BEVERAGE PROCESSING TECHNOLOGY
Beverage processing takes a ‘sound’ leap forward into 4IR Getting the most out of our planet’s available harvest is essential. Particularly with a growing population and a shrinking agricultural footprint also challenged by climate change and environmental pressures. In cavalierly tossing aside overripe or blemished produce or failing to use the entire fruit, vegetable or plant, we have also created a mountain of waste and reduced the level of meaningful nutrition we consume accordingly. DCD is a solution to achieving net-zero
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ANUFACTURING METHODS HAVE not changed much since the initial industrial revolution. “For the main part, the boxes have just got shinier, the conveyor belts faster, a new computer and several zeroes have been added to the price, reducing the bottom line – the industry has not really changed,” comments Roy Henderson, CEO and co-founder of technology company Green Cell Technologies (GCT). Manufacturers are, however, quickly realising that it’s time for a new approach, one that not necessarily replaces everything they already have, but one that certainly complements and advances their need to achieve net-zero, while retaining and even increasing profitability and product nutrition and efficacy. Bringing food and beverage processing firmly into the Fourth Industrial Revolution (4IR), GCT has developed a process – Dynamic Cellular Disruption – and a solid piece of disruptor technology that processes organic and inorganic matter faster than the speed of sound. Stopping the process in a nanosecond, cell structures are snapped, releasing all the available active molecule components. Whole
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“While more automation can make processes in our industry faster and reduce expensive labour, we must not forget the human element” fruits and vegetables are utilised in the process. There is no need for harmful heat or chemicals, therefore there is little to no denaturing of the original resource.
Food Manufacturing Africa | 2021 Quarter 4
WHY IS THIS IMPORTANT? In trials conducted at GCT’s centre of excellence in Cape Town, South Africa, and in commercial facilities such as Citrosuco in Brazil (one of the world’s largest orange juice manufacturers), DCD and disruptor technology have been shown to dramatically increase yield, while reducing/eradicating waste, enhancing bioavailability of active ingredients and reducing pathogens. Commenting on the technology, Alex Scheurmans, product
