All posts by Fosca Roman

WEBINAR: Clarification of β-Galactosidase Producing Cell Culture

September 7, 2026Events Life Science, News Life Science, UncategorizedFosca Roman

Webinar about the clarification of B-Galactosidase Producing E. coli Cell culture

Scalable Clarification of a β-Galactosidase-Producing E. coli Cell Culture

Discover how scalable FILTROX depth filtration systems can support the efficient clarification of enzyme solutions.

In this webinar, we will take a closer look at the clarification of a β-galactosidase-producing E. coli K12 culture, covering:

Process development
Scale-up considerations
Selection of suitable FILTROX technologies for enzyme-containing process streams

Presenters:
• Claudia Dietrich, Dr. Sc., Global Product Manager Life Science SU
• Georgios Makris, PhD, Global Application Engineer Life Science
• David Vinzent, Global Product Manager Life Science

27 October 2026
Choose the session that suits your time zone best:

09:00–10:00 CET (08:00–09:00 UTC) — [Slot 1]
REGISTER HERE

17:00–18:00 CET (16:00–17:00 UTC) — [Slot 2]
REGISTER HERE

Filtration vs. Treatment

August 24, 2026News Frying OilFosca Roman

Filtration and oil treatment are not the same thing.

Many frying operations focus on making their oil look cleaner, but appearance only tells part of the story. Understanding the difference can help operators extend oil life, improve food quality and reduce operating costs.

Filtration removes suspended solids such as crumbs, batter fines and carbonized particles.
Oil treatment targets degradation compounds formed during frying, including free fatty acids, oxidation products and polymers.

Clean-looking oil can still be chemically degraded, while treatment alone may be less effective if solids remain in the system. The most successful frying operations combine effective filtration and appropriate treatment.

How does your operation balance filtration and oil management?
Ready to Get More from Your Frying Oil? With the right combination of filtration and oil treatment, operators can increase oil life, improve food quality, and reduce operating costs.

Contact FILTROX today to discuss how our filtration solutions and treatment media can help optimize your frying operation.

Filtration-vs-Treatment Download

AAV filtration

May 19, 2026News Life Science, UncategorizedFosca Roman

AAV downstream processing. Managing variability in filtration step

AAV downstream processing is not a filtration problem – it is a variability management problem.

Feed composition shifts, solids variability and shear sensitivity define process stability, not nominal filter ratings. In this context, filtration is no longer a passive unit operation. The filtration itself becomes part of the process dynamics.

Rigid filtration setups tend to transmit fluctuations directly : small changes in feed can result in immediate Δp (differential pressure) responses and unstable flow behavior. Δp is not just a pressure value – it is a real-time indicator of how the system responds to process variability.

More compliant system architectures behave differently: they damp pressure fluctuations, smooth the flow profile, and reduce the propagation of process noise. This is where system design becomes critical.

A compliant single-use setup like PURADISC SU introduces inherent hydraulic damping, stabilizing Δp progression and reducing system-induced variability in the process.

For AAV processes, this translates into:

protection of shear-sensitive vectors
improved process consistency
more predictable scale-up behavior

In AAV, stability is not a luxury – it is a yield driver.

You don’t optimize AAV filtration by changing the filter – you optimize it by controlling the system response.

Extra Virgin Olive Oil Filtration

March 31, 2026News Food & Beverage, UncategorizedFosca Roman

We’re proud to share a recent success story from a project in Istria, where we supported a client in optimizing their Extra Virgin Olive Oil filtration process.

Through a targeted analysis and fine-tuning of the filtration system, we were able to significantly increase overall efficiency — resulting in improved throughput and reduced product loss. These optimizations not only streamlined operations but also contributed to maintaining the high quality standards essential in premium extra virgin olive oil production.

This project highlights how even well-established processes can benefit from precise technical adjustments and data-driven optimization.

A big thank you to our partner for their trust and collaboration. We look forward to continuing to drive innovation in depth filtration solutions for your valuable liquids.

Collaboration FILTROX and STRASSBURGER

February 11, 2026News, UncategorizedFosca Roman

FILTROX AG, a leading provider of depth filtration solutions for the beverage, food, and life science industries, today announced a long-term strategic partnership with STRASSBURGER Filter GmbH & Co. KG, a specialist in industrial filter equipment and components. The collaboration combines the strengths of both companies to expand their offering in filter equipment, spare parts, and filtration solutions, while ensuring continuity, high service quality, and long-term support for customers worldwide.

Fine Food

January 28, 2026Events Frying Oil, UncategorizedFosca Roman

August 31 – September 3, 2026
Stand: H42

Grand Opening in Barnoldswick

September 12, 2025NewsFosca Roman

We are proud to look back on the successful Grand Opening of our new and expanded production site in Barnoldswick (UK)! This milestone marks not only an investment in our site, but also in innovation, growth, and collaboration across borders.

A heartfelt thank you to our partners, colleagues, friends, and families from around the world who joined us and turned this celebration into an unforgettable moment.

We are excited about the opportunities ahead and look forward to shaping the future together!

REGISTRATION FORM

May 15, 2025UncategorizedFosca Roman

GRAND OPENING – BARNOLDSWICK

NEW AND EXPANDED FILTROX PLANT

SEPTEMBER 5, 2025

Registration deadline: June 20, 2025

Personal details

First name *

Second name *

Email address *

Phone *

Street Address *

City

Country

REGISTRATION FORM

May 15, 2025UncategorizedFosca Roman

GRAND OPENING – BARNOLDSWICK

NEW AND EXPANDED FILTROX PLANT

SEPTEMBER 4/5, 2025

Registration deadline: June 20, 2025

Personal details

First name *

Last name *

Company *

Country *

Email address *

Travel details

Hotel reservation ? *YesNo

Arrival Date

Departure date *

Visa needed ? *we will send you an invitation letterYesNo

PURADISC SU – SINGLE-USE FILTRATION SOLUTION

April 14, 2025News Life Science, UncategorizedFosca Roman

PURADISC® SU – Next-Generation Single-Use Filter Modules for Alluvial Filtration.
Innovative. Efficient. Scalable.

The new PURADISC® SU is designed to bring alluvial filtration to the next level, offering greater flexibility, efficiency, and process safety. With single-use technology, companies can reduce downtime, eliminate cleaning and cleaning validation requirements, and accelerate time to market – all while minimizing contamination risks.

Fully gamma-sterilized and ready to use, PURADISC® SU meets the highest regulatory standards in materials, production, and documentation. Its closed-system design ensures no environmental contact, making it particularly suitable for cell and gene therapy, biologics, and pharmaceutical applications. The time-consuming cleaning validation is no longer necessary when using the PURADISC® SU, as it is a closed and drip-free system.

FIND OUT MORE ⇒

ACTIVASORB Test-Kit

December 13, 2024News Food & Beverage, News Life Science, UncategorizedFosca Roman

Choose from 6 different ACTIVASORB® filter sheets and carry out filtration tests on a laboratory scale. Achieve the results you need for seamless filtration process development with ease and simplicity. The ACTIVASORB Test-Kit contains:

6 different carbon sheet types
Filter paper
1 reusable filter capsule
1 capsule holder
detailed instructions

More about our lab filtration equipment

Revolutionizing Fast Food Frying Operations

December 11, 2024News Frying OilFosca Roman

In the highly competitive QSR-Industry, maintaining high-quality food standards while optimizing operational efficiency is crucial. A multinational fast food concept recently re-evaluated its frying operations to improve efficiency, food quality, and establish better methods for maintaining frying oil quality. A key part of this initiative involved evaluating different oil filtration technologies. The results revealed significant advantages of using the SuperSorb® CarbonPad over traditional methods.

Recently our FILTROX Team conducted a field test with a major QSR operator. Read here about the challenges we faced, the objectives, and finally about the resulting operatinal benefits and time savings.

The Challenge

The fast food chain aimed to enhance its frying operations by:

Extending the service life of frying oil
Improving food quality
Avoiding filter media replacement because of blinding

To achieve these goals, the company compared its current filtration product, a filter paper with an activated silica-based loose filter powderagainst the SuperSorb® Carbon Pad.

The Protocol and Objectives

The study was designed to determine which filtration medium best slows down frying oil degradation, thus extending its service life and improving product quality. The test protocol included:

Cleaning each fryer using the company’s new boil-out procedure
Evaluating fryers individually without oil rotation
Daily oil sampling and testing Total Polar Materials (TPM)
Monitoring sensory properties of food products
Assessing filtering time, operating costs, and employee acceptance of each filtration method

Success Criteria

The success of each filtration method was measured by:

Extended useful fry-oil life over current methods
Reduced frying oil usage
Filtering time efficiency
Actual cost reduction

RESULTS

Over a four-week period, the study revealed that the SuperSorb® CarbonPad significantly outperformed the other filtration methods. Key findings include:

Extended Oil Life

SuperSorb® Carbon Pad: Average of 7 days
Filter Paper + Activated Silica-Based Powder: Average of 4 days

Faster Filtering Time

SuperSorb® required only 15 minutes for all three fryers, 30 minutes less than the other filter pad with powder.

Safety and Handling

SuperSorb® uses no powder, eliminating handling and safety issues.

Effective Filtration

SuperSorb® with its embedded adsorbents, such as activated carbon, removes other chemical frying oil contaminants, filters down to 0.5 microns, compared to 10 microns for other filter pads.

Enhanced Product Quality

Improved food quality was consistently observed with SuperSorb®-filtered oil.

Cost Efficiency

SuperSorb® had a lower daily cost, compared to the filter paper with powder. Since the filter paper and powder combination blinded during they day, they had to replace paper and powder more than once a day. Only one SuperSorb® Carbon Pad was needed for the same amount of frying, saving fiter media costs and reduced labor costs.

Employee and Operational Benefits

One of the most significant advantages noted was the ease and speed of using the SuperSorb® Carbon Pad. Employees found the filtration and frying oil filter pad placement faster and easier, increasing the likelihood of proper and consistent use. This user-friendliness is crucial in a fast-paced restaurant environment, where efficient operations are essential.

Conclusion

The SuperSorb® CarbonPad has proven to be a superior filtration technology for fast food frying operations. Its ability to extend oil life, improve food quality, reduce costs, and simplify the filtration process makes it an invaluable tool for fast food restaurants aiming to enhance their frying operations. By adopting SuperSorb®, QSR operators can achieve better operational efficiency and deliver higher quality products to their customers.

Contact Us Today! See the difference for yourself with a free sample of SuperSorb® Carbon Pads. Experience firsthand the superior filtration and oil quality improvement that our pads offer.

More about frying oil filtration

Sustainability Report 2023

July 8, 2024News, UncategorizedFosca Roman

We are pleased to present our latest sustainability report 2023, which outlines our commitment to responsible business practices and our efforts to minimize our impact on the environment.

This report provides a comprehensive overview of our sustainability efforts throughout the year, highlighting our progress, achievements, and ongoing commitment to environmental responsibility. We thank you for your interest in our sustainability management and hope this report will make for
interesting reading for you.

Find out more on our Sustainability Page ->

Grand Opening Ceremony in Mexico

May 3, 2024News, News Food & Beverage, News Life Science, UncategorizedFosca Roman

Last week marked again a milestone in FILTROX history as we unveiled our new production line at our facility in Tlalnepantla, Mexico! It was an honor to host guests from the U.S., Mexico, Peru, Colombia, Guatemala, the Dominican Republic, and Brazil, including esteemed officials, suppliers, partners, and distributors. His Excellency Piero Piffaretti, the Swiss Ambassador to Mexico, joined José Maria Padilla of the State of Mexico and Carmen Ugalde of Tlalnepantla City for the ribbon-cutting ceremony.

A huge thank you to the organizing committee for their stellar preparation, and to the entire FILTROX Team in Mexico for their outstanding hospitality! This achievement is a testament to the power of teamwork.

Grand Opening Celebration

May 1, 2024UncategorizedFosca Roman

of FILTROX Columbia de México, S.A. de C.V. – April 26, 2024

Keep your Fryers Clean

January 23, 2024News Frying OilFosca Roman

Cleaning deep fryers is essential for operators, that rely on their fryer. The best way to clean your fryer is by boiling it out.

What Does It Mean to Boil Out a Deep Fryer?

Boiling out a deep fryer is the process of removing old, degraded oil, adding water and cleaning solution, and then boiling the water to thoroughly clean the interior of the fryer and remove any oil and frying debris.

Why Should I Boil Out My Deep Fryer?

One of the main reasons operators should boil out their deep fryer is because it protects the taste of their food. Old food and dirt in your deep fryer can affect the oil, which affects the flavor of the food fried.

Boiling out your deep fryer also helps frying oil to last longer. If operators don’t boil out your fryer, there may be proteins, polar contaminants, and other materials that can affect frying oil immediately after it’s added, which causes oil to deteriorate faster. By boiling out the deep fryer, you ensure frying oil to last longer and save money on replacement costs.

If operators get into the habit of regularly boiling out their deep fryer, they will be able to use fewer chemicals, because it will prevent dirt from building up.

Step-by-Step Instructions

for boiling out a deep fryer

Drain all the oil from the fryer and safely, discard it via an oil caddy and an approved oil discharge container.

Use a fryer cleaning rod to clean remaining debris out of the drain line if needed.

Rinse the fryer with hot water to remove excess undrained fat.

Fill the fryer with cool water within at least 8-10 cm (3-4″) of the top. Then, add your deep fat fryer cleaner. Check the instructions on the bottle to find the specific amount you need to use. If you clean a pressure fryer, please DO NOT CLOSE THE LID!

Boil slowly as per cleaning-aid instructions.

Allow the fryer to drain slowly. When the water has drained, use a suitable fryer brush to clean the sides, top, and heating elements of the fryer.

Rinse thoroughly to remove all residue (any soaps left into the vat will quicker degrade the new oil).

Add new oil.

Note: refer to the operations manual of the fryer for safety and fryer specific information! Always wear PPE (personal protective equipment)!

Boiling out deep fryer at regular intervals can help improve the taste quality of fried food, cut down on oil replacement costs, and improve the life of your fryer. It’s a simple process that involves removing the oil, adding water, and cleaning solution, boiling until stuck-on grease and dirt come off, and finally adding in fresh oil.

Frying oil cascading versus cradle to grave

November 29, 2023News Frying Oil, UncategorizedFosca Roman

Extending the frying oil shelf life whilst maintaining product food safety and quality is one of the goals of food service operators. Filtering the frying oil regularly is by far the most important recommendation to achieve it.

Besides filtering, there are 2 other procedures restaurants follow to try to extend oil life, named frying oil cascading (rotation) or “cradle to grave”.

Frying Oil Cascading

is the procedure where the frying oil is transferred from one vat to another, until it is deemed unfit for use as per food service operator quality standard procedure or legislation.

“Cradle to Grave”

is the method of keeping the frying oil in the same vat that point is reached.

The oil degrades at different rates in the fryers vats when frying different types of food. When operators use cascading, oil is moved from a Vat with lower debris, lighter oil color (less “hostile” frying oil environment) to Vats with higher debris and darker oil color (more aggressive circumstances).

From experience, the frying oil life is maintained better when the “cradle to grave” operation is followed. There are some technical explanations that could support the preference for the “cradle to grave” approach.

Below are the advantages of it:

No risk of frying oil contaminants being transferred from one frying vat to another.
Less risk of allergens and off flavors cross contamination among products.
No work involved in transferring the fryer oil from one vat to another.
Easier to control frying oil service shelf life via frying oil quality parameters.

By working with the cradle to grave practice, the frying oil is allowed to run its normal degradation course and be discarded when the end point frying oil quality parameter is reached, thus maintaining a longer fry-life.

Therefore, it is always a good practice to maintain cradle to grave approach in restaurant fryer operations to obtain longer oil fry-life and avoid product food safety and quality issues.

NEW LIBRASORB® MX – Treatment specially for Reds

November 14, 2023News Food & Beverage, UncategorizedFosca Roman

LIBRASORB® MX

The new filter media for selective removal of unwanted moldy and brett off-flavors. Unlock the true essence of your Red.

Find out more …

Frying Oil Quality Legislation

October 16, 2023News Frying Oil, UncategorizedFosca Roman

The quality of fried food is highly linked to the conditions of frying oil. Although there is not one specific worldwide regulation for frying oil quality, several countries have adopted guidelines or created regulations for the matter. Most of them are based on studies done regarding frying oil stability during cooking and possible deleterious effects in human health.

Nowadays, Total Polar Compounds (TPC) or Total Polar Materials (TPM) is the most common frying oil parameter. These are the most reliable to determine the oil quality, according to the German Society for Fats Science (DGF). The TPM value provides information on the quantitative proportion of polar and non-polar compounds in cooking oil. In Europe, determining the TPM value has become the standard reference protocol. For assessing the fats and oils quality in deep-frying conditions in foodservice, it is one of the best quality indicators. As a result, several countries have set the limits of 24 to 27% TPM for degraded frying oil. In countries such as the USA and Australia, where TPM is not a legal limit value, the parameter is becoming increasingly used by foodservice operators as an internal benchmark.

Some countries use acid value (AV) or free fatty acids (FFA) as quality standard. According to American Oil Chemists’ Society Official Methods and Recommended Practices, FFA is obtained dividing AV by the factor 1.99.

Below are some countries with guidelines or regulations in place to determine frying oil quality for Foodservice.

Country	Parameter	Limit (%)
Austria	TPM	≤ 27
Belgium	TPM	≤ 25
Brazil	TPM	≤ 25
Chile	TPM	≤ 25
China	TPM	≤ 27
Costa Rica	TPM	≤ 25
Czech Republic	TPM	≤ 25
Finland	TPM	≤ 25
France	TPM	≤ 25
Germany	TPM	≤ 24
Hungary	TPM	≤ 30
India	TPM	≤ 25
Italy	TPM	≤ 25
Japan	Acid value	≤ 3
Panama	TPM	< 25
Poland	TPM	≤ 25
Portugal	TPM	≤ 25
South Korea	Acid value	≤ 3
Spain	TPM	< 25
Switzerland	TPM	≤ 27
Thailand	TPM	≤ 25
The Netherlands	TPM	≤ 27
Turkey	TPM	≤ 25

Filtering the frying oil frequently and having a consistent procedure to discard it according to quality parameters is the best way to improve oil life and keep fried food quality.

If you want to learn more about this and other frying oil technical topics, please contact FILTROX.

GO TO THE FRYING OIL FILTRATION PAGE ⇒

STAY UPDATED ON OUR LINKED IN PAGE:

EcoVadis awarded Bronze Medal

May 2, 2023News, UncategorizedFosca Roman

We have been awarded a Bronze medal as a recognition of EcoVadis Rating. This is a significant achievement that reflects our commitment to sustainability and responsible business practices.

EcoVadis is a global sustainability rating platform that evaluates companies on a range of environmental, social, and ethical criteria. Their comprehensive assessment process looks at our policies, practices, and performance across a variety of areas, including environmental impact, labor and human rights, and business ethics.