Pasteurization no longer requires time, heat, or pressure. We will discuss a revolutionary pasteurization method that harnesses nanotechnology to prevent microbial spoilage and extend shelf life. The patented Shredder™ technology achieves microbial rupture, similar to conventional thermal and high-pressure pasteurization, but without requiring any energy input.
Uniquely, the Shredder maintains the overall liquid chemistry, does not denature proteins, eradicates spores, and locks in the beverage quality and freshness, all without adding or removing any components from the beverage. The Shredder utilizes proprietary nano-textured media that causes microbes to rupture upon contact. When a microbe’s cell wall comes into contact with the nano-textured media, it overstretches and fractures due to close-range forces, rather than through external pressure or heat. Interestingly, contacting microbes are ruptured even when the fluid is static.
We will present results from a series of case studies, demonstrating the broad efficacy across a diverse range of beverages. These results highlight the Shredder’s ability to eliminate various microbes while maintaining product quality. This session will offer an understanding of a technology that is redefining beverage pasteurization and will unlock opportunities in the beverage industry.
