A large dairy processor in Iowa, USA, producing flavoured milk for retail and school contracts, was searching for a more efficient way to disperse cocoa powder into milk. Their aim was to improve the mixing process and reduce ingredient waste in the production of chocolate milk — packaged in both small cartons and half-gallon containers.
Their challenge stemmed from an outdated blending system that failed to achieve full dispersion. As a result, batches required excess cocoa powder and prolonged recirculation to reach the desired taste and texture.