P.E.T. was developed by scientists at SnapFit, Inc. P.E.T. utilizes a combination of subcritical and supercritical extraction followed by vacuum fractional distillation system that selectively separates a mixture into its component fractions through their vapor pressure difference.

Vacuum is utilized to lower the boiling point of components
especially the heat-sensitive fractions normally destroyed using conventional systems.

P.E.T. goes a step further by selectively isolating the purest
components that characterize the natural flavor and aroma of a target fruit.
Essence recovered using P.E.T. can be used in various food formulation.