Food industry

Food safety and consumer health are growing concerns worldwide.

Advanced countries are increasing controls across all the food chain, developing countries are trying to establish their own standards while often having to face widespread poverty and the problems of undernourished population.

Innovations in food processing must help meet the global request for quantity and quality of safe and healthy food, without endangering the environment. Lower losses in production, extension of shelf life and consequently longer transport capability are key factors that allow a range of benefits widely spread across the food industry and the market: producers, processors, stockists, distributors and consumers.

Among the key advantages of these technologies, documented through an extensive test campaign, are:

• Reduction of microbial loads and yield increases up to 100% on post-harvest fruit and vegetables, even in absence of cold room storage, resulting in longer preservation times and shelf life for products, and the possibility to reach farther markets and locations;
• Reduction and control of moulds, yeasts, insects and bacteria on all food and beverage processing and storage phases;
• Water savings up to 50% from the reuse of process waters
• Enhanced waste water treatment processes
• Absence of residuals, like odours or tastes, on surfaces treated.

Ozone and electrolyzed water are generated on site directly by end users, only in the quantity required by processes or sanitizing activities, with added benefits for the environment as compared to traditional chemical agents (transport costs and fuel charges, packaging costs and related waste to be disposed).