15/10/2026
⚙️ One production line, dozens of recipes. Before it becomes a filling challenge, it is a dosing one.
More variety, low-sugar versions, seasonal flavours and functional add-ins all mean smaller batches and more frequent changeovers. Flavours, vitamins and colours have to be added precisely and repeatably, and recipe or format changes should happen automatically. When dosing parameters are stored per product and recalled on a recipe change, manual steps and setting errors both drop, and a single base drink can branch into many variants late in the line.
🤖 The gains are clearest where the old way strained. LEWA replaced a confectionery maker's 1990s twelve-head pump, run by hand and watched around the clock, with twelve individual ecoflow LDB pumps: six colourants and six flavourings dosed in parallel across viscosities from 10 to 3,000 mPa·s and flow rates of 100 to 6,000 g/h, each on a Coriolis-controlled loop, with up to 150 recipes on a touch panel and 24/7 operation. "This not only ensures product quality, but also minimises production waste and prevents the loss of expensive ingredients," says Andrea Boccotti, Sales Director at LEWA Italy.
Others push the same idea. ProMinent's Dulcodos Compact F&B covers 0.01 to 410 L/h in a modular, CIP-ready unit, while Krones ties dosing into recipe-controlled mixing (Contiflow with Multiblend), monitoring Brix, alcohol or CO₂ inline.
Where do recipe changeovers cost you most today: waste, downtime, or dosing accuracy?
👉 Read the full article in the Anuga FoodTec Magazine: https://bit.ly/4hJPdIv
Research contributed by DLG e.V.
📍Anuga FoodTec 2027 · Cologne · 23–26 February
