Sorting and Inspection
in comparison to traditional quality control methods. While traditional approaches may rely solely on manual inspections and retrospective analysis, ProdX™ offers real-time insights to help manufacturers take proactive measures. This not only minimises the risk of substandard products reaching the market but also positions manufacturers to swiftly adapt to changing production demands and consumer expectations. As the industry embraces digital transformation, ProdX™ and other similar solutions will continue to help manufacturers achieve greater efficiency, reduce waste and deliver consistently high-quality confectionery products to the market.
Developments in sorting Swiss technology group Bühler is set to introduce its latest optical sorter, the SPARK Pro, emphasising its commitment to providing accessible technology solutions for the confectionery manufacturing industry. In the evolving landscape of technological advancements, the SPARK Pro stands as a notable development, offering simplified operation and reliable performance at an affordable price point. This optical sorter addresses the challenges faced by small and medium-sized businesses in the food processing sector, such as expensive raw materials and unpredictable weather conditions leading to product defects. Unlike Bühler’s top-tier digital optical sorters, the SPARK Pro focuses on functionality, reliability, and ease of use, making it suitable for a wide range of environments and challenges. The SPARK Pro, an optical sorter from Bühler, draws on
the organisation’s extensive 160-year experience. It caters to various commodities, including grains, pulses, rice, coffee, spices, and peanuts, aiding food processors in achieving higher yield quality, improved food safety, and compliance with regulatory standards. The sorter features a non-stop sorting algorithm for uninterrupted production and a zero- spillage design to minimise product wastage, providing processors with essential technology for ensuring food safety and fostering business growth. In a nod to the demands of contemporary food processing,
the SPARK Pro addresses the financial constraints and unpredictable environmental factors affecting the industry. Bühler recognises the necessity for accessible optical
sorting technology to uphold food safety standards across organisations of all sizes. The SPARK Pro, positioned as an industry-purpose solution, offers simplicity in operation, quick processing, and effective yield creation, eliminating the need for extensive operator training and reducing the risk of human error. The SPARK Pro strikes a balance between price and
performance, boasting an impressive accept quality ranging from 99% to 99.7%, depending on the application. This cost- effective solution features user-friendly operation and setup, a one-machine solution for various applications, a non-stop sorting algorithm, a zero-spillage concept, and flexible sizing options with up to 10 chutes. With a focus on affordability, the SPARK Pro enables small
to medium businesses to enhance product quality, reduce waste, and achieve greater food safety. Scheduled for release in November in South and Central America, Africa, India, Southeast Asia, China, and the Middle East, it is poised to make its mark in Europe in early 2024, offering a pathway to growth for businesses seeking reliable, cost-effective, and efficient optical sorting solutions.
Institute of Food Technologists unlocks the power of artificial intelligence in new interactive course
The Institute of Food Technologists (IFT), a nonprofit scientific organisation committed to advancing the science of food and its application across the global food system, has launched a new virtual short course designed to help academia, government, and industry professionals harness the boundless potential of artificial intelligence (AI) to innovate and excel through hands-on exercises, personalized use cases, and insights from AI thought- leaders. “Unlocking the Power of Artificial Intelligence in Food”
includes four 90-minute online sessions that take place over a two-week period starting December 5 and concluding on December 14. The program will run from 12:00 p.m. – 1:30
KennedysConfection.com
p.m. CT on December 5, 7, 12, and 14, and will be taught by Tasio co-founders Dray McFarlane and Thomas Altman. “Artificial intelligence is rapidly growing, and the science
of food community should seize the opportunity to gain a deeper understanding of how AI is impacting and will impact their roles, responsibilities, and the global food supply as a whole,” said IFT Chief Science and Technology Officer Bryan Hitchcock. “AI has the potential to drive efficiency and innovation in daily work, and this virtual course will provide substantial benefits with minimal time and financial commitments that will help empower attendees to hit the ground running in 2024.”
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