Food Processing

The global food industry is undergoing a transformative shift driven by environmental concerns and consumer needs. As a biotechnology and environmental solutions provider, our company integrates food processing services with enzymatic and fermentation technologies. Our aim is to provide efficient and environmentally sustainable strategies that cater to modern food manufacturers. By utilizing biotechnology, our clients are able to optimize production processes, improve quality, and minimize adverse effects on the environment.

Fig 1. Food processing and challenges in the food production and quality (Sher A., 2023)

Technical Principles

Two pillars of biotechnology form the basis of our solutions:

Enzymatic Processing

Under mild conditions, enzymes facilitate the acceleration of specific biochemical reactions as a biocatalyst (For example: temperature is lower than 70 degrees celcius and ph between 4-8). Important aspects feature:

• Specified Substrate: Plant fibers have a particular type of enzymes that cellulose target which are known as Cellulases.
• Control Kinetics: Optimization of the reaction rate is done through adjusting Michaelis-Menten parameters (Km, Vmax)
• Immobilization Methods: The use of adsorbent supports for bound enzymes or single polymers that encapsulate bound enzymes to improve their use.

Fermentation Technologies

The metabolic engineering of bacteria, yeast, or fungi involves elongated periods of growth and division of eukaryotic cells known as microbial fermentation. Critical variables include:

• Tissue Culture: Engineered microoganisms which are easy to culture (e.g. Saccharomyces cerevisiae for ethanol)
• Design of Bioreactor Parts: Improvement in the rates of oxygen transfer (OTR), homogenization efficacy and temperature gradient circulation
• Andreaimed biological processes that control metabolism enable theme specific intelligence: Using the gene editing system to control carbon flow toward specific desired products.

Technology Characteristics

• Economical: Uses less than half the energy (40-60%) during the standard thermodynamic treatment.
• Amicable: Body econometric tools to forecast physical interaction with enzymes and substrates.
• Modularity: Useable from smaller 10L containers, up to large 10,000L containers bioreactor systems.
• Closed systems: Treates and reuses better than 90% water and nutrients for the bioreactor system making it self sustaining.

Technology Classification

Enzyme Systems

• Hydrolases: Carbohydrates (amylases), proteins (proteases), and lipids (lipases) breakdown.
• Oxidoreductases: Food bleaching (glucose oxidase) and anti-oxidant enzyme production.

Methods of Fermentation

• Solid-State Fermentation (SSF): Low moisture systems for enzyme producing fungi.
• Submerged Fermentation (SmF): Bacterial fermentations with high yields in liquid mediums.

Application Areas

• Beverage Industry: Enzymatic clarification of juices and yeast fermentation of craft beers.
• Dairy Sector: Lactose free milk with lactase treatment and probiotic yogurt with lactase.
• Plant-Based Foods: Transglutaminase crosslinking texturization of pea proteins.
• Bakery: Dough conditioning with amylase and fermentation of sourdough bread.
• Waste-to-Resource: Dietary fibers or bioactive extracts from fruit pomace.

Environmental Benefits

• Carbon Footprint Mitigation: Decreased use of petrochemicals fermentation with ingredients like bio-based vanillin.
• Water Savings: Enzymatic peeling versus mechanical methods saves 30-50% water usage.
• Waste Reduction: From 1 ton of brewery spent grain, 200 kg of protein rich animal feed is made.
• Energy Savings: Use of 60% less thermal energy for low temperature enzymatic processes.

Our Services

We provide a wide range of food processing services to help our customers achieve better, faster and greener production of food materials. The specific services we can provide are as follows:

• Enzyme Preparation and Customization: The creation of specialized pure form enzymes for starch hydrolysis, protein modification, and lipid processing.
• Fermentation Process Optimization: Developing aerobic and anaerobic fermentation systems used for probiotics, organic acids, and flavor compounds.
• Waste Valorization: Transforming by-products like peels, whey, and spent grains into more valuable ingredients.
• Process Scale Up: The balance between risk and reward becomes less precarious when moving from the lab-scale research and development phase to the production phase.

Every service that we provide is tailored to specific industries, from all dairy and beverage industries to production of plant-based proteins.

Company Service Advantages

• Cross-Disciplinary Expertise: The team comprises microbiologists, process engineers, and data scientists.
• Customization: Specialized services for specific categories (e.g. hydrolyzed starches that are gluten-free).
• IP Protection: Proprietary strain banks, patents for immobilization matrices.
• Quality Assurance: Certified QC labs with HPLC, GC-MS, and rheological analyzers.

Contact Us

In the face of food production challenges, our services focus on the interface of industrial efficacy and planetary good. As sustainability takes center stage, we guide customers toward energy and mechanically/chemically ways with enzymatic and fermentation ones so that clients get the best return on investment and stewardship as well as economic and ecological energy value. Systems that remain in constant change through the innovation of strain engineering, process digitization, and circular systems focus on food technology and its relation to the circular bioeconomy. Please contact us for more information.

How to Place an Order

Our products and services are for research use only and cannot be used for any clinical purposes.