International ingredients supplier Danisco has developed a low-dust powder technology for food manufacturers aiming for an improved factory environment.
Capable of reducing up to 98 per cent of the dust from dry-blended ingredients, the technology lies behind Danisco's new range of low-dust ingredients.
Danisco says the technology is applicable in all kinds of food production, the primary target being powders for dairy, ice cream, soups and sauces, bakery and meat production.
Dust has long been the bane of food production, where a number of the ingredients used are in powder form. Inhalation by factory workers can give health problems, while dust on the floor leads to hazardous, slippery surfaces. Cross-contamination, caused by dust from raw materials getting into finished products, is another problem manufacturers are keen to avoid.
"This new technology has already been introduced to two customers and we are expecting that the demand for low-dust ingredients will increase rapidly. Besides creating a better working environment, the low-dust technology means an average increase of capacity of approx. 20 per cent. Also, manufacturers will experience less product loss," said Ejvind Kringelum, vice president, Application & Development, Danisco Functional Systems.
Danisco has, for some years, supplied dust-free encapsulated ingredients, in which stabilisers are encapsulated by emulsifiers. The new range marks the first time dry-blended ingredients have been produced using low dust technology.
The company's new low-dust range is designed to live up to customers' shelf-life expectations. The technology is also suitable for many tailor-made ingredient blends.For more information on this technology contact Ejvind Kringelum, vice president, Application & Development, Danisco Functional Systems.