Kivos Research Limited (KRL) is a premier multidisciplinary Scientific Research Company
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Kivos Food Processing Research is the arm of KRL that focuses on the design of improved food processing and handling techniques. We also deal with processed food products and advanced storage technologies.

People stopped living on fresh food alone a long time ago. Preservation methods make it possible to stockpile supplies; adding or mixing various ingredients allow for better taste or nutritional quality; processing boosts shelf life, and the production of ready-to-eat meals increases convenience. Food technology thus ensures a better use of nutrients within the chain from field to mouth, reducing the primary food production required.

The chain from food production to consumption generally consists of many steps. Historically, the primary consideration was to make food easier to store. After all, harvests depend on natural factors and have corresponded completely with the seasons, for most of human history. To provide sufficient food of good quality during other times of the year as well, a variety of techniques were developed to extend shelf life: Drying, salting, smoking and, later, cooling and freezing. While most of these preservation techniques are centuries old and low-tech, advanced technological progress has considerably expanded them over the last half century.

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Key Benefits of the Service

KRL food processing also improves the quality of life for people with allergies, diabetics, and other people who cannot consume some common food elements. Our Food processing can also add extra nutrients such as vitamins, others includes:

Toxin and contaminates removal from food products
Preservation and shelf-life improvements of food products
Enhance easier marketing and distribution of food products
Increasing food products consistency and taste
Reduction the incidence of food-borne diseases.

Food processing is the transformation of agricultural products into food, or of one form of food into other forms. Food processing includes many forms of processing foods, from grinding grain to make raw flour to home cooking to complex industrial methods used to make convenience foods. Primary food processing is necessary to make most foods edible, and Secondary food processing turns the ingredients into familiar foods, such as bread. Tertiary food processing has been criticized for promoting overnutrition and obesity, containing too much sugar and salt, too little fiber, and otherwise being unhealthful.
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