Join Nelson-Jameson and Allied Blending for an informative workshop focused on optimizing anti-caking performance and ingredient technology. This session brings together industry experts to explore functional anti-caking agents, application best practices, and formulation solutions tailored for cheese processing, retail, and food service applications. Perfect for R&D specialists, QA/QC personnel, plant managers, and production operations teams looking to enhance product quality and process efficiency.
Key Takeaways
Ingredient Functionality: Gain in-depth knowledge on selecting the proper anti-caking agents, including starches, fibers, oxygen scavenging systems, and antimicrobial ingredients.
Performance Optimization: Learn actionable techniques to improve powder flow, minimize dust creation, and fine-tune handling procedures.
Application Insights: Understand tailored anti-caking strategies for both retail and food service environments, as well as formulation solutions for imitation cheese.
Industry Collaboration: Connect with specialists from Allied Blending and Nelson-Jameson to discuss technical challenges and tour operational facilities.
Agenda At-a-Glance
8:30 am – Registration & Breakfast
9:00 am – Welcome & Introductions
9:15 am – Selecting the Right Anti-Caking Agent
10:45 am – Break
11:00 am – Optimizing Anti-Caking Agent Performance
