The short shelf life of fresh foods has always posed a problem for mankind. Many different methods have been invented over the centuries. The first methods developed to make foodstuffs last longer were, for example, salting, smoking and simple drying. Furthermore, it was discovered that heating over a fire renders germs and bacteria harmless. In the winter months, ice and snow were used – until the refrigerator was invented.
But all of these methods also bring problems with them: almost all of them change the taste and the sensory characteristics of the product. Apart from that, there’s a high risk of germs and bacteria surviving these processes.
New processes have therefore been developed: freezing food, pasteurising or using chemicals such as artificial preservatives. But even these methods have their disadvantages.
High-pressure pasteurisation has created a sustainable way of preserving food for longer without adding other substances and without losing the sensory and taste properties of the original product.
The key benefits of high-pressure pasteurisation are:
- No heating up
- No additives
- Great product safety
- No loss of visual appearance, texture, nutrients or taste
- No waste
In their packaging, the products are exposed to a pressure of up to 6,000 bar in a pressure vessel filled with water. This pressure deactivates the biological functions of microorganisms such as listeria and salmonella without destroying nutrients.
We’re ready and waiting to help you beat all ‘high-pressure challenges’ in this field.
Call us at +49 (0)2154 88290