date:Jun 05, 2012
of ultra-high pressure (up to 6,000 bar or 87,000 psi).
Three main benefits
When asked about the benefits to HPP, Hewson added: There are three main benefits, the first is food safety as current chemicals used only control the levels of pathogens.
The second is the ability to kill pathogens, yeasts and moulds, which leads to an shelf life expansion of double or more in some refrigerated products.
The third is all natural, or what we call clean-label so there is no need for antimicrobials.