Hilmar’s Post

𝗣𝗿𝗼𝗱𝘂𝗰𝘁𝘀 𝗮𝗻𝗱 𝗦𝗼𝗹𝘂𝘁𝗶𝗼𝗻𝘀 𝗳𝗼𝗿 𝗙𝗮𝘁 𝗗𝗲𝘁𝗲𝗿𝗺𝗶𝗻𝗮𝘁𝗶𝗼𝗻 𝗳𝗿𝗼𝗺 𝗚𝗲𝗿𝗵𝗮𝗿𝗱𝘁 𝗔𝗻𝗮𝗹𝘆𝘁𝗶𝗰𝗮𝗹 𝗦𝘆𝘀𝘁𝗲𝗺𝘀 Water, protein, fibre, sodium content, and fat content are the five key parameters used in assessing food quality.  In fact, fat content is often a crucial element of pricing in the food industry. We, Lab Technologies Group, share some great solutions from our partners C. Gerhardt GmbH & Co. KG Contact us to know more about how these solutions can benefit your food quality testing. #foodandbeverage #foodtesting #foodtechnology #foodindustry #testinglab #animalfeed

2023 was a great year for Whey Good, and 2024 will be even better! If you missed it, find out why we were named a Top Alternative Protein Company for 2023 by the Food Business Review! Read the full article here: https://lnkd.in/eMFr6f72

Breaking News: PB2 Performance Plant Protein Bars have taken the spotlight in Progressive Grocer! Our road to innovation is front and center as we revolutionize the protein bar landscape. 🚀 Dive into the article to get a deep dive on our latest product launch. #NutritionRevolution #PlantPowered #PlantNews #NewProduct

Eating calcium chloride? Without #Calciumchloride many of our favourite dairy products wouldn't exist!   Calcium chloride increases coagulation of milk proteins and promotes a more controlled and stable cheese-making process. It also helps to elevate production yields, with less casein lost in the whey, and reduce overall rennet usage, thereby enhancing cost efficiency.   Learn more about calcium chloride and its function within the food industry here: https://bit.ly/3PBWJH2 #tetrachemicalseurope #cheese #food

Galactooligosaccharide(GOS), compared with other oligosaccharides, can be used by eight beneficial bacteria in human body. Because of its good ability of acid resistance, solubitlity, it's common used in dairy products, like milk powder, yogurt(), flavoured milk, fruit juice beverages, etc; Because it contributes to Maillard reaction, also used in bakery foods. Also, it's also a feed additive in animal feed products. FOS, XOS, IMO, GOS, what's your opinion? Welcome to advice.

I am sorry, but *someone* has to say this: "There is an elephant in the room" (or, rather, in the discharging outlet shown). Even though the peripheral rotating scrapers directs material away from the wall, there is a tacit but unsubstantiated belief that what follows is *perfect mixing* (making the discharging material *homogenous*). This is wrong however (sorry). Close inspection of the flow mechanics of the set-up reveals that only a narrow spiral (helical) part of the full stream of material will ever be presented to the - otherwise *excellent* - NIR analyzer (camera) - leaving a substantial structural part of the stream without *any* probability of *ever* being analyzed. This is unfortunately a breach of the Fundamental Sampling Principle (FSP). There are scores of quite similar cases, involving a variety of process analysing modalities, in which it is *all* about inferior material blending (and sample presentation) *before analysis* - PAT still has a way to go (as said, I am sorry). Should anyone be interested in this malaise, there is plenty more to digest in this referral: https://lnkd.in/dRkasMnG Warning: reading this will disturb your Season Holiday's calm 😕 😕

Plant based or diary based milk it does not matter, if it is going to into your stomach Process Filtration is of the utmost importance. Do you want help to see if your doing the right things?

💡 The #foodindustry is in a constant state of evolution, and the future is about #alternativeproteins! Dedert has provided a new alternative protein #spraydrying plant in Europe. We understand #productdevelopment is crucial in the alternative protein sector – it's how our clients can stay competitive, enhance quality, and introduce exciting new products. The #dryer has a capacity of 100 kg/hr water removal which is used for commercialization and scale up. The facility is located conveniently in central Europe. Contact us if you are looking for an alternative protein #testingfacility in Europe. Let's shape the future of alternative protein together! www.dedert.com #altprotein #foodtech #foodentrepreneur #foodengineering #foodmanufacturing #foodmanufacturer #fooddistribution #foodmachinery #foodtechnology #foodscience #plantprotein #plantbasedbusiness

Hello everyone, I'm glad to share about my capstone project, where I learnt about more production process of the whey protein concentrate Whey protein concentrate (WPC) is a family of dry dairy ingredients used to add concentrated whey protein to food products. WPC is produced by removing a certain percentage of non-protein constituents from pasteurized whey derived from cheese processing. The finished WPC products available for food aid are WPC 34, which contains more than 34 percent whey protein, and WPC 80, which contains more than 80 percent protein. WPC is processed by physical separation techniques such as precipitation, filtration or dialysis.

IFT First is one month away, and we're counting down the days! Learn how you can incorporate specialty dairy ingredients like Milk Proteins and VITAGOS™ into your applications. ✨ Connect to schedule a meeting with us: https://lnkd.in/gPfi2xF9 #BringingMilktoLife #ImprovingLives #IFTFirst