Packaging & Logistics

WS-Food: a new interface standard for the food industry

Unified machine language makes IT projects more time and cost effective

WS-FOOD is a new standard for production data collection that significantly simplifies the communication between food producer, machine supplier and IT provider. With its help, manufacturers can connect machines to IT via a standardized interface and implement new IT projects without high implementation costs. These include, for example, item-specific analyzes of every device involved in the process, with which production managers can optimize the efficiency of the entire production. But unlike its predecessor »WS-Pack«, which has already established itself in the beverage and filling industry, "WS-Food" has largely been a secret tip, especially in the meat industry. WS-Food on the way to the standard interface in the food industry

Many machine manufacturers implement individual interfaces with their own protocol and own evaluation software for their devices. Large food companies, which often have their own IT departments with concrete ideas and requirements, can hardly live with such island solutions. With the large number of devices from different manufacturers, the implementation costs are much too high for matching connection points and analysis tools. Dieter Conzelmann, Director of Industry Solutions at Bizerba, explains: "The IT departments are therefore calling on machine manufacturers to implement a solution that fits perfectly into the IT landscape and integrates the machines into the data network. This often leads to costly adjustment work, dissatisfaction and time delays. "Not all companies can meet this requirement, they fall behind in the competition - even if the machine performs best.

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CSB seminar at Edeka-Rheinstetten- Insights into IT, production and logistics

Practical seminar on October 24th and 25th, 2012 shows technological highlights of the ultra-modern meat plant

In Rheinstetten, Edeka Südwest Fleisch GmbH has built one of the most modern and efficient meat plants in Europe. The plant is now opening its doors to provide insights into the technologies used: On October 24th and 25th, 2012, Edeka Südwest Fleisch, CSB-System AG and other project partners are organizing a practical seminar for management in the meat industry in Rheinstetten. The seminar is structured in two parts and offers project-related lectures on the first day, among other things on the topics

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Exhaust air without odor pollution

Feinkostfleischerei Hidding relies on innovative plasma technology

For more than 75 years, the butcher shop Hidding in Münster and the surrounding area has stood for the highest quality, a family atmosphere and comprehensive customer service. In addition to a wide range of meat and sausage products from our own production, branch manager Andrea Runge and her team offer the numerous regular guests a varied lunch menu with freshly prepared specialties in the 100 m² branch in the middle of the old town of Münster. Andrea Runge decided to use innovative plasma technology from BÄRO in order to minimize the odor pollution of direct residents and passers-by from the kitchen exhaust air.

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7th German Packaging Congress

New recipes, sustainability and lots of emotion at the German Packaging Congress

Around 140 managers and project managers from the packaging industry met on March 22nd at the 7th German Packaging Congress in Berlin. Under the motto "Well packaged. Well connected. Well informed.” The focus was on the topics of sustainability, trends and people & business development. The congress, organized by the German Packaging Institute (dvi), discussed new recipes for retail, implicit packaging codes, the power of the limbic system, holistic sustainability, corporate cultures, employee activation and the potential of financial investors. In addition to information and insights, the event offered plenty of room for intensive networking until late at night with an unclouded view of the capital. www.packagingcongress.de

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Dresden Packaging Conference 2011

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Under the motto “Know expectations. Offering solutions.” Around 1 engineers, technicians, business people, scientists and students met on December 2st and 160nd for the 21st Dresden Packaging Conference. This year, the symposium focused on three topics: migration and food safety, innovations in the field of packaging machines and constructive dialogue between consumers, packaging manufacturers and branded companies. The German Packaging Institute as the organizer was happy about the intensive discussions and knowledge transfer.

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Meat maturation and packaging

1st International Summer School at the Max Rubner Institute

The motto of the “1st International Summer School” at the International Competence Center for Meat Quality of the Max Rubner Institute in Kulmbach was “Aging and Packaging of Meat”. From October 18 to 21, 2011, participants from a total of 18 countries, including Brazil, the USA, Japan, India, Russia and Turkey, as well as several EU member states, came to the Franconian town of Kulmbach. 18 experts gave lectures on new developments in meat research. Excursions gave the participants an insight into the research work at the institute and in companies in the meat industry.

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Uniform machine language for food manufacturers

New standard WS-FOOD: Project group draws interim conclusion

Developing a common language for machines from a wide variety of manufacturers and allowing them to communicate with each other via a uniform physical and content-related interface - this was the goal of the WS-FOOD project group initiated by the VDMA, and Bizerba was one of its members. The result was the WS-FOOD standard, which saw the light of day in 2010. A year later, the members met for an expert discussion and drew an initial interim conclusion.

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In the Dordogne you drive with duck fat!

Oil is becoming scarce and burning it increases the greenhouse effect.

In south-west France (Dordogne), two farmers came up with the idea of ​​developing a production chain for biofuels from fat waste. Jules Charmoy and Benoit Delage, farmers from this area, have been trying to treat a local "hydrocarbon" since 2009: duck fat.

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Waste materials become resources

New value chains for biogenic residues through improved technologies. Network started with lighthouse projects.

Biogenic residues from agriculture, by-products of food production or "biological" waste from municipalities accumulate in Germany in large quantities. The substances mostly remain unused and cause high disposal costs. And that despite the fact that they have great potential for material and energetic recycling. The "BIORES network" would like to promote this potential with new technologies and processes.

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Sustainable food packaging in focus

International panel discussion: 7th Round Table of the Cofresco Forum

Current developments in the field of sustainable food packaging were on the agenda at the 7th Round Table of the Cofresco Forum. Scientists and industry experts discussed the topic “Sustainable Food Packaging: Innovations and Trends” on Tuesday, June 21st in Vienna. They highlighted different aspects of handling food in the household - from storage to preparation to disposal. The Cofresco Forum had invited together with its cooperation partners, the Austrian Research Institute for Chemistry and Technology (ofi) and the University of Applied Sciences Wiener Neustadt.

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Documentation: Nanotechnology for multifunctional packaging

Packaging can do more than just pack: Whether it is protection against moisture, air, radiation or product plagiarism and even the detection of dangerous germs in packaged food - nanotechnology and new materials offer great potential for the packaging sector. This was shown at the Nanopackaging industry dialogue in Düsseldorf. The presentations from the event are now available online on the web.

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