Processing News Roundup 10/17: Efficient Dry Processing, Hybrid Beef Mince, and AI’s Role in Inspection

Hi, I’m Casey Flanagan with ProFood World, and here are three topics you won’t want to miss for this week.

First, we looked at how dry food processors can improve energy efficiency. This piece highlights some of the key equipment available to boost efficiency and covers the energy efficiency regulations that affect dry processing.

Next, Nosh BioFoods has developed a hybrid beef mince with a Japanese fungus called koji as its base. The company has already collaborated in foodservice, creating burgers, meatballs, and lasagna for a Berlin-based restaurant and cafeteria. Nosh’s chief commercial officer describes the mince as a drop-in solution for existing production lines, offering a lower price point than conventional beef and appealing to flexitarians and omnivores who want to reduce meat but not give it up entirely.

And finally, we asked inspection suppliers Eagle Product Inspection, ProSpection Solutions, and Mettler Toledo about AI’s real role in food inspection. They explained how technologies like machine learning are enhancing inspection today, cleared up some common misconceptions, and shared their outlooks for the near future of AI-powered inspection.

You can find all three stories linked here or on ProFood World’s website. Thanks for watching and follow for the next news and insights in CPG processing.