Dairy firm tests dehydration for shelf-stable products

01/11/2013 | FoodProductionDaily.com (France)

A new technology that creates shelf-stable dairy products is undergoing testing by dairy firm Gay Lea Foods. EnWave of Canada has created what it calls "radiant energy vacuum dehydration," a technology that the company says is a better alternative to freeze-drying, air drying or spray drying.

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FoodProductionDaily.com (France)

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