Wageningen UR Food & Biobased Research (WUR) has developed a process in 2011/ 2012 that, by adding an anti-solvent, sugars can be crystallized in a small-scale, sustainable and energy efficient way.
Since 2013, IPSS is involved in this project and has completed the design and construction of the ProKris installation. Meanwhile we started several tests to demonstrate the effectiveness of this principle.
www.prokris.nl