SPX FLOW shifts to remote trials and testing for dairy and plant-based innovation
This means even with the current travel restrictions, producers can continue to innovate and gain competitive edge with new product introductions and improvement programs.
“SPX FLOW Innovation Center at ENIL, the French National Dairy School, offers customers superb trialing and testing facilities with the support of some of the world’s leading experts,” Pranav Shah, Process Category Director, Fresh Dairy and Plant-based, said.
“Even if travel to the center is not possible, SPX FLOW is equipped to support our customers virtually to ensure their dairy products get to market safely and quickly.”
The SPX FLOW Innovation Center at ENIL offers testing capability to optimize processes and products and is equipped with technology supported by process and automation engineers. It combines expertise from ENIL and SPX FLOW in a facility designed to enhance fresh dairy products and create new innovative dairy or plant-based products.
The center is equipped to handle a wide range of dairy product applications including yogurts, fresh cheese, fermented milks, desserts, probiotic drinks, and others. Situated within the ENIL campus, the center has access to the school’s own dairy for milk supplies. It incorporates a small scale, multi-purpose fermentation plant that can be used to produce and test a full range of fresh dairy products produced from fresh milk and its constituents or plant-based alternatives in liquid or solid form.
The plant can create a variety of products while minimizing waste and cost.
The ENIL site also incorporates the Cheasly small-scale cheese processing line. The Cheasly process uses milk protein concentrate powder, making it independent of local milk quantity, quality, or price. It can produce a range of soft and semi-hard cheeses in small quantities. Without reliance on local milk quality, producers can be assured of consistent quality, SPX FLOW said, adding the Cheasly process line has no milk processing, cheese vats, draining or whey production, making it a high yield, highly cost-effective cheese production method.
