Development technology - Import export

As with all agricultural products, herbs and spices are exposed in the field to many germs conveyed by soil, wind and animals. Over the years, we have developed various technologies which, in a very gentle way, greatly reduce the total germ counts of herbs and spices, while optimally preserving their colour and aroma. LiquidControl Pasteurised, liquid and paste-form herb and spice preparations The LiquidControl (LC) procedure allows the food industry to use herb and spice preparations with a greatly reduced germ count. The gentle pre-heating ensures high quality in the end product. Seasoning intensity and a fresh colour are retained without adding preservatives. Customised LC products are delivered in aseptic containers with an online dosing device. Benefits at a glance: Safe and stable products with germ reduction No added chemicals, no gas treatment or radiation Avoidance of preservatives and high-temperature processing