Innovation that Yields More Opportunities

PacMoore places tremendous importance on applying our extensive knowledge and experience to create innovations for customers that help them expand their opportunities. We can leverage our range of pilot equipment, including ribbon and plow blenders, a spray dryer and a fully gluten-free bakery, to help you finalize development projects, scale up economically into production and capitalize on market potential.  For example, PacMoore’s plow and ribbon pilot blenders can each produce approximately 50 to 100 pound batches, depending on the bulk density. This allows for multiple test runs if needed so that production size batches can be run with confidence.

Pilot Lab
PacMoore’s pilot lab is the perfect place to develop new product ideas. Our experienced personnel can apply their development expertise across a wide range of ingredient families to help you create new or improved blends and to solve production challenges. We stay on top of the latest developments in the food ingredient industry, and that knowledge gives us insights and a strong understanding of best practices for addressing blend challenges and making production more efficient.

Purdue University Food Science Association
Along with many American Fortune 500 food companies, PacMoore is a member in good standing of the Purdue University Department of Food Science Industrial Associates program.

This group plays an integral part in department support, setting direction for research, and developing Purdue curriculum to ensure graduates fulfill companies' needs. In return, PacMoore receives access to Purdue’s acclaimed research facility that allows our staff to develop products on state of the art bench top equipment including a spray dryer and extruder.  Additionally, PacMoore stays on top of food industry trends and research through interaction with Purdue’s staff and other member company representatives who are experts in their fields.