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Next-Generation Food & Beverage Process Efficiency with Moleaer Nanobubble Solutions
Moleaer nanobubbles deliver enhanced microbial and biofilm control without harsh chemicals to supercharge your disinfecting power and minimize food safety risk and spoilage.
Elevate Your Food Safety Standards Without Harsh Chemicals
Advance Safety in Post-Harvest Food Processing & Washing
- Better microbial control
- Reduce the risk of cross-contamination
- Promote surface hygiene and operational efficiency
- Reduce water and chemical consumption
Improve Clean-in-Place (CIP) Efficiency & Biofilm Removal
- Enhance biofilm removal
- Better microbial control
- Reduce water and chemical usage
- Improve cleaning efficiency
Increase Efficiency & Sustainability in Fresh Produce Cleaning
- Effective sanitation without harsh chemicals
- Reduce health risks and prevent cross-contamination in the kitchen
- Superior pathogen reduction to traditional solutions
Our Impact
Food Process Innovation from the Leaders in Nanobubbles
Moleaer nanobubble technology offers sustainable solutions in the food and beverage industry, unlocking improved process efficiency, higher profit potential, sustainable operations and safer food for all.
Moleaer installations
countries worldwide
better suspended solids removal
water usage reduction
chemicals to improve post-harvest processing
4-5 log kill for most common foodborne bacteria
What Our Customers & Researchers Are Saying
“Moleaer is playing an integral part in helping us to meet compliance standards by reducing water usage, and improving biological oxygen demand (BOD) and total suspended solids (TSS) discharge levels.”
What Our Customers & Researchers Are Saying
“[…] a greater than 6 log cfu/mL a. hydrophila reduction and a greater than 3 log cfu/mL of V. parahaemolyticus reduction were achieved when nanobubble technology was combined with ultrasound (p < 0.05).”
What Our Customers & Researchers Are Saying
“[…] a combination of nanobubbles and ultrasonication caused more than 6 log cfu/mL reduction after 15 min, and 7 log cfu/mL reduction after 10 min of L. innocua and E. coli, respectively. Nanobubbles also enhanced bacterial removal from spinach surface in combination with ultrasonication. Nanobubbles with ultrasound removed more than 2 and 4 log cfu/cm2 of L. innocua and E. coli, respectively, while ultrasound alone caused 0.5 and 1 log cfu/cm2 of L. innocua and E. coli reduction, respectively.”
What Our Customers & Researchers Are Saying
“[Nanobubbles (NB)] alone completely removed V. parahaemolyticus biofilm on both plastic and SS coupons after 2 min. NB alone caused about a 1 to 3 log CFU/cm2 reduction of E. coli and L. innocua biofilms, while a complete reduction was observed only after combining NB with [neutral electrolyzed water (NEW)]. The antiadhesion results of NB-treated plastic and SS coupons showed lower bacterial adhesion to NB-treated surfaces indicating that NB can attach to the surface and reduce the surface tension and bacterial adhesion. Surface-enhanced Raman spectroscopy spectra (SERS) and mapping results revealed the ability of NB to remove the bacterial biofilms.”
Higher Profit Potential
Higher Profit Potential
- Reduce food spoilage and waste
- Fewer chemical applications
- Increase operational efficiency
Cost Savings
Cost Savings
- Reduce downtime
- Reduce cross contamination
- Extend the life of processing water
Sustainable Operations
Sustainable Operations
- Microbial control without harsh chemicals
- Reduce fungicide load
- Reduce water and chemical usage
Impact You Can Measure:
Research Validation & Field Results
Microbial Control
Moleaer nanobubble technology tackles the complex challenge of biological contamination in food processing environments with remarkable effectiveness. When used alone or combined with traditional antimicrobials like PAA, ozone or oxygen nanobubbles deliver superior pathogen control. Field trials have shown that adding oxygen nanobubbles while maintaining PAA dosing regimen results in an additional log reduction in microbial populations.
Elevate Microbial Control with Ozone Nanobubbles
Discover how Moleaer ozone nanobubbles enhance disinfection without harsh chemicals in the research study below.
Improve Microbial Control
Moleaer’s food washing nanobubble solutions offer dual-action cleaning that provides the highest level of protection in microbial control at 4-5 log microbial reduction. The oxidative strength of ozone, combined with the scrubbing power of Moleaer nanobubbles enable a unique and effective way to clean surface and fresh produce without harsh chemicals or residues. With automatic features and seamless integration, our technology eliminates the use of manual chemical dosing, offering simple installation and usage in kitchens, grocery stores and other fresh produce washing sinks.
Better Microbial Control
4-5 log microbial reduction
Improvement with Ozone Nanobubbles
+1 log microbial reduction with ozone nanobubbles over traditional chemistry
No chemical residue
Improve Chemistry Efficacy with Oxygen Nanobubbles
Explore how Moleaer oxygen nanobubbles help food processers improve traditional chemistry efficacy, reduce harsh chemical usage and enhance process efficiency with these research studies.
Oxygen Nanobubbles Enhance Fungicide and Sanitizer Chemical Efficacy
Two studies were conducted on sweet cherry wet packing, comparing fungicides to fungicides plus Moleaer oxygen nanobubbles and sanitizing chemicals to Moleaer oxygen nanobubbles plus sanitizing chemicals. The results found that both fungicide and sanitizing chemicals combined with oxygen nanobubbles demonstrated significant efficacy in removing bacteria and fungi from the surface of cherries during wet packing trials compared to fungicide or sanitizing chemicals alone.
Fungus Control
66% decrease in spores/g for Botrytis cinerea
Fungus Control
65% decrease in spores/mL for Botrytis cinerea
Oxygen Nanobubbles Reduce Coliforms in Apple Flumes
In comparing oxygen nanobubble enriched water to regular water in apple washing flumes, oxygen nanobubbles significantly reduced concentrations of E. coli and fecal coliforms.
Coliform Reductions
Less than 1 NMP/100 mL with nanobubbles
Fecal Coliform Control
>99.96% reduction of fecal coliforms with oxygen nanobubbles
Biofilm Control
Moleaer nanobubbles deliver unmatched biofilm control through their unique physical properties. These nanoscopic powerhouses naturally scour surfaces clean while preventing biofilm reformation, leading to shorter CIP cycles and reduced chemical usage. The result? Superior pathogen protection that saves time and resources while maintaining the highest food safety standards.
Improved Biofilm Control Powered by Nanobubbles
Explore how Moleaer nanobubbles enhance biofilm control in these research studies.
Research Shows Best Removal Rates with Moleaer Nanobubbles
In extensive research studies by Virginia Tech on the efficacy of nanobubbles biofilm control, Moleaer nanobubble technology was shown to enhance removal rates of Listeria from food handling surfaces, reduce food spoilage and risk of food-borne illness and reduce the chemical cost or improve the performance of chemicals in biofilm control.
4.6 log reduction of E.coli on stainless steel
within 10 minutes using oxygen nanobubbles
3.8 log reduction of Listeria on stainless steel
within 10 minutes using oxygen nanobubbles
Complete Vibrio removal within 5 minutes
using oxygen nanobubbles
Nanobubbles prevent reattachment and development of biofilm
Improved Biofilm Control in Dairy CIP
During a trial on dairy clean-in-place (CIP) process, carbon dioxide nanobubble enriched water achieved the highest improvement in biofilm removal than control samples.
Improved Biofilm Control
349% more removal than control
Water Quality Improvements
Moleaer nanobubble technology revolutionizes water quality by supercharging oxygen levels throughout the entire water column. This elevated oxidation-reduction potential enables water to naturally eliminate contaminants and suppress harmful bacteria, delivering clearer, cleaner water that stays fresh longer.
Increased Process Efficiency and Sustainability from Improved Water Quality
Discover how Moleaer nanobubbles help improve water quality in these case studies.
Better Water Quality in Apple Washing
In the heartland of apple orchards in the US, Gilbert Orchards sought a solution to improve water quality in their apple processing flumes. Using Moleaer’s Neo nanobubble generator with oxygen and ozone, Gilbert Orchards achieved significant process improvements with the potential of cost savings.
60% better suspended solids removal
30% water clarity improvement
50% reduced water usage
Moleaer Nanobubble Solutions
Sustainable Solutions for Modern Food Processing
Moleaer's food and beverage solutions are backed by independent research validation and field studies, offering seamless integration into existing processing facilities. From improved fresh produce washing to enhanced CIP, Moleaer nanobubbles help food and beverage processers increase process efficiency with simple to install and easy to maintain nanobubble systems. With ozone, oxygen and air gas capabilities, Moleaer is paving the way in modern food processing.
Resource Hub
Nanobubbles & Nanoparticles: Moleaer & Malvern Panalytical Webinar Q&A
Moleaer and Malvern Panalytical cohosted three webinars on the science behind nanobubbles and how th...
One Water: Why One Water is Key for Successful Climate Action
What is One Water? Why is the water cycle important to life on earth Water is foundational to life o...
Unlocking the Power and Wonder of Nanobubbles
With a 10-person Research and Development (R&D) team focused on advancing nanobubble science, Moleae...
Upcoming Food & Beverage Industry Events
Join us for industry-leading trade shows, conferences, and educational programs focused on advancing food and beverage processing innovation with Moleaer nanobubbles.
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