Technology
After more than 100 laboratory tests, we were able to create a technology that can produce a coloring agent, flavoring component and texture former by thermoplastic extrusion.
Problem
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The use of artificial ingredients poses potential risks to the human body, contributing to the onset and progression of chronic diseases.
Despite a noticeable shift towards natural colorants and additives, the market is still full of ingredients that need expensive manufacturing, increasing the cost of the final product.
Additionally, natural alternatives often only focus on one thing, like color or flavor, and have trouble keeping them stable and intense during long storage or use in production.
Vision
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Over time, food production has evolved to efficiently meet the nutrient needs of a growing population while rationalizing agricultural processes.
The pursuit of food diversity has led to reductions in quality, such as the widespread use of artificial additives to reduce costs.
We envision a future that prioritizes natural, vibrant and sustainable food ingredients that improve overall health and food quality.
The key parameters of this technology are:
• Screw rotation and raw material feed speed. This affects the transformation process of the feedstock and determines the process time, which is important for the quality of the finished product.
• Temperature. Affects the fixation and stability of color characteristics.
• Pressure in the working area of the equipment. Thanks to the configuration of screws and matrix we get the required texture and shape of the finished product.
• Humidity. Water is used for plasticization of raw materials in the process of technological alterations.
