Science rooted in nature

Our products support global environmental sustainability

Innogiene provides innovative hygiene technologies with a strong focus on eco-friendly, sustainable alternatives.

How our products align with our sustainability goals

All our products are carefully selected not only for their effectiveness but also for their environmental sustainability.

  1. General Disinfection

    Eco-Lyte’s key ingredient Hypochlorous acid (HOCL) is produced during a patented electrochemical activation process from a combination of water, salt and electricity. HOCl is the same chemical the human body produces to fight infection which is why it is so safe. It is non-toxic, eco-friendly and biodegradable.

  2. UV-C and Ozone

    ​All JIMCO systems are environmentally friendly, the leftover of all processes have been tested and proved that they are not dangerous for example, having used KPC and Industry solutions of the company (oxidation) the end product is mainly CO2 and water together with a small amount of polymerized grease, which leaves the extract system as dust, and what comes out of the compact cleaner is mainly sterilized air and ozone.

  3. Biofilm Diagnostics and Elimination

    Enzymatic products have a wide range of advantages compared to conventional detergents. Enzymatic products are not corrosive to equipment, act at a neutral pH, do not affect the environment, are biodegradable and are safer to use.  There are no environmental risks caused by enzymes. Enzymes used in enzymatic detergents are the same enzymes secreted by bacteria in water purification processes.

Supporting your sustainability goals

The King Report, which is a requirement for JSE listed companies includes the following: “leaders should direct the company to achieve sustainable economic, social and environmental performance. It views sustainability as the primary moral and economic imperative of this century”.

At Innogiene, we contribute to the achievement of these ideals by bringing innovative technologies to the hygiene practices of the food processing industry. Technologies that have been created by scientists for scientists.