Milddry Microwave assisted the drying of food products Heat sensitive foods and products that possess excellent quality in terms of taste, aroma, texture, and appearance, such as herbs, spices, seafood, etc., pose a major challenge to food driers. Products such as garlic, ginger, spring onions and shrimps are cellular tissues containing gas-filled pores that tend [...]

 Safebag  Plasma treatment for in-pack decontamination of fresh cuts In 2008 a WHO report on microbial safety in fresh produce prioritised leafy green vegetables as the highest priority in terms of fresh produce safety from a global perspective. It is critical that effective decontamination steps are in place to ensure consumer protection and confidence in [...]

 Meatpack Plasma treatment for in-pack decontamination of meat products Meat and poultry products are vehicles for millions of cases of foodborne illness globally each year. Controlling pathogens such as Campylobacter, Escherichia coli O157:H7, Listeria monocytogenes, Salmonella, and Yersinia enterocolitica, is a primary goal for the industry. Additionally, processors are constantly striving to lengthen product shelf [...]

 Ultrachoc  Ultrasound-based systems for tempering and monitoring chocolate production Chocolate quality is highly dependent on a stage of the manufacturing process known as tempering. Tempering is critical for reducing processing failures and ensuring a quality end product. Incorrect tempering makes the chocolate become dull, susceptible to fat bloom, soft in texture and warm in the [...]

 Smartmilk  Ultrasound and pulsed electric field-based system for non-thermal treatment of milk The EU dairy industry produces 130 billion litres of raw milk each year for consumption and for application in the production of many foods, feed and pharma products. Without doubt, the quality and safety of milk and milk products are of paramount importance [...]