X-ray equipment | Food Safety

Items Tagged with 'X-ray equipment'

ARTICLES

Food Inspection X-Ray for Tall Products

November 22, 2022

Loma Systems has unveiled the X5 SideShoot, which is designed and engineered specifically for the inspection of taller products.

CANNABIS PRODUCTS | NOVEMBER 2019

Using inspection and detection equipment in cannabis edibles manufacturing

Inspection and Detection 101: Selecting the most suitable inspection and detection equipment depends on cost, material to be detected and the type of product.

Alyse Thompson

November 26, 2019

Developing the perfect product formulation and using the best production equipment can help manufacturers create quality cannabis-infused food and beverages.

FlexRay hires president to lead continued growth and expansion

Randy Jesberg joins the executive team to lead company through current growth and future expansion.

March 7, 2019

As part of its ongoing growth, FlexXray, the nation’s largest provider of X-ray inspection and recovery services for food companies, has added the role of president to its executive structure. Randy Jesberg, who brings 35 years of executive experience in sales, marketing, software engineering and analytics will fill the new position.

Inspection and detection equipment reach new levels of flexibility for peak food safety

X-ray, metal detection, checkweighing and vision systems help processors ensure food safety

Neal Lorenzi

January 22, 2019

Shipping contamination-free food products to the public has always been business-critical, but today's social-media landscape leaves virtually no room for error. A wider variety of products, along with a wide variety of packaging options, have increased the need for more flexible inspection and detection equipment.

Live: December 3, 2024 at 10:00 am EST: From this webinar, attendees will learn important factors to consider when specifying hygienic design requirements for equipment and facilities.

Live: December 12, 2024 at 2:00 pm EST: From this webinar, attendees will be able to identify the different requirements for ready-to-eat and not-ready-to-eat products.