Food Market Analysis
The production of confectionery and flour products, specialty food and flavoring products is developing rapidly today, introducing modern innovative technologies. In general, similar processes are taking place within these markets, when previously imported raw materials and components are replaced by Russian analogues, new logistics chains are being built, and local young brands are occupying the niches vacated after the departure of foreign brands.
According to Rosstat, the production of confectionery and flour products is one of the largest parts of the food industry in terms of production volumes. This industry is of great social and economic importance, its task is to provide consumers with high-quality aesthetic products designed to create a festive mood. Bakery products are included in the consumer basket.
Sales of sauces in Russia have been quite stable in recent years. The key feature of the sauce market is the wide variety of products, among which consumers can choose goods not only by taste characteristics, but also by the price level affordable to them. Due to this specificity, the sauce market, as a rule, does not experience serious fluctuations in sales during periods of crisis, since the redistribution of consumption occurs within different market segments.
Functional nutrition as a new product category appeared in the world in the second half of the 20th century. In this regard, Russia was in the segment of lagging countries, the market began to form only in the late 90s. The share of domestic products in the specialized nutrition market of the Russian Federation is only 28%. The production of specialized nutrition in Russia shows stable growth, so over the past year the number of specialized nutrition products has increased to 2.5%.
The consumption of sports nutrition is growing among people leading an active lifestyle. The sports nutrition market is stimulated by the increase in the number of health clubs, fitness centers and the growing implementation of training programs in which nutritionists give recommendations on the consumption of sports nutrition. Another driver of market growth is the emergence of new products, so manufacturers are developing new functional products.
The expansion of the range of manufactured food products is closely related to the development of modern innovative technologies. Production facilities are equipped with conveyor lines that allow the production of the most standardized products. In a number of processes, factories are introducing filtering equipment that traps random impurities, contributing to a homogeneous structure and high organoleptic properties of finished products.
Range of filters for food manufacturers
for reconstituted mixtures
for drinking water preparation
for drinking water preparation
for cleaning starters
for cleaning emulsions
for whey purification
for cleaning fillings
for cleaning viscous sauces
for cleaning concentrates
for chocolate mass
for bulk components
for pressure lines
with heating jacket
for detergents
for CIP - washers
for disinfectants
for compressed air
for ventilation
for drying shop
for cleaning hands from grease
for collecting lubricating oil
for degreasing cans
Production of confectionery and flour products
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![Confectionery production]()
Confectionery production -
![Flour production]()
Flour production -
![Grain production]()
Grain production
Confectionery production 
Flour production 
Grain production 
Problems of confectionery manufacturers
- Defects in products due to the consistency of reconstituted powder and concentrated ingredients
- Bones, seeds and skins in jams, fillings and confitures that require a homogeneous structure for successful implementation
- Dough for flour products is poorly suited due to the presence of hardness salts in the water, unstable starters and yeast suspensions
- Flour and dry mixes contaminated with debris left over from milling and transportation, threads from containers, insects
- Melange, molasses, sugar syrups and molasses with residual fibers, sediment and other foreign inclusions
- Metal shavings in liquids and dry ingredients as a result of grinding and screw feeding
Advantages of filters for the production of flour and confectionery products
- Manufacture of filters from virgin polypropylene and stainless steel approved for use in the food industry
- A wide range of filters by resource and micronity, allowing you to choose the optimal cleaning solution
- A magnetic rod together with a steel mesh filter eliminates metal chips even on products with high viscosity
- Robust design of steel filter elements for high-quality homogenization and removal of clots in dough, emulsions, fillings
- Ergonomics and compactness of filter equipment, allowing installation on small sections of pipes
- Non-stop cleaning system due to increased filter life, allowing operation around the clock
Benefits of using filters for flour and confectionery products
- Airy, elastic and homogeneous structure of the dough due to the filter eliminating lumps from undissolved dry components
- Safety of finished products due to the magnetic filter capturing metal particles and shavings
- Homogeneous consistency of reconstituted ingredients, suspensions, emulsions, jellies due to the porous structure of the polypropylene filter
- Soft water as a raw material for dough and syrups preparation thanks to the UVAQUA filter, which retains hardness salts and heavy metal particles
- Product release according to the approved plan thanks to the reduction of potential defects at different stages of production
- Pleasant presentation of glazed products thanks to the cleaning of syrups and glazes from lumps, grains and burnt-on parts
Economic justification
The plant produces a wide range of glazed confectionery products. The consumption of chocolate and sugar glaze is 2 tons per shift. When excess glaze flows down, crumbs and fragments of cookies, fillings, and seeds get into it. Such glaze cannot be reused, as the glazer nozzles will become clogged. When disposing of 500 kg of glaze with a cost price of 4 €, the plant loses 2,000 € daily.
Using a UVMILK BB slot filter to clean glazes from large impurities up to 150 microns in size allows you to eliminate a higher percentage of inclusions. By investing about 1,000 € in a filtration system at a time, you can reuse the purified glaze, optimizing costs and ensuring the glazer operates according to the established regulations. The payback period of the filter: 1 day.
Client case
Given:
At a confectionery factory, grits and metal shavings formed as a result of grinding are found in the chocolate mass for glazing.
Task:
Install a chocolate mass filtration system to obtain safe, high-quality, homogeneous chocolate for glazing and ensure the safety of finished products.
Solution:
Installation of a perforated UVMILK ВВ filter with a magnetic rod and a heating jacket to clean the chocolate glaze in the flow and remove metal shavings.
Result:
The special design of the filter ensures heating of the chocolate mass and removal of clots, foreign and metal inclusions.
Feedback on the use of filters
«When producing wafers, we had a mesh filter on the line after the emulsifier, but over time the mesh became unusable. We contacted the company YUVMILK with a request to manufacture a cartridge for our housing. The specialists asked us in detail about our task and offered to install a mesh filter with a micron rating slightly smaller than what we had.
The task was urgent, since they could not stop the line, they reduced the production of semi-finished products to ensure only urgent shipments. The new cartridge was manufactured and sent in less than two weeks! In terms of size, it completely matched the housing, and in terms of the cleaning effect, it even exceeded expectations.»
Confectionery production, Belgorod
Food production
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![Food concentrates]()
Food concentrates -
![Flavor additives]()
Flavor additives -
![Sauces and pastes]()
Sauces and pastes
Food concentrates 
Flavor additives 
Sauces and pastes 
Problems of food producers
- Suspensions and residues of plant materials in natural sauces and extracts precipitate during storage, which spoils the presentation
- Lumping of gelatin-based components leads to non-uniformity of the structure of sauces without fillers
- Water in production that does not meet SanPiN standards, giving an unpleasant taste to ready-made sauces and fillings
- Aggressive compounds that cause corrosion of medium-resistant stainless steel equipment
- Impurities, threads, and packaging particles in dry and liquid raw materials are found in ready-made packaged sauces
- Unbalanced profile and structure of ready-made sauces due to undissolved natural emulsifiers
Advantages of filters for food manufacturers
- Increased filter density to remove the smallest impurities and suspensions from sauces, extracts, oils
- Lattice structure of slot filters to remove and break up lumps, clots in viscous compositions
- A wide range of filters by resource and micron, allowing you to choose the optimal cleaning solution
- Multilayer structure and combination of filter technologies, allowing to eliminate the smallest impurities and sediment from 0.5 microns
- Possibility of manufacturing housings and steel filter elements from stainless steel with high corrosion resistance
- Possibility of manufacturing and repairing filters for foreign equipment according to drawings and special orders of customers
Benefits for food manufacturers
- Increased consumer demand for products due to improved presentation and taste
- Liquid seasonings with the required structure due to the removal of undissolved ingredients, suspended matter and sediment by UVMILK filters
- Cleaned products with a sticky consistency due to a thick-walled filter for viscous products that can withstand increased pressure
- Protection of filter equipment from corrosion due to manufacturing from materials resistant to aggressive food environments
- Water for cooking and reconstituting ingredients that complies with SanPiN standards due to the filter retaining contaminants from 0.5 microns
- A clean product for sale due to the purification of the semi-finished product from initial impurities and impurities that enter during the production process
Economic justification
The plant produces sauces and marinades for meat and poultry. After adding ingredients to the brine, there is a perforated filter for 2000 microns from lumps. The filter works, but lets through all contaminants smaller than 2000 microns: the same lumps of starch and emulsifiers, grains of salt, skins of fruit and vegetable raw materials. Products with such defects change their consistency after freezing and thawing, during transportation and storage, which leads to the return of products from sale. When returning 400 kg of sauces with a cost price of 6.5 €, the plant loses 2600 € per month.
Using the UVMILK ML mesh filter to clean sauces and marinades from impurities up to 100 microns in size allows you to remove lumps, grains and any unwanted mechanical impurities. As a result, the consistency of the product is leveled, which makes it more resistant to changes in temperature conditions of transportation and storage. By investing approximately €1,300 in a filter as an addition to the one you already have, you can significantly improve the organoleptic properties and stability of the sauces and marinades you produce. The payback period for the filter is 2 weeks.
Client case
Given:
Production of soy sauce, 10 tons per day. Initially, a regular water filter with a filtration fineness of 10 microns was used, but the product still contained suspended matter and turbidity.
Task:
Remove turbidity and suspended particles from the finished product in order to improve the presentation of the product and make it more attractive to consumers.
Solution:
A UVBRINE filter with a filtration fineness of 5 microns was installed. The filter body is made of anti-corrosion steel AISI 316 for aggressive environments.
Result:
The soy sauce is cleaner with the required degree of transparency. During storage, sediment from salt crystals and suspended matter no longer forms.
Feedback on the use of UVMILK filters in the production of sauces
«We make soy sauce from paste. The soy base comes from the boiler. At the outlet, its temperature can be from 60 to 90 degrees, and the consistency is thick, like beer wort. We pump it with a peristaltic pump, running about 500 liters per day. Our main problem is the sediment that forms in the boiler. Also, the technologist does not like the presence of hairs and undissolved salt.
We installed two levels of filters manufactured by YUVMILK — a slot filter from hairs and large sediment, and then fine cleaning from undissolved salt grains. After the filters, the sauce goes straight to the bottling line. A huge plus is that the housings are made of AISI 316 steel, because according to our recipe, the paste can be sweet, sour, and salty. Now we are confident in the durability of the filter.»
Sauce manufacturers, Moscow
Production of special food
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![Sports nutrition]()
Sports nutrition -
![Baby food]()
Baby food -
![Healthy products]()
Healthy products
Sports nutrition 
Baby food 
Healthy products 
Problems of special food producers
- Uncrushed fragments of fibers of the original plant and animal raw materials in oils, extracts, syrups and finished products
- Particles of eggshell, flagella, fluff in protein mixtures intended for further processing
- Dusty air in dry ingredient recovery shops and protein and protein emulsion drying shops
- Water that does not meet the SanPiN standards for food production in terms of purity, hardness and hygienic safety
- Coagulation and precipitation of whey and milk proteins during heat treatment, especially in the presence of magnesium and calcium ions
- Unattractive presentation due to the heterogeneity of finished liquid and puree functional food products
Advantages of filters for specialty food manufacturers
- Multilayer structure and combination of filter technologies, allowing to eliminate the smallest impurities from 0.5 microns
- Use of non-woven, polypropylene and stainless steel filter materials approved for contact with food products
- Safety and inertness of filter materials during repeated contact with aggressive food and cleaning liquids
- Quick-release connections on the covers and nozzles of the housings, allowing the replacement of filter elements in a few minutes
- Compactness of the filter equipment, allowing installation in small rooms and on short sections of pipe
- Long service life of the housings with the possibility of variability of the micron rating of the filter elements
Benefits for specialty food producers
- High-protein products without fatty clots due to cleaning from films, coagulated blood, tendon particles, chitin and other raw material residues
- Control cleaning of emulsions before drying and liquid products before bottling from coagulated and random impurities
- Soft water with the required mineral composition due to cleaning from hardness salts that affect the dissolution of nutrients in special food
- Transparent plant extracts, oils and syrups thanks to filters that purify liquids with a high percentage of suspended solids
- Meat, bone broths and jellies for evaporation without mechanical impurities thanks to cleaning from crushed raw material residues, packaging and films
- Comprehensive supply of the entire range of food and air filters used from a single manufacturer
Economic justification
The baby food plant develops and produces a wide range of functional food in the mid-price segment. Daily output is 40 tons of products, including 20 tons of single- and multi-component purees. Dry skim milk does not dissolve completely, which is why small lumps and flakes appear in the product. When rejecting 1 ton of puree per week, the loss will be 1000 kg X 0.9 € = 900 €.
Using a highly efficient UVMILK Prof filter for reconstituted mixtures with a filtration fineness of 5 microns allows you to obtain homogeneous ingredients. After mixing all the components, the finished product has a homogeneous consistency and an attractive presentation. One-time costs for the filter housing are 500 €, then monthly costs for a set of replaceable filter elements will be 80 €. Payback period for filters: 3 days.
Client case
Given:
Production of fish collagen, 6 tons per shift. Dry matter content 4-5%. The separator does not separate suspended solids without increasing the temperature regime.
Task:
Mechanical ultra-fine cleaning from suspended solids is required without using a separator and heating, which will preserve the beneficial properties of fish collagen.
Solution:
Installation of a three-level sequential filtration system: 500, 10 and 3 microns, which allows to purify collagen from mechanical impurities and suspended solids.
Result:
Homogeneous transparent fish collagen without additional heat treatment, which avoids the breakdown of protein, structural bonds and preserves all the beneficial properties.
Feedback on the use of UVMILK filters in the production of sports nutrition
«We produce energy drinks and sports nutrition. To produce sports nutrition, it was necessary to filter liquid animal fat from suspended solids and a large amount of sludge. Initially, we obtain fats in buckets; when heated, they become transparent and all impurities are visible. The volume of fat for filtration is 100 liters per day. Then the fat is used to prepare a water-fat emulsion.
UVMILK specialists selected a three-stage purification system consisting of a slot filter for preliminary purification with a filtration fineness of 250 microns, a coarse filter of 50 microns, and a filter for final purification of 5 microns. As a result of fat passing through the three-stage UVMILK purification system, the suspended solids and sludge contained in the product were retained by the filters.»
Sports nutrition production plant, Moscow region
