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Research & Development
Our range of pilot plants covers equipment for the production of all kinds of food products such as crystallised fat like margarine and butter products, emulsified products like mayonnaise, dressings and sauces, and dairy products like yoghurts and cream cheese. This small-scale production facility helps you to minimise the risks of development and maximise the benefits, as you can perform R&D and testing without disrupting current production.
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| Meeting the increasing demand |
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| One of the major challenges faced by today's manufacturers is the ever-increasing demand for new products. To meet these requirements, your product development activities must be highly efficient and cost effective. |
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Freedom to be creative
The pilot plants give you freedom to be creative without having to invest heavily in raw materials, manpower and energy. These small production plants can be equipped with a full range of individual units for the production of a comprehensive range of fat products and other food products as well. |
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With the pilot plants you can:
• Process small samples under exactly the same conditions as those in production
• Alter ingredients, optimise and test new recipes
• Rapidly reset parameters for different product formulations |
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Off-site or in-house?
 We have our own laboratory in Brøndby, Denmark with fully equipped pilot plants for fat crystallisation e.g. margarine and butter products. In addition, we also offer to run trials for emulsified products e.g. mayonnaise, sauces, dressings. The facility is available for test runs for potential customers at a very reasonable cost.
Alternatively, you can purchase a system for installation in-house. We can supply pilot plants with capacities ranging from 50-500 kg/h, designed to satisfy the full spectrum of needs among research institutes and major manufacturers.
Whenever you choose to experiment with new products and processes, our highly qualified food technologists are always eager to contribute to the development process.
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Extra equipment & facilities
In addition to the pilot plants, our laboratory in Brøndby has NMR and DSC equipment. This allows us to follow processing conditions very closely prior to recommending the optimum treatment of various blends of fats and oils.
We also use NMR to determine water droplet distribution in water-in-oil emulsion products. This is a decisive product quality factor, particularly for low-fat products.
 Bakery margarine is best evaluated by actual baking, so we have a test bakery installed next to the pilot plant in Brøndby, which customers are welcome to use.
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Learn more about our research & development through the articles available in our Download area.
For more information about our pilot plants and facilities, please contact our technology department by e-mail. |
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