New Technologies & Innovations

The new unit integrates a single sorting module into a redesigned, smaller frame while retaining the core capability to analyze and segregate individual kernels based on internal quality attributes such as protein content, enabling more precise segregation of wheat and barley for value maximization.

Both variants are designed to tap into a growing appetite for Mexican-inspired flavour profiles within the UK snacks market.

The integration is designed to improve accuracy, save time, and strengthen compliance for Food to Go, retail, and foodservice operations by ensuring that ingredient, allergen, and expiry information on labels reflects live production and recipe changes.

The company positions avanté™ 25 as a targeted solution for cakes, donuts, waffles and other sweet bakery formats where sugar plays multiple functional roles such as moisture retention, aeration and crumb formation.

The solution is positioned as giving artisan bakers more creative flexibility, as wholemeal products have traditionally been dense, coarse, and less visually appealing.