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Company Profile

Contact Information

Contact: Tim Freeman
Title: Managing Director
Phone: +44 (0) 1684 851551
Fax: +44 (0) 1684 851552


Freeman Technology
1 Miller Court, Severn Drive, Tewkesbury,
Gloucestershire GL20 8DN
United Kingdom

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Multi-facet characterization quantifies humidity’s impact on food powders

What you need to know when developing a moisture-control strategy
For many dry foodstuffs the ingress of even small quantities of water can compromise product performance. Granular foods — such as instant coffee, sugars and gravy granules — can all change, with the uptake of water, from relatively free-flowing, easily manageable powders to a far less desirable clumped or even solid mass. Knowing when — and to what extent — to control moisture depends in the first instance on understanding how a powder responds to humidity.
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Cakes – not always good!

Over 70% of materials in the food, chemical and pharmaceutical industries (from raw materials, additives and intermediates through to manufactured products) are supplied as relatively free-flowing powders, intended to be suitable for the manufacturing process or final application.
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