Industry professionals involved in the potato processing sector are invited to meet with the Pulsemaster team at this year’s Interpom event to discuss the company’s latest pulsed electric field (PEF) solutions, and its commitment to keep pace with emerging industry trends. Pulsemaster will exhibit at Stand R30 during Interpom 2022 in Kortrijk Xpo (Belgium) on November 27 to 29.
“Our latest Pulsemaster PEF-systems are a must-see,” says Managing Director, Mark de Boevere. “Not only will we display existing technology, but we will also unveil new technology developments and discuss our vision for the future in this exciting field of the processing industry.”
Pulsemaster unveils new PEF technology for big, raw-peeled and skin-on potatoes
In 2022, Pulsemaster successfully introduced the company’s new PEF-system for big, raw-peeled and skin-on potatoes to customers in North America. The technology is intended for application by French fry processors.
According to Mark de Boevere, repeat orders have been placed, and are currently in the process of being built by the company.
As a leading supplier of PEF systems to produce higher quality French fries and potato chips, the Dutch-German company continues to innovate in this specialized industry sector by improving constantly on existing technologies.
“With Pulsemaster’s PEF-systems, chip and French fry processors can expect huge improvements in product output,” says Mark de Boevere. “At Pulsemaster we aim to apply this innovative technology – also known as electroporation – in the widest possible range of food industry applications. The PEF technology that we have on offer meets the processing industry’s demand for natural and clean end products.”
He says that demand for Pulsemaster PEF-systems continues to be high in Europe, noting that a new Pulsemaster PEF-system has been delivered to a German French fry processor recently.
Healthy snacks market booming
One area Pulsemaster believes to be of particular interest right now, is to develop and apply Pulsed Electric Field systems for the premium snacks market, especially dehydrated fruit and vegetable snacks.
“Vegetable snacks produced by dehydration and drying, rather than frying is an emerging trend,” says Mark de Boevere. “PEF technology enables high-speed, low-temperature drying above or below freezing point, while preserving nutritional value, bioactivity, flavour, colour and a texture better than classical methods.
The Pulsemaster team is looking forward to meet in person with industry professionals at Interpom 2022 in Belgium!
Source: Pulsemaster
Further information:
Mark de Boevere, MD
+31 497 820 300
mark.deboevere@pulsemaster.us
www.pulsemaster.us
