EXPERT INTERVIEW

Why properties matter in powder production

From the quality of end products to the efficiency of production, achieving both, along with other critical powder requirements, is a matter of a powder’s properties. So, what are some of the most common ones, and what can be done to improve them? This interview with our Technology Manager Cris Beekman invites you to the exciting world of powder properties.

The many faces of powder

If we place different food powders next to each other, most people will think of them as – powders. But with their different contents and processing, we see those piles as the highly specialised products they are.

Download the interview and find out more about powder properties and why they matter.

Cover The many faces of powder
Bags with powder

Ingredient powder

Milk, whey and plant-based powders are used in numerous applications. From reconstituted milk in areas where fresh milk is scarce, to different kinds of mixes, bars, soups, and ready meals.

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Nutritional powder

Trends focusing on health and convenience continue to drive demand for value added products across the entire food and beverage market. The more specialised the powdered product, the more value it brings.

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Powdered food & drinks

Trends focusing on health and convenience continue to drive demand for value added products across the entire food and beverage market. The more specialised the powdered product, the more value it brings.

THE INTEGRATED EDGE.

EXPANDING POWDER POTENTIAL.

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