Processing innovation lab

PacMoore Products is celebrating the opening of the new PacMoore Innovation Lab.

Jon Baner, senior technical manager-extrusion at PacMoore Products is the PacMoore Innovation Lab site leader and primary technical resource for their extrusion processing. He says: “We’re excited to have a facility where we can partner with our customers on innovation and continue to provide exceptional technical training for our employees on new and emerging process technologies. Training continues to be an integral hallmark of the PacMoore culture in providing consistent value and quality to our customers.”

The Wenger TX-57 twin screw extruder and PacMoore’s product development experts will assist customers in their innovation efforts and execution. “Our customers will have the ability to perform ‘proof of concept’ work on a small scale, allowing them to work through the ideation and conceptualization process without incurring immense product and process development costs,” adds Baner.

With the commissioning of a full scale Coperion 120 twin screw extruder at the PacMoore Mooresville facility currently on a Q1 2016 timeline, this extrusion pilot facility will provide an entry point for customers before they move to the next step of full scale production.

This lab is also another opportunity for PacMoore to expand their Business as Mission (BAM) work. PacMoore sees food loss as one of the largest reasons for hunger related crises around the world and the pilot extrusion lab has a unique ability and opportunity to develop edible, shelf stable and nutritious products for the world.

“What we see globally is there are a lot of hungry people. By 2050 there will be two more billion people on this planet and the food supply system is not adequate to feed them,” says Bill Moore, president and owner of PacMoore Products. “We also know there are over 400 disasters happening annually across the globe. Who is going to feed those people? We are. The Gridley community is going to be a part of that. This is going to be a place where food is developed and innovated and created so that it will meet these needs. And that’s why Jon Baner and our new extrusion capabilities are so critical to this process.”

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