Reduce protein losses, cut operating costs
Foam during protein mixing causes product overflow, traps protein in tanks and pipework and fouls downstream equipment costing a typical protein processor up to €425,000 a year or more in quantified losses alone.1 Our Tetra Pak® Industrial Protein Mixer addresses these challenges at their source, improving protein utilisation by up to 14%.2 Vacuum intake, no-foam inlet, dynamic baffle and sensor-based controls work together to minimise foam and deaerate efficiently within the mixer itself.
Quick facts
- Sensor-based automation adapts to each protein type – monitoring air content and regulating vacuum in real time
- Available in batch and recirculation models
- Handles all food protein types including high-viscosity formulations
- Scalable from small batches to full-volume production
See how foam control works in practice
Excessive foam during protein mixing leads to product overflow, costly losses and production downtime. Our Tetra Pak® Industrial Protein Mixer is designed to minimise foam at its source, helping you retain more product, reduce cleaning and maintenance requirements and streamline your downstream process. Watch the film to see it in action.
See how foam control works in practice
Excessive foam during protein mixing leads to product overflow, costly losses and production downtime. Our Tetra Pak® Industrial Protein Mixer is designed to minimise foam at its source, helping you retain more product, reduce cleaning and maintenance requirements and streamline your downstream process. Watch the film to see it in action.
More insights
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Foam during protein mixing can cost you product, uptime and margin. Here are four ways to optimise your process.
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Protein accounts for over 50% of all active health claims in new beverage launches. We explore what’s driving the protein boom and what it means for your business.
Rethinking resources
Food and beverage producers face growing challenges in energy, water, and waste management. Addressing them requires a combination of technology and food expertise, tailored to your operations. Our comprehensive portfolio of products and services, backed by decades of experience in food applications, can help you reduce your energy, water, and waste while simultaneously delivering cost benefits.
1. Batch model: Based on our internal analysis of a typical protein powder processing scenario. Assumes product cost of €6/kg (dry matter), batch size of 15,000 kg, 4 batches per day, 300 working days per year, CIP cost of €20 per cycle and maintenance cost of €6,000 per service. Total excludes the cost of downtime related to cleaning and maintenance, improper heat treatment due to air inclusion and reduced product stability. Actual figures vary depending on production conditions, product type and equipment configuration.
2. Protein utilisation improvement based on our internal analysis of foam-related product losses as a proportion of total batch output. Batch model: up to 14% improvement based on a 15,000 kg batch. Actual results vary depending on production conditions, product type and equipment configuration.