Company Case Study | Development of predictive tools for ingredient replacement: An example of caking and flow properties of food powders

Customer perceptions and food regulation changes significantly impact the supply chain, including raw material suppliers, with challenges such as performance limitations and time and cost constraints for adopting alternative ingredients.

Developing such alternatives often requires costly testing at pilot or production scales. Predictive laboratory tools can expedite industrial implementation, reducing costs.

In this presentation, you will learn more about how Omya utilized Freeman Technology's FT4 powder rheometer to evaluate anti-caking agents, enhancing flow and preventing caking in food products. While flowability measurement methods are established, caking quantification remains underdeveloped.

Find out how this new method enables quantification of caking, assessment of anti-caking efficacy, and customization of caking conditions for specific food products, aiding customers in finding optimal solutions. We will also explore how ongoing validation through shelf-life studies aims to confirm the tool's predictive reliability.

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