Extending shelf life without compromising quality.
ProSeed's microwave stabilisation selectively deactivates the enzymes that degrade quality after harvest, while preserving taste, texture, appearance, and nutritional value.
The trade-off manufacturers face.
Food manufacturers face increasing pressure to improve product stability, extend shelf life, reduce waste, and reach new markets. Conventional thermal treatment often forces a trade-off between microbial or enzymatic stability and product quality.
Many of the most valuable ingredients are heat-sensitive. Excessive processing changes flavour, texture, colour, and nutritional composition. The challenge is reaching the required stability without losing what makes the product valuable in the first place.
Selective enzyme deactivation, engineered per material.
Whether grains, nuts, oilseeds, or specialty ingredients, it's usually the same problem: unwanted enzymatic activity reduces product quality long before it reaches the consumer. We deactivate the enzyme responsible, without thermally degrading the product.
We deactivate the enzyme, not the ingredient.
Conventional heat treatment heats a product from the outside in, so reaching enzyme deactivation temperature at the core means overheating the surface long before the centre catches up.
ProSeed's volumetric microwave technology heats the entire product uniformly and rapidly. The enzyme reaches deactivation temperature everywhere at once, with minimal time at temperature anywhere.
Illustrative visualisation of the heating mechanism, not measured trial data. Actual temperature profiles depend on the specific product, geometry, moisture content, and equipment configuration; the 86°C target is the only figure above that reflects a committed value.
Stabilise the product. Preserve the value.
Proven across multiple applications.
Wheat germ is highly susceptible to rancidity from naturally occurring lipase and lipoxygenase enzymes, and that same enzymatic activity degrades the germ's structure enough to limit how efficiently its oil can be extracted. Microwave treatment reliably reached enzyme deactivation temperature throughout the germ, with no observable change in colour or handling properties.
Result: increased vitamin E retention and higher oil extraction yield, alongside a longer shelf life.Cashew nuts are rich in valuable oils but vulnerable to oxidation and flavour loss, driven by enzymatic activity that starts long before quality loss becomes detectable. Deactivating the enzymes responsible for initiating oxidation preserved taste, texture, aroma, antioxidants, and fatty acid composition, while reducing oxidation.
Result: longer-lasting product, improved flavour stability, and better consistency, without additives or changes to downstream processing.Hemp ingredients contain valuable oils and bioactive compounds that are susceptible to enzymatic degradation during storage. The same stabilisation principles deactivate quality-degrading enzymes while preserving the compounds that define product value and functionality.
Result: improved stability, longer shelf life, and greater retention of high-value compounds.Send us your ingredient.
We'll stabilise it.
Under NDA. Martigny, Valais, Switzerland.
Extending shelf life without compromising quality.
ProSeed's microwave stabilisation selectively deactivates the enzymes that degrade quality after harvest, while preserving taste, texture, appearance, and nutritional value.
The trade-off manufacturers face.
Food manufacturers face increasing pressure to improve product stability, extend shelf life, reduce waste, and reach new markets. Conventional thermal treatment often forces a trade-off between microbial or enzymatic stability and product quality.
Many of the most valuable ingredients are heat-sensitive. Excessive processing changes flavour, texture, colour, and nutritional composition. The challenge is reaching the required stability without losing what makes the product valuable in the first place.
Selective enzyme deactivation, engineered per material.
Whether grains, nuts, oilseeds, or specialty ingredients, it's usually the same problem: unwanted enzymatic activity reduces product quality long before it reaches the consumer. We deactivate the enzyme responsible, without thermally degrading the product.
We deactivate the enzyme, not the ingredient.
Conventional heat treatment heats a product from the outside in, so reaching enzyme deactivation temperature at the core means overheating the surface long before the centre catches up.
ProSeed's volumetric microwave technology heats the entire product uniformly and rapidly. The enzyme reaches deactivation temperature everywhere at once, with minimal time at temperature anywhere.
Illustrative visualisation of the heating mechanism, not measured trial data. Actual temperature profiles depend on the specific product, geometry, moisture content, and equipment configuration; the 86°C target is the only figure above that reflects a committed value.
Stabilise the product. Preserve the value.
Proven across multiple applications.
Wheat germ is highly susceptible to rancidity from naturally occurring lipase and lipoxygenase enzymes, and that same enzymatic activity degrades the germ's structure enough to limit how efficiently its oil can be extracted. Microwave treatment reliably reached enzyme deactivation temperature throughout the germ, with no observable change in colour or handling properties.
Result: increased vitamin E retention and higher oil extraction yield, alongside a longer shelf life.Cashew nuts are rich in valuable oils but vulnerable to oxidation and flavour loss, driven by enzymatic activity that starts long before quality loss becomes detectable. Deactivating the enzymes responsible for initiating oxidation preserved taste, texture, aroma, antioxidants, and fatty acid composition, while reducing oxidation.
Result: longer-lasting product, improved flavour stability, and better consistency, without additives or changes to downstream processing.Hemp ingredients contain valuable oils and bioactive compounds that are susceptible to enzymatic degradation during storage. The same stabilisation principles deactivate quality-degrading enzymes while preserving the compounds that define product value and functionality.
Result: improved stability, longer shelf life, and greater retention of high-value compounds.Send us your ingredient.
We'll stabilise it.
Under NDA. Martigny, Valais, Switzerland.