What is Laatu
Laatu is a sustainable microbial reduction solution for industrial dry food processing. It offers an efficient reduction of harmful microorganisms including spores, with field trials consistently reporting 5-Log (>99.999%) reduction or more on Salmonella with minimal or no impact on quality: nutrients, taste, smell, and appearance.
Laatu does not introduce chemicals, water or radioactive sources and due to its small footprint it can be easily integrated into existing processes.
With a connection to Buhler, Laatu can be used as a powerful tool in food safety auditing. Laatu is released for spices and introduction to other dry food markets is under development.
Key facts about Laatu
or more on Salmonella in milliseconds.
energy usage in comparison to steam.
As a non-thermal, surface treatment.
How it works
Laatu features specialized and contained lamps that generate a cloud of low energy electrons. Each seed or grain free-falls into the contained area and is homogenously exposed to the electrons, inactivating pathogenic microorganisms present. This process is done in milliseconds. Due to the limited penetration depth of low energy electrons the technology offers a gentle surface treatment, preserving the quality of the core parts of the food.
Improving food safety Significantly reduces harmful microorganisms such as Salmonella, E.coli and spores
Better preservation of a food nutritional value, taste and appearance. A non-thermal solution using gentle surface treatment.
Environmentally and economically sustainable solution. The process does not introduce heat, water, chemicals or radioactive sources.
Small footprint and easy to use. Easy to integrate into existing plants and easy to operate with a recipe-based interface with a short cleaning time.
Improved traceability. By connecting Laatu to Bühler, food safety management is brought to the next level.
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