• Sensor technology to localise fouling in dairy processing equipment

    Background
    In the dairy industry, runtimes of thermal dairy processing units like heat exchangers and evaporators are limited by fouling: deposits of milk components on the heat transfer surfaces. Fouling of heat exchangers reduces heat transfer efficiency and thus affects the energy use and the economy of dairy processing.

    Description of the need
    We are interested in evaluating new/novel technologies that can detect the location, composition and amount of fouling in heat exchangers and evaporators.

    What we know already
    We are aware of in-line sensors that measure fouling at one specific spot within the heat exchanger.

    Use the Open Innovation submission form to submit your innovation
     

  • Inline/online microbiology sensor technology

    Background
    In the dairy industry, microbiological quality of a production batch is usually determined off-line afterwards. A rapid analysis method during the production run would enable FrieslandCampina to control and steer its processes for optimal microbiological quality.

    Description of the need
    We are interested in evaluating new/novel technologies for rapid in-line or at-line detection of microbiological quality. In order to serve as early-warning process control tool, the solution should deliver result within 10 minutes. Scope: both liquid and powder processing

    Use the Open Innovation submission form to submit your innovation
     

  • Sweetness technology for sugar reduction

    Background
    Nourishing by nature is the core of FrieslandCampina's activities, striving for better nutrition for the world, a good income for our farmers, now and in the future. One of our goals is to reduce the sugar content of our dairy products worldwide.

    Description of the need
    We are interested in evaluating new/novel technologies to reduce sugar content (or removing added sugar completely) and optimize sweetness, without losing taste or texture, while minimizing cost impact, preferably by implementing natural solutions. Typical product applications in scope are dairy based beverages, yoghurts, desserts, sweetened condensed milk, cream products and (instant) powders.

    What we know already
    We are aware of sweetness modulating flavour ingredients that enhance the sweet perception of foods.

    Use the Open Innovation submission form to submit your innovation
     

  • Analytical technique to measure air bubble size in fat stabilised foam

    Background
    At FrieslandCampina Kievit we develop Whipping agents. The functionality of these whipping agents is related to different parameters of which foam structure of the fat stabilised foam is one of them. Better understanding of the foam structure could help FrieslandCampina to control and steer its processes and recipe to optimal topping functionality.

    Description of the need
    We are interested in evaluating analytical methods to measure air bubble size distribution and compactness of fat stabilised foams with air bubble sizes below 30 microns. The measurement should not change foam structure, which is the case when a microscope is used.

    What we know already
    We are aware of Dynamic foam Analyzer from Krüss and microscopic analysis, like CSLM to analyse foam.

    Use the Open Innovation submission form to submit your innovation
     

  • Dosing system for powders in consumer packs like cans and flexibles

    Background
    Nourishing by nature is the core of FrieslandCampina's activities, striving for better nutrition for the world, a good income for our farmers, now and in the future. One of the formats we use is powdered milk that gets dissolved by the consumer into a glass of milk.

    Description of the need
    We are interested in evaluating new/novel packaging technologies that can deliver improved ease of use to the consumer in dosing a prescribed amount of milk powder from a can or a flexible pouch into a glass of milk. Challenges are:
    • the amount of powder that needs to be dosed can differ per user
    • the powder properties (density, stickiness, etc) can differ using the same pack format

    What we know already
    The current dosing systems that are used are either portion packs or scoops. Portion packs don’t give the flexibility to the consumer to dose their own preferred amount. Having to scoop and count the correct amount of scoops is not perceived as consumer friendly.

    Use the Open Innovation submission form to submit your innovation
     

Do you have an innovation you’d like to submit? Please read the terms & conditions and then use the “Open Innovation submission form” to submit your innovation. Terms & conditions for submitting an idea.

If your question is not answered in the FAQs, please contact us by email at innovations@frieslandcampina.com