News Feature | August 20, 2014

Electrolyzed Water: The Future Of The Food Industry?

By Sara Jerome
@sarmje

kitchen

A North Carolina startup is taking a stab at marketing electrolyzed water, which has won attention for its myriad functions but eluded mass commercialization because the technology behind it is expensive. 

Electrolyzed water has been portrayed as a miracle substance because it has so many uses.

"It's a kitchen degreaser. It's a window cleaner. It kills athlete's foot. Oh, and you can drink it," the Los Angeles Times reported.  "Sounds like the old 'Saturday Night Live' gag for Shimmer, the faux floor polish plugged by Gilda Radner. But the elixir is real. It has been approved by U.S. regulators. And it's starting to replace the toxic chemicals Americans use at home and on the job."

eWater Advantage has put a focus on marketing its technology to the restaurant industry.

"eWater Advantage installs systems that allow restaurants and hotels to generate unlimited quantities of two products in their own facility: a sanitizer, and cleaner-degreaser. These products, made by combining tap water with small amounts of food-grade salt and low levels of electricity, contain no chemical additives and are proven effective. This enables food service organizations to provide a safer product in a safer environment, while truly protecting the health of customers, employees and the planet," Food & Beverage Magazine reported

The magazine called electrolyzed water the future of the food industry. 

"The use of electrolyzed water in the food industry will become the new standard as more and more people understand the benefits it delivers from a human health, environmental health, financial and food safety perspective," the report said.

How does it work?

"The technology combines low levels of electricity, salt and ordinary tap water via electrolysis – the same process that’s used to create bleach," Triangle Business Journal reported. "The result? Water that can replace chemical cleaners and sanitizers in your household’s fight against germs," the report said. 

One aim of eWater is to mitigate the use of chemicals: "No chemical-additives. No risk to people, property or the planet. Every gallon of eWater used means one less gallon of chemical consequences being released into our work environments and into our world," the company says on its website. 

But, the Los Angeles Times noted, "there are drawbacks" to electrolyzed water, as well.  

"Electrolyzed water loses its potency fairly quickly, so it can't be stored long. Machines are pricey and geared mainly for industrial use. The process also needs to be monitored frequently for the right strength," the report said. 

Image credit: "Restaurant cook, 1954," Seattle Municipal Archives © 1954, used under an Attribution 2.0 Generic license: https://creativecommons.org/licenses/by/2.0/

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