Danish food authorities have confirmed that Lyras’ raslysation technology can effectively preserve high-value proteins in skimmed milk.

The raslysation technology use UV light instead of heat as in in traditional pasteurization. The confirmation from the Danish authorities means that raslysation can now be applied to the treatment of high-value proteins in skimmed milk without requiring further approvals.

– It’s well known that heat treatment can diminish the functionality and quality of high-value proteins. Even mild heat processes can reduce both yield and quality, making the proteins less effective for use in food products. With this new method, Lyras can significantly boost yield while preserving the quality of extracted proteins, without the risk of heat damage. This is supported by the “Not Novel” status for UV-treated skimmed milk and the backing of the EU Commission, says Ole Knudsen, Lyras’ specialist in food regulations, in a press release.

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