Changing Recipes without Considering Processing Equipment Can Wreak Havoc

Trying to meet consumer demand of new food formulations while achieving sustainable operations can be challenging. There are many process changes that may result in bulk solids handling problems if not planned for accordingly i.e. ingredient change, supplier change, processes scaled-up. Because the elements of a bulk solids handling system do not formally add value, they are often ignored during detailed design, however, they can very quickly and efficiently destroy value once the plant/process is built. Each discrete element (from ingredients to grain to dust particle) in a raw bulk solids stream is unique (shape, size, moisture, texture, composition...) and contributing to the overall handling behavior. As recipes change, the equipment used to handle the new recipes doesn’t necessarily change. But science is available to predict the flowability of the new recipe to determine if it will or will not work in the existing system. And there are ways to improve the equipment to handle a wider range of ingredients. By understanding and improving how the material flows through the system, product quality will improve and switching recipes will be easier.

This talk will examine the implications of changing ingredients and how to assess existing equipment for new recipes.