Tech solutions : Low-energy electron beam (< 300 keV)
March 11 - 3:50 pm to 4:05 pm CET
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Low-moisture foods, such as spices, are a growing concern as carriers of pathogenic bacteria. The microbial reduction technologies used today are associated with potential drawbacks, such as negative impact on quality attributes, bans and price fluctuations. Low-energy electron beam (LEEB) is a step forward in the fight against pathogens and to a safer food value chain. After an extensive screening and evaluation study of 18 microbial reduction technologies, LEEB resulted as the most promising solution for low-moisture foods. This session presents technology behind Bühler’s latest innovation for microbial reduction – Laatu – from its development to the market introduction and discusses its main benefits for all stakeholders involved, namely consumers, food processors, regulatory bodies and the scientific community.