For many processed foods, any change in the quality or consistency of incoming raw ingredients can completely alter a recipe, leading to batch-to-batch variation of the final product. Whether these inconsistencies alter the product’s taste, texture, or general appearance, your consumers will take notice. KPM Analytics offers decades of experience with technologies to assess and manage the quality of incoming raw ingredients to meet consumer expectations.

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Segment Overview

In fast-paced, high-volume food processing plants, taking time to evaluate the quality of incoming food ingredients before production may not always be a top priority. However, not only are quality ingredients essential for producing the best final product, but they reduce instances of re-worked or discarded product, which affect an operation’s bottomline.

With the right technology, every delivery of flour, grain, salt, and other raw goods can be measured for vital quality parameters. The same also applies to wet ingredients, including water, milk, oils, and many others.

Whether used in an R&D lab setting, at-line, or integrated into the manufacturing process, KPM Analytics offers a wide selection of solutions to help food processors quantify the quality of ingredients.

Examples include:

  • Flour & Dough Analysis: Utilizing dough analysis technology, bakers, snack food producers, and food processors, can assess the quality of protein and ash, moisture, enzymatic activity, cover, and several other physical properties of flour and dough. Solutions also exist to analyze how a batch of flour reacts when combined with water, rheological analysis, and how the resulting dough behaves during processing and mixing.
  • Moisture & Compositional Analysis: Near infrared (NIR) technologies are used by thousands of food producers to measure moisture, protein, fat, sugar, fibers, and even ash and amino acid content of incoming ingredients. These systems offer outstanding accuracy and reliability for rapid compositional analysis of solid, slurry, or liquid samples.
  • Water Quality Analysis: With the help of discrete and continuous flow analyzer (CFA) technologies, food processors can evaluate certain water properties – including pH, salinity, and other parameters – that can influence the final product.
  • Vision Inspection: Analyzing incoming ingredients for their physical properties is another way food processors can ensure the quality of their products. Vision inspection solutions – whether for use at-line or integrated into the manufacturing process – utilize high-speed cameras and advanced algorithms to quantify food products for size, color, shape, and other visual parameters that may be missed by manual inspection.

Every granule, grain, and droplet matters in food production, and KPM Analytics has the tools food producers need to evaluate incoming ingredients.

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Food Ingredients
Food Ingredients

Functional & Rheological

Functional and Rheological Analyzers for the characterization and analysis of the key properties of flour and grains to help manufacturers produce consistently high-quality baked goods and snack foods.

Functional & Rheological

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Moisture & Compositional

Vision & Thermal

Vision inspection solutions are used for quality control and production automation and have demonstrated that they can improve product quality, increase line productivity, and reduce operating costs.

Vision & Thermal

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Vision & Thermal

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