Advanced food quality metrics. At the speed of production.
WHY METER FOOD?
Your ally in the battle for better products. Great quality analysis brings the clarity you need to slash waste, protect profits, and end rework forever. It delivers precise, undeniable data to back up every decision. The bottom line: It makes your QA team more valuable than ever before.
Moisture in food processing often spells trouble. Poor moisture control can slow production, kill yields and damage products. It all adds up—and bleeds company profitability. That's where SKALA comes in.
reduction in moisture variance
Too dry costs extra time and energy – and causes yield and revenue to plummet. Not dry enough, and you get microbes, unpleasant textures and unhappy customers.
Link your production equipment to SKALA’s advanced machine learning algorithm to generate actionable dashboards, optimize the drying process, and boost your revenue.
Moisture numbers during the drying process, not afterward. That typically means a 2-3% gain in yield.
Water in Food podcast
Every year, food manufacturers spend billions of dollars to move water in and out of their products. Meet the food scientist on a mission to understand how that process could be improved.
Dr. Allen works in a fast-paced environment and is always looking for new solutions and technologies to improve her team’s R&D processes. In this episode we will be learning about how she is using this data to save time and make predictions about new products.
Today I'm joined by Kent Keller of Keller Technologies, Inc. A lactose specialist, Kent has educated people and companies about lactose for over 40 years. Let's hear what Kent has to say on Water In Food.
Edesia's story and mission are quite extraordinary. They've played a major role in reducing hunger and malnutrition around the world, and their understanding of water has played a major role in the success of their products.