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Revolutionary innovation in food pasteurizingPastair, a Swedish innovative company in Lund, presented today their newly developed Pastair process. The Pastair process is based on a cold pasteurization technique. The great advantage with the new technique is that it opens up possibilities to create food without damaging important active biological and healthy components, in other words, the consumer will get a healthier milk or juice! The Pastair technique is based on a natural process. The facility creates ozone, by bringing in air, the air gets transformed into concentrated oxygen. The gas demolishes unwanted micro-organisms but doesn’t impact the active and healthy components. The process is also more environmentally friendly than regular pasteurizing techniques. The exclusion of heat treatment lowers the energy cost a great deal. This is the first time ozone is used for liquid food production. “A pasteurization technique which doesn’t destroy active biological and healthy components, which worsens the quality of our products, is of great importance for us, says Ola Erici, CEO at Skane Dairy. Skane Dairy will in two weeks start a full scale testing of the Pastair technique in their production. Cold pasteurizing has always been a very interesting solution, but so far, the process solutions have been too expensive or to difficult to put into production. Our technique, the Pastair process, doesn’t cost more than any pasteurizing technique and it is also more environmentally friendly” says Johan Sjöholm, CEO at Pastair. The innovative company Oatly has also shown interest in the Pastair process, “the applications is a secret, but it concerns innovative products and the Pastair technique shows promising results” says Björn Öste, head of business development at Oatly. Source: ÖFE
ulf.aberg@skane.se
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