Oils, sugar and spices [ Return towards Activities ]

Inerting / Deoxygenation

The liquid and solid foodstuffs in contact with oxygen from the air may deteriorate them. The inerting and deoxygenating processes naturally and economically protect them against any alteration of their properties, increase organoleptic and nutritional quality and decrease formulation costs (protection of vitamin, aromas and colouring compounds, decrease the amount of antioxidants).

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Hydrogenation

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Cryocrystallization

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Cryogenic grinding

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Transport under controlled temperature

You are concerned with the food processing or the food retail; You are a specialist of home delivery, away-from-home catering or refrigerated transport and you need to transport chilled and frozen food products without breaking the “cold chain”.

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Waste water treatment

Innovative and successful technologies for the respect for the environment.

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