Callaghan Innovation has just commissioned their Supercritical CO2 extraction unit at The FoodBowl.
This means that Food and Beverage companies can now conveniently use The FoodBowl, plus the support of Callaghan’s Process Engineering team, to develop natural, high-value extracts for food, supplements, nutraceuticals and cosmeceuticals. Typical Food and Beverage products are marine oils, botanical extracts, essential oils, natural flavours and colours, and defatted protein powders.
Supercritical CO2 is an attractive option as uses mild operating temperatures to produce high quality extracts that are true to their natural form and free of solvent residues.
After trials and scale-up at The FoodBowl, companies can then further commercialise their process at a toll manufacture in the South Island or invest in their own facilities.
Please get in touch with Al Baxter at The FoodBowl if you are interested in learning more about this area.
