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Low-Energy Electron Beam (LEEB) to inactivate viruses and microorganisms on heat sensitive raw materials without affecting quality
Low-Energy Electron Beam (LEEB) to inactivate viruses and microorganisms on heat sensitive raw materials without affecting quality

Low-Energy Electron Beam (LEEB) to inactivate viruses and microorganisms on heat sensitive raw materials without affecting quality

Fruits, berries, vegetables, grains, herbs and spices are promoted as healthy foods that are consumed fresh or as part, for example snack bars, breakfast cereals or ready-to-eat meals.

However, the safety of these food ingredients can be an issue as they are vector carriers for pathogenic bacteria and viruses. Well-documented outbreaks of foodborne diseases (e.g. Norovirus outbreak linked to strawberries in Germany in 2012, Listeria linked to rockmelons in Australia in 2018) require solutions to ensure food safety. The food sector is in urgent need of gentle microbial inactivation technologies without application of heat that (i) deliver the required safety, (ii) do not change the naturalness of the food, and (iii) are cost efficient and sustainable. This project will bring to the market a new food-safety technology, LEEB (Low-Energy Electron Beam) to tackle this unsolved public health threat. LEEB will deliver to consumers fresh, safe and high quality plant-based ingredients.

Partners

The following partners are involved in the project

BÜHLER
DIL
Grupo AN S.Coop
NESTLÉ
VTT, Technical Research Centre of Finland

Project Lead

Nicolas Meneses
Institution

Bühler

Contact details

nicolas.meneses@buhlergroup.com

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The aim of this project is to make tuber or root-based snacks healthier to meet demand for healthier snacks in developed markets and deliver needed nutrients through commonly consumed foods in developing countries.

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