Technology Reduces Microbial Contamination in Dry Goods

April 1, 2019

2 Min Read
Technology Reduces Microbial Contamination in Dry Goods
Buhler's Laatu technology reduces microbial contamination in dry goods.

Laatu is a technology that reduces microbial contamination in dry goods. It is different from more conventional microbial reduction processes as it exposes dry foods to low-energy electrons. It is able to destroy more than 99.999% of Salmonella with minimal impact on the internal structure of the food. This maintains the quality of the food and its nutritional value.

Laatu reduces harmful microorganisms such as Salmonella, E. coli, and spores in milliseconds. When compared to conventional technologies, Laatu has a much smaller footprint and can be implemented anywhere in the processing line. Laatu provides a cost-efficient and environmentally-friendly solution. It can reduce energy consumption by up to 80% in comparison to steam, without introducing water or chemicals. Laatu is ready for the spice market and its implementation for other dry food markets is under development.

With a connection to Bühler Insights, Laatu can be used as a powerful tool in food safety auditing as its real-time monitoring system captures processing parameters, dates, times, and product batches. With a potential link to blockchain, it is capable of providing an accurate and secure audit trail for food producers and all players in the supply-chain.

Bühler Inc., Plymouth, MN Minneapolis, MN 763-847-9900

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