Back in 2016, in this column I featured new technology aimed at reducing vegetables and fruits— and especially the usually discarded parts — down to and including the molecular level, so nothing gets wasted. Roy Henderson, CEO of Green Cell Technologies® (GCT®), and his Research and Development Director Jan Vlok, dubbed this new technology “Dynamic Cellular Disruption®” (DCD®) and Disruptor® technology, and designed and co-founded the company around it.
The pair saw a real need for this product in some parts of the world, where climate and soil issues create extreme food shortages. In 2016, I described this technology as a method “to provide food manufacturers with a compact and cost-saving way to process their food more expediently, reduce waste and improve nutritional quality. The Disruptor can deal with any product that’s flowable—wet or semi-dry (1 to 100,000 centipoise)—and can break the product down to a molecular level—with the insoluble fiber being sub-150 microns. To do this, the device requires some high-tech materials—seals that can withstand pressures to 900,000 psi and a new metal alloy that tops all other materials on the Rockwell hardness scale.”