Developing a taste for it

Sitting around waiting and drinking tea is simply not an option for the food industry, as it is currently facing a variety of challenges ahead. Changing dietary habits, more stringent hygiene requirements, the drive for greater sustainability, and increasing competition are putting pressure on companies. But the industry will take this in its stride, as it has always shown it knows how to overcome dry spells with flair. 

The time has come. Whether its craft beers, energy drinks or non-alcoholic wines, vegan meals, high-protein foods or additive-free dishes: the food industry has been adapting to changing tastes for some time now. “The shift in dietary habits leads to a wider variety of food products, for example plant-based ones, and to the use of multifunctional systems,” reports WIKA. In other words, different foods are produced using different process parameters on same system. “In terms of measurement technology, this means that a larger variety of precisely measured values must be monitored.” 

Separate production lines 
In some cases, manufacturing processes have to be adapted. For instance, vegan food requires separate production lines to avoid contamination with non-vegan foods. This results in increased investment, including in various valves.

However, increasingly diverse consumer tastes also influence the dimensioning of the systems. For example, even large breweries are increasingly using small-scale installations so they can brew even smaller batches and make the company more flexible, explains the Swiss Brewery Association.

Increasingly sustainable 
The topic of sustainability has also been simmering away for quite some time. Foodstuffs, as well as the processes used to produce them, must become more resource-efficient. And all this in combination with increasingly customised solutions for the preparation, separation, processing, preservation, cooling, packaging and freezing of the products. Flow-optimised designs are therefore employed to achieve significant reductions in the amount of energy consumed by the processes. According to AWH, increasing digitalisation enables the “optimal collection and utilisation of data”, which in turn helps to save energy. For example, Emerson has developed valves that allow higher flow rates in a compact valve package, thus increasing productivity. 

Higher efficiency enhances competitiveness
The food industry has a growing appetite for applications of artificial intelligence. For example, Krones; The company has developed an AI-based control unit that uses a machine-learning model to automatically calculate the optimal boiler pressure from data measured by sensors, allowing the desired filling level to be achieved with high efficiency and accuracy. The filling level is also automatically adjusted during operation, which reduces the number of manual interventions. 

The more efficiently a system works thanks to its valves, actuators, automation and measurement technology, the more competitive the food sector becomes.

Stringent hygiene requirements 
In addition to flexibility and efficiency in production, and sustainability, maximising hygiene is another core requirement. “Food and beverage production requires strict hygienic conditions to prevent any microbial contamination throughout the entire production facility,” emphasises Bray. National and international standards issued by various independent organisations such as the FDA ensure compliance with the stringent regulations. The valves are therefore manufactured according to the strictest specifications, “to prevent particles of foodstuffs and products from being trapped and microorganisms from accumulating,” explains Bray. Cavities, gaps, corners and dead spaces are avoided. Designs must be hygienic and easy to clean. 


Extreme temperatures and highly viscous media 
The materials used in valves should not react with the product, nor with detergents. Furthermore, the valves, which are sometimes subjected to extreme temperatures or highly viscous media, must be corrosion-resistant and non-toxic. Generally speaking, stainless steel is the material of choice when manufacturing valves which are directly exposed in applications in the food and beverage industry. 

Production processes also place great demands on seals, which often come into direct contact with food. They must not affect the taste or colour in any way. Afterwards, they also have to withstand harsh chemical cleaning processes and subsequent sterilisation. 

Modern quality valves can handle all these tough challenges – and that gives the food industry an appetite for more. 

Trends and highlights from the valve industry can be experienced at VALVE WORLD EXPO from 3 to 5 December 2024 in Düsseldorf. Current industry and product information can be found on the internet portal at www.valveworldexpo.com.