Innovative open R&D facility for the fruit and vegetable sector and the food industry at Villa Flora Venlo
Mifood a new R&D facility for the food sector and agro-industry at Villa Flora in Venlo. The Nutritional Concepts Lab uses a patented process in the vacuum coater as the basic technique for processing vegetables and fruit quickly and at core temperatures up to 35°C. Subsequent processes such as puréeing, mixing, drying and spraying are also carried out at the Nutritional Concepts Lab. The facility is suitable for the development of innovative dry and liquid products.
Retention of bioactive substances and vitamins thanks to low temperatures
Mifood developed its Nutritional Concepts Lab specifically for preparing innovative vegetable and fruit based products.
Fruit, vegetables and waste flows from industries that work with these products can be processed here for a short period and at low core temperatures (up to 35°C).
The patented process in the vacuum coater is key to this.
Products boil at a lower temperature in a vacuum. The bioactive ingredients, flavour and vitamins remain fully intact due to the short processing time and the low core temperatures.
This makes the new R&D facility particularly suitable for the development of healthy pearls, soups, sauces and mixed drinks. Fresh fruit and vegetable mixes can also be processed or dried quickly in the vacuum coater. Products can be mixed or puréed in another process unit at the R&D facility.
Suitable for the development of new liquid and dry products
The vacuum coater incorporates a twin-shaft mixing mechanism that mixes, fluidizes and aerates the products quickly and efficiently. During this mixing process, liquids such as juices, concentrates and oils can be added to liquid and dry products. The finely atomized liquid droplets mix homogeneously with the products as they are sprayed.
Dry products such as powders, pearls, cereals, croutons and extruded pellets can be coated during this spraying phase, without clumping or sticking. The vacuum function used by the Nutritional Concepts Lab ensures that liquids applied in this way can then be sucked deep into dry products. It is even possible to add multiple layers around each product particle, and to vary the vacuum during the process.
Brightlabs and expert network of food and technology specialists
Companies active in fruit and vegetables and food producers can book half-day sessions at the Nutritional Concepts Lab for testing and product development.
Small-scale production runs are also possible. In addition, these activities can be supported by the new R&D facility’s network of food and technology specialists. Batches from 10 to 500 litres can be processed.
Furthermore, customers can use Brightlabs to determine the constituents, quality and food safety in vegetables and fruit. The Nutritional Concepts Lab obviously maintains strict confidentiality when working on projects.
