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food Marketing - Technology 2/2023

food Marketing & Technology is the international magazine for executives and specialists in the food industry.

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Processing<br />

How the Best Steam Peelers can<br />

Significantly Reduce Food Waste<br />

on Vegetable Processing Lines<br />

When peeling vegetables, many processing lines waste huge amounts of <strong>food</strong> – and potential revenue. With<br />

modern peeling machines, however, this can be prevented, while also reducing energy costs and water<br />

consumption. Eamonn Cullen, <strong>Marketing</strong> Manager Peeling at TOMRA Food, explains how.<br />

Food waste is financial waste, yet when<br />

processing lines peel vegetables, they<br />

often let huge amounts of raw material<br />

get thrown away. Food losses can<br />

be as high as 30% during mechanical<br />

peeling and 20% with low-tech steam<br />

peelers – and much of this lost revenue<br />

is preventable.<br />

Rather than accepting this, vegetable<br />

processors can do something about<br />

it. Instead of sticking with outdated<br />

peeling machines or buying lowcost<br />

peelers with low efficiency,<br />

processors can reduce waste<br />

significantly by investing in more<br />

effective technologies. There are four<br />

compelling reasons to do this.<br />

One reason is that many vegetable<br />

processing lines around the world are<br />

now 20 to 30 years old. They need<br />

modernizing, and this is the perfect<br />

opportunity to install machinery that’s<br />

more reliable and more efficient,<br />

including the best modern steam<br />

peelers.<br />

Another reason is that vegetable<br />

processing has changed over the<br />

years. More big businesses are now<br />

participating in the industry, and<br />

more are responding to the growing<br />

demand for peeled vegetables as<br />

an ingredient for prepared meals.<br />

This has led to lines increasing both<br />

the volume and the variety of the<br />

vegetables they handle. Whereas<br />

low-volume processing lines might<br />

operate only for a few months each<br />

year during the harvesting season of<br />

one type of vegetable, medium- and<br />

large-volume lines handle different<br />

kinds of vegetables with harvesting<br />

seasons at different times of the<br />

year. Waste that’s tolerated for a few<br />

months annually is intolerable when<br />

seen every day of the year.<br />

The third reason is that huge<br />

advances have been made in peeling<br />

technologies. It remains true that<br />

mechanical peelers are wasteful and<br />

lower-tech steam peelers are also<br />

inefficient – but the more sophisticated<br />

28 <strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • April <strong>2023</strong>

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