The green alternative
Replacing heat with UV-light created the possibility to reinvent pasteurization, we call this new method Cold Pasteurization. The natural anti-bacterial properties of UV-light has been known for more than 100 years and is widely used for disinfecting drinking and processing water, but now it can also be used for non-see through liquids such as milk, this allows for a more sustainable production.
Lyras’ Cold Pasteurization technology uses low-pressure germicidal UV-lamps to generate the disinfecting light, and as the first of its kind, Lyras’ new and patented system has integrated light filters, which remove the unnecessary wavelengths, that elsewise could risk to lower product quality. The light filter only allows for the desired wavelengths to pass through, and these inactivate spores and bacteria at a level conventional pasteurization cannot. As an addition hereto, the unique design geometry creates a turbulent flow that exposes the entire volume of the liquid. In short, you have a system that can treat any non-see-through liquid, e.g. milk, juice or soda.
Pasteurization up
until today
Back in 1864, the French chemist Louis Pasteur developed a method for preserving liquid foods by heating them up and cooling them down in rapid succession – a process later known as pasteurization.
For the past 150 years, pasteurization has saved millions of lives by inactivating the bacteria within easily corruptible foods, such as dairy products, thereby preserving them for longer periods.
Today, almost all liquid food products are pasteurized including milk, juice, soda and beer. Pasteurized products are thereby an inevitable part of the consumers’ everyday life, though only a minority of consumers are aware of this.
Curiosity led to the invention.
The positive impact on our climate and higher product quality led me to pursue the business.
Rasmus Mortensen, CEO & FOUNDER
