3D Printing
Precise deposition of the materials layer-by-layer with fixed parameters to create the predefined structures. Personalization, meal composition adapted to individual diet, ease and simplicity of preparation of meals, both aesthetic […]
Controlled atmospheres conservation
Extends the shelf life of food preserving the nutritional quality and taste
Convective dehydration
Make changes to the nutritional value and flavours of food while significantly reducing its weight, making it ideal for long-term storage and transport
Dehydration – Enwave® microwave-vacuum dryer
Addition of vacuum to microwaves offers all advantages of dielectric heating but at a reduced processing temperature being the function of operating pressure. Low-temperature drying technique results in better organoleptic […]
Dehydration – spray dryers (single and multi-stage driers)
Involves the atomization of a feed solution, slurry, or emulsion containing one or more components of the desired product into droplets by spraying followed by the rapid evaporation of the […]
Direct compression for supplement formulation
Formulation of effervescent tablets for beverages and food supplements, ecological interest (reduction of packaging). Ecological interest (reduction of packaging); Nutritional interest; Extended Shelf-life.
Extrusion
Make changes to the flavours of food while improving shelf-life/ usage of food waste.
Fermentation
Make changes to the nutritional value and flavours of food while improving shelf-life
Freeze-drying
Preserves the flavor, texture, and nutritional value of food while significantly reducing its weight, making it ideal for long-term storage and transport
High Pressure Processing (HPP)
Extends the shelf life of food without the need for chemical preservatives or high temperatures, thus preserving the nutritional quality and taste