Established meat processors and start-ups alike are pursuing the idea of producing sausage, meat and barbecue products from plant-based raw materials.

Depending on the bulk material and application, continuous mixing can be more favourable than batch mixing. This article compares two types of continuous mixing: Continuous pipe flow versus continuous vessel flow.

The history of instant food shows how technological advances and societal needs came together to develop convenient and versatile foods.

Pressure and vacuum resistant reactors are required when vacuum drying is to be carried out. Then the wet or moist product must also be heated. This is usually done by giving the mixer a double jacket. A heat transfer medium circulates in the double jacket. This is steam, water, thermal oil or a molten salt (at particularly…

Many dietary products are available in powder form, quite a few even as powder mixtures. Powder preparation is therefore of special importance. In contrast to liquid preparations, powders have a longer shelf life.

Wherever powdery goods are processed, dusts occur. Their unpleasant property is that they can escape through the smallest of leaks. For example, from big bags, mixers, silos, pipelines or from filling/ packing plants. Dust can remain suspended in the air for a long time and be deposited everywhere.

These days, instant foods are offered as hot or cold meals. Instant food is all the better quality the more nutritional it is and the more natural it tastes. The preparation process must be simple, preferably with a “success guarantee”.

Container mixer: maximum flexibility through decoupling.

In the broadest sense, spices are flowers, buds, fruits, seeds, barks, roots, rhizomes, bulbs or parts thereof, usually in dried form. Herbs are fresh or dried leaves, flowers, shoots or parts thereof.