Food safety and waste reduction represent crucial challenges for the food industry. Our innovative pressurized CO₂ pasteurization technology offers a revolutionary solution that preserves the quality of fresh products while ensuring safety and sustainability.

Innovation in Food Preservation

Our patented process uses pressurized CO₂ at low temperatures (≤ 45°C) to ensure:

• Extended shelf life
• Maintenance of organoleptic and nutritional properties
• Effective inactivation of microorganisms, including pathogens

How It Works

The process is simple and efficient: the product, packaged in a protective CO₂ -rich atmosphere, is treated in a specially dimensioned reactor. Pressurization brings CO₂ under pressure (60-150 bar), creating ideal conditions for microbial inactivation. The entire process takes only a few minutes, ensuring a microbiologically safe product ready for distribution.

Competitive Advantages

• Reduced operating costs compared to traditional technologies
• Process temperatures not exceeding 45°C
• Optimized energy consumption
• Preservation of nutritional and organoleptic characteristics
• Process applicable to various food categories
• Reduction of food waste

Applications

The technology is particularly effective for:

• Fresh-cut products (Fourth range products)
• Fresh meats
• Fish products
• Ready-to-eat products
• Dairy products

Market Impact

In the fresh-cut sector, which in Italy alone generates over 1 billion euros in annual turnover, our technology aims to redefine food preservation standards, offering a sustainable solution for the entire food supply chain.