TECHNOLOGIES

The Foodlab application lab is designed to give access to diverse technologies on a benchtop scale. Our approach to new product and technology development is to do very precise and wide range lab work on the highest level before proceeding to pilot or industrial stage. This type of lab work enables the detailed study of processes, accurate parameters measurement & team training. This creates a more accurate and time saving process, when scaling up to industrial production.

OUR LAB

  • • Application Kitchen.

  • • Milling: we have under one roof most milling technologies that the industry uses: powder mill, colloid mill, ball mill, spice mill, hammer mill, conical mill, stone mill, meat mincer.
  • • Drying: We work with the following drying technologies: Air drying, vacuum drying, spray drying and freeze drying.
  • • Vacuum assisted concentration and distillation.

  • • Mixing and Homogenization Technologies: Silverson type mixing, colloid mixing and homogenization, top stirrer, two stage piston homogenizer up to 1000 Bar, dough mixing and ribbon mixing. Stephan universal machine with vacuum, jacketed and temperature controlled.

  • • Processes – chocolate, ice cream, coating, baking, thermal liquid processing in a jacketed vat with stirrer and heat exchanger, tube in shell heat exchanger including pasteurization UHT and aseptic packaging.

  • • Separation Technologies: Wet pH extraction, membrane separation on several scales, centrifuge separation including basket centrifuge and conventional centrifuges.

  • • Fermentation – We develop fermentation solutions using our shaker incubator and a 5 Liter fully equipped bioreactor, in a special fermentation room.
  • • Blast freezer and blast chiller working as low as minus 35 deg C.

  • • Single screw extruder for cereal puffs and bar extrusion capacity.

  • • Pasteurization, including temperature probe and P value calculation for food safety studies.

  • • Sterilization, including liquids in UHT processing and autoclave sterilization in cans of sachets. These include temperature probe and F value calculation for food safety studies.
  • • Vacuum Processing.

  • • Packaging, including packaging expert advice on materials, suppliers and shelf life in vacuum, modified atmosphere packaging, can sealer and more. We are experts on MAP technologies, especially in fresh cut application.
  • • Food industry analysis tools for pH, water activity, brix, dry matter content, viscosity, Bostwick, spectrophotometer, temperature and Brix.
  • • An optic microscope is available with screen and picture capture.
  • • Specializing in texture analysis with Stable Micro Systems TA.​
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