• Better control of powder parameters improves product quality and saves money

    Apr 07, 2016
    Johnny Bonke, Application Development Manager from GEA, will be taking part in the IDF Parallel Symposia in Dublin on Monday, 11 April 2016 organized by the International Dairy Federation. Johnny will present at the Concentrated Dried Milk Products Symposium and will focus on the use of Advanced Process Control (APC) in the dairy powder industry to monitor and control critical powder parameters during the drying process.
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  • Dry Condensing from GEA saves power and money when deodorizing edible oil

    Apr 07, 2016
    After edible oil has been extracted from the raw material - plants, seeds or nuts – it is necessary for producers to remove potentially harmful fatty acids. This is achieved in a deodorizing process in which super-heated steam is forced through the oil. The unwanted fatty acids attach themselves to the steam and are removed in a subsequent scrubbing process.
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  • More than just milk

    Apr 07, 2016
    Drinking milk can be processed in a variety of ways, both at the farm and at processing plants, to reduce the cost of transportation and to design a wide range of milk-derived products that have multiple uses throughout the dairy industry. In this article GEA looks at some of the ways in which membrane filtration can be used to separate the individual fractions of the raw product to create much more than just milk.
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  • The Zero Water milk processing plant

    Apr 07, 2016
    The most advanced milk processing plants are designed to operate without water from external sources. Some day all plants will be made this way.
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  • More beer from every batch (and faster too)

    Apr 07, 2016
    GEA ‘Plug & Brew’ centrifuge skids reduce clarification time and increase yield for craft brewers.
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  • Making the world’s favorite cheese

    Apr 07, 2016
    Pasta filata cheeses, of which Mozzarella is the most widely known type, are Italian dairy specialties known worldwide. In recent years, their increase in consumption has outstripped other cheeses mainly owing to the increasing consumption of pizza. In this article, GEA looks at the techniques for making this unique ’ricetta’ of cheese that is enjoyed by so many people the world over.
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  • GEA expands into the bakery sector

    Nov 23, 2015
    Düsseldorf (Germany), November 23, 2015 - GEA has firmly moved into the bakery sector of the food industry with its acquisition of COMAS in Italy. Bakery is a new sector for GEA, broadening and strengthening its position in the food industry and adding a totally new set of equipment to the GEA product portfolio. By including bakery technology in the GEA scope of supply, the company has extended its ability to provide turnkey solutions, from a single source, for its food industry customers.
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