We partnered with ScandiNova to develop an Electroporation system that uses pulsed electric fields (PEF) technology. The system sends PEF through the cell walls of potatoes and root vegetables and perforates the cell membranes with microscopic holes. This allows sugars and amino acids to be released from the vegetables before they are cooked, reducing harmful acrylamides and lowering oil content.
Meet legislative requirements and create a healthier finished product by reducing acrylamide levels in potatoes and other root vegetables.
Increase your output and deliver a more robust potato thanks to less breakage.
We equip you with healthier, more permeable potato tissue, so there’s little-to-no need for expensive blanching.
Select a department to email:
