced at 7 degrees Celsius for all yeasts compared to 16 degrees Celsius, the yeast strain had the largest effect of the efficacy of the bioprotective culture. The Monte Carlo models were validated with actual data from a European dairy.
Nielsen added: “If a dairy has a problem with a yeast strain known to have a similar growth-inhibition pattern in the presence of a bioprotective culture as one of the yeast strains tested in this study, the data from this strain can be used in the model to predict an expected spoilage level relevant for the specific dairy; therefore, the predictive model can be used as a tool that allows the industry to better evaluate the potential of improving control of fungal soilage by using bioprotective cultures at specific production settings.”
Valuable tool
The study presents a valuable tool to assist in management decisions that can help to reduce economic losses due to food waste.
Additionally, the methods used for model development can be used further for creating new and improved models.