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  The Hidden Additives in Food Supply Chains Consumers Never See

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  The Hidden Additives in Food Supply Chains Consumers Never See

  Additives, Caking, Feature Article, Food Industry

The Hidden Additives in Food Supply Chains Consumers Never See

Hidden additives in food supply chains often enter [...]

By Stephane Sloots|2025-12-27T14:53:07+00:0027 December 2025|Categories: Additives, Caking, Feature Article, Food Industry|Tags: additives, Agglomaration, caking, conveying, flowability, milling, mixing technology, Moisture Sensitivity, spray drying, transport|0 Comments

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  Powder Caking Prevention: Causes, Testing Methods, and Proven Fixes

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  Powder Caking Prevention: Causes, Testing Methods, and Proven Fixes

  Caking, Feature Article, Flowability, Laboratory

Powder Caking Prevention: Causes, Testing Methods, and Proven Fixes

Powder caking can be predicted and, in most [...]

By POWDERTECHNOLOGY.info|2025-11-01T14:27:29+00:001 November 2025|Categories: Caking, Feature Article, Flowability, Laboratory|Tags: bulk solids handling, Caking prevention, Delft Solids Solutions, DVS testing, flowability testing, hopper design, moisture control, powder caking, shear testing, storage conditions|0 Comments

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  Why Your Powder Doesn’t Flow the Same in Summer

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  Why Your Powder Doesn’t Flow the Same in Summer

  Caking, Flowability, Insights, Moisture Sensitivity, Segregation, Thermal Properties

Why Your Powder Doesn’t Flow the Same in Summer

Humidity and temperature shifts [...]

By Stephane Sloots|2025-07-09T11:10:28+01:0024 May 2025|Categories: Caking, Flowability, Insights, Moisture Sensitivity, Segregation, Thermal Properties|Tags: bulk solids handling, flowability, humidity effects, Moisture Sensitivity, powder flow, Practical Solutions, Seasonal Variation, Summer Conditions, Temperature Impact, Troubleshooting|0 Comments

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  Selecting the Right Powder Mixer for your blend

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  Selecting the Right Powder Mixer for your blend

  Attrition, Bulk Solids Characterization, Caking, Editors pick, Know How, Mixing technology, powders, Shear

Selecting the Right Powder Mixer for your blend

There is no one-size-fits-all powder mixer—the right choice [...]

By Stephane Sloots|2025-07-09T11:11:40+01:006 April 2025|Categories: Attrition, Bulk Solids Characterization, Caking, Editors pick, Know How, Mixing technology, powders, Shear|Tags: ATEX compliant mixers, cohesive powders, gentle drum mixer, GMP equipment, high-shear mixer, industrial mixers, Know How Series, low-sheer mixer, mixer selection, mixing equipment, planetary mixer, ploughshare mixer, powder blending, powder flowability, powder mixers, powder mixing, Powder Processing, ribbon blender, ribbon mixer, tumble mixer|0 Comments

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  Measuring Hygroscopicity in Food Powders: Why It Matters More Than You Think

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  Measuring Hygroscopicity in Food Powders: Why It Matters More Than You Think

  Bulk Solids Characterization, Caking, Flowability, Food Industry, Insights, Moisture Sensitivity, powders

Measuring Hygroscopicity in Food Powders: Why It Matters More Than You Think

Check out these related articles: https://powdertechnology.info/moisture-content-analysis-in-powder-samples/ [...]

By Stephane Sloots|2025-07-09T11:11:41+01:005 April 2025|Categories: Bulk Solids Characterization, Caking, Flowability, Food Industry, Insights, Moisture Sensitivity, powders|Tags: anti-caking agents, caking, dynamic vapor sorption, flowability, food powders, food processing, hygroscopicity, moisture absorption, moisture control, powder characterization, powder stability, shelf life, sorption isotherms|0 Comments

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  Common Bulk Powders Used in Global Industry

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  Common Bulk Powders Used in Global Industry

  Bulk Solids Characterization, Caking, Chemical Industry, Compaction, Construction, Editors pick, Feature Article, Flowability, Food Industry, Mixing technology, Particle size distribution, Pharmaceutical Industry, Plastics and Polymers, powders, Segregation, Silo storage, Sustainability, Transport

Common Bulk Powders Used in Global Industry

Bulk Powders in Industry: An introduction Bulk [...]

By Stephane Sloots|2025-07-09T11:15:09+01:006 October 2024|Categories: Bulk Solids Characterization, Caking, Chemical Industry, Compaction, Construction, Editors pick, Feature Article, Flowability, Food Industry, Mixing technology, Particle size distribution, Pharmaceutical Industry, Plastics and Polymers, powders, Segregation, Silo storage, Sustainability, Transport|Tags: agricultural revolutions, alternative sweeteners, bioplastics, bulk powders, calcium carbonate, carbon capture technologies, Carroll Quigley, cement, cement production, chemicals, Construction, construction materials, consumer demand, consumer goods, corn starch, decorative elements, drywall, economic development, economic growth, environmental challenges, feeding billions, fermentation technologies, fire-resistant properties, food and beverage industry, food industry, food ingredients, food production, food security, future of bulk powders, genetically modified organisms, geopolitical challenges, global cement production, global economy, global gypsum production, global industry, global trade, global wheat flour production, green cement, green chemistry, gypsum, industrial growth, infrastructure, infrastructure projects, innovation in production, limestone, low-cost filler, luxurious appearance, main bulk powders, Manufacturing, Market Dynamics, mechanized milling, modular construction, monk fruit, paper production, plaster products, plastics industry, Portland cement, precision farming, processing technologies, productivity, Raw materials, recyclable materials, recycling, Resource Depletion, rise of alternatives, silica, steel industry, stevia, sugar production, sustainability, sustainability mandates, sustainable approach, sustainable building practices, sustainable packaging solutions, sustainable practices, technological innovation, Tragedy and Hope, transportation, urbanization, waterproof properties, wheat flour|0 Comments

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  Advancements in Powder Mixing: Techniques and Characterization Methods

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  Advancements in Powder Mixing: Techniques and Characterization Methods

  Agglomaration, Caking, Feature Article, Mixing technology, Particle size distribution, powders, research, Shear

Advancements in Powder Mixing: Techniques and Characterization Methods

In various industries, from pharmaceuticals to food processing [...]

By POWDERTECHNOLOGY.info|2024-12-16T12:28:46+00:0020 August 2023|Categories: Agglomaration, Caking, Feature Article, Mixing technology, Particle size distribution, powders, research, Shear|Tags: agglomeration, anti-caking agents, blending, bulk powders, characterization methods, characterization of powders, chemical composition analysis., chemical properties, cleaning-in-place, cohesive powders, consistent product quality, continuous mixers, cross-contamination risks, de-agglomerators, dissolution rates, double cone mixers, flowability, fluidized bed mixers, fluidized bed mixing, gentle tumbling, high-shear granulators, high-shear mixers, high-shear mixing, homogeneous, hygienic design, hygroscopicity analysis, improvements, incomplete mixing, inconsistent particle distribution, industries, inefficient mixing, ingredient segregation, ingredients, large batches, limitations, lindor mixer, mixing reports, mixing techniques, moisture content, non-uniformity, paddle mixers, particle segregation, particle size analysis, particle size distribution, performance, physical properties, powder agglomeration, powder behavior, powder blend, powder characterization, powder mixing techniques, powder mixtures, powder properties, process control parameters, process efficiency, process validation, real-time monitoring, research and development, ribbon blenders, sieving machines, size, sticky powders, texture, traditional mixers, traditional powder mixing methods, tumble blending, tumbling, uneven blends, uniform distribution, v-blenders|0 Comments

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  Powder processing and their diverse phenomena

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  Powder processing and their diverse phenomena

  Abrasion, Attrition, Caking, Dustiness, Feature Article, Particle size distribution, powders, Segregation

Powder processing and their diverse phenomena

The term "atom" originated in ancient Greece around [...]

By POWDERTECHNOLOGY.info|2024-11-06T14:04:30+00:0018 June 2023|Categories: Abrasion, Attrition, Caking, Dustiness, Feature Article, Particle size distribution, powders, Segregation|Tags: agglomeration, caking, clumping, consumer awareness, consumer demand, dissolution, industry 4.0 technologies, mining, ore, segregation, shearing, sustainability|0 Comments

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  Particulate Materials and Facility Stoppage

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  Particulate Materials and Facility Stoppage

  Caking, Chemical Industry, Conveying, Dustiness, Editors pick, Feature Article, Hoppers, Legislation and Standards, Silo storage, Transport

Particulate Materials and Facility Stoppage

In today’s competitive market, improving manufacturing efficiency and [...]

By Diego Ramos|2025-05-31T12:59:28+01:0028 May 2023|Categories: Caking, Chemical Industry, Conveying, Dustiness, Editors pick, Feature Article, Hoppers, Legislation and Standards, Silo storage, Transport|Tags: bins, containers, downtime, dust, facility design, facility improvements, hoppers, mechanical equipment, OEE, overall equipment effectiveness, powder flow, Powder Processing, production facility, rat holing, silos, spray drying, stoppage, tooling|0 Comments

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  Milk Powder and the various stages of processing

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  Milk Powder and the various stages of processing

  Abrasion, Attrition, Caking, Conveying, DSS_Featured, Feature Article, Food Industry, Granules, Laboratory, Mixing technology, powders, Silo storage

Milk Powder and the various stages of processing

In the 1920s and 30s, Sweden faced a dairy [...]

By POWDERTECHNOLOGY.info|2024-11-14T10:48:23+00:0030 April 2023|Categories: Abrasion, Attrition, Caking, Conveying, DSS_Featured, Feature Article, Food Industry, Granules, Laboratory, Mixing technology, powders, Silo storage|Tags: caking, casein, Delft Solids Solutions, denature, drum drying, DSS, freeze drying, laboratories, Maillard, milk powder, pneumatic, proteins, silos, spray drying, ultra-high temperature, water activity, whey|0 Comments

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