New technology supports heat-sensitive nutrients in snacks and biscuits
Its technology, developed over the past decade, uses vacuum ovens to expand snacks and biscuits at l…Its technology, developed over the past decade, uses vacuum ovens to expand snacks and biscuits at low temperatures and carefully layered formulas to ensure steady incorporation of ingredients such as fish-derived omega-3, vitamin C, ceratine and B vitamins.
The Northern Ireland-headquartered firm is looking for partners to upscale and develop nutrient-rich products.
Tackling heat damage
“Traditional baking or extrusion manufacturing processes cannot handle certain heat-sensitive nutrients,” said Dr Richard Horton, founder and managing director (MD) of Carritech.
“Many are damaged by the high temperatures found in these traditional processes,” Horton said.
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