8 PARTNERS hygroscopicity, which is obviously • The porosity analysis of a meat essential when dealing with powders. powder and bulk density optimi- The new laboratory has already zation. been put to good use, working on variety of projects such as: Operating across Europe, with its •The formulation and selection French and Polish plant, LIS have of a drying carrier for a fatty plant provided services across the entire food sector including flavours,food extract coloring, meat and fish extracts, • The reduction in hygroscopicity hydrocolloids, sugar derivatives. for a sweet ingredient. This could only be achieved • The formulation and/or drying through dedication, knowledge process parameters to obtain and expertise to develop this area a dust free vegetable extract. of the industry. • The optimization of drying parameters for a thermos-sensitive prebiotic.