What adjustments will you make?
Simone: We will reassess all of our formulation components. We will adapt the vitamin and mineral content to the new law, for example, and slightly reduce the protein content. We are also striving to further improve the sensory qualities as well as the taste and powder structure. We will make the adjustments that we have been able to undertake already in many countries outside the EU
How do you go about making adjustments?
Simone: The first thing we do is to evaluate the quality of the raw materials and the suppliers. At the same time, we asses all the analysis results of our previous formulations, agree on the potential for improvement and work out formulations. We do all that from our desk in the office. After the raw material selection, we start with the lab tests. We analyse the powder structure, the heat stability or the nutritional values, for instance. If the results meet our quality criteria, we carry out our first small pilot test in the spray tower. With the powder we produce, we can carry out storage tests and then compare different formulations to define the optimum composition and the production parameters for spray drying. A test production on the final production facility, known as a “scale up” is always necessary because the production parameters for test and production spray towers vary greatly in reality. This powder is again analysed when it is freshly produced and throughout its shelf life, before we release the formulation for sales.
Simone Hartong, thank you for this exciting insight.
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