The F&B sector is ideally suited to DCD® and Disruptor® Technology – for all the reasons we have previously stated and more, like increased yield, profitability and enhanced nutrition. This technology is highly advantageous to the flavours, scents, and food colouring industries.
Food processing hasn’t changed much since the industrial revolution – the boxes have just got bigger, shinier, and more expensive.
We change that. Here are some examples:
Disruptor® technology has been successfully deployed to process meat including the 5th quarter in our Centre of Excellence. These include bovine, porcine, ovine, fish, poultry carcasses and the like. The range of applications for disrupted emulsions is vast with exceptional revenue generation benefits.
For example, 5th quarter meats – skin, tendons, gristle etc – when deconstructed, are exceptionally high in collagen. GCT® has used DCD® to completely break down these elements to their molecular level. The end products can be used to augment the same meat staples as before – but with a better taste, mouthfeel and added nutrition – at a fraction of the time and cost of traditional methods.
Collagen can be extracted for ingredient purpose or for the lucrative cosmeceutical industry etc
Implementing a processing system that is fast, efficient, produces more with better efficacies and that is cost effective to produce, and that has the advantage of being suitable for a variety of added uses/products/benefits, will catapult the licensee into a market leader position through processing commercial-scale raw material on behalf of others but, also, using the technology to manufacture for the licensee themselves (there is scope for both)
Becoming the leading manufacturing option, synonymous with quality and excellence and recognisable by the consumer as such.
The Analysis
Total of 56 days on all samples used
Disruptor® technology can also be extended to plant-based proteins where we have shown an average of 132% increase in released proteins by completely opening the cell structure. Test material was on butternuts – see dossier here – where we used the entire vegetable.
Instantly extracted chili purees. Dramatically reduced fermenting time with DCD® whilst increasing yield by approximately 70% and, and no waste. This process and outcome are equally applicable to tomato sauces.
Disruptor® technology is currently being used by Citrosuco, one of the world’s largest OJ manufacturers, to enhance orange juice products. The technology is also used to develop new products. The ‘whole’ fruit – skin, seeds, and pith – can be processed using this technology. Please watch video here.
Instant wine extraction, which is then fermented in tanks and put on barrel, the resultant wine includes the grape seed oil. Improved extraction was also found with apples for Calvados, white-grape based brandy, grain whiskey.
DCD® produces beer with no brewing required, after DCD®, enzyme conversion to sugar and alcohol and direct to fermenter. The spirits/beer and wine showed a yield increase of approximately 8% to 20% respectively – see dossier here.
GCT was challenged to provide a solution to the mountains of BSG waste around the world. The answer…Dynamic Cellular Disruption® and Disruptor® Technology, resulting in a micro-free molecular emulsion that can be up cycled into many different human-grade food products.
See dossier here.
4IR Food Processing – next gen technology for people, planet and profitability
Green extraction technology fuelling tomorrow
Increased purity, unlocking nature’s medicinal value – instantly
Natural beauty freed
Making the most of Nature’s Medicine
Naturally enhancing the husbandry of earth, animal, and crop.
Maximising Mining Value