NEWS RELEASE
Ãâ·Ñ³Ô¹Ï's New Collaboration with SIG Lands First Big Win
CHARLOTTE, N.C.,ÌýNov. 30, 2021Ìý// --ÌýÃâ·Ñ³Ô¹Ï, Inc. (NYSE: FLOW), a leading provider of process solutions for the nutrition, health and industrial markets, will provide itsÌýÌýprocess lines to one of theÌýMiddle East'sÌýleading dairy producers.
The sale comes just days after Ãâ·Ñ³Ô¹Ï and SIG announced something that's unprecedented in theÌýMiddle East: a new Technology Center inÌýDubaiÌýthat will stretch the value chain all the way from research and development to processing and packaging. The Technology Center will accelerate how customers test a complete delivery solution, speeding up their time to market.
The customer, a producer of long-life milk, flavored milk and feta cheese, will install two UHT process lines, as well as Ãâ·Ñ³Ô¹Ï valves, pumps, aÌý, aÌýÌýand components forÌý.
"This is exactly what we envisioned would happen with the Technology Center," saidÌýGerard Lang,ÌýÃâ·Ñ³Ô¹Ï's vice president ofÌý. "This new collaboration makes us a one-stop provider for a complete process solution, and companies in theÌýMiddle EastÌýhave been waiting a long time for this."
Ãâ·Ñ³Ô¹Ï helped pioneer UHT development during the 1950s and 1960s. Today, the company offers a large choice of technology, ranging from low cost "express" systems to customized solutions that meet exact processing needs and specific product qualities.
UHT processes many products, such as dairy, grain, fruit, nuts and liquids, including yogurt, sauces, juices and baby food. At the Technology Center, Ãâ·Ñ³Ô¹Ï will test products, finding the right balance between optimal temperature and total processing time. This extends product shelf life while retaining the taste, texture and depth consumers expect.
One of Ãâ·Ñ³Ô¹Ï's most popular UHT technologies isÌý. It holds products at high temperatures for only a short time. The UHT reaches 157°C, and the holding time is less than 0.1 seconds.
For many competitors, the holding time often takes at least 1 second, which means the product cannot sustain temperatures as high as InfusionPlus. Ãâ·Ñ³Ô¹Ï has done trials with its own equipment, and even just an extra tenth of a second meant people could taste the caramelisation. It's called the Maillard reaction, and it changes the color of the milk while also making it taste boiled.
"Customers are quickly making reservations at the Technology Center to benchmark their recipes to see about taste and color," Lang said. "We expect in the next few months, the Technology Center will be fully booked."
To learn more about Ãâ·Ñ³Ô¹Ï, please visitÌý.
Ãâ·Ñ³Ô¹ÏÌýÃâ·Ñ³Ô¹Ï, Inc.
Based inÌýCharlotte, N.C., Ãâ·Ñ³Ô¹Ï, Inc. (NYSE: FLOW) improves the world through innovative and sustainable solutions. The company's product offering is concentrated in process technologies that perform mixing, blending, fluid handling, separation, thermal heat transfer and other activities that are integral to processes performed across a wide variety of nutrition, health and industrial markets. Ãâ·Ñ³Ô¹Ï had approximatelyÌý$1.4 billionÌýin 2020 annual revenues and has operations in more than 30 countries and sales in more than 140 countries. To learn more about Ãâ·Ñ³Ô¹Ï, please visitÌý.
Media Contact:
Peter Smolowitz
External Communications Manager
Peter.Smolowitz@Ãâ·Ñ³Ô¹Ï.comÌý
704-390-6918
SOURCE Ãâ·Ñ³Ô¹Ï, Inc.