Food Bev Asia

In the area of hygienic materials and equipment development and production, Kinglai Hygienic Materials Co., Ltd sees itself as one of the innovators. Below is an excerpt from an interview conducted by  FoodPacific Manufacturing Journal with Kinglai president Daniel Lee: Daniel Lee, president, Kinglai Group Kinglai’s focus on R&D has been essential to its success. The following statement capsulizes this strategy: “Kinglai is an innovation-driven company with multiple operation centers worldwide which are pursuing consistent quality and increased customer value.”  The food and beverage market, which accounts for the largest share of Kinglai’s business, is benefiting from this strong R&D effort. “Improvement in food and beverage processing has always been our first priority, and careful attention has been given to exceed international food hygiene standards,” Daniel Lee explains. “We are the first enterprise in China to utilize the automatic welding and installation technology. W

Kinn Shang Hoo Iron Works (KSH) designs and manufactures professional processing machines for meat, fish, and other food products. For a company dedicated to these food sectors, you can only be assured that KSH understands the stringent requirements manufacturers have on their checklist. After all, the Taiwan-based company has been in the food processing machinery business for more than 60 years, and has a wide range of products all developed and produced in-house.  From versatile standalone machines to turnkey solutions, Kinn Shang Hoo offers a long list of products that cater to the manufacturing needs of the aquatic, meat and vegetable processing sectors. The company’s emphasis on high quality, efficiency, and durability guarantees that every machine is built to serve manufacturers for many years.   Continue reading  this report   KSH machines, from left the KUP series universal mixer and seasoning machine; the CBS-10 smasher, and the FA-300 hydraulic high-speed blender KSH offers

When fresh fruits and vegetables are not available, vacuum-fried versions are some of the snacks that we can consume readily or on the go. Vacuum frying as compared to traditional frying uses lower temperatures to process the fruit or vegetable pieces -- dehydrating and frying the product at the same time to yield crispy chips. The advantage of using lower temperatures is the fact that the oil does not deteriorate as fast, so carcinogens are one less problem for consumers.  What's more, the physical characteristics of the end-product add to palatability; firm, crisp, and the colours are relatively vibrant. Some research also say some of the nutrients are intact after vacuum frying. In a  feature in FoodPacific Manufacturing Journal, Jing Charng Tane Enterprise explains that "the oxygen-free state of the vacuum frying prevents rancidity, browning, and the oxidative deterioration of the oil and product, allowing the fried food to keep its flavour and colour.” Jing Charng Tane En