In food manufacturing, cleaning is essential. But the chemistry behind cleaning deserves equal attention.

Grinding mills, mixers, conveyors, tanks and processing lines regularly come into contact with raw materials and food. When higher hazard chemicals are used, inappropriate selection, dilution or rinsing can potentially leave residues on food contact surfaces, while also affecting workers, wastewater and the environment.

Green Chemistry offers another approach: reducing chemical hazards at the source while maintaining effective cleaning performance.

Where applicable, Cleaning in Place (CIP) can improve efficiency by cleaning equipment without extensive dismantling, helping reduce manual intervention and production downtime.