Understanding powder behaviour could help manufacturers and caterers reduce contamination risks and comply with allergen management standards. A recent study explored how five common powders—skim milk, infant formula, wheat flour, buckwheat flour and soybean flour—behave when dropped from a height.
The findings showed most powders dispersed far beyond the drop point, travelling up to five metres and even rising back into the air after settling. Skim milk and buckwheat were the most mobile, forming clouds that spread laterally across surfaces. Soybean flour was the exception, showing minimal redispersion.
These dispersal patterns mean that allergenic particles can linger and migrate, increasing the chance of cross-contact and allergic reactions. The research suggests simple but critical controls such as adding powders from the lowest possible height and considering dispersibility when designing hygiene protocols.
Reference: Hashimoto, et al., 2026. Analysis of dispersal characteristics of five food powders for avoiding unintentional food allergen cross-contact during food processing. Journal of Food Engineering, 407, p.112847. DOI: 10.1016/j.jfoodeng.2025.112847.
