FOOD & BEVERAGES

Sustainable water and air treatment solutions for the Food and Beverage Industry

Food industry is undergoing transformation in order to achieve objectives set up by the new reality: climate change, accessibility to natural resources, population growth, increased demand for more organic and chemical free produce, strict safety regulations. Paradigm shift is required to address the current situation by long term thinking and investment in future proofed solutions through entire food systems. As environmental stewards we are setting the standard high by combining interdisciplinary expertise and research to provide resilient and working solutions that makes a difference

Food is everyone's business.

Food production relies heavily on water. This includes everything from the production of food to its consumption along the entire value chain.
Throughout the food chain, water can either be in direct contact with food or indirectly interact with it, helping to maintain hygiene and sanitation. There is no denying the importance of water. However, it is a diminishing resource altogether, and not all producers and processors of food have access to safe water.

It is imperative to use water wisely and to reuse water when it poses no health risks to consumers.

We believe that by implementing a sustainable and efficient solution in one of the segments, creates a positive change in the others. All is intertwined.

How we make a difference:

Fruits and vegetables are processed in a highly water-intensive manner. Water is used to wash, chill, cool down and move the product. 

To promote sustainability stewardship and compliance with strict food safety and environmental regulations, the water used in the processing facility must be managed appropriately.

How does the process water used at your processing plant affect the environment?

Process water, as the name implies, is the water that was used to process the product. Therefore, it will contain plant materials, soil, bacteria, and pathogens that the product might have been infected with. If the produce had been contaminated with pathogens, those organisms would be carried by the water throughout the factory, increasing the risk of cross-contamination.