Increasingly stringent quality and hygiene regulations govern the food and beverage industry.
Mixing equipment in the food and beverages industry faces a range of challenges due to the diverse nature of products, production processes, and regulatory requirements. Proper mixing is essential for achieving consistent taste, texture, and quality while ensuring food safety.
MGT specializes in designing and manufacturing mixers and agitators that comply with the latest (and changing) requirements of the EHEDC and the FDA.
Our custom stainless steel processing tanks and agitating and mixing systems for the food industry reflect more than four decades of experience in planning and constructing food and beverage processing systems.
MGT’s advanced system designs eliminate contamination risks while ensuring effective mixing. Our in-house testing facilities make it very efficient to test new products and processes and seamlessly transfer the results to a full-scale industrial environment.
can solve these challenges
Here are some of the main challenges faced by mixing equipment in the food and beverages industry.
Ingredient Variability
Uniformity and Homogeneity
Sensitive Ingredients
Emulsification and Stability
Hygiene and Cross-Contamination
Temperature Control
Scale-Up Considerations
Texture and Mouthfeel
Incorporation of Solid Particles
Foaming and Aeration
Viscosity and Viscous Mixing
Color and Flavor Dispersion
Ingredient Solubility
Cleaning and Sanitation
Traceability and Labeling
Mixing processes
Here are some of the main challenges faced by mixing equipment in the food and beverages industry.
Peanut Butter Mixing
Our challenge was to stir solid peanut butter to the desired texture at the right temperature in the shortest process
Cream Cheese Mixing
Our challenge was to test a new recipe for cream cheese using a unique and new method by massive cooling and stirring to obtain a finished product with minimal production time
Spices Mixing
Our challenge was to add spices and salt to the product.
Soup Powder Mixing
Our challenge was to dissolve soup powder in the most efficient and best way into a homogeneous and stable product.