The Danish company Lyras A/S technology inactivates bacteria and spores in liquid food by using a technique called Raslysation, which is based on UV light. This technology reduces energy usage by up to 90 per cent and water usage by up to 80 per cent compared to traditional pasteurisation. Furthermore, it conserves natural nutrition, structure, and taste of food, the company says.Rasmus Mortensen, the founder and CEO, spoke with Dairy Industries International about the challenges of setting up a new business and what the future holds. Q. What led you to develop your systems?A. We started developing the products for milk initially. I have an engineering mindset and milk is one of the most complex and hard liquids to treat. We figured if we could crack that, we could do everything else. We then found that other liquids could be easily helped with our process, so we developed tools for whey, brine, processing and cooling water. These are low hanging fruits but very valuable in the overall process of dairy production.Q. What exactly does the technology consist of?A. They are largely plug and play solutions and they reduce energy consumption between 70 and 90 per cent compared to conventional thermal pasteurisation. This decrease is achieved by replacing old processing equipment with the new equipment using UV light. Furthermore, the systems allow for a drastic decrease in the surrounding infrastructure required by conventional pasteurisation systems - the product only needs to pass through one system and no steam or water is required.
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