Food & Beverage

4IR Food Processing – next gen technology for people, planet and profitability

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:

MEAT - Food Security Matters

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, 5^th 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

GCT® conducted two trials, pork tendons and water plus pork tendons, water, and rinds
The emulsions were sent to independent internationally recognized laboratories for analysis (AOR)
The results conclusively prove that there is vastly reduced to “no growth” Total Microbial Activity (TMA) when using DCD®
Geographical regions differ in legislation however as an example and using 100000cfu’s as an average cut off for safe TMA, we can conclude that the meat emulsions as represented below are still safe for human consumption
Meat emulsions manufactured and placed in a fridge but not in a final product, will most likely spoil within 2 days. GCT can conclude that DCD® extends cold chain shelf life of processed meat emulsions not yet in a final product by 2800% or 2400% for the two trials, respectively.

Total of 56 days on all samples used

Watch the process here:

Butternut

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.

Chili Sauces

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.

Orange manufacturing/processing

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.

Wine-extraction

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.

Beer without brewing

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.

Valorising BSG – faster than the speed of sound

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.

Food & Beverage

MEAT - Food Security Matters

Butternut

Chili Sauces

Orange manufacturing/processing

Wine-extraction

Beer without brewing

Valorising BSG – faster than the speed of sound

Food & Beverage

BioFuels

Nutraceuticals

Cosmeceuticals

Pharmaceutical

Agri-Chemicals

Metals

GCT® Headquarters

GCT® – Africa