SUSTAINABILITY


right pump to meet sustainability goals


Choosing the


The confectionery industry is having to face the manifold challenges associated with improving sustainability in production – saving energy, improving yield, reducing waste, and reducing the carbon footprint of its processes – to help meet net zero goals. Every little step can help achieve these goals.


E 36


   systems are an important consideration in a sustainability journey, and here pump systems have an important role to play. According to the British Pump Manufacturers’


Association


(BPMA), pumps account for 10% of the world’s electricity consumption,


and two-thirds


of pumps use up to 60% more power than necessary, illustrating a need for optimisation in energy use.


Kennedy’s Confection February 2025


Furthermore, a 2024 survey from the Food and Drink Federation (FDF), found that 30% of decision makers at UK food and beverage plants        one of their top three growth priorities. At the same time, consumers are demanding products with lower carbon footprints, resulting in a need to deliver on sustainability targets while simultaneously keeping costs down. Pumps are involved in many critical phases of confectionery production. “With such a wide variety of products needing to be pumped,


viscosities vary extensively and can register in the thousands, or even millions of centipoise (cP). The pump chosen must be able to move the  so as not to damage the foodstuff,” said Florian Walter, MasoSine Product Manager at Watson- Marlow Fluid Technology Solutions (WMFTS). “The more viscous a liquid is, the torque and hence power required to drive the pump rises, increasing energy use and cost.” Viscous liquids can also increase the pressure loss in the pipe system, which requires additional power to


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