An Enterprising partnership with Radical Waters:  The leading provider of EAW technology in Sub-Saharan Africa has progressively built a platform with Enterprise that can be applied and used across a broader base within the South African processed meat industry as well as other industries that are on a quest for quality, advises Dr Robin Kirkpatrick,
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Radical Waters proves effective in milling. Scientifically known as electrochemical activation (ECA) technology, the unique properties it creates in a water molecule result in an extremely potent, yet environmentally friendly, biocide. Trials and considerable R&D have proved ECA solutions’ biocidal efficacy against numerous bacteria (including MRSA), viruses, fungi including their spores, yeasts, as well as
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Bacterial colonization of surfaces in aqueous environments is a basic strategy for survival in nature as nutrients are more available at the solid-liquid interface. The resulting aggregates form micro-colonies which develop into biofilms. Bacterial biofilms have negative consequences in the food industry. A number of mitigation approaches are currently followed to prevent and/or remove biofilms:
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Today’s discerning consumers are acutely interested in products that offer health benefits in the food industry, and those that carry the tags “organic” and “preservative free”. Simple sounding but technically challenging, they have manufacturers reaching for alternative agents such as food-grade acids, natural preservatives, processing innovation and packaging modifications. There is another option, too: electrochemically-activated
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Confectioneries are often high-cost, high-value commodities with a very limited shelf life that’s typically shortened by changing environmental conditions. Usually, if not sold relatively quickly, products’marketability decreases due to poor visual appeal and losses are incurred. Manufacturers of confectionery-type products are, therefore, on the lookout for technology that can extend their products’ shelf life while
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The current shift in the mindset of consumers towards healthier convenience foods and more wholesome approach to food is becoming stronger. This presents unique challenges for food producers to become more innovative, specifically when aligning their strategies to meet changing consumer demands. In this “fast paced” lifestyle, consumers anticipate food products to be ‘all things
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