A Milton Keynes manufacturer that believes it owns the only high pressure processing (HPP) equipment in England is to invest in a second piece of kit in a bid to become a "central hub" for the technology in the country.
High Pressure Processing (HPP), the technique for cold pasteurisation using pressure to sterilise, is becoming more popular with both food and drink manufacturers and consumers, according to industry experts.
As it plans to demonstrate how its vacuum and modified atmosphere packaging (MAP) options can be integrated with high-pressure processing (HPP) at this May’s Interpack show in Düsseldorf, Multivac claims that the process technology is being driven by...
Novel high pressure processing (HPP) technology has enabled Milton Keynes-based start-up Deli 24 to increase the shelf-life of its chilled dairy and meat snacks from two weeks to 50 days, bosses have revealed.
Processors could soon have access to a cheaper way to test high pressure processing (HPP) technology – so-called ‘cold pasteurisation’ – as interest in the technique returns to the industry, reports sister title Food Manufacture.
News emerged at the recent Anuga FoodTec show in Cologne that a new high pressure processing (HPP) - also known as cold pasteurisation - installation...
