Researchers at Van Hall Larenstein University of Applied Sciences in Leeuwarden, Netherlands, have developed a new technology which, thanks to an innovative method of heating proteins, preserves them much more effectively whilst ensuring products remain safe. The Ultra Mild Preservation method can be applied to dairy products, baby food, plant-based dairy alternatives and hybrid products combining animal and plant-based proteins.

With this new technology, a product is still heated to high temperatures, but only for fractions of a second. It then cools down immediately. It is precisely this ultra-short treatment that ensures sensitive proteins are preserved much more effectively. There are also fewer flavour changes resulting from heating.

The technology has now been successfully tested on a pilot scale, in collaboration with partners from the food industry. Over the coming years, Van Hall Larenstein University of Applied Sciences aims to further develop the method and scale it up for practical applications. To this end, the research group is seeking new partners from the dairy and food industries.

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