Koji: Earth’s Unsung Hero in Building a Waste-Free, Flavor-Rich Future In the heart of every conscious kitchen lies a single question: What if waste wasn’t waste at all? Koji — a filamentous mold (Aspergillus oryzae) — is quietly redefining how forward-thinking restaurants approach waste, sustainability, and flavor development. Traditionally used in Asian cuisine to produce […]
Mixing Cellulose — And How PerMix Perfects What Others Don’t Mixing cellulose is no easy task. Whether it’s microcrystalline, powdered, or fibrous, cellulose brings serious challenges to the mixing process: •It clumps easily. •It resists uniform distribution. •It absorbs liquids inconsistently. •It behaves differently depending on moisture, temperature, and shear. •Other mixers struggle to handle […]
Sports Nutrition Drinks: From Enhancement to Solubility — The Issues With Mixing Powders Homogeneously & How PerMix Leads the Industry From pre-workouts and protein powders to hydration formulas and BCAA blends, the sports nutrition industry is booming. But behind every great-tasting, high-performing drink is a major challenge: homogeneous powder mixing. At PerMix, we help brands […]
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