Mixing up a perfect blend?

摘要

One of the problems of working in the food industry is the need to be flexible to the needs of the customer, which can change faster than the time it takes for a manufacturer to research, trial and decide to invest in new equipment. While working in large batches has its own issues, working with smaller batches and handling a large number of different product recipes is a challenge, especially when manufacturers are looking to minimise product waste, reduce energy consumption and handle allergens correctly. The demands being placed on food manufacturing are higher than ever. The increasing population and an ageing population has resulted in the food industry using an increasing variety of recipes and ingredients, and accommodating ingredients with allergen risks or meeting Halal or Kosher standards. A major challenge therefore is how to produce small batches and handle this large number of different product recipes all within the context of minimising product waste, reducing costs and achieving superior product quality for the consumer.