Post by Joost Blankestijn

Ever had an ingredient perform perfectly in the lab… and completely differently at pilot or factory scale? ⚙️😬 That gap between laboratory results and industrial reality is costing the food industry enormous amounts of time, money and reformulation effort. This is exactly the challenge we are targeting with the consortium project BRIDGE 🚀 at Wageningen Food & Biobased Research: a collaborative project focused on translating laboratory techno-functionality insights into reliable industrial scale performance. Today, emulsification and gelation behaviour are often studied at lab scale under conditions that poorly reflect real industrial processing. Differences in shear, energy input, flow regimes and heat transfer frequently lead to: ❌ failed scale-up ❌ repeated reformulations ❌ costly trial-and-error ❌ uncertainty in ingredient performance BRIDGE aims to change this by combining: 🧪 experimental validation ⚙️ process engineering 📈 modelling & simulations 🤖 data-driven process understanding The goal: develop practical and validated scale-up and scale-down strategies that allow companies to translate lab insights into predictable industrial performance with much higher confidence. CALL FOR PARTNERS 📢 We are currently looking for: ✔ ingredient suppliers ✔ food manufacturers working with emulsions & gels ✔ process and equipment companies ✔ technology providers in mixing & homogenisation If your company struggles with the gap between lab functionality tests and industrial reality, this is your opportunity to help shape the approach from the start. Interested in joining the consortium? Let’s connect with me or Bei Tian🤝 #foodinnovation #foodtech #scaleup #processing #ingredients #emulsions #fermentation #openinnovation #futureoffood https://lnkd.in/eK7Nypcg