High pressure processing for shelf life and fresher taste
Do you want to extend shelf life, use fewer additives, maintain fresh taste and nutritional qualities, and guarantee compliance with microbiological standards? Then high pressure processing from Interfood Technology could be the answer.
This cold pasteurisation technology is gathering momentum for the processing of a variety of products including cooked meats, ready meals, seafood, dips, juices and smoothies.
Products can be treated in pack regardless of the size or shape of the pack, with the pressure killing off bacteria, moulds and yeasts. Shelf life can be doubled or tripled and traditional preservatives can be reduced and in some instances removed completely.
The technology has a number of other applications in the food industry. In the US and Canada, oysters and lobsters are shucked using lower pressure than those used for pasteurisation. High pressure releases the meat from the shell but causes little change to the shellfish, so increasing yields.
High pressure processing also affects the enzyme that causes browning in avocados and has enabled the development of the US Fresherized brand of fresh guacamole and avocado products.
Interfood claims that an industrial food processing high pressure machine capable of processing up to 2t an hour can be installed simply in a low-care environment and run 24 hours a day.
Contact: Interfood Technology; Tel: 01844 217676
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