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DTSTART;TZID=America/Los_Angeles:20210520T110000
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CREATED:20210512T172518Z
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UID:14093-1621508400-1621512000@foodindustryexecutive.com
SUMMARY:Moving from Batch to Inline Blending – Considerations and Comparisons
DESCRIPTION:Are you looking for alternative blending methods for beverage\, CPG and pharmaceutical products? Is CIP frequency and water usage a growing concern? Do you have space constraints in your existing blend area? Now might be the time to consider inline blending as an alternative or supplement to your existing batch process. \nIn every branch of manufacturing\, multi-component liquid blending is subject to increasingly complex demands on efficiency and fast innovation cycles. Production systems designed to meet existing and future requirements must be economic\, reproducible\, reliable and above all\, flexible. \nDuring this webinar we will review the general pros and cons of batch and inline blending. We will detail inline blending technology and how it can impact: \n\nRecipes\nFootprint\nSustainability\, including water usage\nProduct quality\nLong Term Flexibility\n\nCome prepared with your questions! We look forward to sharing our knowledge during this session. \nPresenters: \n\nLisa Eckman – Regional Sales Manager\, Beverage / Home & Personal Care\, GEA North America\nPierpaolo Mattana – Head of Sales\, Beverage & Filling Technologies Business Unit\, GEA North America\nMichael Harenkamp — Sales and Offer Management\, Non-alcoholic Beverages\, GEA Group\n\nRegister here.
URL:https://foodindustryexecutive.com/food-industry-webinar/moving-from-batch-to-inline-blending-considerations-and-comparisons/
CATEGORIES:Processing
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