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.
The main solutions developed for the food industry are:
Among the key advantages of these technologies, documented through an extensive test campaign, are:
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).
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