Cannabis
Cocoa
Coffee
Dehusking
Depulping
Drying
Drying Fruit & Veg.
Essential oils
Extraction
Food Innovation
Fruit & Vegetables Snacking
Insects
Non Volatiles extraction
Peppercorn
Sterilization
Vanilla
Essential oils
Disrupt the essential oil market with a unique, innovative and sustainable extraction technology.
- Extract essential oils in only a few seconds
- Improve extraction yields
- Preserve thermosensitive compounds
- No degradation of the biomass for further extraction
D.I.C. is applied as an alternative or in combination with standard distillation processes (Hydrodistillation, steam distillation, microwave distillation, ultrasound assisted …).
Reduce energy consumption by a factor 3 to 10.
D.I.C. extracted essential oils have spent only a few seconds at high temperature. We manage to preserve the more sensitive compounds for perfume innovative scent and reach a higher antioxidant activity for aromatherapy applications.
D.I.C. is quite effective on leaves (peppermint, cannabis, eucalyptus, patchouli, laurel, rosemary), flowers (lavender, ylang-ylang), roots (ginger, turmeric, vetiver) and wood (sandalwood, rosewood, cedar).
Essential oil extraction process with D.I.C.
RAW MATERIAL
fresh or dry
→
D.I.C.
2-3 min
→
EMULSION
COLLECTION
→
EMULSION SEPARATION
by hydro-distillation
Drying fruits and vegetables
Drying
D.I.C.’s thermo-mechanical action is often exploited to enhance food drying performances, to develop innovative products or optimize production lines, and to reduce processing costs.
By opening the pores of the products, all the way to their core, water that is usually trapped in the heart of the matrice can be simply and completely drawn out of it, to reach a global moisture rate as low as 0%.
Depending on what you seek, you can play on all three D.I.C. parameters to get a more or less texturized and dried effect: fruit & veggie crisps, ingredient powders, diced incluson food for soups and more…
ALL THE INGREDIENTS…
Fruits and vegetables
Pulses and other plant proteins
Meats and cheeses…
HIGH QUALITY RESULTS
Moisture rate as low as 0%
Faster drying
Improved grinding (no stickiness issues)
Quick and tasty rehydration
Flavours preservation
…AND ALL THE TEXTURES
Crunchy, crispy
Soft and bouncy
Sliced, diced, grinded and powdered…
SIMULTANEOUS KILL STEP
D.I.C. is a kill step in itself.
Every cycle ensure the highest levels of food safety and is an easy way to reduce food waste due to food deterioration.
Fruit & Vegetable Snacking
Whether you wish to open new prospects on the snack food market, or simply boost an actual range of healthy snacks, D.I.C. offers a plethora of development opportunities for the snacking segment.
Dry Fruit and Vegetable process with D.I.C.
RAW FRESH MATERIAL
Apple, Carrot, Beetroot…
~85-95% water content
→
PEELING AND CUTTING
Shape it as you want:
slices, fries, cubes…
→
STANDARD AIR DRYING
Down to a 15 to 25%
moisture content
→
D.I.C.
Puffing the structure
A few seconds
→
FINAL DRYING
Hot air or infrared drying
Quickly goes down to 3%
SURPASS THE STANDARDS
Texturize products that extrusion cannot texturize
Extend shelf-life duration to the very long term
5 log sterilization
MEET CONSUMERS NEEDS
High nutritional benefits
No oil, no frying
Zero additive
Top organoleptic qualities
DISRUPT THE SNACKING CODES
Make healthy snacks fun and attractive to kids
Develop new, innovative, healthy snacks
SUSTAINABILITY MADE TASTY
D.I.C. also rimes with valorization: transform downgraded fruits and vegetables into crunchy, tasty crisps with a near infinite shelf-life duration.
HEALTH BENEFITS
D.I.C.’s thermomechanical action makes it possible to treat the products 100% naturally, without adding any oil, sugar, nor additive/preservative.
Nutrients and fibers are kept intact to the consumer’s health benefit.
Dry Vegetable Healthy Snacking
Sweet Potato
Bell Pepper
Broccoli
Carrot
Onion
Beets
Dry Fruit Healthy Snacking
Apple
Tomato
Peach
Strawberry
Fig
Mango
Extraction
Among its wide range of applications, the D.I.C. features are of great interest for the green extraction sector.
Its effects represent a major asset for the direct extraction of volatile compounds (essential oils), and for non-volatile compounds extraction (lipids, antioxidants…) as a pretreatment of the matrices.
Nonvolatile compounds
For compounds like oils, antioxidants… D.I.C. comes in combination with existing technologies (CO², solvents, press...) to improve the extraction.
By expanding the biomass structure, it:
- Increases extraction yields
- Takes less time and energy to complete the extraction
- Improves the extracts quality
Volatile compounds
For essential oils, D.I.C. comes as an alternative to the classic distillation methods, with benefits including:
- Preservation of thermosensitive compounds
- Non-degradation of the matrix which can then be better valorized
- Significant reduction of energy needs
SUSTAINABLE
PROCESS
WATER
SAVING
LOW
CONSUMPTION
COSTS
REDUCTION
Food Innovation
D.I.C. was first designed to boost innovation in the Food Industry. It is a sustainable answer to the increasingly important challenges that face the agrifood industry.
D.I.C. disrupts the Food Market, optimizing production processes and answering the growing demand for food products that are healthier and better for the environment.
It nurtures progress in 3 key pillars for a better, more proficient and virtuous industry:
INNOVATION
New products
New textures
New concepts
SUSTAINABILITY
Product valorization and waste reduction
Loss reduction with sterilization
Natural long shelf-life duration
Low energy consumption
HEALTH
Food safety (5Log kill step)
Nutrients preservation
No added sugar, oil, additive
Antinutrients elimination
As a powerful opportunity booster, D.I.C. enables groups and companies to stand out on the market with original, high-quality, and reliable products.
Whether you want to develop an innovative, healthy, and tasty snack product, a natural alternative to ultra-processed food, or to ensure the highest level of food safety, D.I.C. can be the solution to your problematic, and to reach your marketing goals.
Coffee
Revolutionize the coffee industry, introducing new quality standards on the market, with more sustainable processes throughout the whole chain.
- Deactivate enzymes to stop green coffee oxidation
- Texturize to increase compounds availability
- Improve aromas, up to +13 SCA points
- Reach higher roasting grades without burning
Coffee process with D.I.C.
RAW MATERIAL
Green beans
→
D.I.C.
30 seconds
→
STANDARD PROCESS
Roasting / extraction
Insects
Upgrade your transformation process, boost your production, and optimize your energy performance with D.I.C.:
- Prevent enzymatic oxidation
- Accelerate drying time
- Optimize biomass extraction and purification
- Ensure food safety
Insects process with D.I.C.
RAW LARVAE
alive
→
D.I.C.
1 min
→
DRYING
Faster, sterilized, no oxidation
→
EXTRACTION
No enzymatic oxidation over time
Sterilization
More effective than any standard steam sterilization technologies, D.I.C. can reach a 5 log sterilization in only a few seconds.
The process is precisely adapted to each matrice, ensuring no degradation of the product compounds.
HIGHEST QUALITY STANDARDS
SPORES AND BACTERIA ELIMINATION
(E.Coli, Salmoella, Listeria…)
ENZYMATIC DEACTIVATION
FRESH OR DRY
An efficient and economical alternative to the classic sterilization systems (autoclave, UV sterilizer, gamma irradiation…). Thanks to a fast processing time of a few seconds only per batch, D.I.C. does not alter the products, preserving both their organoleptic and nutritional values.
Compliant matrices:
- Nuts: walnuts, almonds, cashews, pistachio, hazelnuts…
- Pulses, seeds, grains, cereals: wheat, rice, lentils, chickpeas, soy, sunflower seeds, pumpkin seeds, sesame, cocoa…
- Plant-based matrices: vanilla pods, aromatic leaves, peppers, sundried tomatoes, dried garlic, cannabis…
- Animal matrices: insects, dried meat, dried fish…
- Whole spices, dried: peppercorn, cinnamon, ginger, turmeric, juniper berry…
Cannabis
Explore a whole new approach to cannabis processing, with original, innovative treatments that guarantee high quality products, reaching new standards on the market.
- Sterilization for medical use
- Essential oil extraction with no CBD degradation
- Improved accessibility for solvent extraction
- Fast controlled decarboxylation
- Faster drying with color preservation
Non-volatile compounds extraction
Boost extraction yields and develop new extract qualities.
D.I.C. pre-treatment increases compounds availability, making it possible to exploit the matrix potential to its maximum.
- Improve extraction yields
- Introduce new standards
- Optimize the matrix compounds potential
Optimized extraction process with D.I.C.
RAW MATERIAL
fresh or dry
→
D.I.C. PRE-TREATMENT
1 min
→
OPTIMIZED EXTRACTION
(press, solvent, co²…)
Cocoa
Introducing D.I.C. to the cocoa market, for a more efficient production chain:
- Stop fermentation before or after drying
- 5 log kill step, eliminates spores
- Extend conservation duration, prevents molds
- Improved dehusking
- New ways of roasting
Cocoa process with D.I.C.
COCOA BEANS
Dried
→
D.I.C. PRE-TREATMENT
A few seconds
→
STANDARD PROCESS
(Long shelf life / Improved dehusking / Roasting)
→
D.I.C. ROASTING
90 seconds to 3 min
→
A NEW WORLD
Simple process line / New products / New tastes
Untreated bay powder
D.I.C. treated bay powder
Avoid oxidation - Preserve polyphenols
Depulping
Natural treatment to boost and preserve your bay products like cascara, açai, etc.
- Prevent oxidation of the pulp
- Facilitate extraction
- Improve separation of the pulp and the stone
- Accelerate drying time
Depulping process with D.I.C.
BAY PRODUCT
fresh
→
D.I.C.
1 min
→
DEPULPING AND DRYING
Easier pulping, faster drying
→
FINAL POWDER
No oxidation, no mould, no spores.
Vanilla
Refine your vanilla offer, curating the highest quality range of beans and ingredients on the market with optimum aromas and sents.
- Improve extraction and valorisation of the pods
- Accelerate drying time
- Minimize production waste
- Ensure food safety
Vanilla process with D.I.C.
VANILLA PODS
Pre-dried
→
D.I.C.
A few seconds
→
DRYING
Better grinding. No spores, no bacteria, no mold.
→
EXTRACTION
Better accessibility
Peppercorn
Open new market doors with unique peppercorn shapes and colors.
- Sterilization for food safety and waste reduction
- Anti-oxidation for a unique, green dried bay color
- Texturization for a full, rounded dried bay shape
Fresh peppercorn process with D.I.C.
PEPPERCORN
Fresh
→
D.I.C. TREATMENT
30 seconds
→
OPTIMIZED DRYING
No oxidation, faster drying, lower final moisture
→
FINAL PRODUCT
Free from spores, green color
Dry peppercorn final process with D.I.C.
PEPPERCORN
Dry
→
D.I.C. TREATMENT
30 seconds
→
FINAL PRODUCT
Free from spores, molds, bacterias
Dehusking
A flash texturation (1 to 2 seconds) to help shell removal on dried nuts and grains, with no impact on the core product
- Texture the skin only, and preserve both the raw material and its nutritional values
- Make silver skin removal quick and easy, and preserve up to x3 more antioxidant in the coffee beans.
- Brush off cashew and cocoa shells, with no force.
- No product loss during dehusking.
Dehusking process with D.I.C.
NUTS, SEEDS, GRAINS
dried
→
D.I.C. TREATMENT
1 to 2 seconds
→
SHORT DRYING
→
DEHUSKING
brush off skins and shells effortlessly