Our location offers various technological options to enhance shelf life or to extract ingredients from vegetable flows. On this page we share some of the technologies offered. In addition to the technologies set up in our food processing plant, we have technology partners in our network who are happy to tackle your challenge.
High Pressure Processing (HPP) / High Pressure Pascalization – Keeps food fresh and healthy
HPP protects food by subjecting packaged products to very high water pressure – up to 6,000 bar. It’s an all-natural process that uses high-pressure purified cold water to neutralize foodborne pathogens, such as listeria and E. Coli, without preservatives or chemicals. Applying even pressure for one to three minutes will help the food keep its shape. Because no heat is used, the HPP products retain better taste and the nutrients are preserved.
Radio Magnetic Freezing (RMF) – Ensures tasty food with high quality
This technology involves freezing products by means of radio waves in combination with a magnetic field. This technology ensures a better preservation of the quality of the product compared to conventional freezing methods.
The magnetic field creates a greater distance between the water molecules, which slows down the formation of ice crystals. Also, the lower nucleation temperature (phase transition from water to ice crystals) results in smaller ice crystals. Air circulation and low temperatures (down to -40°C) significantly shorten the freezing time. This has a positive effect on the formation of small ice crystals, so that the quality of the product is optimally preserved.
Pulsed Electric Fields (PEF technology) – keeps liquid products fresh
This new preservation method opens up new perspectives for the food industry. PEF technology works by penetrating the cell membrane, regardless of the size of the cell. The process is focused, mild and clean. It can be used for preserving bulk liquid products such as fruit juice, milk, yogurt and soup. The electrical impulses can be applied homogeneously throughout the product and the technology is well applicable for pasteurizing liquid foodstuffs at low temperatures.
Membrane technology – separates proteins naturally
This technology makes it possible to separate proteins, pigments and other ingredients from raw materials without the use of heat. This ‘natural’ separation technique gives the substances unchanged functionality and can be used for many different purposes. High-quality products with a longer shelf life are guaranteed.
Agitated Thin Film Drying (ATFD) – Dries ingredients efficiently
AFTD is a technique to efficiently and gently dry high-quality proteins, liquid foods, pastes or pureed foods. A higher efficiency level of processing and extraction (e.g. omega-3 extraction) of raw materials is achieved. Applying a low thermal load gives the end product a higher level of quality compared to conventional drying technologies. This technology can be applied to, for example, natural fruit and vegetable powders and proteins for baby food.
ATFD also contributes to a circular, climate-neutral food economy and healthy food: an energy reduction of up to 70% is achievable (even 80-85% with a heat pump).