FCHR

The FCHR technology is potentially applicable to all fluid foods in which pasteurization and homogenization are needed, that is, all the products of the dairy industry, emulsions of flavorings, fruit nectars, vegetables puree, egg yolks, sauces and tomato sauces, formulations for early childhood, etc. The potential application of FCHR to these products, and to intermediates used for their production, represent a huge potential market for the technology.

Primary location: Rome Italy