Why some food companies do choose it (and others do not)

Microbe-resistant coatings in the food industry

For companies that deliberately choose Inducoat, it is not only the initial product choice that matters, but above all how surfaces continue to perform technically over the longer term in an environment where hygiene and maintenance require ongoing attention. The relevance lies in the property of the finishing coat itself: coatings whose dry paint film is resistant to microbial attack (and, in certain ranges, to mould or bacteria) — not a broad claim about the space, but a functional material property of the coating film.

Why not everyone (yet) chooses it

• Limited knowledge among decision-makers — the choice is often left to contractors or regular suppliers, leaving specialist solutions out of consideration.
• Focus on purchase rather than system performance — emphasis on immediate costs and scheduling, with less focus on long-term durability and maintainability.
• Finishing seen as secondary — extensive knowledge of process hygiene and HACCP, but less attention is paid to the condition of walls and ceilings.
• Fixed maintenance structures — standard specifications and preferred suppliers leave little room for alternative specifications unless the client actively directs this.

From reactive to preventive

Within frameworks such as HACCP, BRCGS, IFS, GMP and ISO, there is growing recognition that the physical production environment must also demonstrably meet hygiene requirements. Microbe-resistant coatings can be relevant here — as part of a broader maintenance and specification strategy, with careful positioning: not a complete solution or a replacement for cleaning, disinfection or ventilation, but the performance of the dry coating film itself. As more professionals assess coatings on overall system performance, microbe-resistant finishes are increasingly becoming part of a quality-driven approach.