LAS VEGAS — Advantix Systems announced that it was named a winner of the 2012 Institute for Food Technologists (IFT) Food Expo Innovation Award. The company was honored for its salt water-based liquid desiccant technology that reduces energy consumption, improves air quality, and increases operational efficiency for food processors.

Advantix said leading global customers including P&G, Mead Johnson Nutrition Co., Proven Partners Group, and World Pac International have turned to its technology because it delivers constant and reliable humidity and temperature control without consuming the large amounts of energy required by conventional systems.

According to Advantix, conventional units must overcool the air to its dew point to remove humidity from the air, and then warm that air to a comfortable temperature, steps that require a great deal of energy. Advantix’s technology is designed to simultaneously remove humidity and cool the air, eliminating overcooling and reheating, and cutting energy by 30 to 50 percent in its core products and up to 80 percent when integrated with renewable energy, claims the company. The liquid desiccant provides the additional benefits of acting as a natural disinfectant, the company said, scrubbing the air of almost all airborne bacteria and microorganisms in a single pass and creating a clean setting for food products.

“Advantix is committed to creating products that promote energy efficient and clean environments for the food technology, manufacturing, and services industries,” said Hannah Choi Granade, president of Advantix Systems. “We are honored to be recognized by the IFT Food Expo for our technology innovation that is helping food processors around the world understand the benefits of energy efficiency and how it can impact their bottom line.”

The 2012 IFT Food Expo Innovation Awards program honors outstanding innovation in products, equipment, instrumentation, technology, and services. A panel of nine jurors reviewed 44 qualified entries based on degree of innovation, technical advancement, benefit to food manufacturers and/or consumers, and scientific merit.

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Publication date: 7/16/2012