Food Ingredients

We are seeing that food manufacturers are having to handle an ever increasing number of recipes and new ingredients, driven by today’s consumers who are seeking new and interesting tastes and flavours.

But how can manufacturers produce small batches to order, handle a wide product portfolio, minimise waste, all whilst accommodating ingredients that have an allergen risk or need to meet Kosher or Halal standards.

Time and again, the Matcon IBC systems have proven themselves to be ideally suited to these significant process and hygiene challenges thanks to:

• A decoupled system enabling process steps to take place simultaneously – what we call ‘Parallel Processing’.
• In-bin blending removing the need for a full clean-down between recipes offering considerable efficiency gains compared to conventional static mixers.
• A supplementary Intensifier to the blender that can handle sticky mixtures or liquid additions and small ingredient inclusions.
• The unique Cone Valve technology within each IBC that can handle practically any type of powder, including poor-flowing mixtures.
• Reduced risk of segregation giving a consistent product quality, vital as quality demands tighten.
• Hygienically designed IBCs for fast and safe cleaning, to pharmaceutical standards.
• Closed system at all times reducing the risk of cross-contamination
• Purpose designed electronic Tracking System for batch traceability, safety and full manufacturing efficiency.

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5 ways to improve flexibility and profits

We have published a number of reports which share our experiences that we have gained from working with Food Ingredients companies around the world. If you would like to receive any of these reports then please sign up below:

Sign up to find out 5 ways to improve flexibility & profits

Report 1: How to achieve more flexible manufacturing using parallel processing – explaining how decoupling the process steps enables the efficient handling of recipe changes.

Report 2: Boost profits by mixing efficiently – using in bin blending to improve OEE rates as cleaning between recipe changes no longer necessary.

Report 3: Powder packing systems for faster changeovers and agile manufacturing – review how small batch runs can be most efficiently packed.

Report 4: Resolving and fixing powder handling issues – how to overcome the traditional powder handling problems of segregation, bridging, flushing and ratholing.

Report 5: A fully integrated IBC Tracking and Recipe Controls solution – presenting the safest approach to ensuring that quality standards are met.