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.
- 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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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.
Ice Cream Bases
- Heat Treatment
The WAVE pasteurization applied in a process for UHT mixes for artisan ice-cream production is giving the possibility to sterilize the product at a higher temperature and reduce the Maillard reaction
Fruit Nectar & Food Colorants
- Heat Treatment
Sterilization of fruit nectars with WAVE preserves all the physical characteristics of the product keeping the original color and taste.
Fruit Puree
- Heat Treatment
Application of the WAVE pasteurization/sterilization of fruit purees ensures the uniform heating of the product in a very short time avoiding overheating phenomena due to the indirect heating.
Blood (hemoglobine and plasma)
- Heat Treatment
The WAVE pasteurization grants a significant increase of the pasteurization temperature and a decrease of the product degradation.