Food and Beverage

Some of the industries with the strictest regulations are those that produce food and beverages. A producer must put the public’s health first and ensure that any contaminants or impurities that could be hazardous are eliminated. A great way to change taste, colors, and odors as well as toxic contaminants is by using activated carbon. Beverage manufacturers who can only use the purest water in their processes frequently use our activated carbon products for water filtration.


Edible Oil

To purify edible oils made from a variety of raw materials, such as palm, olive, coconut, and rape sources, activated carbon is frequently used. Toxins that are naturally present or entrained during the extraction or refining process can be effectively changed in color and removed. 

Brewing, Bottling and Soft Drinks

Activated carbons ensure the effective removal of: 

  • Chlorine 
  • THM (trihalomethanes) 
  • Organic contaminants
  • Chloramine
  • Taste and odour 
  • Trace undesirable compounds such as pesticides

Depending on your specific process, we can advise which activated carbon is best when producing your beverage.

Fruit Juice

Activated carbon is useful in concentrated fruit juice production for: 

  • Reduction of light and dark colours
  • Deodorisation/patulin removal
  • Elimination of undesirable by-products like HMF (hydroxymethylfurfural) 
  • Color correction
  • For apple/grape juice concentrate, patulin can be eliminated, and eventually trace pesticides. 


Activated carbons can remove unnecessary by-products and colours from various sweeteners, including: 

  • Cane sugar 
  • Glucose
  • Fructose syrups

Wine & Vinegar

Activated carbon products are necessary to produce wine and vinegar since they remove unwanted contaminants and regulate color, flavor, and odour. 

Our carbons can remove contaminants like pesticides, which is a growing concern. It is possible to get rid of impurities as well as substances like isopropyl methoxy pyrazine and other compounds that produce unpleasant odors by utilizing powdered carbons with a microporous structure. To remove undesirable colorants like tannins and anthocyanins, powdered carbons with a macroporous structure are needed.