Blood (hemoglobine/plasma)
- Spray Drying
Liquid blood from slaughter houses can be used as a functional ingredient in food.
- Sanovo Process
- Industries
- Food and beverage
Food and beverage
Creating value from gently processing of food ingredients
Discover the industry that is right for your production.
Processing your liquid raw product in the right way will open new markets and increase its value, while matching the market demand for quality, innovation, regulatory compliance and cost-efficiency.
We serve different industries for both spray drying and heat treatment of your product.
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Animal-By-Products (Gelatin, Collagen, Broth)
- Spray Drying
Depending of the animal only about 60% is meat. The rest is intestines, blood, bone, skin, tendons and other things we do not normally eat unprocessed.
Marine
- Spray Drying
The sea is an enormous source of fish and marine products.
Plant-Based Proteins
- Spray Drying
Pulses, grass, seeds, pot ale and others are ingredients which can add protein enrichment and nutritional benefits to food products.
Vegetables & Fruits
- Spray Drying
Spray drying can turn fruit and vegetable juice into nutritional colorful shelf stable product that is easy to rehydrate for consumption - or to use as a food color or flavor ingredient.
Dairy & Egg
- Spray Drying
Dairy, milk and liquid egg products are products that are commonly being spray dried, either to a food product as an ingredient compound.
Novel Foods
- Spray Drying
Novel foods such as insects, seaweed or algae are growing. The market for novel food ingredients and proteins are still in its early days but many are recognizing the potential.
Yeast & Fungi
- Spray Drying
Yeast and fungus are usually grown in large fermentation tanks. After fermentation the product can go directly to spray drying or further processing for use in the food and nutraceuticals industries.
Dairy
- Heat Treatment
The WAVE pasteurization, thanks to an instant and uniform heating of the product and to the absence of overburnt areas, gives interesting results when applied on dairy derivatives.
Nutritional drinks & food ingredients
- Heat Treatment
WAVE Technology applied to a jelly amino acid mixture based sport drink is giving a longest Shelf Life without any reduction of the functional properties.
Vegetable-Based Drinks
- Heat Treatment
In plant-based drinks processing, where the direct heating sterilization methods are already recognized and accepted as the solution to be adopted, Wave pasteurization, leads to further improvements.
Liquid Eggs
- Heat Treatment
The WAVE pasteurization is giving the longest shelf life with the minimum protein denaturation for liquid egg.
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