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About the technology

Sterify is a Swedish patented technology to sterilize flour from grain without damaging the baking properties of the starch in the flour (not possible with existing technologies).

Flour sterilized with the Sterify technology can be mixed with UHT-treated liquid (e.g. a mix of milk, egg, sugar, etc.) to produce liquid ready-made cake batters, with long shelf life and without any preservatives. The batters can be aseptically packaged in e.g. TetraPak packages.

Main advantages of the Sterify technology:

• Possible to manufacture sterile liquid cake and bread batters
• Long shelf life
• No preservatives
• No need for cold storage of unopened packages
• Same ingredients as homemade
• Easy to use - consumers can e.g. pour pancake batter directly into the pan
• More natural compared to powder mixes

Current technologies to sterilize liquid food (pasteurization/UHT) does not work for cake batters since the heat gelatinizes the starch in the flour (and it can only gelatinize once, which should be during baking). Sterify have developed a new patented technology to solve this challenge.

We have verified that flour can sterilized with our technology without damaging the starch's baking properties. Next step is to set up a pilot plant that can produce sterile liquid cake batters that are packaged aseptically.

Save weather damaged grain

The Sterify technology can also be used to save weather/climate damaged grain by eliminating microbes and enzymatic activity in grain that would otherwise be discarded or be used for feed only. It is anticipated that climate change will result in more and more weather damaged crops during the coming years/decades.

"Economic losses from natural disasters have reached a staggering average of USD 250-300 billion a year.... An analysis of 78 post-disaster needs assessments reveals that agriculture absorbed 25 percent of the total impact of climate-related disasters in developing countries between 2003 and 2013" (Food and Agriculture Organization of the United Nations (FAO), http://www.fao.org/3/a-i6486e.pdf)