When processing any kind of remotely viscous food product it is inevitable that a certain amount will adhere to surfaces, such as the inside of vessels and pipe work, or become left in equipment after processing. The potential value of this lost product can soon add up, especially when handling large quantities of viscous, valuable products such as honey, syrups and purées.
Globally an estimated 30% of the food produced for human consumption is lost or wasted somewhere in the supply chain1. Approximately 185 million tons of food is lost and wasted in North America each year, of this some 57 million tons are lost in the United States between harvest and the consumer2. At a time when all forms of food waste is under increasing scrutiny, it is important that all parts of the food chain are as efficient as possible when it comes to wastage.