Food processing supplier GEA has launched its new Messo PT IceCon technology that reduces freeze concentration costs by up to 40%.
The IceCon system converts part of the water of aqueous solutions into pure ice crystals. Complete separation of these ice crystals without any product or aroma losses results in specific removal of water at very low processing temperatures.
Through simplified design and a significant reduction in the number of moving parts involved, the new equipment can result in greater accessibility for producers, unprecedented product quality and a positive effect on both sale price and operational cost.
“The reduced cost makes freeze concentration technology a realistic proposition for many beverage manufacturers allowing them to provide high-quality concentrates to the beverage market for the first time,” the company said.
GEA will be presenting the innovation at the Anuga Food-Tec trade show in Germany next month.
GEA sales manager Xavier Hollander said: “The lower price tag puts freeze technology into the hands of companies that found it attractive in the past, but could not justify the capital expenditure. Freeze concentration produces a superior product compared with other traditional concentration technologies.”
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