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Energy efficient drying for safe and sustainable probiotic fruit snacks

University of Greenwich

Project objectives

To produce their probiotic rich snacks, Fermenti use a freeze drying process. This project will explore alternative technology to optimise their food processing and therefore decrease the amount of energy used in their production.

Lead Researcher: Stacey Duvenage
Industry: Packaged food and drink
Industry partners: Fermenti
Topic: Food processing, Energy
Funded by: Growing Kent & Medway
Project start date: Jan-2023
Project end date: Dec-2023