Exhibitor

Sustainable Microbial Inactivation of Whey

Founded in 2017, the Danish company Lyras was built on years of research into sustainable pasteurisation processes and the development of its raslysation technology alongside public health experts, academics and figures in the dairy and food industries. 

Raslysation is a non-thermal treatment that uses UV light at a specific wavelength to pasteurise opaque liquid food and non-food products, including whey, brine, milk fractionation (lactoferrin), juice, enzymes etc. The liquid is directed past the light source in a controlled movement illuminating to inactivate bacteria, yeast, moulds, and other microorganisms. 

Lyras’ approach reduces energy use by 60-90% and water use by 60-80% while reducing operational costs and heightening product quality when compared to traditional techniques which require the product to be heated and cooled again. For example, by applying 1-2 kwh/m3 on whey, raslysation reduces the aerobic plate count to a log 8.3 (from 2.000.000 to <1 CFU/ml).

By creating its patented raslysation technology and bringing it to market, Lyras is enabling the processing industry to achieve a reduction in the usage of energy and water in the pasteurisation process, and ultimately accelerate the global reduction of CO2 emissions created by the industry. 

Lyras’ core systems, the Raslysation Castor, the Raslysation Sirius and the Raslysation Spica, are all three easily installed solutions that are scaled and customised to industry specifications. The Raslysation Castor and Sirius systems operate using specially designed light filters to treat bacteria in light-sensitive food and non-food liquids such as dairy products.

EFSA has not assessed UV treatment/raslysation of whey to be a Novel Food.

Lyras's mission is to accelerate the global reduction of CO2 emissions within the processing industry. By 2030, Lyras predicts that its equipment will have saved 1,000,000 metric tonnes of CO2. 

For more information, visit lyras.com 

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