For spinach juice as rich in healthy compounds and colour, Pulsed Electric Fields works as a perfect gentle preservation method to ensure retention of the fresh character.

Better oil and protein extraction due to better structure disruption with Pulsed Electric Fields.

Fresher pear juice for longer. With Pulsed Electric Field pasteurization, preservation of the fruity taste and the nutritional value becomes easy. The increased shelf-life enables better production planning too.

Low-intensity PEF treatment stimulates the growth processes in algae and enhances extraction. Increases in the yields of many valuable compounds such as vitamins and polyphenols can be achieved.

Pulsed Electric Field preservation works perfectly for orange juice. The gentle, low-temperature processing method increases the shelf-life while retaining the fresh quality, providing a taste as freshly squeezed.

Heat treated, a strawberry juice turns brown quickly, but not with a Pulsed Electric Field preservation. Retained colours, fresh character and preserved valuable compounds making a PEF strawberry juice superior.

PEF treatment of melon juice preserves the fresh and healthy character and makes it a product of premium quality for longer. A juice processor profits from better production planning, and extended market reach.

Shelf life extension of milk with Pulsed Electric Fields greatly improves the quality as many of the heat sensitive compounds can be retained. This means a retention of fresh, natural taste.

PEF as low-temperature pasteurization method retains healthy compounds, the bright orange colour and the natural nutritional value of carrot juice for weeks, and still tastes like freshly squeezed.

Acerola cherry is rich in antioxidants. With Pulsed Electric Fields it is possible to fasten extraction and to improve antioxidant yield as well as juice yield.

Pulsed Electric Fields improves the extraction process with a higher juice yield. PEF can also be used as a much more gentle preservation method with low temperatures for shelf life extension and at the same time preservation of a higher nutritional value.

A gentle Pulsed Electric Field preservation of berries is able to retain all the goodies in the berry juice or puree including colour, flavour and nutritional value. At the same time, the juice can be kept fresher for longer with an extended shelf-life.

Cold extraction with PEF creates a cold brew coffee with extra natural flavour and improved quality. PEF preservation of the extracted coffee very gently retains all the goodies and valuable compounds.

In wine processing, Pulsed Electric Fields can be used to enhance maceration, to control fermentation, for bacterial spore control and preservation of higher nutritional value, eg. a higher polyphenol content.

PEF can be used as a low temperature preservation technique for beer. The low heat pasteurization provides improved quality and fresh beer flavour.

Freshly squeezed pomegranate juice brings joy to our taste buds. Pulsed Electric Field preservation preserves this fresh character. The low-temperature processing method improves shelf-life and retains colour.

PEF as a preservation method for heat-sensitive juices gently inactivates germs and pathogens. However, a low intensity PEF treatment is able to stimulate microorganisms for accelerating fermentation.

Pulsed Electric Fields enable enzyme control in pineapple juice and retain the fresh character using much less heat than thermal pasteurization for shelf life extension. This means a higher quality juice.

Olive oil processing profits from Pulsed Electric Field in higher yield and very importantly from processing at lower temperatures. Cold press olive oil is rich in valuable compounds.

Pulsed Electric Fields as a gentle method for microbial inactivation and bacterial spore control can increase the shelf-life of waterbased paint and prevent blow-up of the bottles.

Yeasts can be a problem in syrup production, but a gentle Pulsed Electric Fields treatment allows yeast inactivation at low processing temperatures and well-retained product quality.

Grape juice processing benefits from a Pulsed Electric Field treatment in extraction enhancement. An increased juice yield together with more colour pigments, antioxidants and polyphenols can be achieved.

For enjoying your healthy tomato juice in an air plane, rich taste and bright appetizing colour is key. With pulsed Electric Fields quality retention and shelf-life extension goes hand-in-hand with no flavour loss.

PEF, used as pre-treatment for kale juice extraction, improves antioxidant extraction rates. PEF as a preservation method for kale juice retains the green colour and the healthy, nutritional value.

Pulsed Electric Field treatment of yogurt makes it a low energy pasteurization and retains a higher probiotic value. Less fouling and retention of fresh taste are benefits of the low temperature processing.

For cold soups or gazpachos, PEF is a good alternative to heat pasteurization for pathogen removal and increasing shelf-life. The low temperature processing comes with an extra in taste, flavour and freshness.

Coconut water is healthy and refreshing. A heat pasteurization can lower the nutritional value. But with a PEF treatment for increased shelf-life, freshness, valuable compounds and taste can be retained much better.

Passion fruit juice is a tremendous must in smoothies as the perfect tropical ingredient. PEF preservation is a low-temperature method to improve shelf-life, retain the yellow colour and preserve freshness.