AUSTRALIA – The Australian company Naturo has improved its Haelen milk process, which created a 60-day shelf life – to now have double the digestibility.

Since the Haelen process destroys more bacteria than conventional pasteurization, it is easier for people who have dairy sensitivity to ingest.

Naturo handles the whey proteins in milk differently since it doesn’t employ the high heat associated with conventional milk processing like pasteurization, ultra-high-temperature (UHT), and Extended shelf-life (ESL).

This method breaks down the proteins further than the standard, allowing for easier and faster digestion and enhanced nutrient absorption.

“This latest digestibility finding is a market breakthrough for our Haelen Technology partnerships and licensing agreements worldwide as well as opening the door to new products and market opportunities,” says Jeff Hastings, Founder and CEO of Haelen.

During the month of October 2022, the company intends to export milk outside of Australia. If successful, it will be the first non-thermal milk technology to receive export authorization.

The necessity of creating items that are easier to digest and learning more about the microbiota to make optimum digestible food has grown in recent years.

The only known procedure that eliminates the common milk pathogen Bacillus cereus is Naturo’s innovative technique.

The company claims that the outcome is a dairy product that is 100% fresh, natural, and additive-free that is twice as digestible as any other processed cow’s milk offered on the Australian market.

According to Naturo’s research, two-thirds of people who ordinarily had negative reactions to cow’s milk reported that Haelen processed milk either eradicated or diminished the reaction.

The company says that 68% of the world’s population has trouble drinking milk, therefore they developed the procedure to make it possible for them to do so without the normal negative side effects.

In order to provide milk a 60-day shelf life, Naturo previously revolutionized the milk industry by developing its processing technique.

Dairy Food Safety Victoria (DFSV), the body responsible for regulating the Victorian dairy industry, deemed the procedure as “an alternative treatment to pasteurization of raw milk”.

The technique received funding from Queensland state government ($190,000) and the Australian federal government ($761,700).

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