Food Mixing White Papers & Articles

  1. Understanding Protein Choices To Meet Consumer Demand

    One walk down the aisles of any supermarket will demonstrate the strong consumer demand for protein. From cereals to snacks, from bars to beverages, the increasing number of mainstream brands focusing on protein inclusion and promotion on their labels is a testament to consumer interest in this macronutrient. In fact, according to the International Food Information Council Foundation (IFIC), 58 percent of consumers consider protein when making decisions about food purchases.

  2. What Is OEE, How Do You Determine It, And What Should You Do With It?

    It's a simple concept, but an ongoing challenge; you need to do more with less. Your customers, the ones who pay hard-earned cash for your products, tell you so daily. You know in your gut that constantly improving efficiency is the only way you can stay ahead of your competition. Every day is do or die. Every little bit is important. Too many people look at a couple points gained and think "Peanuts. It can't amount to much in the overall scheme of things." Wrong. Each 2 percent point gain adds an extra week, or more, of annual production for free.

  3. BoDeans Baking Group Maintains Top Food Safety Certifications With Allergen Control Best Practices

    Most food manufacturers would say their top priority is creating great products that consumers can’t get enough of. The layman might assume that a food manufacturer’s number one goal is all about flavor and high-quality ingredients. But, there’s something that trumps even those key elements of food manufacturing: allergen controls.

  4. Altering Food Or Packaging To Reduce Risks Has Its Own Dangers

    Activists are renewing their attacks on components of canned products and also are seeking to ban a list of flavors found in food. These efforts remind me of infomercials urging viewers to take a chance on a product with a “30-day, no-risk, money-back guarantee.” Is anything ever “no-risk?” The answer is no.

  5. Food Blending & Mixing 101: How The Right Processes Create Your Ideal Product

    Food blending and mixing processes are here to stay. The growth of dairy, chemical, and food reconstitution has forced food product offerings to evolve into what they are today. If the customer isn’t reconstituting, they are probably adding ingredients or batching different recipes. That said, versatility and speed are the two most important factors that manufacturers must address in the blending and mixing sector.

  6. Sanitary Mixer Design: Factors To Improve Productivity And Decrease Costs

    It’s time to come clean; sanitary mixer impeller design can be very difficult. This article aims to provide a few pointers for purchasing food-grade mixing machines, including ways identify the critical issues of mixing equipment and suggestions to narrow down the design and ensure a smooth cleaning experience.

  7. Efficiencies In Powder Dispersion For Manufacturers

    Uniformly dispersing powders into a liquid batch in a practical amount of time is a common problem for F&B manufacturers. This white paper explores five tips for dispersing powders more efficiently.

  8. How A Process Control System Can Help Increase Profits

    Creating an efficient mixing system is a balancing act. Throughput must be balanced against batch size, agitator sizes, motor sizes, shear speeds, viscosity, and many other variables.

  9. The Importance Of Mixer Testing And Selection

    This white paper explains the rules for mixers and the applications for which two, three, or even four different types of mixers can conceivably provide an optimal tool to achieve your process goals.

  10. Mixer And Blender Options For Vacuum Drying Requirements

    Vacuum drying is ideal for processing heat-sensitive materials without risk of thermal degradation. It also allows manufacturers to recover costly solvents or safely dispose of any harmful volatiles removed from the closed system.