Instant nutrition

Instant food has a long history. Even in ancient times, food was preserved by removing water. Dried fruit was easier to transport and could be rehydrated with water when needed. Evaporation, smoking and salting were also proven methods of preservation. Nutritious instant food was particularly important when travelling, in emergency situations or for military use.

Today, the industrial production of instant food is almost always based on dry powders. These powders usually consist of several components that must be carefully mixed. This applies to soups, desserts, sports nutrition and baby food. The mixing process determines the quality of the end product. The gentler the mixing process, the better the taste, colour and nutritional value are preserved.

What role do hygienic and flexible mixing systems play in the production of high-quality instant foods?

amixon^® mixers play a central role in this area. They are particularly hygienic and offer maximum flexibility. They are ideal for wetting, agglomerating, dedusting and producing free-flowing powders.

They mix with vertically mounted spiral mixing tools that rotate at low speeds. This ensures that they always achieve ideal mixing qualities. In addition, amixon^® mixers can be operated at a wide range of filling levels. They therefore make a decisive contribution to the quality of modern instant foods.