Novel evapEOs Concentration System Installed at Cornell University
An alternative to other energy-hungry and product-degrading evaporation systems, the evapEOs process allows juices, coffee, tea, and other food liquids to be safely and thoroughly concentrated while retaining exceptionally high levels of nutrients (antioxidants, vitamins) and quality (flavor, aroma, original color), while consuming very low amounts of energy. It can also be used upstream of drying processes (such as spray-drying or lyophilization) to significantly reduce energy costs and processing time.
Beginning February 2016, Drs. Carmen Moraru and Olga Padilla-Zakour of Cornell University will be exploring ways in which the evapEOs system can be used to develop innovative and sustainable products to feed a growing global population and meet its energy demands.
Interested potential users of evapEOs process will be able to visit Cornell to see the system operating and possibly carry out short trials on their own products.
Upcoming webinars
Oat-Standing Ingredients - Showcasing Irish Grain Through Innovation
Tirlán Ingredients
2027 Food Safety Risks for Quality & Compliance Leaders
FoodChain ID
Formulating for function: Developing benefit-led beverages with natural colours, botanicals, and flavours
Givaudan Sense Colour
