Increase Shelf Life
By preventing premature oxidation and the resulting rancidity, Gentle Processing™ has the ability to increase the shelf life of food items without the use of any additives, providing a distinct advantage over existing processes. Premature oxidation is common in all oil containing commodities and so Gentle Processing™ has the ability to extend the shelf life of food oils. This provides a distinct advantage over existing processes. A short shelf life of a product will adversely affect its exportability, therefore a longer shelf life will undoubtedly open previously unreachable markets.
The peroxide levels in foods exposed to Gentle Processing™ do not increase at the same rate as untreated foods and this significantly affects shelf life. A short shelf life of a product can adversely affect its exportability, therefore a longer shelf life will undoubtedly open previously unreachable markets.
Maintain Nutritional Properties
Gentle Processing™ uses a frequency of energy that is non-ionizing and therefore does no molecular level damage, and does not employ any harmful chemicals during processing. This maintains the integrity of the original and natural nutrients within the food commodity.
Reduce Microbes Naturally
The presence of harmful bacteria in food products can be lethal. Existing processes require high levels of sanitary protocols to be maintained in the production environment and current practices for reducing microbial load can include the use of harsh chemicals, solvents, excessive heat and high pressure. Gentle Processing™ enables a safe, consequential reduction in microbial load without the use of any chemicals. The quantum energy field is used to eliminate the conditions necessary to support the growth of harmful bacteria and fungal matter. We have proven the ability to provide an effective kill step in the dis-infestation process and independent testing has shown as high as a 7 LOG reduction in CFUs.
With growing public awareness and a shift towards greener technologies and chemical free alternatives, Gentle Processing™ will help expand these current market niches with its adaptability to process a wide variety of different foods.
Improve Flavor Profiles
Through third party sensory testing, Gentle Processing™ has been proven to improve flavour profiles by de-flavoring commodities for ingredient purposes. A major barrier to the commercialization and mainstream use of highly valued, plant-based protein sources are the undesirable flavour profiles of high concentration, plant-based protein sources such as soya beans, field peas and hemp hearts. The ability to improve and even eliminate bitterness, earthy undertones and unwanted flavour profiles will create competitive advantages in many different markets.