GEA will once again be attending the Food ingredients Europe trade show, taking place this year in Paris (1–3 December), to promote its wide range of technologies and expertise in developing solutions for the food industry.
The product range covers spray drying, fluid bed drying, freeze drying and complete process lines, including pre-treatment, liquid-to-powder and liquid-to-liquid high shear mixing, powder handling and packing.
The stand will demonstrate GEA’s technological leadership, illustrating how the latest advances in technology are helping food manufacturers. Spray drying, for example, has emerged in recent years as the technology of choice for many applications involving heat-sensitive products and those that require the powder properties -— such as solubility, flow properties and bulk density — to be controlled precisely.
Mixing technology, both powder and liquid, has also advanced dramatically in recent years, allowing processors to achieve a homogenous mix quickly, safely and with the minimum of stress on the product, even when including micro and minor ingredients.
Experts on the stand will be available to discuss specific applications, such as techniques for the production of instant coffee and tea, the retention of flavours and the treatment and mixing of vital ingredients such as probiotics and hydrolysed proteins.
GEA Process Technologist, Henrik Stillhoff Nielsen, will once again be presenting in the seminar theatre in Hall 7 on Wednesday 2 December from 12:00 to 12:25. This year, Henrik’s subject will be ‘Flavour Retention in Spray Drying,’ a subject that is of critical importance to manufacturers as they compete for market share with increasingly discerning consumers.
The GEA stand is 6E39, located in Hall 6. Staff will be available to discuss how the company helps customers to set standards and meet the strictest requirements for product quality, plant efficiency, safety and sustainable production.
