This review discusses the factors influencing food powder flowability, emphasizing the importance of understanding these factors for optimizing processing efficiency, product quality, and production success. Key determinants of powder flowability include particle size and distribution, particle shape, surface properties, moisture content, and storage conditions. Finer powders with increased interparticle cohesive forces tend to have poorer flowability, while spherical particles flow more readily than irregular or elongated ones. Surface properties affect interparticle friction, and moisture content significantly impacts flowability by influencing liquid bridge formation. Storage temperature generally enhances flowability due to reduced interparticle cohesive forces at higher temperatures. The review highlights the need to understand these factors and employ appropriate evaluation strategies to optimize food powder processing. Traditional methods such as the angle of repose, Carr index, and Hausner ratio provide basic insights into flow properties, while modern techniques like powder rheometers offer more detailed analyses under varying conditions. These tools enable a better understanding of how powders respond to external forces, aiding in the development of tailored processing strategies. Factors such as moisture content, particle size, shape, and cohesiveness collectively influence powder flow behavior. Moisture content significantly affects flowability, with higher moisture leading to reduced flowability due to liquid bridge formation. Particle size and distribution also play a crucial role, with finer particles and broader distributions increasing cohesion and reducing flowability. Surface composition and properties, including fat content, influence cohesion and flow behavior, with higher fat content generally increasing cohesiveness. Storage and handling conditions, including temperature and humidity, also impact powder flowability. Elevated temperatures can enhance cohesiveness by creating liquid fat bridges, while moisture vaporization can reduce cohesiveness. Storage conditions such as temperature and humidity can lead to lumping and caking, affecting flowability. The review emphasizes the importance of controlling these factors to ensure consistent product quality and efficient processing. Advanced measurement techniques and a deeper understanding of the factors influencing flowability are essential for improving food powder processing and handling.This review discusses the factors influencing food powder flowability, emphasizing the importance of understanding these factors for optimizing processing efficiency, product quality, and production success. Key determinants of powder flowability include particle size and distribution, particle shape, surface properties, moisture content, and storage conditions. Finer powders with increased interparticle cohesive forces tend to have poorer flowability, while spherical particles flow more readily than irregular or elongated ones. Surface properties affect interparticle friction, and moisture content significantly impacts flowability by influencing liquid bridge formation. Storage temperature generally enhances flowability due to reduced interparticle cohesive forces at higher temperatures. The review highlights the need to understand these factors and employ appropriate evaluation strategies to optimize food powder processing. Traditional methods such as the angle of repose, Carr index, and Hausner ratio provide basic insights into flow properties, while modern techniques like powder rheometers offer more detailed analyses under varying conditions. These tools enable a better understanding of how powders respond to external forces, aiding in the development of tailored processing strategies. Factors such as moisture content, particle size, shape, and cohesiveness collectively influence powder flow behavior. Moisture content significantly affects flowability, with higher moisture leading to reduced flowability due to liquid bridge formation. Particle size and distribution also play a crucial role, with finer particles and broader distributions increasing cohesion and reducing flowability. Surface composition and properties, including fat content, influence cohesion and flow behavior, with higher fat content generally increasing cohesiveness. Storage and handling conditions, including temperature and humidity, also impact powder flowability. Elevated temperatures can enhance cohesiveness by creating liquid fat bridges, while moisture vaporization can reduce cohesiveness. Storage conditions such as temperature and humidity can lead to lumping and caking, affecting flowability. The review emphasizes the importance of controlling these factors to ensure consistent product quality and efficient processing. Advanced measurement techniques and a deeper understanding of the factors influencing flowability are essential for improving food powder processing and handling.