Portfolio of Technologies

The selective technologies developed or under various stages of development below are based on industrial volume availability, daily on-going production, consistency of composition, supply, disposal economics and environmental impact.

Featured

Coffee Mucilage

Acrylamide reduction and flavor enhancement of Arabica variety of green (C-type) beans & improvement/reduction of bitter-notes of Robusta variety, cupping-yield improvements and roasting time reduction.

Grape Skins

Preservation and processing into dietary fibers for prebiotic use, antioxidant & natural color extractions & concentrations.

Quinoa Bran

Saponin extraction, concentration & fractionation applied in the development of beer-foaming aids, including enhancement, stability and antibacterial systems.

Sugarcane / Bagasse

Fiber modification into micro-fibrillated fibers for use in plastic reinforcement & nano-cellulosic composites.

Rice Cake

Fractionation & individual recovery of cereal/plant protein and fiber from existing filtration media used in syrup production.

Current Research

Currently developing technologies in the recovery of eggshells as sources of bio-available calcium and hyaluronic acid concentration, olive cake baking flours, date-pit dietary fibers, mango skin phytochemicals, and seed-dietary fibers.

Mango Skin and Seeds – Phytochemical and Fiber Recovery

Egg Shells – Hyaluronic Acid and Bioavailable Calcium Carbonate
Olive Cake – Polyphenol-rich Fiber
Date Pits – Antiviral Agents and Antioxidants
Coffee Mucilage – Gums and Soluble Fibers

Other Ongoing Projects Under Consideration:

Manufacturing Process Development for Conventional & Organic Functional Prebiotic Blends Based on Selected By-product Fibers
Bio-Flavor Development from Debittered Spent Yeast
Natural Mold-Inhibitors Based on Hydrolysates Derived from Cereal/Grain/Legumes/Pulses