Optimize Production: Roadmap for Choosing the Right Mixing Technique
Sobatech has developed a comprehensive decision roadmap (see figure 1) to guide food and non-food production companies in selecting the…
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Meat substitutes | Continuous Mixing
Meat substitutes are food products developed to mimic the taste, texture, and nutritional value of traditional meat. Sobatech developed a…
Chocolate Conching | Continuous Mixing
During chocolate conching, a homogeneous flowing suspension is prepared from an inhomogeneous mixture of particulates (sugar, milk solids & cocoa…
Pizza Dough | Continuous Mixing
Pizza dough is the fundamental component of a pizza crust, typically made from a mixture of flour, water, yeast, salt,…
Breadcrumbs | Continuous Mixing
Breadcrumbs bring a distinctive crunchy flavor to dishes such as meat, fish, and vegetables and can serve as a protective…
IBA 2023: we appreciate your participation.
IBA 2023 , a place where a variety of people and ideas come together. Recently, Sobatech participated in the IBA…
IBA Munich 2023
Meet Sobatech at IBA Munich 2023. Every three years, the IBA trade fair takes place at the Munich Exhibition Center.…
DST, Fuji Europe Africa, and Sobatech Achieved Significant Milestone
Brussels has allocated €105 million to stimulate innovation in the southern Netherlands, with an additional contribution of €20 million from…
Sobatech Commercializes Solution for Continuous TVP Hydration
Texturized Vegetable Protein (TVP) are products that have been transformed from a flour-type material into a meat-like texture. The resulting…
Labor Shortages and Energy Prices Prompt Food Producers To Further Automate
As markets begin to stabilize and production levels are slowly rebounding to pre-pandemic levels, companies from around the world have…