After trial periods with mixers, this food manufacturer has bought several mixers over the past 10 years to help improve the quality and mixing times of their broths, dressings, salsas, and cheese sauces.

By making the soups in-house, costs of purchasing from a specialist supplier have been eliminated and the mixers will pay for themselves in a short time through the savings made.

A company reduced the amount of vegetable oil waste they were producing in their potato chips (crisp) batch frying process by prolonging the usable life of the oil.

A jelly and marmalade producer has been able to reduce the amount of pectin in their formulation by 20% and reduce their process times and waste by replacing their agitators with mixers.

A company replaces high-pressure homogenizer with an in-line mixer as a final, single-pass before pasteurization to avoid lumps and clogging of the equipment.

This manufacturer found a solution for incorporating whey powder and egg powder into water correctly while also correcting aeration and foaming issues.

When the COVID-19 pandemic hit, it became critical that manufacturing plants remain open and operating to provide essential items such as food, beverage, sanitation supplies and more to consumers. New practices were put into place to ensure the safety of all and maintain efficient, effective operations. A critical aspect of keeping up with consumer demand has been the testing and acceptance of new equipment. With consumer packaged goods (CPG) companies reluctant to bring suppliers into their facilities and service technicians limited in their ability to travel due to COVID-19 protocol, the industry has had to get creative to complete the process.

Mixer testing simulation trials are necessary to confirm the suitability of a specific mixing strategy. Explore five ways to increase energy efficiency in new and existing mixing processes.

Mixing processes vary from one application to another and there are no fix-all solutions.This white paper presents some strategies for improving commonly encountered batch mixing problems.

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.

This paper provides practical information on the efficient use of specialty mixing equipment for the preparation of low, medium and high viscosity solid-liquid mixtures under low and high shear conditions.

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.