ULMARA – Ultrasound based taste relishes to restaurant kitchen, part 1

Overview of ULMARA

Food processing technologies are rapidly growing interest globally. Research of new technologies on manufacturing efficiency, cost efficiency and energy saving are constantly on the scope. Challenges on food security and quality and, on the other hand, reducing waste and preventing spoiling may be resolved by new ways of processing food. (Bhargava et al. 2021.)

As most of us link ultrasound to the animal kingdom or medical scanning equipment, ultrasound technology has opened huge possibilities to the food processing industry with its wide usability. The revolutionary green technology offers several advantages, such as simplified and rapid processes, increased throughput, and better quality of the final product. (Bhargava et al. 2021.)

Consumer-driven market

When the food is minimally processed, it’s in a natural or nearly natural state the vitamins and nutrients are still intact (McManus 2020). Current thermal technologies cannot achieve consumer fresh-like or non-chemical preservatives and fresh-like characters. Food processing needs non-thermal technology such as ultrasound. (Astráin-Redin et al. 2021.)

Image 1. Extracting from fresh ingredients will influence the quality. (stevepb 2015)

The food ultrasound market is expected to rise remarkably by 2027 and continue its growth even further in the future (Maximize Market Research 2023; Future Market Insight 2023). Market expansion is anticipated to be strongly influenced by consumer awareness of food quality and nutritional value of the food (Future Market Insights 2023).

Even though quality and nutrition drive consumer choices, the flavor shouldn’t be overlooked. Palo-oja and Nieminen (2022) argue that a balance between healthy and taste is needed in the consumer’s mind. Krawiec (2021) continues that food tastiness is an eminent factor for consumption.

NextGenExtraction ULMARA

Currently, professional kitchens do not have a fast and resource-efficient process to obtain a high-quality extract. Markets withhold several ultrasound assistances equipment but lack a concept that meets customer needs in whole.

Understanding the possibilities of the market and the customer needs have been key drivers for ULMARA project. The project aims to create a new and modern way of customized flavors using ultrasound-assisted extraction technology from fresh and healthy ingredients such as berries, fruits, and herbs to answer the need of the market (LAB 2023).

Overall objective of the project is to prepare the commercialization backbone of the ULMARA NextGenExtraction ultrasonic extraction concept (LAB 2023). The research to business project is funded by Business Finland and operated in cooperation of LAB University of Applied Sciences and LUT University. LUT university is responsible of manufacturing the equipment and LAB is seeking out market knowledge on B2B customer and market needs.


Taina Orpana works as a Senior Lecturer at LAB University of Applied Sciences and is a part of LAB commercialization team.

Ilkka Pajari works as a RDI Specialist at LAB University of Applied Sciences and is Business Champion for LAB/LUT research to Business in ULMARA project.


Astráin-Redin, L., Alejandre, M., Raso, J., Cebrián, G. & Álvarez, I. 2021. Direct Contact Ultrasound in Food Processing: Impact on Food Quality: Mini review article, Frontiers in Nutrion, Volume 8. Cited 12 Jun 2023. Available at https://doi.org/10.3389/fnut.2021.633070

Bhargava, N., Mor, R.S., Kumar, K. & Sharanagat, V.S. 2021. Advances in application of ultrasound in food processing: A review, Ultrasonics Sonochemistry, Volume 70. Cited 9 Jun 2023. Available at https://doi.org/10.1016/j.ultsonch.2020.105293

Future Market Insights. 2023. Food Ultrasound Market. Cited 9 Jun2023. Available at  https://www.futuremarketinsights.com/reports/food-ultrasound-market

​Krawiec, S. 2021. For functional foods, flavor is still key to sales. Nutritional Outlook. Cited 12 Jun 2023. Available at https://www.nutritionaloutlook.com/view/for-functional-foods-flavor-is-still-key-to-sales 

LAB. 2023. ULMARA – Ultrasound Based Taste Relishes to Restaurant Kitchen. Project. Cited 9 Jun 2023. Available at https://lab.fi/en/project/ULMARA

McManus, K. 2020. What are ultra-processed foods and are they bad for our health? Harward Health Publishing. Cited 12 Jun 2023. Available at https://www.health.harvard.edu/blog/what-are-ultra-processed-foods-and-are-they-bad-for-our-health-2020010918605

Maximize Market Research. 2023. Food Ultrasound Market is expected to surpass US $ 188.9 million by the year 2027. Cited 9 Jun 2023. Available at  https://www.maximizemarketresearch.com/food-ultrasound-market/

​stevepb. 2015. Salad dressing. Pixabay. Cited 13 Jun. Available at https://pixabay.com/fi/photos/oliivi%C3%B6ljy%C3%A4-oliiveja-ruokaa-%C3%B6ljy-968657/

Palo-oja, O-M. & Nieminen, J. 2022. Healthy and Delicious: Responsible Branding of Snacks. South Asian Journal of Business and Management Cases, 11(2), 105–118. Cited 12 Jun 2023. Available at https://doi.org/10.1177/22779779221099749